Vacuum sealing removes air from a package before sealing it, which slows the growth of mold, yeast, and bacteria that need oxygen to thrive. This technique extends the shelf life of fresh and cooked foods, prevents freezer burn, and helps with sous vide cooking and meal prep. By understanding its purpose and proper method, you can reduce waste, save money, and keep your food tasting better for longer.
Ingredients
- Food to seal (e.g., raw chicken breasts, 4 pieces, about 1.5 lb / 680 g)
- Vacuum sealer machine
- Vacuum sealer bags or rolls (cut to size, leaving 3–4 inches extra at the open end)
- Optional: marinade or seasoning (e.g., 2 tbsp / 30 ml olive oil, 1 tsp salt, 1 tsp black pepper)
Instructions
- Prepare your food: If sealing raw meat, pat it dry with paper towels to remove excess moisture. If marinating, place the food and marinade in a bowl and mix well.
- Cut the bag or roll to size: Place the food inside the bag, leaving at least 3–4 inches (7.5–10 cm) of space at the open end for sealing. If using a roll, cut one end and seal it first according to your machine’s instructions.
- Place the food in the bag: Arrange the food in a single layer if possible, especially for meat, to ensure even sealing and freezing.
- Seal the open end: Follow your vacuum sealer’s instructions—typically, place the open end of the bag into the vacuum channel, close the lid, and press the “Vacuum & Seal” button. The machine will remove air and seal the bag.
- Check the seal: After sealing, press on the bag to confirm there is no air. If the seal is incomplete, cut the bag open and reseal with a fresh bag.
- Label the package: Use a permanent marker to write the contents and date on the bag. This is essential for tracking storage time.
- Refrigerate or freeze: Place sealed bags in the refrigerator if using within 1–2 days, or in the freezer for longer storage. For raw poultry, cook to an internal temperature of 165°F (74°C) as the USDA FSIS safe minimum, checked with a food thermometer.
Tips
- Don’t overfill: Leave enough space at the open end to get a good seal. Overfilling can cause liquid to get into the seal area, preventing a proper seal.
- Pre-freeze liquids: If sealing soups, stews, or marinades, freeze them first in a tray or bowl until solid, then vacuum seal. This prevents liquid from being sucked into the machine.
- Use the right bags: Only use bags designed for vacuum sealing. Regular plastic bags won’t work and can be unsafe.
- Double-seal for extra safety: For heavy or sharp-edged items like bones, use the “Seal Only” function to create a second seal about 1 inch (2.5 cm) from the first, to prevent punctures.
Serving Suggestions
Vacuum-sealed foods are not served directly—they are stored for later use. Sealed raw chicken can be thawed in the refrigerator overnight and then grilled, baked, or pan-seared. Vacuum-sealed cooked meals, like stew or curry, can be reheated by placing the bag in simmering water (below boiling) for 10–15 minutes, or by cutting open and microwaving. Sealed vegetables can be steamed directly in the bag by boiling for a few minutes, but check the bag’s temperature tolerance first.
Variations
- Sous Vide: Vacuum sealing is essential for sous vide cooking. Season the food, seal, and cook in a water bath at a precise temperature (e.g., 145°F / 63°C for steak).
- Marinating: Vacuum sealing accelerates marinating because the vacuum forces the marinade into the food. Use a marinade of your choice and seal for 30 minutes to 2 hours.
- Portioning: Instead of sealing large cuts, portion meat into individual servings before sealing. This allows you to thaw only what you need.
- Dry Goods: Vacuum seal dry goods like flour, sugar, coffee beans, or nuts to keep them fresh longer and protect from pests.
Storage and Reheating
Vacuum-sealed raw meat can be refrigerated for 1–2 days (same as unsealed) but can be frozen for 6–12 months depending on the type. Cooked meals can be refrigerated for 3–4 days and frozen for 2–3 months. Always label with the date. To thaw, place the sealed bag in the refrigerator overnight (never at room temperature). Reheat cooked foods by placing the bag in simmering water (not boiling) for 10–15 minutes, or by cutting open and microwaving. For raw meat, cook immediately after thawing. Never re-freeze raw meat that has been thawed.
Frequently Asked Questions
Does vacuum sealing kill bacteria? No, vacuum sealing does not kill bacteria. It only slows their growth by removing oxygen. Bacteria can still grow in low-oxygen environments, so proper refrigeration and cooking to safe internal temperatures are still essential.
Can I vacuum seal any food? Most foods can be vacuum sealed, but some are tricky. Soft or delicate foods like berries can be crushed; use a gentle setting if available. Foods with high liquid content (soups, stews) should be pre-frozen. Raw mushrooms and garlic may develop botulism risk if stored improperly—always refrigerate and use within a few days.
How long does vacuum-sealed food last in the freezer? It depends on the food. Raw meat and poultry can last 6–12 months, vegetables 8–12 months, and cooked meals 2–3 months. Always check for signs of spoilage before cooking.
Can I reuse vacuum sealer bags? Yes, you can reuse bags if they are not punctured and are washed thoroughly with hot, soapy water. However, do not reuse bags that held raw meat or fish, as bacteria may linger.
Why does my vacuum sealer not seal properly? Common reasons include overfilling, moisture or grease on the seal area, using the wrong bag type, or a dirty sealing strip. Clean the strip with a dry cloth and ensure the bag is dry before sealing.
Is vacuum sealing worth it for everyday use? Yes, if you buy in bulk, meal prep, or cook sous vide. It reduces waste and saves money by extending shelf life. For occasional use, it may not be necessary—regular freezer bags with air squeezed out can work for short-term storage.
Related
- Potato Pancakes Origin and Authentic Recipe
- Quick Potato Pancakes (Easy 30-Minute Recipe)
- Potato Pancakes for Hanukkah: Crispy Latkes
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).