JohnB. wrote:Considering that your original problem showed up after only 3 weeks in the freezer do you really think that caused your problems?

Where did you find the bag data?

Nobody knows what causes the problem and that's making me very nervous and extra cautious. So now I'm suspecting all possible and less likely factors: the freezing, the bags, O2, moister and temp swings. The cost of using Mylar+O2 absorbers+cooler is pretty low compared to the cost of good greens; so the question for me becomes: why not?

I found the data for PAKVF4C Sorbent Mylar bags here and the data for vacuum bags here.

Added "Mylar" to the title of this thread for future search-ability.

coffee.me wrote:I found the data for PAKVF4C Sorbent Mylar bags here and the data for vacuum bags here.

The "data" is for "standard food grade vaccume bags" & is not Foodsaver bag material specific. Also there is no link to any test or study. Just because someone who can't even spell vacuum posts something on the Internet does not mean it is fact.

Why not try vacuum sealing your greens in canning jars?

JohnB. wrote:The "data" is for "standard food grade vaccume bags" & is not Foodsaver bag material specific.

True, and FoodSaver doesn't publish their bags' data AFAIK; but at least now we are not debating whether bags transmit moister & O2 or not anymore, we agree they do, I hope.

JohnB. wrote:Why not try vacuum sealing your greens in canning jars?

Canning jars or Mylar bags sound like "safer" options indeed.

Make it "extra safe" and throw an O2 absorber in there too? Any thing even safer, while reasonable financially?

coffee.me wrote:True, and FoodSaver doesn't publish their bags' data AFAIK; but at least now we are not debating whether bags transmit moister & O2 or not anymore, we agree they do, I hope.

That would be incorrect. I've seen nothing in my many years of using Foodsaver bags or in this thread that would convince me that that is the case.