You can use a vacuum sealer to keep fruits and vegetables, meats, fish, liquid foods and dry goods fresher longer. Essentially, it’s a way to extend your eating season. Warm-weather crops will only last until the first frost, but if sealed and frozen, foods such as peppers, zucchini and strawberries can remain on your menu for months. Ripe red tomatoes can be processed into homemade marinara sauce and preserved for future pasta dishes. 

Vacuum sealing will help you save time and money and contributes greatly to kitchen efficiency. You can buy food in bulk and boost its longevity beyond when it would normally spoil or get stale. Want to stock up at your warehouse grocery store? Local fishmonger having a clearance sale? You can purchase with confidence. Vacuum-sealed bags shield items from freezer burn, and their compressed size will take up less space in your storage areas. They’re also handy for preserving leftovers—just seal them up and toss in the fridge.  

For the home chef, a vacuum sealer makes it possible to have meals at the ready. Lasagna, chili and other family-style dishes can be cooked in advance and sealed in bags. So when you need to quickly get food on the table, it’s simply a matter of grabbing a portion from the freezer and reheating (the bag) in simmering water or the microwave. The appliance’s culinary applications don’t end there though. It’s super useful for cooking sous vide style and infusing foods with marinades and pickling brines. 

Finally, you can vacuum seal nonfood items such as keys, important documents and emergency supplies. It’s a smart way to keep valuables safe in the event of flooding in your home. And for the outdoor enthusiast, it can protect items from rain or an unintended soak in the river or lake. 

Tips for successful sealing 

• Only use specialized heat-seal bags—regular household plastic bags will not perform as needed and may damage the vacuum sealer.
• Never reuse bags that have stored meats or seafood, as they may harbor residual pathogens. 
• Use vacuum bag rolls to make custom-sized bags.
• Ensure a clean seal by folding over 1.5 inches (3.8 cm) of the bag’s top edge before filling it. This will protect the sealing area from contact with food.
• Leave at least 2 inches (5 cm) of space between the open end of the bag and its contents.
• Avoid sharp items around heat-seal bags or rolls when vacuum sealing. Punctured bags will not seal properly.
• Properly position the bag—center the entire open edge within the vacuum chamber. Bag should be as flat as possible with no folds or wrinkles.
• Don’t allow liquids, powders (e.g., flour), etc. to be sucked into the vacuum sealer—this may damage it.
• Always allow the appliance a 20-second cooldown between operations—this will prevent the next bag that’s inserted from melting.