To use a vacuum sealer, place food in a compatible bag leaving 5 to 8 cm of space at the top, set the open end on the sealing strip, close the lid, and press Vacuum and Seal. The machine removes air in 10 to 20 seconds. Vacuum-sealed food lasts 3 to 5 times longer than in regular storage.
Vacuum sealing slows spoilage, prevents freezer burn, and saves money on bulk buys. Here is how to seal correctly the first time.
Step-by-step sealing
- Cut a bag to size or use a pre-made bag, leaving 5 to 8 cm of empty space above the food.
- Wipe the open edge clean. Moisture or crumbs on the seal line cause weak seals.
- Lay the open end flat across the sealing strip inside the machine.
- Close and lock the lid until you hear or feel it latch.
- Press Vacuum and Seal. The pump pulls air for 10 to 20 seconds, then heat-seals the bag.
- Check the seal is a solid, unbroken line before storing.
Dry vs moist foods
Most sealers have a Dry and a Moist setting. The Moist setting adds 1 to 2 seconds of seal time for foods that release liquid. For very wet items, freeze them for 1 to 2 hours first so liquid does not get sucked into the pump.
| Food | Setting | Storage life (sealed) |
|---|---|---|
| Raw meat (frozen) | Moist | 1 to 3 years |
| Cheese (fridge) | Dry | 4 to 8 months |
| Coffee beans | Dry | 12 months |
| Cooked leftovers (frozen) | Moist | 2 to 3 years |
| Nuts and dried fruit | Dry | 1 to 2 years |
What not to vacuum seal
Avoid sealing soft fresh cheeses, raw mushrooms, garlic, and fresh onions directly, since the lack of oxygen can encourage harmful bacteria. Let cooked food cool to room temperature before sealing to prevent condensation and weak seals.
Care and maintenance
Wipe the sealing strip and drip tray after each session. Let the machine rest 20 to 40 seconds between consecutive seals so the heating element does not overheat. Most foam gaskets last 1 to 2 years and are replaceable.
Frequently asked questions
How much space should I leave at the top of the bag?
Leave 5 to 8 cm of empty space above the food so the bag has enough material to form a clean, airtight seal.
How long does vacuum-sealed food last?
It depends on the food, but vacuum sealing typically extends shelf life 3 to 5 times. Frozen sealed meat can last 1 to 3 years versus a few months otherwise.
Can I vacuum seal liquids and soups?
Freeze liquids for 1 to 2 hours first or use the Moist setting, otherwise liquid gets pulled into the pump and ruins the seal.
Why does my vacuum sealer not seal properly?
The most common causes are moisture or food on the seal line, wrinkles in the bag, or a worn gasket. Wipe the edge clean and lay it flat before sealing.
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