Disclosed are methods for producing and maintaining a very low level of oxygen in a sealed container for maintaining a foodstuff. In one aspect, the method comprises (1) a first oxygen reduction step wherein the oxygen content in said container is reduced to no more than 20,000 ppm (2) maintaining the foodstuff in the container such that the oxygen content in the foodstuff and the gaseous environment approaches equilibrium and (3) a second oxygen reduction step wherein the oxygen content in said container is reduced to no more than 2000 ppm. Systems useful in the methods disclosed herein.
