Freeze Drying Supplies List and Costs (2026)
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The freeze dryer is the big purchase, but supplies are a recurring cost for every batch. This list covers what you need, what is optional, and estimated costs so you can budget your first year. Prices are estimates from typical US retail pack pricing in 2026 and vary by brand, size and quantity.
Essentials
1. Mylar bags
Mylar (metallized polyester) bags block light and oxygen, which is what makes long-term storage possible. Thicker bags (5–7 mil) resist punctures from sharp freeze-dried food better than thin ones.
- Estimated cost: about $0.30–$1.00 per bag depending on size and thickness; gallon bags cost more than quart or pint bags.
- Per batch: a Medium batch might fill 12–20 bags.
- Tip: use smaller bags for foods you'll open often, since an opened bag starts absorbing moisture.
2. Oxygen absorbers
Small iron-powder packets that remove residual oxygen from sealed bags. Size them to the bag: common sizes are 100cc, 300cc and 500cc.
- Estimated cost: about $0.08–$0.20 each in bulk.
- Tip: open a pack only when you're ready to bag; store leftovers in an airtight jar or a sealed bag immediately, because they start working as soon as they hit air.
3. A sealer
An impulse heat sealer gives the wide, strong seals mylar needs. Some freeze dryer bundles include one.
- Estimated cost: about $30–$100 for a basic 12-inch impulse sealer.
- A household iron or hair straightener works in a pinch but is slower and less consistent.
4. Vacuum pump oil (oil pumps only)
Standard oil pumps need regular oil filtering or changes; check your manual for the schedule. Oil-free pumps eliminate this but usually cost more.
- Estimated cost: vacuum pump oil is roughly $15–$30 per gallon; amortized, about $0.50–$1.50 per batch.
5. Tray liners
Silicone mats or parchment paper keep sticky foods from welding to trays.
- Estimated cost: silicone mats about $15–$40 per set (reusable); parchment a few cents per sheet.
Nice to have
- Extra trays so you can pre-freeze the next batch while the current one runs.
- Tray lids or stacking frames for pre-freezing in a regular freezer.
- Labels and a permanent marker: write the contents and date on every bag.
- Food-grade buckets to protect bags from pests and punctures.
- A kitchen scale to weigh food before and after; weight loss tells you when food is fully dry.
- Humidity indicator cards for checking stored bags or jars.
- Mason jars and a jar vacuum sealer for frequently used foods.
- A sturdy cart or stand — Medium and Large units weigh 119–143 lb.
Estimated cost per batch
| Item | Small | Medium | Large | X-Large |
|---|---|---|---|---|
| Mylar bags | $3.00 | $4.50 | $6.50 | $12.00 |
| Oxygen absorbers | $1.00 | $1.50 | $2.25 | $4.00 |
| Pump oil (amortized) | $0.75 | $0.75 | $1.00 | $1.50 |
| Liners / misc. | $0.25 | $0.25 | $0.25 | $0.50 |
| Total (est.) | ≈ $5 | ≈ $7 | ≈ $10 | ≈ $18 |
All estimates. These are the defaults used in our calculator; change them to match what you actually pay.
First-year budget example
For a Medium running four batches a month (48 a year): supplies ≈ $336, a sealer ≈ $50, silicone mats ≈ $30 and a few accessories ≈ $50, for roughly $450–$500 in year one beyond the machine and electricity. Year two drops to roughly the per-batch supplies cost.
How to save on supplies
- Buy in bulk once you know your favorite bag sizes; per-bag prices fall sharply in larger packs.
- Use jars for foods you'll eat within months, saving mylar for long-term storage.
- Filter and reuse pump oil where your manual allows.
- Don't over-size absorbers or bags; match them to the food volume.
- Check bundles: some machine packages include starter bags, absorbers and a sealer.
Common supply mistakes
New owners most often run into the same few problems. Thin, cheap bags get punctured by sharp pieces such as freeze-dried pasta, rice or crisp fruit slices, letting air back in weeks later. Oxygen absorbers left open on the counter while bagging a whole batch lose much of their capacity before they are sealed in. Seals made with too little heat look fine but peel apart when the bag is handled. And unlabeled bags turn a pantry into a guessing game, since many freeze-dried foods look alike. A quick routine helps: prepare and label all bags first, open absorbers last, seal each bag immediately, and tug-test every seal before storing it.
Storage basics
Store sealed bags in a cool, dark, dry place, ideally inside a bucket or bin. Heat, light and moisture shorten shelf life. Check bags periodically: a bag that has gone soft or "breathes" may have a failed seal or puncture.