Keep food fresher for longer with ease.
Summer is a freelance food and travel writer who began by writing about Swedish cheesemaking traditions in 2018. Volumetric Cup Filling Machine
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A vacuum sealer might seem like one of those nice-to-have kitchen tools that you can do just fine without, but these clever contraptions have benefits that go far beyond the space savings over reusable food containers.
“Vacuum sealing offers an opportunity for smaller families or single adults to make the most of the protein offerings and value found at club stores,” says Melanie Marcus RD, a registered dietician and chef from the greater Charlotte area. “You can take advantage of buying in bulk by conveniently repacking into individual portions for future use.”
Once you have your own vacuum sealer — and don’t worry, we’ll share some of our favorites in just a bit — you can save money and reduce food waste with minimal time and effort.
“In simplest terms, vacuum sealing is the process of removing all the air from a package before sealing,” explains Marcus. “It’s also known as reduced oxygen packaging (ROP).”
Compared to the likes of resealable bags, Marcus says that vacuum sealing preserves the quality and freshness of food for longer periods of time. She also points out that this means the colors, textures, and flavors of foods are better preserved and further safeguarded against pesky freezer burn.
What’s more, vacuum sealing allows you to dabble in sous vide cooking, which entails cooking food — meats, usually — in a temperature-controlled water bath. Sous vide yields evenly cooked, moist meats and helps save you a step in the preparation process.
“When proteins — such as cuts of filet mignon or delicate fish — are vacuum-sealed, they can go straight from the freezer to the water bath, reducing mess and cleanup in the kitchen,” says Marcus.
First things first, you’ll need a vacuum sealer in order to vacuum seal.
We recently tested 23 vacuum sealers to find out which ones are actually worth it, and a few stood out from the competition.
This was our pick for best overall vacuum sealer thanks to its beginner-friendly ease of use. The compact size means it won’t take up your entire counter, and the control panel is easy to navigate to effectively seal food. We deemed it “perfect for anybody’s kitchen.”
Some favorably priced small appliances seem too good to be true, but this one earned the top spot for our value pick. At just $30, this vacuum sealer passed all of our tests with ease, and it’s small enough to tuck away in a drawer.
If you want to splash out on the best-looking vacuum sealer we tested, check out this model from Anova. With multiple sealer settings and a slick design, we found this one to be worth the price for anyone who is serious about vacuum sealing.
Food & Wine / Russell Kilgore
Once you have the equipment, vacuum sealing is pretty simple. Just pop the food into the bag (your vacuum sealer should come with a few to get you started), stick the open end into the vacuum sealer, and press the appropriate button.
As far as what to vacuum seal and what not to vacuum seal, well, you’ll have quite a bit of flexibility.
“Many foods can be vacuum-sealed, including fruits, vegetables, meats, fish, poultry, and some baked goods,” says Marcus.
She does caution against vacuum sealing delicate and watery foods like soft bread, mushrooms, and some lettuces, which may be crushed during the sealing process. But many vacuum sealing machines have a setting for delicate foods, so it’s not an exact science.
When in doubt, try vacuum sealing a small quantity of the food in question and see how it turns out!
Food & Wine / Russell Kilgore
According to Marcus, food that has been properly vacuum-sealed can often last up to three years in the freezer.
“Jot down the date of packaging to avoid consuming spoiled food,” she notes, adding that you can tell when vacuum-sealed food has gone bad by checking for freezer burn or suspicious odors after thawing.
For vacuum-sealed foods that haven’t been frozen, the same logic applies. If the food has an unpleasant odor, visible signs of mold, or otherwise seems off after you’ve opened the packaging, it’s best to avoid consumption.
In general, you can expect vacuum-sealed food to last far longer — we’re talking weeks, months, even years — than traditional storage methods.
As always, use your best judgment when reopening vacuum-sealed foods and discard anything that seems dodgy.
Food & Wine / Russell Kilgore
Meat is one of the most popular foods to vacuum seal, and it lends itself well to the process thanks to its firm textures.
As Marcus said, vacuum-sealed foods can last for years in the freezer — and this does include meat. Always follow your specific vacuum sealer’s instructions for best results, but with proper packaging and storage at consistent temperatures, vacuum-sealed meat will be safe for consumption for years to come.
Vacuum-sealed meat that has gone bad won’t always be immediately visible, but if you see signs of freezer burn (ice crystals that have collected across the surface of the food) or notice any suspicious odors or signs of decay during the thawing process, err on the side of caution and don’t eat that meat.
Mason jars offer versatile storage solutions, but vacuum-sealing jars or cans is a different process from vacuum-sealing bags. You’ll want to pursue proper canning methods and equipment to ensure optimal food safety.
Soft, delicate breads (like brioche) are susceptible to squishing during the vacuum sealing process, so it’s best to avoid this storage method. More dense, crusty breads, rolls, and other baked goods, however, are fine to vacuum-seal. For best results, vacuum seal a whole loaf of bread (rather than slices of bread) and store it in the freezer.
Vacuum sealers work best with proper, heavy-duty packaging. Your new vacuum sealer will probably come with bags or sealing rolls, but you can otherwise look for vacuum sealer bags — just make sure the size corresponds with your vacuum sealer.
Food & Wine / Russell Kilgore
This article was written by Summer Rylander, a food and travel journalist who has written about food, beverage, and cooking products for Food & Wine, Allrecipes, Serious Eats, and The Kitchn. She wrote this article using our in-depth testing insights, speaking with a registered dietician and chef, and her own expertise.
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