How To Use Food Saver Vacuum Sealer

You’ve got a Food Saver vacuum sealer, and you’re ready to start preserving. Learning how to use Food Saver vacuum sealer properly will help you get the most from this handy kitchen tool.

This guide will walk you through every step. We’ll cover the basics, share pro tips, and help you avoid common mistakes. You’ll be sealing everything from leftovers to bulk buys in no time.

First, let’s talk about what your vacuum sealer does. It removes air from a special plastic bag and then seals it shut. This process slows down food spoilage by preventing freezer burn and inhibiting the growth of bacteria that need oxygen.

Your Food Saver is great for more than just freezing meat. You can use it for cheese, vegetables, soups, and even dry goods like nuts or coffee. It’s a key tool for meal prepping and reducing food waste.

What You’ll Need to Get Started

Before you run to the kitchen, gather your supplies. Having everything ready makes the process smooth and easy.

Your Food Saver machine (countertop model).
A roll of Food Saver bags or pre-cut bags.
The sealing unit must be clean and dry.
The food you want to preserve.
A pair of scissors or the built-in cutter.
A damp cloth for messy seals (optional).

Step-by-Step Sealing Process

Follow these steps for perfect seals every single time. It’s simpler than it might seem at first glance.

Prepare Your Food: For best results, food should be cool or frozen. Pat wet items like meat or fish dry with a paper towel. Liquids and very moist foods need special techniques, which we’ll cover later.
Cut the Bag: Cut a piece from the roll, leaving at least 3 inches extra space above your food. This gives you room to handle the bag and get a good seal.
Seal One End: Place the open end of the bag into the sealing area. Press the “Seal” button to create an airtight closed end. This is your bag’s bottom. Some people forget this step and try to seal an open bag at both ends.
Add Your Food: Put your prepared food into the bag. Leave that 3-inch gap at the top. Don’t overfill the bag, as food particles can interfere with the final seal.
Start the Vacuum Process: Place the open top of the bag into the vacuum channel. Make sure the bag’s edge is past the sealing wire. Close the lid until it locks. The machine will automaticly start pulling out the air.
Let it Seal: Once all the air is removed, the machine will heat the sealing strip and create the seal. You’ll hear a distinct beep or see a light change when it’s done.
Check Your Work: Gently press on the sealed bag. It should feel rock hard with no air pockets. Look at the seal itself; it should be smooth and consistent, not wrinkled or peeling.

Pro Tip: The Manual Seal Button

Don’t overlook the “Seal” button on it’s own. Use it for sealing bags without vacuuming. This is perfect for when you want to portion items like trail mix or for sealing a bag you’ve already vacuumed but need to re-open and re-seal.

Handling Liquids and Moist Foods

This is where many new users run into trouble. You can’t vacuum seal a bag of soup the same way you seal a bag of carrots. Liquid will get sucked into the machine’s chamber and damage it.

Here’s the safe method:

Freeze the liquid or moist food first. Pour soup, stew, or sauce into a bag. Lay it flat on a baking sheet and freeze until solid.
Once frozen solid, you can then vacuum seal it normally. The solid block won’t get sucked up.
Alternatively, use the “Moist” setting if your machine has one. It uses a gentler vacuum cycle and stops before liquid reaches the top.
For items like marinated meat, place the bag in the freezer for 20-30 minutes first to chill the liquid.

Mastering the Food Saver Accessories

Your machine likely came with more than just bags. These accessories expand what you can do.

Using the Canister System

The canisters are fantastic for storing dry goods or marinating food quickly. Place your food or liquid in the canister. Attach the hose from the machine to the lid’s valve. Press the accessory button (often a pictogram of a canister). The machine will vacuum the air out. For marinating, it pulls the marinade deep into the meat in minutes, not hours.

The Jar Sealer Attachment

This attachment lets you vacuum seal the air out of mason jars. It’s ideal for pantry items like flour, sugar, spices, or dehydrated foods. You use a special lid with a removable center. The attachment suctions out the air, creating a tight seal that keeps contents fresh for months. Just make sure the jar rim and lid are perfectly clean.

Smart Food Preparation Tips

How you prepare food before sealing has a huge impact on quality and shelf life.

Blanch Vegetables: Before freezing, most vegetables should be blanched (briefly boiled then iced). This stops enzyme action that causes loss of flavor and color.
Pre-Freeze for Easy Portions: For items like berries, burger patties, or chicken breasts, pre-freeze them on a tray for 1-2 hours before bagging. This prevents them from getting squished together into a solid block, so you can grab just what you need.
Label Everything: Always write the contents and date on the bag with a permanent marker before you fill it. A vacuum-sealed piece of meat looks a lot like a vacuum-sealed piece of fish after six months.
Flatten Bags: When freezing, try to lay bags flat to freeze. They stack beautifully and thaw much faster than bulky shapes.

Troubleshooting Common Problems

Even with the best instructions, things can go wrong. Here’s how to fix frequent issues.

Bag Won’t Vacuum Properly

Check the Seal Area: Crumbs or moisture on the sealing strip or gasket will break the suction. Unplug the machine and wipe it clean with a dry cloth.
Bag is Too Full: If food is too close to the top, it can block the vacuum channel. Use a bigger bag.
Old or Damaged Bags: Bags with tiny holes or wrinkles won’t work. Use a fresh section of bag.

Seal is Weak or Fails

Sealing Bar is Dirty: Residue on the heating bar prevents a good bond. Clean it according to your manual’s instructions.
Moisture in the Seal Area: This is the #1 cause of failed seals. If you’re sealing moist food, use the “Moist” setting or freeze first. You can also place a folded paper towel inside the bag, near the top, to catch excess moisture.
Not Enough Space: The bag needs to lay flat in the sealing area. If it’s bunched up, the seal may be incomplete.

Creative Uses Beyond Freezing

Your Food Saver isn’t just for the freezer. Think outside the ice box.

Infuse Oils or Liquors: Seal herbs or fruit with oil or liquor in a canister. Vacuuming pulls the flavors in rapidly.
Protect Important Documents: Seal passports, birth certificates, or old photos from water damage.
Camping and Travel Kits: Create waterproof kits for first aid, matches, or fishing gear.
Save Space with Soft Items: Vacuum seal seasonal bedding, winter coats, or plush toys to reduce their storage footprint.

Maintenance and Care

Taking care of your machine ensures it lasts for years. It’s not complicated.

Always unplug the machine before cleaning.
Wipe the sealing area, gasket, and inside of the lid after every use with a damp cloth. Dry thoroughly.
Empty the drip tray if your model has one.
Never submerge the unit in water.
Store the hose and accessories in a dry place to prevent mold.

FAQs About Using Your Food Saver

Can I reuse the vacuum bags?
It’s not recommended. Washing and drying them thoroughly is difficult, and leftover food particles can contaminate your next item. The sealing area on a used bag may also not seal correctly a second time.

How long does vacuum-sealed food last in the freezer?
It varies by food, but generally, vacuum-sealed meat lasts 2-3 years, compared to 6-9 months with standard wrapping. Vegetables last about 2-2.5 years. Always label with the date.

Is it safe to vacuum seal raw meat and then cook it later?
Yes, this is a primary use. Just ensure you handle the meat safely: keep it refrigerated or frozen until ready to cook, and you can even cook some foods directly in the bag using sous vide methods.

Why did my bag inflate in the freezer?
This is usually caused by bacteria that can grow without oxygen. It means the food was not fresh enough when sealed, the seal was imperfect, or the food spoiled due to temperature abuse. Do not eat food from an inflated bag.

Can I seal things like bread or pastries?
Yes, but use the “Pulse” or manual vacuum button gently, or they will get crushed. Better yet, use a canister for delicate baked goods.

Do I need special bags, or can I use any plastic bag?
You must use bags designed for vacuum sealing. They are made of thicker, food-grade material with a texture that allows air channels to form. Regular bags are too thin and will collapse, preventing a vacuum.

Getting comfortable with your Food Saver takes a little practice. Start with simple, dry items like crackers or rice to build your confidence. Soon, you’ll find yourself saving money, reducing waste, and always having a ready-made meal in the freezer. The key is to keep your machine clean, watch for moisture where it shouldn’t be, and always double-check your seals. With these tips, you’ll be a vacuum sealing expert in no time.