How To Use Vacuum Sealer

If you’ve just bought a vacuum sealer, you might be wondering how to use it effectively. Learning how to use vacuum sealer machines is the key to preserving food, saving money, and reducing waste in your kitchen.

This guide will walk you through everything, from setup to advanced tips. You’ll be sealing like a pro in no time.

Using a vacuum sealer involves more than just pushing a button. It’s a simple process, but doing it right makes all the difference. The basic steps are: preparing your food, choosing the right bag, loading the machine, and initiating the seal.

Let’s break down each part to ensure you get perfect results every single time.

Getting Started: Unboxing and Setup

First, take your vacuum sealer and all its parts out of the box. You’ll typically find the main unit, a roll of bags or pre-cut bags, and sometimes an accessory hose for containers.

Place the machine on a clean, dry, and stable countertop. Make sure there’s plenty of space around the intake area for air to flow. Plug it in.

Familiarize yourself with the control panel. Most models have at least two main buttons: ‘Vacuum & Seal’ and ‘Seal Only’. Some have settings for moist or dry foods.

Understanding the Controls

Here’s what the common buttons do:

Vacuum & Seal: This is your main button. It sucks out the air and then heat-seals the bag shut automatically.
Seal Only: Use this when you want to close a bag without vacuuming. It’s great for sealing chips you’ve already rolled down, or for using the sealer with special containers.
Moist/Dry Setting: A ‘Moist’ setting uses a gentler vacuum to prevent liquids from being sucked into the machine. Always use it for wet foods.
Cancel/Stop: This button stops any function immediately if you see a problem.

Step-by-Step: Your First Vacuum Seal

Follow these numbered steps for a foolproof first attempt.

Prepare Your Food: For best results, food should be cool or cold. Pat dry any surface moisture with a paper towel, especially for meats and vegetables. Excess liquid can ruin the seal and isn’t good for the machine.
Choose and Prepare Your Bag: Cut a section from the roll, making it at least 3 inches longer than your food. Seal one end of the bag using the ‘Seal Only’ function to create an open pouch. If using a pre-cut bag, one end is already sealed.
Load the Bag: Place your food inside the pouch. Leave at least 2-3 inches of empty space between the food and the top of the bag. This gap is crucial for a proper seal.
Position the Bag: Open the lid of your sealer. Lay the open end of the bag flat over the sealing bar, inside the vacuum channel. Make sure the bag’s edge is past the heat strip. The bag material must be smooth and wrinkle-free where it will seal.
Close and Lock the Lid: Gently close the lid until it locks or latches automatically. Most machines won’t run unless the lid is securely closed.
Select the Setting: Press the appropriate button. For most dry foods, use ‘Vacuum & Seal’. For soups, marinated meats, or juicy fruits, use the ‘Moist’ setting if you have it.
Let It Work: The machine will start. You’ll hear the pump removing air, see the bag tighten around the food, and then hear a sealing sound. The process usually takes 20-40 seconds. The machine will beep or turn off when done.
Check Your Seal: Open the lid and remove the bag. Inspect the seal. It should be a smooth, solid, translucent strip about 1/4 inch wide. Gently tug on both sides of the seal to ensure it’s strong.

Choosing the Right Bags and Materials

Not all bags are created equal. Using the correct material is essential for food safety and seal strength.

Vacuum Sealer Bags (Rolls or Pre-cut): These are multi-layered, puncture-resistant, and made for food contact. Never substitute with standard zip-top or storage bags—they are not strong enough and will implode.
Canisters and Lids: Great for dry goods like coffee, nuts, or flour. You use the accessory hose to vacuum air out of the specially designed lid.
Mason Jar Sealers: An attachment that lets you vacuum seal the contents of a standard mason jar, ideal for pantry items or leftovers.

A quick tip: If you buy generic bags, ensure they are the correct thickness (usually 3-4 mils) and are listed as safe for food vacuum sealing. Some off-brands can damage your heat seal bar.

Advanced Techniques and Pro Tips

Once you’ve mastered the basics, these tricks will expand your sealing skills.

Sealing Liquids and Wet Foods

This is the trickiest part. The key is to prevent liquid from reaching the sealing bar. Here’s two methods:

The Freeze-First Method: Pour soups, stews, or marinades into a bag. Lay the bag flat on a baking sheet and freeze until solid. Then vacuum seal the frozen block. This is the most reliable method.
The Pause and Seal Method: Place the wet food in the bag. Hang the open bag over the edge of your counter so the food stays low. Use the ‘Moist’ setting. Watch closely, and as soon as you see liquid approach the top, press ‘Stop’ or ‘Seal Only’ to immediately seal it. You’ll have a partial vacuum, but it’s better than a failed seal.

Preventing Crushing of Delicate Foods

Foods like bread, soft cheeses, or delicate berries can be crushed by full vacuum pressure.

The solution? Use the ‘Seal Only’ function for a loose seal, or employ the pulse method. On some models, you can press and hold the vacuum button manually, releasing it just before the food compresses, then hitting ‘Seal’.

Marinating in Minutes

Your vacuum sealer is a powerful marinating tool. Place meat and marinade in a bag and vacuum seal it. The vacuum pressure forces the marinade into the meat’s fibers. What usually takes hours can be done in 20-30 minutes.

Just remember to use the ‘Moist’ setting and keep the liquid away from the top of the bag.

Organizing with Portion Control

Buy in bulk and save. When you get home from the store, immediately portion large packs of meat, chicken, or fish into single-meal sizes. Seal each portion separately. This saves freezer space and makes meal planning effortless—just grab one pack.

Food Safety and Storage Guidelines

Vacuum sealing extends shelf life, but it doesn’t mean food lasts forever. Safety first!

Refrigerator vs. Freezer: Vacuum-sealed raw meat that would normally last 3 days in the fridge may last 5-7. In the freezer, it prevents freezer burn for up to 2-3 years, compared to a few months with normal wrapping.
Important Warning: Never vacuum seal raw mushrooms, garlic, or onions for room temperature storage (like in a pantry). The lack of oxygen can create a risk for botulism. Always freeze these items if vacuum sealed raw.
Label Everything: Always write the contents and date on the bag with a permanent marker before sealing. Your future self will thank you.

Remember, vacuum sealing is not a substitute for proper cooking or refrigeration. It’s a tool for preservation, not sterilization.

Cleaning and Maintaining Your Machine

Proper care keeps your sealer running for years. Always unplug it before cleaning.

After Each Use: Wipe down the sealing bar, the vacuum channel, and the inside of the lid with a damp cloth. Dry thoroughly. Any debris or moisture left behind can cause a weak seal next time.
Dealing with Spills: If liquid is accidentally sucked into the vacuum channel, stop immediately. Unplug the machine. Use a cloth or cotton swab to soak up as much as possible. Let the area air-dry completely before next use.
Regular Deep Clean: Check your manual, but many drip trays and seal bars can be removed for a more thorough wash. Don’t immerse the main unit in water.
Check the Seal Strip: Over time, the rubber gasket around the lid can wear out. If your machine is struggling to create a vacuum, inspect this strip for cracks or food particles and clean it gently.

Troubleshooting Common Problems

Even pros run into issues. Here’s how to fix common ones.

The Bag Won’t Vacuum

Check the lid: Is it fully closed and latched?
Check the bag placement: Is it over the vacuum channel? Are there wrinkles blocking the air path?
Check the gasket: Is the rubber seal around the lid clean and intact?

The Seal is Weak or Opens

Heat strip is dirty: Clean the sealing bar with a soft cloth and rubbing alcohol.
Bag was too short: Food or liquid touched the sealing area during the process. Always leave a 3-inch gap.
Not enough time: On manual machines, you might need to hold the seal button longer. Try a 2-3 second count.

Machine Sucks Liquid Out of the Bag

You’re using the wrong setting or the bag is too full. Always use the ‘Moist’ setting for wet items and consider the freeze-first method for very liquidy foods. Also, make sure you’re not overfilling the bag.

Creative Uses Beyond Food

Your vacuum sealer isn’t just for the kitchen. Here’s some inventive ways to use it:

Document and Photo Protection: Seal important papers, passports, or old photos to protect them from water damage during travel or storage.
First Aid Kits: Keep bandages, gauze, and ointments sterile and dry in your car or boat kit.
Camping and Travel: Seal matches, phone chargers, or a change of clothes to keep them dry. You can also pre-make and seal entire meals for camping trips.
Preserving Collectibles: Seal coins, stamps, or other sensitive items to prevent tarnishing.

FAQ Section

Can you reuse vacuum sealer bags?

It is possible, but not generally recommended. After opening, the bag is shorter, and washing it thoroughly can be difficult, raising hygiene concerns. They are designed for single use to guarantee a perfect, safe seal.

How do I use a vacuum sealer for meal prep?

Cook your proteins, grains, and vegetables. Let them cool completely. Portion them into bags, either as complete meals or separate components. Vacuum seal and refrigerate for up to 5 days or freeze for months. Reheat directly in boiling water (if the bag is boil-safe) or remove and reheat.

What can you not vacuum seal?

Avoid vacuum sealing raw garlic and onions for room temperature storage (freezing is okay). Do not seal soft breads or very delicate pastries without using the pulse method to prevent crushing. Never attempt to seal powders like flour or spices directly—use a canister attachment instead to avoid them being sucked into the machine.

Why is my vacuum sealed bag not airtight?

The most common reasons are a dirty sealing bar, moisture in the seal area, a wrinkle in the bag during sealing, or a worn-out gasket on the machine lid. Check and clean these areas, and ensure your technique is correct.

Is vacuum sealing worth it?

For most people who buy in bulk, garden, hunt, fish, or want to reduce food waste, yes. The savings on food that no longer spoils or gets freezer burn often pays for the machine and bags fairly quickly. The convenience for meal prep is also a major benefit.

Mastering your vacuum sealer opens up a world of kitchen efficiency. It takes the guesswork out of food storage and helps you make the most of your groceries. Start with simple, dry items to build your confidence, then move on to more challenging seals like liquids. With the steps and tips outlined here, you’ll be preserving food like a professional in no time, enjoying fresher flavors and less waste with every meal you prepare.