How To Use A Food Vacuum Sealer

If you want your food to last longer and reduce waste, learning how to use a food vacuum sealer is a great skill. This guide will walk you through every step, from setup to storage, so you can get the most out of your machine.

A vacuum sealer removes air from a special plastic bag and seals it shut. This process, called vacuum sealing, slows down spoilage by preventing freezer burn and inhibiting the growth of bacteria. It’s useful for much more than just freezing meat. You can use it for meal prep, storing dry goods, and even for marinating foods quickly.

Before you seal your first item, you need to get familiar with your machine. While models vary, the core principles are the same. Let’s start with what you’ll need and how to set everything up.

What You Need to Get Started

You don’t need much to begin vacuum sealing. Having the right supplies on hand makes the process smooth and effective.

The Vacuum Sealer: This is the main appliance. It has a sealing strip and a vacuum channel.
Vacuum Sealer Bags and Rolls: These are made from thicker, food-safe plastic designed to withstand the vacuum process. Bags come pre-cut, while rolls let you cut custom sizes.
Bag Cutter or Scissors: Most sealers have a built-in cutter for rolls. If not, a pair of scissors works fine.
Your Food Items: Prepared, portioned, and ready to be sealed.
A Damp Cloth: For wiping the sealing bar to ensure a clean, strong seal everytime.

Step-by-Step Setup for Your Sealer

First, find a good spot for your sealer. It needs a stable, flat surface near an outlet. Give it a few inches of space at the back for the bag to hang freely.

Unbox your sealer and remove any protective tape or packaging.
Plug the machine into a grounded electrical outlet.
Familiarize yourself with the control panel. Common buttons include ‘Vacuum & Seal’, ‘Seal Only’, and sometimes ‘Pulse’ or ‘Moist’ settings.
If your model has a removable drip tray, insert it. This catches any accidental liquid.
Wipe the interior sealing area with a dry cloth to ensure it’s clean.

The Basic Sealing Process: A Step-by-Step Guide

Now for the main event. Follow these steps for a perfect seal on dry or solid foods.

Prepare Your Food: Portion it into amounts you’ll use later. Pat meats and moist vegetables very dry with a paper towel. Excess moisture can interfere with the vacuum and sealing process.
Prepare Your Bag: Cut a bag from the roll or select a pre-cut bag. Make sure it’s at least 3 inches longer than your food. Seal one end of the bag using the ‘Seal Only’ function if you’re using a roll.
Load the Bag: Place your food inside, leaving that 3-inch gap at the top. Do not overfill the bag.
Position the Bag: Open the lid of the sealer. Place the open end of the bag over the vacuum channel, ensuring the entire top edge is flat on the sealing bar. Close the lid firmly until it latches.
Select the Function: For most solid foods, press the ‘Vacuum & Seal’ button. You will hear the machine remove the air; the bag will tighten around the food. The sealer will automatically heat the sealing bar to create the seal, then beep or turn off.
Check the Seal: Open the lid. Gently tug on the sealed end to confirm it’s strong and airtight. The bag should be tight and wrinkled around the food.

Handling Liquids, Powders, and Moist Foods

Some foods need special care. Wet items like soup or marinated chicken can get sucked into the vacuum channel. Powders like flour can create a mess. Here’s how to handle them.

Use the “Moist” Setting: Many sealers have this. It uses a gentler vacuum or pauses briefly before sealing to prevent liquid from being pulled up.
Freeze First: For soups, stews, or very juicy meats, freeze them flat on a tray for 1-2 hours until solid. Then, vacuum seal the frozen block. This is called the “freeze-first” method.
Create a Barrier: Place a folded paper towel at the top of the bag, inside, above the food. It can catch small amounts of moisture.
Use the “Seal Only” Function for Powders: Fill your bag, but don’t vacuum it. Instead, manually squeeze out as much air as you can, then use the ‘Seal Only’ button to close the bag.

Vacuum Sealing Different Types of Food

Not all food is sealed the same way. Tailoring your approach gives you the best results.

Meats, Poultry, and Fish

These are the most common items to vacuum seal. Always start with fresh, cold product. Pat it completely dry. For sharp bones, like a ribeye or chops, place a folded piece of parchment paper over the bone tip to prevent it from puncturing the bag during vacuuming or in the freezer.

Fruits and Vegetables

Most vegetables benefit from blanching before sealing. This stops enzyme activity that causes loss of flavor and color. Briefly boil or steam them, then plunge into ice water, pat dry, and seal. For fruits prone to browning (like apples), a quick soak in lemon water can help before drying and sealing.

Dry Goods and Bulk Items

Vacuum sealing is perfect for rice, pasta, coffee, nuts, and cereals. It keeps pests out and prevents staleness. You can seal these in their original packaging for an extra layer of protection, or pour them directly into a bag.

Leftovers and Meal Prep

Portion out cooked meals like casseroles, pasta sauces, or grilled chicken. Let them cool to room temperature (but don’t leave out for more than 2 hours) before sealing. This method is fantastic for taking the guesswork out of weekday dinners.

Advanced Techniques and Creative Uses

Once you’ve mastered the basics, try these clever applications.

Rapid Marinating: Place meat and marinade in a bag and vacuum seal it. The vacuum pulls the marinade deep into the meat fibers, cutting marinating time from hours to minutes.
Compression for Fruits: Vacuum sealing soft fruits like watermelon or strawberries compresses them into a unique, dense texture that’s great for desserts or cocktails.
Protecting Important Documents: While not a food use, you can vacuum seal papers or photos to waterproof them for storage or travel.
Organizing with Canisters: Many sealers come with canister sets. Use these for sealing items like crackers or chips in a reusable, hard container.

Storage Guidelines and Safety

Vacuum sealing extends life, but it doesn’t make food last forever. Follow safe storage times.

Refrigerator: Vacuum-sealed raw meat or fish will last 1-2 weeks in the fridge, compared to 2-3 days normally.
Freezer: This is where vacuum sealing shines. It prevents freezer burn for a very long time. Most vacuum-sealed meats will maintain quality for 2-3 years in a deep freezer. Always label your bags with the contents and date.
Pantry: Dry goods can last for years when properly sealed, safe from moisture and insects.

Important Safety Note: Vacuum sealing is not a substitute for canning. Do not vacuum seal low-acid vegetables (like green beans or mushrooms) or garlic in oil at room temperature. This can create a risk for botulism. These items must be stored in the refrigerator or freezer.

Troubleshooting Common Problems

Sometimes things don’t go as planned. Here are quick fixes for common issues.

Bag Won’t Seal: The sealing bar might be dirty. Unplug the machine, let it cool, and wipe it clean with a damp cloth. Also, check that the bag isn’t wrinkled in the sealing area.
Incomplete Vacuum (Air Left in Bag): The bag might have a tiny puncture. Check for holes. Also, ensure the bag isn’t overfilled or too close to the top.
Liquid Sucked into Machine: You likely need to use the “Moist” setting or the freeze-first method for that food type. Always keep your machine unplugged and fully dry before attempting to clean the channel.
Seal is Weak and Peels Apart: The heat time might be too short, or the sealing bar could be failing. Try a new bag. If it persists, your machine’s sealing element may need service.

Maintaining Your Vacuum Sealer

Taking good care of your sealer ensures it works for years. It’s a simple routine.

After each use, unplug the machine.
Wipe the sealing bar and interior with a damp cloth. Never submerge the unit in water.
Empty and wash the drip tray if your model has one.
Occasionally, check the vacuum channel for debris and gently clean it with a cotton swab.
Store the unit with the lid open to prevent the gasket from becoming compressed.

FAQ Section

Here are answers to some frequently asked questions about vacuum sealers.

Can you reuse vacuum sealer bags?

Yes, but with caution. You must wash them thoroughly in hot, soapy water, rinse well, and let them dry completely inside and out. Always inspect the bag for any holes or weak spots before reusing. They are not designed for multiple uses, so their integrity will decrease each time.

What is the difference between a vacuum sealer bag and a regular zip-top bag?

Vacuum sealer bags are made from a much thicker, multi-layered nylon and polyethylene plastic. They are designed to withstand the pressure of the vacuum and create an airtight seal. Regular zip-top bags are thinner and have micro-leaks; a vacuum sealer will crush them and they won’t hold the vacuum.

Is a vacuum sealer worth the cost?

For most people who buy in bulk, garden, hunt, fish, or do weekly meal prep, a vacuum sealer pays for itself quickly. The savings from reducing food waste and buying food on sale, combined with the improved quality of frozen food, make it a very worthwhile investment.

How do I choose the best vacuum sealer for me?

Consider your needs. For occasional use, a basic external sealer is fine. For frequent use, especially with liquids, a chamber vacuum sealer is more powerful and handles liquids easily, but they are larger and more expensive. For home kitchens, a quality countertop food vacuum sealer with a moist setting is often the perfect balance.

Can you vacuum seal without a machine?

You can achieve a partial vacuum using the water displacement method: place food in a zip-top bag, slowly lower it into a pot of water letting the pressure push the air out, and then seal the zip just before the water reaches it. However, this is not as effective or airtight as using a dedicated food vacuum sealer.

Using a vacuum sealer is a straightforward process that offers huge benefits. By following these steps for how to use a food vacuum sealer, you’ll preserve your food’s freshness, save money, and make your kitchen routine more efficient. Start with something simple, like a portion of chicken or coffee beans, and you’ll quickly see how useful this tool can be.