How To Vacuum Seal

Learning how to vacuum seal is one of the best ways to keep your food fresh for much longer. This simple technique removes air from a bag, which slows down spoilage and freezer burn dramatically.

It’s not just for leftovers, either. You can use vacuum sealing for marinating meats, organizing small items, and even protecting important documents from moisture. The process is straightforward once you know the basics, and the equipment is more affordable than ever. This guide will walk you through everything you need, from choosing a machine to mastering the technique.

Before you start, you’ll need the right tools. The core item is, of course, the vacuum sealer. There are two main types: external suction sealers and chamber vacuum sealers. For most home kitchens, an external sealer is perfect. You’ll also need specially designed vacuum sealing bags and rolls. Using the wrong bags can damage your machine or create a weak seal.

Essential Equipment You Need

Vacuum Sealer: An external sealer with a sealing strip and suction channel is the standard choice.
Vacuum Bags & Rolls: Bags come pre-cut in various sizes, while rolls let you customize the bag length. Make sure they are compatible with your machine.
Bag Clips (Optional): Helpful for holding bags in place while you fill them.
Permanent Marker: For labeling contents and dates.

Step-by-Step Sealing Process

Follow these steps for perfect results everytime. The key is preparation and not overfilling the bag.

Prepare Your Food: For best results, pat dry any wet items like meat or vegetables. Moisture can interfere with the vacuum and seal. For freezer storage, you can flash-freeze items like berries or chops on a tray first to prevent crushing.
Cut and Fill the Bag: Cut a section of bag material from the roll, leaving plenty of extra space (about 3 inches) above the food. Place your food inside, ensuring no crumbs or grease are on the sealing area—the top inch of the bag must be clean and dry.
Start the Vacuum Process: Open the sealer’s lid and place the open end of the bag over the suction channel. The bag’s textured side should face the machine’s vacuum area. Close the lid firmly until it latches.
Select the Mode: Choose the appropriate setting. Use “Dry” for most solid foods and “Moist” for items with more liquid. Some sealers have a “Pulse” button for delicate items you don’t want to crush.
Activate and Seal: Press the “Vacuum & Seal” button. You’ll hear the machine remove the air; the bag will shrink tightly around the food. The machine will then heat-seal the bag and beep when complete. Allow a moment for the seal to cool before handling.
Check and Label: Gently tug on the seal to ensure it’s strong. Then, use your marker to write what’s inside and the current date on the bag.

Pro Tips for Tricky Items

Some foods and non-food items need a special approach to get a good seal without making a mess.

Sealing Liquids and Wet Foods

Soups, stews, and marinated meats are challenging. The trick is to prevent liquid from being sucked into the machine. Here’s two methods:

Freeze First: Pour the liquid into the bag and lay it flat in the freezer until solid. Then, vacuum seal it normally.
Use the “Moist” Setting and Pause: Use the moist setting, but manually pause the vacuum process just before liquid reaches the top. Then, hit the “Seal” button immediately. You may have a little air left, but it’s better than a broken sealer.

Sealing Powdery or Crumbly Items

Flour, breadcrumbs, or ground coffee can get sucked into the sealer. Place a coffee filter or a folded paper towel inside the bag, between the food and the open end. It acts as a barrier, catching any fine particles during the vacuum process.

Protecting Delicate Foods

Soft foods like bread, soft cheeses, or berries can be crushed. Use the “Pulse” or “Gentle” button if your machine has one. Alternatively, you can manually stop the vacuum by pressing “Seal” when the bag is just tight enough, leaving a slight cushion of air.

Creative Uses Beyond Food

Your vacuum sealer isn’t just for the kitchen. It’s a fantastic tool for organization and preservation all around the house.

Emergency Kits: Keep matches, fire starters, first-aid supplies, and documents completely dry.
Travel: Seal toiletries to prevent leaks in your suitcase. You can also pre-portion snacks.
Outdoor Gear: Protect sensitive items like phone chargers, fishing lures, or ammunition from humidity.
Seasonal Storage: Seal up wool sweaters with a lavender sachet to keep moths out, or protect precious photo albums.

Common Mistakes to Avoid

Even with a good machine, errors can happen. Being aware of these common pitfalls will save you bags and frustration.

Overfilling the Bag: This is the number one mistake. You need a clean, dry area for the seal to form. Leave at least 3 inches.
Getting the Seal Area Dirty: Any grease, crumbs, or liquid on the inside of the bag’s sealing edge will cause a weak seal that can fail later.
Using the Wrong Setting: Using “Dry” on moist food can pull liquid into the chamber. Using “Moist” on dry items may not remove enough air.
Not Letting the Seal Cool: The plastic is molten when first sealed. Pulling on it immediately can break the bond.
Forgetting to Label: Everything looks the same in a vacuum bag! You’ll be guessing whats in your freezer without a label.

Storage Guidelines and Safety

Vacuum sealing extends life, but it doesn’t make food last forever. It’s crucial to follow safe food handling practices.

Refrigerator vs. Freezer Storage

Vacuum-sealed raw meat or fish in the refrigerator will last 1-2 weeks, compared to a few days normally. In the freezer, it can prevent freezer burn for 2-3 years. Cooked foods are safer for shorter periods, usually up to 2 weeks in the fridge. Always store sealed raw meats on the bottom shelf to prevent cross-contamination just in case of a leak.

A Note on Botulism Risk

This is important. The bacteria that causes botulism thrives in low-oxygen environments. Vacuum-sealed fresh vegetables like garlic, mushrooms, or onions stored at room temperature can pose a risk. To be safe, always refrigerate or freeze vacuum-sealed low-acid vegetables, or blanch them before sealing to destroy surface bacteria.

Maintaining Your Vacuum Sealer

A little care keeps your machine running smoothly for years. The main areas to focus on are the sealing strip and the vacuum channel.

Clean After Each Use: Unplug the machine. Wipe the sealing strip and the inside of the channel with a damp cloth. Make sure no debris is stuck.
Check the Seal Bar: Over time, the non-stick coating on the heating bar can wear. If bags aren’t sealing properly, it might need replacement—most manufacturers sell kits.
Empty the Drip Tray: Many models have a drip tray underneath to catch accidental spills. Check and clean this regularly.
Store Properly: Keep the machine in a cool, dry place and wind the power cord neatly to avoid damage.

FAQ Section

Can you reuse vacuum sealer bags?
Yes, if they are in good condition. Wash them thoroughly in warm, soapy water, rinse well, and hang to dry completely inside and out. Check for any holes or weak spots before reusing. Don’t reuse bags that held raw meat for other foods.

What is the difference between vacuum sealing and using a ziplock with water displacement?
The water displacement method (submerging a ziplock bag in water to push air out) is a good hack, but it doesn’t remove as much air as a vacuum sealer. The seal is also less robust. It’s fine for short-term storage, but for long-term freezing or maximum freshness, a vacuum sealer is superior.

Why did my vacuum sealed bag puff up in the freezer?
This is normal for some foods, especially those with high water content. The water in the food expands as it freezes, creating air pockets. As long as the seal remains intact, the food is still protected from freezer burn. Flash-freezing before sealing minimizes this.

Is vacuum sealing worth the cost?
If you buy food in bulk, hunt, fish, garden, or simply waste a lot of leftovers, it pays for itself quickly by reducing food waste. The savings on meat and produce alone can cover the cost of the machine and bags in a few months for many families.

Can I vacuum seal mason jars?
Yes! Many vacuum sealers come with a hose attachment and a special lid sealer for mason jars. This is excellent for storing dry goods like coffee, nuts, flour, or dehydrated foods in your pantry. It’s a great way to keep things crispy.

What foods should you not vacuum seal?
Avoid vacuum sealing raw mushrooms and soft cheeses without a hard rind unless you plan to eat them immediately. Also, do not vacuum seal anything you intend to cook in a microwave, as steam can build up and cause the bag to explode. Always follow safe food handling guidelines.

Mastering how to vacuum seal opens up a world of possibilities for saving money and reducing waste. With a bit of practice, you’ll find it becomes a quick and easy part of your kitchen routine. Start with something simple, like portioning out chicken breasts or sealing a batch of homemade soup, and you’ll soon see the benefits for yourself.