Can I Vacuum Seal Food For Pantry Storage And How Long Does It Last?

“I’ve started getting into vacuum sealing my food and storing it in the pantry, but I’m a bit worried about how long it will actually last. I’ve had mixed results, and I’m not sure if I’m sealing everything correctly, especially with things like pasta, beans, and dried fruits. I’d love to know the actual shelf life for pantry-stored vacuum-sealed foods and any tips to make sure I’m doing it right. Also, do I need to be extra careful with certain types of food? Thanks so much for the help!”
Ashley, Brisbane, Australia.

Can I Vacuum Seal Food For Pantry Storage And How Long Does It Last?

Hi Ashley! Vacuum sealing can be an awesome way to extend the shelf life of food. It’s super popular for storing pantry staples because it protects food from air, moisture, and even bugs (yep, those sneaky pests can ruin dry goods!). But there are a few tricks to mastering vacuum sealing, and the shelf life can vary depending on what you’re sealing. Let’s go through some helpful tips for getting the most out of your pantry storage with vacuum-sealed foods, plus how long each type will last.

How Does Vacuum Sealing Work?

Let’s start with the basics. Vacuum sealing removes as much air as possible from the packaging before sealing it tightly. Since air is the main culprit that causes food to go stale or become rancid (thanks to oxidation), getting rid of it means your food stays fresher for way longer.

However, keep in mind—getting rid of air doesn’t mean your food is invincible. Certain foods need special handling, and even in vacuum-sealed bags, there’s still some prep work required for it to stay fresh for longer periods of time in the pantry.

Foods You Can Vacuum Seal For Pantry Storage (And Their Shelf Lives)

Here’s a breakdown of some common pantry staples you might want to vacuum seal, along with how long each of them can last depending on how well they’re stored:

• Dry Pasta: Vacuum-sealed dry pasta can last up to 2-3 years! That’s significantly longer than the usual 1-2 years it’ll last in a regular package. Just remember to keep it in a cool, dark place in your pantry.
• Dried Beans and Legumes: Properly vacuum-sealed, beans and lentils can last anywhere between 2-5 years. I’ve got lentils I vacuum-sealed a couple of years ago that still taste great when cooked.
• Rice: White rice, in particular, can be vacuum-sealed for long-term storage and last up to 1-2 years, or even longer in ideal cool conditions. Brown rice doesn’t last as long, due to the natural oils, so expect to get about 6 months to a year with it.
• Flour or Baking Supplies: Vacuum-sealed all-purpose flour lasts about 1-2 years, but use caution with whole wheat flours, which might go rancid faster due to their oil content—expect closer to 6 months here.
• Dried Fruits: For dried fruits like raisins or apricots, vacuum sealing extends the shelf life to around 1-2 years. However, if they contain moisture (like some softer dried fruits), you may need to check them regularly to avoid mold.
• Nuts and Seeds: These can be vacuum-sealed, but like with brown rice and whole wheat flour, their higher oil content means there are limits. You’re looking at about 6 months to one year.
• Spices and Herbs: You can stretch the shelf life to about 1-3 years by vacuum sealing, but just be aware they could lose potency over time, even in a sealed environment.

Why Some Foods Don’t Last As Long: It’s Oil, Moisture & Other Nasties

Ashley, since you mentioned having mixed results with your vacuum-sealing attempts, one thing to check is whether the foods you’re sealing have a high oil or moisture content. These can spoil faster, even with vacuum sealing. That’s why things like whole-wheat flour or brown rice won’t last as long as their “whiter” and less-oily counterparts.

Here are a couple of things to keep in mind:

• Oil Content: Foods with higher natural oils, like whole grains, nuts, and seeds, tend to go rancid faster. The vacuum-sealing process can extend their shelf life, but don’t expect them to last as long as completely dry items.
• Moisture Levels: Moist or semi-moist foods need extra caution. Sealing in any moisture can cause mold growth, even in a vacuum. Foods like dried fruits or fresh vegetables need to be completely dry before sealing.

Prepping Food Before You Vacuum Seal

Prepping your food is a critical step, especially if you want to get the longest shelf life. This is going to be a bit long-ish, but it’s super important. Here are some prep tips that might save you some frustration:

• Freeze dry or thoroughly dry foods first: Foods with even a little bit of moisture can turn your pantry into a moldy mess. For many foods, I recommend freeze drying or ensuring they’re bone dry before vacuum sealing them.
• Blanch vegetables and dry them completely: For veggies, blanching (lightly boiling them and then quickly cooling in ice water) will often help stop enzymes that lead to spoilage. Once they’re blanched, make sure they’re fully dried—no water droplets should be visible before sealing them.
• Avoid vacuum-sealing foods with sharp edges: This one might surprise you, but pasta with sharp edges or bones with points can puncture bags, allowing air back in. For sharp foods, enclose them in another layer, like a plastic wrap or paper towel, before use.

The Do’s and Don’ts of Storing Vacuum-Sealed Foods

As much as I’d like to say vacuum sealing food is a “set it and forget it” technique, it’s a bit more finicky than that. There are a few basic rules to follow to keep things from going wrong in the pantry:

• Store in a cool, dark place: Heat and light are enemies of long-lasting food. Make sure your pantry isn’t next to the stove or any other heat sources.
• Check seals periodically: Give your vacuum bags a quick look regularly to ensure the seal hasn’t broken or the bag hasn’t inflated with air (a sign spoilage might be happening).
• Rotate stock: Utilize the “first in, first out” method—meaning, use the oldest vacuum-sealed foods first. I make a point to label everything with sealing dates to keep track.

Foods That Don’t Vacuum Seal Well For Panty Storage

There are some things you just shouldn’t vacuum seal for pantry storage, or at least, not without some serious planning:

• Fresh Produce (without proper prep): Moist, fresh fruits and vegetables require freezing if you vacuum seal them. Otherwise, spoilage happens too quickly.
• Fermenting Foods: Any food that’s still breaking down, like cheese or fermented foods, creates gas. The vacuum sealing can stop the decomposition gases from escaping, causing the bag to puff up and eventually burst.

Extra Tips & Tricks For Long-Lasting Vacuum Sealed Foods

Here are a few bonus tips for your vacuum-sealing adventures, Ashley:

• Split large portions into smaller bags: For things you don’t use up quickly (like flour), portion them into smaller bags. That way, opening one won’t ruin the rest of your batch.
• Add some moisture absorbers: For things that might have a tiny bit of moisture left (like rice or pasta), throw in a silica gel packet. It can help suck up any lingering moisture in the sealed bag.
• Invest in thicker bags: If you’re storing foods long-term, consider using stronger vacuum-sealing bags. Thin ones might rupture, especially with sharp pasta or beans.

Troubleshooting: When Vacuum Sealing Doesn’t Work As Expected

If you’ve got a mysterious pantry problem where things aren’t lasting as long as they should, here are a few issues that could be happening:

• Faulty Sealing: If there’s moisture, the machine may not seal correctly. Wipe down the insides of the bags near the seal before vacuuming to ensure it sticks.
• Punctured Bags: This happens often with pointy foods like pasta or nuts. If you suspect the bag might be punctured, add an extra outer layer or reseal the bag to play it safe.
• Not Removing Enough Air: Make sure your vacuum sealer is pulling enough air out. A weak seal means food is still exposed to oxygen.

Final Thoughts…

Ashley, vacuum sealing is a fantastic way to extend the shelf life of pantry foods, but it can be tricky if moisture, oils, or bag punctures sneak in. By choosing the right foods and prepping them thoroughly, you’ll hopefully see your sealed goods lasting longer. Rotate your stock frequently, freeze what’s tricky, and take a peek at those seals every now and then. Thanks for reaching out, and happy sealing!