Vacuum Sealing Tape: How to Use It Right

Vacuum sealing tape, also known as vacuum sealer tape or sealing film, is a specialized adhesive tape used to create airtight seals on vacuum-sealed bags or to repair punctures in existing vacuum-sealed packages. It works by bonding to the plastic film of the bag, creating a barrier that prevents air from re-entering, which is essential for preserving food freshness and preventing freezer burn. This guide covers the correct way to apply vacuum sealing tape, along with practical tips and troubleshooting to ensure your food stays perfectly sealed.

Ingredients

1 roll of vacuum sealing tape (1 inch / 2.5 cm wide, food-safe)
1 vacuum-sealed bag (with or without a puncture)
1 pair of scissors (clean, dry)
1 clean, dry cloth (optional, for wiping the bag surface)

Instructions

Start with a clean, dry surface. If you are repairing a puncture, remove any food residue or moisture around the hole with a dry cloth. The tape will not stick to wet or greasy surfaces.
Cut a piece of vacuum sealing tape that is at least 1 inch (2.5 cm) longer and wider than the puncture or the area you want to seal. For a new seal on a bag that has been cut open, cut a strip that covers the entire opening plus a little extra on each side.
Peel the backing off the tape, exposing the adhesive side. Avoid touching the adhesive with your fingers, as oils from your skin can reduce adhesion.
Place the tape over the puncture or the cut edge of the bag. Press down firmly from the center outward to remove any air bubbles. Use your fingers or a flat tool to smooth it out.
For a cut-open bag, fold the top edge of the bag over once (about 1/2 inch / 1.3 cm) to create a clean, straight edge before applying the tape. This gives the tape a stronger surface to bond to.
After applying, press the tape down firmly along the entire length for about 10 seconds. Make sure the edges are fully adhered.
Test the seal by gently pressing on the bag. If you hear air escaping or see bubbles, peel off the tape and reapply with a fresh piece.
If you are using the tape to create a new seal on a bag that has been opened, make sure the contents are not touching the sealing area. Keep the tape at least 1 inch (2.5 cm) away from the food.

Tips

Use the right tape: Not all tapes are food-safe or suitable for vacuum sealing. Use a tape specifically labeled for vacuum sealing or food storage. Regular duct tape or packaging tape may contain chemicals that can leach into food.
Clean the surface: For the best adhesion, the bag surface must be clean and dry. Wipe it with a dry cloth before applying the tape. Moisture or grease will cause the tape to peel off.
Apply pressure: Press the tape down firmly and evenly. Use a credit card or a similar flat object to smooth out air bubbles. Bubbles can create channels for air to leak through.
Store the tape properly: Keep the roll of tape in a cool, dry place, away from direct sunlight. Heat and humidity can degrade the adhesive over time.

Serving Suggestions

Vacuum sealing tape is not a food itself, but it is a tool for preserving food. Use it to reseal bags of dry goods like coffee beans, nuts, or dried fruits after opening. It is also handy for repairing a vacuum-sealed bag of meat or fish that has a small puncture, preventing freezer burn and extending the shelf life. You can even use it to create custom-sized pouches from a roll of vacuum bag material, allowing you to package items of any size.

Variations

For a stronger seal: Use two layers of tape, overlapping slightly. This is useful for heavy items or for bags that will be handled frequently.
For a temporary seal: If you only need a short-term seal (a few days), you can use a piece of freezer tape or even a strong adhesive tape, but it may not be as airtight or food-safe for long-term storage.
For a resealable option: Instead of tape, consider using a bag clip or a vacuum sealer with a reusable zipper attachment. This is more convenient for items you open and close often.

Storage and Reheating

Once you have applied the tape, the sealed bag should be stored according to the food’s original storage instructions. For refrigerated items, keep the bag in the refrigerator and use within 3-4 days. For frozen items, place the sealed bag in the freezer immediately. The tape itself does not affect the storage time, but a proper seal will prevent freezer burn and maintain quality. To reheat food from a vacuum-sealed bag, you can place the bag in a sous-vide water bath or microwave (if the bag is microwave-safe) after removing the tape. Do not heat the tape itself to high temperatures, as it may melt or release chemicals.

Frequently Asked Questions

Can I use regular tape for vacuum sealing? No, regular tape is not food-safe and may not create an airtight seal. Vacuum sealing tape is made from food-grade materials and has a strong adhesive that bonds to the plastic film.

How long does the tape last? The tape itself is durable and will last for years if stored properly. The seal it creates should last as long as the bag remains intact and the tape is not exposed to extreme temperatures or moisture.

Can I use the tape on a bag that has a liquid inside? It is best to avoid sealing a bag with liquid near the sealing area. The tape may not adhere properly if the surface is wet. If you must seal a bag with liquid, dry the area thoroughly first, and consider using a vacuum sealer with a liquid trap.

Will the tape come off in the freezer? No, vacuum sealing tape is designed to withstand freezer temperatures. However, extreme cold can make the adhesive brittle, so handle the bag gently when it is frozen.

Can I reuse the tape? No, once the tape has been applied and removed, its adhesive is compromised. Always use a fresh piece for each seal.

Is vacuum sealing tape safe for sous-vide cooking? Yes, but only if the tape is labeled as safe for sous-vide. Some tapes are not heat-resistant and may leach chemicals when heated. Always check the manufacturer’s instructions.

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

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