What Foods Aren’t Suitable For Vacuum Sealing?

“I recently started vacuum sealing my veggies and homemade stews, and I love how long the food lasts! However, last week I tried vacuum sealing some bread, and when I opened it, it was a little squished and soggy. I’ve also been thinking of vacuum sealing my salad greens, but I’m not sure if that’s a good idea or not? What foods actually aren’t suitable for vacuum sealing, and how do I know if something will turn out okay when vacuum sealed?”

Thanks, Amanda, Melbourne, Australia.

What Foods Aren’t Suitable for Vacuum Sealing?

Amanda, I totally get where you’re coming from! Vacuum sealing is a game changer for keeping food fresher, longer. But, unfortunately, not everything thrives in a vacuum-sealed environment. Certain foods just don’t play well with the lack of air — they might end up crushed, mushy, or, worse, spoiled faster than they would have if left normal. Let’s break down what you should avoid and why it matters.

1. Delicate Baked Goods

This one hits close to home because I’ve been there — bread, muffins, cakes… vacuum sealing can quickly reduce them to a sad pile of flattened crumbs. The biggest issue with vacuum sealing delicate baked items is that the suction can pull out all the air, which is what gives bread, pastries, and cakes their soft structure. Without that air, your fluffy loaf of bread is likely to get squished.

For something like muffins or cookies that are a bit sturdier, you can freeze them solid before vacuum sealing to help retain their shape. But I wouldn’t recommend vacuum sealing fresh bread unless you’re okay with making croutons later. It’s just too fragile.

2. Raw Mushrooms

Okay, mushrooms are a weird one. Fresh mushrooms contain a lot of water, and when you vacuum seal them, they essentially continue to “sweat” inside the bag. This excess moisture makes them slimy pretty fast. Plus, they need air circulation to stay fresh longer, so taking all the air out in a vacuum bag doesn’t allow them to breathe properly. Want to freeze them instead? That’s a better route! Just make sure to cook them a little first.

3. Soft Cheeses

Things like Brie, fresh mozzarella, and ricotta — think about their soft, creamy textures. Vacuum sealing can make them lose that texture really fast by squeezing out their natural moisture. And when they lose that moisture, they get weird. Also, soft cheeses have more water content and can spoil faster if they’re not frozen after sealing.

If you’re trying to vacuum seal cheese, stick with hard varieties like cheddar, Parmesan, or Gouda. These deal with the lack of air much better and will last longer in your fridge.

4. Raw Leafy Greens

This is where your idea about vacuum sealing salad, Amanda, comes in. I know it seems like a great idea — we all want salad to last longer — but raw leafy greens, like lettuce and spinach, don’t hold up well in vacuum-sealed bags. They typically have a high water content and are super delicate, making them prone to crushing, wilting, and even sliminess.

If you really want to vacuum seal greens, freeze them first. This works great for tougher greens like kale or spinach that you plan on cooking later. But keep in mind freezing changes the texture of the greens, so they won’t be good for fresh salads anymore.

5. Garlic and Some Other Fresh Vegetables

Here’s a fun, nerdy fact: raw garlic (and a few other veggies like onions and some root vegetables) can actually cause anaerobic bacteria to grow in the airless environment of a vacuum-sealed bag. Yikes, right? The same goes for foods that have moisture inside them, like bell peppers and tomatoes. They tend to break down and add too much moisture to the sealed environment.

If you need to store garlic, onions, or peppers long term, consider preserving them by drying or pickling them instead. That way, you can keep their goodness without inviting bacteria into your food.

6. Soft Fruits

Berries, bananas, peaches… They’re so tasty but lose their texture fast when vacuum sealed. The suction can crush more delicate fruits, leaving them mushy or even bruised. And since fruits like bananas and peaches emit ethylene gas (the stuff that makes fruit ripen faster), they can spoil even inside a vacuum-sealed bag!

If you’re trying to vacuum seal fruits, go with freezing them first. You can easily freeze fruits like berries or chunks of peaches, then vacuum seal without any crushing risk. Try it and see how it turns out!

7. Fermented Foods

Foods like sauerkraut, kimchi, or even pickles release gases as they ferment, which isn’t great in a vacuum-sealed bag. That lovely brine-filled jar of kraut sitting on your counter? Put it in a vacuum bag, and it’ll either burst or, worse, spoil the food because it can’t release the gases like it needs to. These guys need some breathing room, so keep them in their jars with loose lids.

8. Any Food That’s Too Hot

This might sound obvious, but it’s a mistake I’ve made more than I care to admit. When you try to vacuum seal hot foods, like soups or stews straight off the stove, the heat causes steam inside the bag. Even if you’re in a rush, seal after cooling, because the steam can create moisture inside the sealed bag, making the food prone to freezer burn and spoiling faster. I get it, waiting when you’re batch-cooking is frustrating, but a little patience will save you the disappointment later on.

How to Test If Something Is Safe for Vacuum Sealing

Amanda, if you ever wonder whether a food will handle vacuum sealing well, here’s a little experiment you can try: set up a small vacuum bag, seal an “experiment” portion of the food, and give it a day or two. Open the bag and check the texture, look at moisture levels, and make sure it still smells fresh. This is super useful when you’re unsure whether a delicate veggie or food will hold up. Plus, it helps prevent wasting larger portions.

Troubleshooting Common Vacuum Sealing Issues

What If My Vacuum Sealed Food Looks Wet?

Too much moisture inside the bag can be a pain. High-moisture foods, even when feasible for vacuum sealing, can sometimes still cause dampness inside the bag, leading to spoilage. Rely on pre-freezing those types of foods before vacuum sealing, where you can, so any water inside the food hardens first.

What If My Bag Won’t Seal Properly?

If your vacuum-seal bag isn’t sealing fully, don’t panic. It might be because the bag’s edges are too messy (often due to moisture or oils from the food). Try cleaning off any areas where you’re expecting the seal to form and then try again.

Foods That Work Well With Vacuum Sealing

After focusing on the foods that don’t work well, it’s nice to have a quick reminder of what *does* vacuum seal well:

• Stews and soups (just freeze first to avoid the issue with hot food)
• Hard cheeses (Parmesan, cheddar)
• Raw meat and fish (particularly when frozen first)
• Coffee beans or ground coffee
• Cooked cereals or grains (again, freeze first if possible)
• Individual meal portions

I’m the queen of meal prepping, and vacuum-sealed prepped meals are a lifesaver when things get busy! Not only are they convenient, but they also avoid food waste because those meals won’t spoil as fast.

Final Thoughts…

Amanda, thanks so much for asking about vacuum sealing because it’s something a lot of us need clarity on. After working through this, I’d suggest being selective with what you plan to vacuum seal and always test new foods on a small scale first. In short, avoid vacuum sealing foods that are delicate, moisture-heavy, or need air circulation to stay fresh!

Happy vacuum sealing — and enjoy those fresh veggies (maybe stick to freezing the salad greens)! ?