How To Use Foodsaver Vacuum Sealer

If you’ve just bought a FoodSaver vacuum sealer, you might be wondering how to use it properly. Learning how to use FoodSaver vacuum sealer is the key to getting the most out of your machine and your food. This guide will walk you through everything, from setup to advanced tips, in simple, clear steps.

Vacuum sealing is a fantastic way to reduce waste and save money. It keeps food fresh much longer by removing air, which slows down freezer burn and spoilage. Whether you’re storing leftovers, meal prepping, or preserving a big batch of groceries, your FoodSaver is a powerful kitchen tool.

This main section covers the core process. Before you start, always check your model’s manual for specific instructions, as features can vary.

Getting Started: First-Time Setup

First, find a good spot for your FoodSaver. Place it on a clean, dry, flat countertop near an outlet. Ensure there’s space behind it for the bag roll, if your model has a built-in cutter.

You’ll need to install the vacuum seal roll. Open the bag compartment, usually on the back or side. Slide the roll onto the holder and thread the end through the guide slot. Close the compartment lid securely.

Next, plug in the machine. Many models have an indicator light that turns on. Now, you’re ready for the most important step: waiting for the sealing strip to heat up. This usually takes 30-60 seconds. A ready light will illuminate when it’s hot enough.

Step-by-Step: The Basic Sealing Process

Follow these numbered steps for perfect seals everytime.

Prepare Your Food: Let hot food cool completely. Pat wet foods, like meat or fish, dry with a paper towel. Moisture can prevent a good seal and interfere with the vacuum process.
Cut and Open Your Bag: Pull the bag material from the roll and use the built-in cutter (or scissors) to cut a length about 3-4 inches longer than your food. Open one end of the bag.
Load the Bag: Place your food inside, leaving that extra 3-4 inches of space at the top. Do not overfill; food should not touch the area where the seal will be.
Position the Bag: Open the lid of the FoodSaver. Place the open end of the bag flat over the sealing strip, making sure it’s inside the vacuum channel. The bag’s edge should be just past the heat strip.
Start the Vacuum & Seal: Close the lid firmly until it latches. For most models, press the “Vacuum & Seal” button. You’ll hear the machine remove the air and then create the seal. The lights will turn off when it’s done.
Check the Seal: Open the lid and gently tug on the bag to ensure the seal is strong and airtight. If it’s not sealed properly, you can cut the bag above the failed seal and try again.

Using Pre-Made Bags and Canisters

FoodSaver also offers bags that are already cut and sealed on one end. These are great for quick jobs. Simply open the other end, insert your food, and follow the same sealing steps from step 4 above.

For dry goods like coffee, nuts, or flour, vacuum canisters are incredibly useful. Place your item in the canister, attach the lid (which has a valve), and use the hose attachment from your FoodSaver. Connect the hose to the machine and the lid, then press the accessory button. It will suck the air right out through the lid.

Helpful Tips for Different Foods

Meats and Fish: Always double-seal the end for extra security. You can also pre-freeze items like berries or burger patties on a tray for 1-2 hours before sealing to prevent crushing.
Soups and Liquids: Freeze them flat in a bag first, then vacuum seal. Or, use the “Moist” setting if your machine has it, which stops the vacuum process before liquid gets sucked into the machine.
Baked Goods: Seal breads and muffins when they are completely cool to avoid sogginess.
Cheese: Hard cheeses seal well. For softer cheeses, place a piece of parchment paper between the cheese and the bag opening to keep it clean.

Understanding the Control Buttons

Most FoodSavers have a few main buttons. The “Vacuum & Seal” does the full automatic cycle. The “Seal Only” button is for when you want to close a bag without vacuuming, like for marinating. The “Cancel” or “Release” button stops the process and opens the lid. Some advanced models have a “Pulse” or “Manual” button for you to control the vacuum level yourself, which is perfect for delicate items.

Maintenance and Troubleshooting

Keeping your FoodSaver clean ensures it lasts for years. After each use, wipe the sealing strip and the inside of the vacuum channel with a damp cloth. Make sure it’s unplugged and completely cool first.

Empty the drip tray regularly if your model has one. Check the foam filter near the vacuum mechanism; it can be rinsed and dried if it gets dirty. Refer to your manual for how to replace it.

Common problems include weak seals or the machine not vacuuming properly. This is often caused by:

Moisture in the seal area.
Food debris on the gasket or sealing strip.
An overfilled bag.
A worn-out foam filter.

If you’re having trouble, clean the machine thoroughly and try a new, dry section of bag.

Creative Uses Beyond Food Storage

Your FoodSaver isn’t just for leftovers. Here are some clever ways to use it.

Marinating Meats: Seal meat and marinade in a bag. The vacuum process pulls the flavor deep into the meat in minutes, not hours.
Protecting Important Documents: Seal passports, birth certificates, or old photos from water damage.
Travel Kits: Create waterproof bags for first-aid supplies, matches, or phone chargers.
Seasoning Blends: Make large batches of dry rubs or seasoning salts and seal them in small bags for fresh gifts.
Preventing Oxidation: Seal half-used cans of tomato paste or chipotle peppers. They’ll last weeks in the fridge.

Choosing the Right Bags and Accessories

Using official FoodSaver bags or high-quality, food-grade bags designed for vacuum sealers is crucial. Thin bags can puncture or melt. You can get bags on rolls, pre-cut quart and gallon sizes, and specialty bags like for sous vide cooking.

Consider a hose attachment for use with canisters and wine preservation stoppers. A jar sealer lid is also a great accessory for sealing Mason jars with an attachment, perfect for dry goods.

Maximizing Freshness and Safety

Vacuum sealing extends life, but it doesn’t stop all spoilage. Always start with fresh, high-quality food. Remember that vacuum sealing is not a substitute for canning; low-acid foods sealed at room temperature can risk botulism.

For long-term storage, most vacuum-sealed foods should go in the freezer. Label every bag with the contents and date. A general rule is to consume vacuum-sealed frozen meats within 2-3 years for best quality, but always use your best judgement and follow official food safety guidelines.

Advanced Technique: Sous Vide Cooking

If you enjoy precise cooking, vacuum sealing is essential for sous vide. Season your food, seal it in a bag, and cook it in a temperature-controlled water bath. Because the bag is vacuum-sealed, the food cooks in its own juices, resulting in incredibly tender and flavorful dishes. Make sure to use bags rated for higher temperatures if you’re cooking at high heat for long periods.

Frequently Asked Questions (FAQ)

Can I use regular zip-top bags with my FoodSaver?

No, you should not. Regular bags are not made to withstand the vacuum pressure or the heat of the sealing strip. They will likely melt, leak, or not seal properly. Always use bags designed for vacuum sealing.

How do I seal liquids with a FoodSaver?

The best method is to freeze the liquid first. Pour soups, sauces, or stews into a bag, lay it flat on a baking sheet, and freeze. Once solid, you can vacuum seal it normally. Some models have a “Moist” setting or a pulse function that lets you stop the vacuum before liquid reaches the top.

Why did my FoodSaver not create a complete seal?

An incomplete seal is usually due to moisture, crumbs, or grease on the sealing area of the bag. Wipe the top inside of the bag with a dry paper towel before sealing. Also, ensure the sealing strip on the machine is clean and the bag is positioned correctly.

Is it safe to vacuum seal raw meat?

Yes, it is very safe and highly recommended. Vacuum sealing raw meat before freezing drastically reduces freezer burn. Just ensure the meat is cold and dry before sealing, and always thaw it safely in the refrigerator.

Can I reuse FoodSaver bags?

It is possible to wash and reuse bags if they were used for dry, non-perishable items. However, bags used for raw meat, fish, or messy foods should not be reused for food safety reasons. Always inspect the bag for holes or weaknesses before reusing.

What does the “Marinate” function do?

The “Marinate” function (or sometimes just “Seal Only”) allows you to seal a bag without removing the air. This is perfect for combining ingredients for marinating. For faster marination, you can use the full vacuum function; the pressure pushes the marinade into the food quickly.

Mastering your FoodSaver takes a little practice, but the benefits are huge. You’ll waste less food, have a more organized freezer, and discover new ways to prepare meals. Start with something simple, like sealing some cheese or leftovers, and you’ll quickly get the hang of it. With this guide, you have all the information you need to use your vacuum sealer effectively and confidently.