What’s Vacuum Sealing And How Does It Preserve Food?

“I’ve been experimenting with food preservation at home, but I’m still learning and facing some roadblocks. Recently got a vacuum sealer and I want to know how exactly it works to preserve food. Is this method really much better than other storage options? Also, any issue you’ve run into when vacuum sealing?” Thanks, Cheryl, Calgary, Canada.

What’s Vacuum Sealing and How Does It Preserve Food?

Hi Cheryl! Vacuum sealing is a fantastic way to make the most of your home preservation efforts—it’s one of my favorite methods, especially for keeping my garden veggies, herbs, and even meats fresh for longer. I see that you’re already on the right track, so let’s unpack how this works and answer all the questions bubbling in the back of your mind. Trust me, once you get into the groove with vacuum sealing, it’ll feel like an extra arm in the kitchen.

What Exactly Is Vacuum Sealing?

Vacuum sealing is a method of packaging where the air is removed from the bag or container before sealing it closed. By taking the air out, you’re significantly slowing down the processes that cause food to spoil. Oxygen is basically a troublemaker when it comes to food storage—it allows bacteria and mold to thrive, and it can degrade your food’s quality over time.

The vacuum sealer machine sucks the air out of the bag, then seals it tight using heat, creating an airtight environment. Now, your food is all snug in its own little protective layer, blocking out moisture or pests. Cool, right?

How Does Vacuum Sealing Preserve Food?

Alright, Cheryl, let’s break it down a bit. Vacuum sealing preserves food by eliminating oxygen, which is a key ingredient to food spoilage. Here’s how that works:

• Stops Oxidation: Exposing food to air leads to oxidation, which not only spoils food but can also impact its taste, texture, and nutritional content. Have you ever noticed how apples and avocados brown up? That’s oxidation at play. With vacuum sealing, you halt that process in its tracks.
• Prevents Bacterial Growth: Bacteria and mold need oxygen to grow. When you vacuum seal, you suffocate and slow down their growth rates, making it much harder for them to contaminate your food.
• Locks In Moisture: Vacuum sealing keeps moisture inside your food and blocks external moisture from getting in. If you’re like me and store lots of home-grown herbs, you’ll appreciate how it keeps things like cilantro or basil from wilting prematurely.
• Fights Freezer Burn: One of the biggest headaches in food preservation is freezer burn—those annoying ice crystals that form on your frozen veggies or meats. Vacuum sealing helps prevent that by keeping any moisture from escaping and forming those crystals.

If you’ve ever opened your freezer to the sad sight of frost-bitten chicken breasts, vacuum sealing will be your new best kitchen hack. It’s a hands-down win for extending the life of everything from cheeses to steaks.

The Benefits of Vacuum Sealing Versus Other Methods

You asked if vacuum sealing is better than other storage methods, and I get that! With so many choices—canning, freezing, drying, or just good ol’ Tupperware—it can get a little overwhelming. Here’s why I think vacuum sealing stands out:

Compared to Freezing/Airtight Containers

I’m a big fan of freezing, but using vacuum sealing on top of freezing will give your food an even longer shelf life. The regular airtight containers we pop into the freezer aren’t 100% airtight, so over time, you’ll still see freezer burn. With vacuum-sealed food, you’re removing that risk because no new air can sneak into the bag.

Compared to Canning

Canning is fantastic, particularly for certain types of foods like jams or pickled veggies. But vacuum sealing is a whole lot easier for most other items since you’re not dealing with sterilization or waiting for that nerve-wracking popping sound when the canning jar seals. Plus, vacuum sealing preserves the nutritional content without changing the flavor or texture, where sometimes canning alters it just a tad.

Types of Foods You Can Vacuum Seal

Now, here’s where it gets really fun—there are different types of foods you can vacuum seal, and each one might have its own quirks. What comes from your garden or pantry will play a role in how you preserve it. Here’s a list of items I regularly vacuum seal and why it’s handy:

• Fruits and Veggies: Produce can stay fresh for weeks to months longer. Just be mindful that fresh fruits and certain veggies (like berries or spinach) are delicate, so freeze them for a couple of hours before vacuum sealing to avoid squishing.
• Meats and Proteins: Perfect for freezing bulk meats like steaks or ground beef. I love marinating meats first, sealing them, and then freezing them. Just pop them out and they’re ready to cook!
• Cheeses: Great for extending shelf life and avoiding the dreaded moldy corner of the block! Hard cheeses last months longer, just be sure to remove them from the package before returning them to the fridge after sealing.
• Dry Goods: Things like flour, rice, and dried beans can be vacuum sealed to keep out bugs and reduce the chances that they absorb unwanted moisture from humid kitchen environments.
• Leftovers and Pre-cooked Meals: Batch cooking? Vacuum-seal meals one by one so you’ve got an easy grab-and-reheat option without worrying about freezer burn.

Oh, Cheryl, I’ve had that moment where I look into my pantry crammed with vacuum-sealed goodies like a proud squirrel stocking up for winter. There’s a note of satisfaction knowing something won’t go bad for the next several months—at least not on my watch!

Common Mistakes and How to Avoid Them

Okay, we’ve all made mistakes when trying something new, haven’t we? Juggling the machine, bags, and vacuum sealing can come with a learning curve. Let me share a few mistakes I’ve seen (and maybe made myself) along with tips to dodge them:

Sealing Wet Food Without Pre-Freezing

If you try to vacuum seal very moist or liquidy foods, you’ll notice liquid getting sucked into the vacuum channel and possibly ruining the seal. Pre-freeze soups, sauces, or anything wet in a regular container for a couple of hours before vacuum sealing. Another way around this is folding a paper towel inside the top of the bag, just under the seal area, to catch any excess liquid.

Using Oversized Bags

Oh, how often I’ve underestimated the size of my vacuum-sealing bags! Trust me, you can waste a lot of plastic if you use bags that are too big for the food inside. Trim the bag down (give it an inch or so extra) so it fits the food **just right** without leaving too much extra space.

Poor Seals

If after vacuum sealing you realize air is sneaking back in, check the seal. Make sure there’s no food, liquids, or wrinkles near the seal point. You might need to re-seal in that case. Give the bag a little pat-down before sealing to smooth everything out.

Troubleshooting Tips For Vacuum Sealing

Have you run into any snags yet, Cheryl? If so, no biggie. It happens! Here are the most common vacuum-sealing problems you might face and how to tackle them:

Problem: Bags Won’t Seal Properly

Solution: First, see if the sealing strip is clean. Even a splash of liquid on the sealing strip can make a proper seal impossible. If sealing still isn’t working, try a double-seal (sealing twice along the same edge). And always check if the bag is dry and free of food debris near the top.

Problem: Food Crushed in the Sealing Process

Solution: Squishy foods like fruits or bread can easily get crushed by the vacuum. Using the “pulse” function on some machines can help—you control how much air is removed. If your machine doesn’t have that feature, just pre-freeze those delicate foods before sealing.

Problem: Air Gets Back Into the Bag

Solution: Sometimes, even after sealing, you’ll notice air sneaking back in. This means the seal’s been broken somewhere, or there was moisture that interfered. Time to inspect your bag—check for tiny punctures or tears that let air in, especially if you’re sealing something sharp (watch out, chicken bones!).

Problem: Can’t Vacuum Foods With Liquid

Solution: For foods with a high liquid content, the solution—again—is freezing them beforehand. You can also try using special canisters made for liquid-rich foods if your vacuum sealer has that option.

Final Thoughts…

Cheryl, thanks again for sending in your question! The world of vacuum sealing has so many perks, and once you get the hang of it, you’ll wonder how you ever lived without it. Just remember to practice a few times, don’t be afraid to make a mistake or two, and keep a few tips in your back pocket. So long as you’re sealing things up tight, you’re on your way to fresher, longer-lasting food (and making sure that entire tomato harvest doesn’t go to waste). Keep it up, and happy sealing!