Can I Vacuum Seal High Moisture Foods Like Tomatoes?

“Hey! I’m swimming in tomatoes from my backyard garden, and I love to vacuum-seal things to make storage easier. Before I do something I’ll regret later, can I vacuum seal high-moisture foods like tomatoes? Or will I cause a disaster (which has been known to happen in my kitchen)? What’s the best way to go about sealing them properly for long-term storage?” thanks, Jack, Phoenix, USA.

Can You Vacuum Seal High Moisture Foods Like Tomatoes?

Jack, it’s a great question, and you’re not alone in wondering about this! Tomatoes are a dream harvest, but they sure bring a lot of water to the game. The idea of vacuum sealing them sounds tempting—you want to save space and keep them fresh—but there’s a bit more to consider when working with high-moisture foods. Vacuum sealing does wonders when used correctly, but too much moisture can, well, cause some hiccups along the way. Let’s dive in and see how you can seal those juicy tomatoes properly without causing a kitchen catastrophe!

Why Moisture Is a Big Deal When Vacuum Sealing

With vacuum sealing, we’re pulling out all that air that makes food go bad faster. And that’s perfect—air is the enemy of fresh produce! But when it comes to foods like tomatoes (which are packed with liquid), there’s a high chance that the moisture could get sucked into the sealing unit. Not only can that create a poor seal, but it might also mess up your vacuum sealer. Plus, moist foods inside sealed bags can get a little funky if they’re not handled properly.

The biggest issues vacuum-sealing high-moisture foods causes are:

• **Liquid getting drawn into the vacuum**: This can prevent the bag from sealing fully and may damage your machine over time.
• **Frost and freezer burn**: If sealing for freezing, moisture can turn into frost, making your tomatoes lose that lovely fresh texture you want when you pull them out later.
• **Spoiled flavors**: When moisture sits inside the bag with the food, especially at room temperatures, bacteria can develop, leading to off flavors.

But no worries Jack, there are tricks to work around this. Let’s break down the best strategies to deal with vacuum-sealing moist tomatoes and keep those garden goodies fresh all year round.

Preparing Tomatoes for Vacuum Sealing

Okay, so the key here is preparation. Tomatoes don’t need to turn into a disaster waiting to happen in your vacuum sealer! The more we can reduce moisture, the better. Here’s how:

1. Blanch and Peel Your Tomatoes

For most storage methods (even vacuum-sealing), peeling your tomatoes is a good first step. It’s easier than it sounds—just blanch them in boiling water for a minute or two, then plunge them into ice water, and the skins will slip right off. This reduces the moisture content a bit and keeps the tomatoes from getting all soggy later on when sealed.

2. Remove Excess Liquid and Seeds

Once peeled, you can cut your tomatoes in half or quarters and scoop out the seeds and the watery pulp. The seeds don’t add much flavor, and they’re where most of the moisture hangs out. By scooping them, you’re getting rid of extra liquid and making the outcome better for vacuum sealing.

3. Use the “Flash Freeze” Trick

Here’s where things get a little less messy: before you vacuum seal, lay your prepped tomatoes (I usually go for halves or slices) on a baking sheet and pop them in the freezer for an hour or two to “flash freeze.” This hardens them up just enough so they don’t squish and suck all their juices into your machine while sealing. It’s a little extra step, but totally worth it, trust me!

Vacuum Sealing Whole Tomatoes vs. Tomato Products

If you’re vacuum-sealing an actual tomato (not some saucy version of it), consider how you want to use them later. There are different approaches, depending on if your aim is to store whole tomatoes or processed products like sauces or purées.

Sealing Whole Fresh Tomatoes

After you’ve flash-frozen and prepped them, whole tomatoes can be vacuum sealed easily in their frozen state without much moisture drama. Just make sure you get as much of the air out as possible, and avoid overstuffing your bags. If you’ve got a lot of tomatoes, go ahead and seal them in smaller portions so they don’t all freeze together in one big block.

Vacuum-Sealing Tomato Sauces, Salsas, or Purées

High-moisture homemade tomato products (like pasta sauce or salsa) can also be vacuum-sealed, but here’s a shortcut: freeze your sauce flat in a freezer-safe container beforehand. Once it’s solid, you can slide it out and vacuum-seal it without liquid rushing into your machine. This also saves freezer space, so win-win!

If you’re storing chunky salsa or chopped tomatoes, the same method will work well—freeze them first, then seal! It makes a world of difference in keeping things tidy, and prolongs the shelf life of your favorite concoctions.

Troubleshooting Common Vacuum Sealing Issues with Tomatoes

Even if you do everything right, little things can still go haywire. Just like with any kitchen project, there are a few common issues you might encounter when vacuum-sealing tomatoes. Don’t worry, these are all pretty easy fixes. Here are a few problems gardeners like you (and truthfully, me too!) have faced:

Poor Seal Quality

If your bags aren’t sealing properly, check the seal area for any moisture. A little liquid can sometimes get caught in the edges and prevent the bag from closing fully. Flash freezing reduces this risk quite a bit, but it’s always worth giving the seams a quick dab with a paper towel before sealing.

Tomatoes Getting Smashed

Squashed tomatoes can happen because the vacuum pressure pulls too tightly. If you’re finding your tomatoes don’t quite have the structure they started with, you might want to use the “gentle” vacuum setting (some machines have one), or only partially seal the bag, allowing a bit of cushion. Alternatively, making sure your tomatoes are frozen before sealing will help them hold their shape better.

Leaking Liquids

Even after prepping, some liquid might escape, especially if the tomatoes weren’t fully frozen. I’ve found that double-bagging helps, or you can place a folded paper towel inside the vacuum bag near the seal so it catches any runaway liquid before it reaches the sealing element.

How to Store Vacuum-Sealed Tomatoes

Once you’ve got those tomatoes vacuum-sealed and ready for storage, pop them right into the freezer. You can store them in the fridge if you plan to use them in the next few days, but for long-term preservation, the freezer is the better option.

How Long Do Vacuum-Sealed Tomatoes Last?

If sealed and stored properly in the freezer, your tomatoes can last a good 12–18 months without losing much in terms of quality. Just be sure to label and date your bags so you can keep track of what’s been in there for the long haul.

In the fridge, though, don’t push it too long. Vacuum-sealed tomatoes will stay good for about one to two weeks. I’ve noticed that sliced tomatoes tend to lose their texture faster in the fridge, so I always opt for freezing them.

Alternative Methods If You’re Not Sold on Vacuum Sealing

Let’s say vacuum-sealing your high-moisture tomatoes still feels a little daunting, Jack. No judgment! There are always alternative ways to store that summer bounty.

• Canning: Water bath or pressure canning tomatoes is a tried-and-true method that drastically reduces moisture and preserves flavor for up to a year. Plus, you can enjoy jar after jar of tasty salsa, sauce, or whole tomatoes whenever you want.
• Drying/Dehydrating: If you have a dehydrator, drying tomatoes turns them into a pantry-friendly ingredient. You can vacuum seal dehydrated tomatoes afterward for long storage.
• Freezing Tomatoes in Containers: If vacuum-sealing feels like too much effort, freezing your tomatoes in standard freezer bags or food containers is always an option. It takes a bit more freezer space, but still works well for most uses!

Final Thoughts…

Jack, thanks for reaching out with this question—it honestly made me smile because I’ve been there, trying to figure out how to handle all those beautiful, juicy tomatoes from the garden! Vacuum sealing your tomatoes can absolutely be done, and if you flash freeze them first and make sure the moisture is managed well, you’ll be all set. Whether you’re sealing whole tomatoes or making sauces and salsas, preserving summer’s bounty is worth the effort. Now, go turn those tomatoes into something delicious and store them away for the winter when fresh tomatoes will feel like a real treat!