Mylar Bags for Freeze Drying: The Ultimate Guide for Long-Term Food Storage

Freeze drying has exploded in popularity both among homesteaders and commercial food businesses looking to extend shelf life without compromising nutrition. But freeze-dried food is only as good as the packaging that protects it.

Enter Mylar bags: the gold standard for long-term food preservation.

If you’re trying to decide whether Mylar is right for your freeze-drying workflow or you want to understand which Mylar bags offer the best protection, this guide breaks down everything you need to know.

What Are Mylar Bags and Why Are They Used for Freeze Drying?

Mylar is a brand name for biaxially-oriented PET (BoPET) film an ultra-strong, lightweight, and barrier-rich material engineered to block oxygen, moisture, UV light, and odors.

For freeze-dried foods, this is crucial.

Once moisture is removed, the biggest threat to food shelf life is oxygen and light exposure, both of which can degrade nutrients, color, flavor, and texture.

Why Mylar Is the Best Choice for Freeze-Dried Food Storage

Superior oxygen barrier
Moisture-proof and vapor-tight
Light and UV resistant
Durable and puncture-resistant
Works with oxygen absorbers
Safe for food contact

Mylar doesn’t just preserve food, it extends shelf life to 10–30+ years when used correctly.

How Freeze Drying Works And Where Mylar Fits In

Freeze drying removes water from food using a process called sublimation, where ice turns directly into vapor.

The steps look like this:

Food is frozen.
A vacuum pulls out moisture.
The remaining product is shelf-stable—but extremely sensitive to air.

This is where Mylar bags shine.

Freeze-dried foods absorb moisture quickly. Even brief exposure can ruin a batch. Mylar bags act as a moisture-blocking vault, locking oxygen absorbers inside and keeping food safe for decades.

Best Mylar Bag Thickness for Freeze-Drying

Choosing the right thickness is key for long-term storage.

Thickness	Best For	Pros	Cons
3.5 mil	Short-term storage, snacks	Lightweight, inexpensive	Not ideal for long-term pantry storage
5 mil	Most home users	Great balance of cost + durability	May puncture with sharp foods
7–8 mil	Long-term storage (10–30 years)	Maximum protection, premium quality	Higher cost but worth it
>10 mil (industrial)	Bulk or commercial use	Extreme durability	Harder to heat seal

Most freeze dry enthusiasts prefer 5–7 mil Mylar bags for everyday use.

Choosing the Right Sizes for Freeze-Dried Food

Mylar bags come in multiple sizes—useful depending on the storage goal:

1-quart bags → fruits, snacks, single meals
1-gallon bags → bulk grains, rice, pasta, vegetables
2-gallon bags → larger family-size portions
Stand-up pouches → retail-ready freeze-dried products
Ziplock Mylar → resealable, best for short-term pantry use

Pro tip: For true long-term storage, always heat seal zip-top Mylar after final packaging.

Do You Need Oxygen Absorbers?

Freeze-dried food must be paired with Oxygen absorbers (OAs) to prevent spoilage.

Recommended oxygen absorber sizes:

300cc for quart Mylar bags
500cc–800cc for 1-gallon bags
2000cc for 2-gallon bags

Why OAs are essential:

Prevent oxidation
Stop microbial growth
Preserve fats from going rancid
Keep food fresh long-term

Remember: Oxygen absorbers start working immediately once exposed to air. Keep them sealed until the moment you pack.

How to Package Freeze-Dried Food in Mylar Bags (Step-by-Step)

1. Start with fully freeze-dried food

Any remaining moisture invites mold or spoilage.

2. Fill the Mylar bag

Leave a few inches of space at the top.

3. Add oxygen absorbers

Place them directly on the food don’t open more than you can use in 10 minutes.

4. Heat seal the bag

Use an impulse sealer, flat iron, or heat sealer.

5. Label everything

Include:

Food name
Date of storage
Weight or batch ID

6. Store in a cool, dark, dry place

Ideal storage temperature: 60–70°F (15–21°C).

Shelf Life: How Long Do Freeze-Dried Foods Last in Mylar Bags?

With proper sealing and storage:

Low-fat foods (vegetables, fruits, grains): 20–30+ years
Moderate-fat foods (meat, dairy): 10–15 years
High-fat foods (nuts, avocado, oils): 2–5 years

Mylar does not protect against fat oxidation, which is why higher-fat foods naturally have shorter shelf lives.

Common Mistakes to Avoid

Even the best bag won’t save you from bad packaging practices.

Mistake: Leaving air gaps in the bag

Always heat seal completely.

Mistake: Not using enough oxygen absorbers

Under-packing OAs leads to partial protection.

Mistake: Using low-quality Mylar

Cheap bags often have weak seams or poor barrier layers.

Mistake: Storing bags in hot areas

Heat accelerates food degradation.

Mylar Bags vs Vacuum Sealing for Freeze-Dried Food

Feature	Mylar Bags	Vacuum Seal Bags
Oxygen barrier	⭐⭐⭐⭐⭐	⭐⭐
Light protection	Full	None
Shelf life	10–30 years	1–3 years
Best for	Long-term storage	Short-term pantry use

Winner for freeze-dried food: Mylar, every time.

Who Uses Mylar Bags for Freeze Drying?

Home Freeze Dryers

Families preserving:

Fruits
Vegetables
Full meals
Emergency food kits

Commercial Freeze-Dry Brands

For:

Packaged snacks
Freeze-dried candies
Camping meals
Premium pet treats

Preparedness & Survival Stores

Long-term kits
Bulk freeze-dried staples
Disaster preparedness foods

Final Thoughts: Are Mylar Bags Worth It for Freeze-Drying?

Absolutely.

If your goal is decades-long shelf life, food safety, and nutrient retention, Mylar is simply unmatched. When combined with oxygen absorbers and proper sealing, Mylar bags protect freeze-dried food from the three biggest enemies:

Oxygen
Moisture
Light

Whether you’re prepping for emergencies, building a food business, or stocking your home pantry, Mylar bags are the most reliable, cost-effective packaging solution for freeze-dried foods.

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