preservative

I'm planning to take about 9 gallons of home-brew on vacation in a couple weeks, and I've arranged for a local brewery to let me use their walk-in cooler and crowler seemer to can up all my brew, so I don't have to take kegs and gas and all that stuff. My question is this: what's the best way...

I've read on a previous thread here that supposedly ascorbic acid by itself can become a super oxidizer instead of an antioxidant. But I've used it by itself and never noticed an issue. And noticed many food items using it as a preservative by itself with no MS. And I know metabisulfate is good...