How to Use a Vacuum Sealer (Beginner Guide)

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The short answer: to use a vacuum sealer, put the food in a vacuum bag, leaving about 3 in. of empty bag at the top, lay the open end flat in the sealer's vacuum channel, close and lock the lid, choose Dry or Moist, and press Vacuum and Seal. Wait for the cycle to finish, then lift the bag out, label it, and refrigerate or freeze it.

That covers a countertop (external) sealer, the kind most homes own. Below you will find the full routine, including making bags from a roll, when to use each setting, how chamber and handheld sealers differ, the mistakes that cause failed seals, and the food safety basics.

What you need

• A vacuum sealer. External (countertop), chamber or handheld. Not sure which you have or need? See our chamber vs external vacuum sealer comparison.
• The right bags. External sealers need embossed or channeled bags or rolls. Chamber sealers use smooth chamber pouches. Handhelds need their own valve bags.
• Scissors or the built-in cutter, a marker for labels, paper towels, and a clean, dry work surface.

How to use a countertop vacuum sealer, step by step

Make a bag from a roll

1. Pull enough roll to hold the food plus about 3 in. extra (Nesco's guide uses this rule). Add more if you want to reseal the bag later.
2. Cut it straight with the built-in cutter or scissors.
3. Lay one cut end across the heat seal strip, close the lid and press Seal (sometimes called Manual Seal or Seal Only). This makes the bottom of the bag.
4. Let the sealer cool briefly before the next step.

Seal the filled bag

1. Prep the food. Pat meat dry. Partially freeze juicy cuts, soft fruit and anything you want to keep its shape. Blanch vegetables first for the best frozen quality, as Nesco's guide suggests. Cool cooked food completely.
2. Fill the bag without overfilling. Fold the top of the bag outward like a cuff while you fill it, so the seal area stays clean.
3. Wipe and smooth the opening. Remove any crumbs, grease or moisture from the inside of the seal area and flatten out wrinkles. Wrinkles are the most common cause of leaks.
4. Place the open end in the vacuum channel. On most machines it goes in front of guide tabs or inside the vacuum trough, past the seal strip. Do not cover the air intake.
5. Close and lock the lid. Press firmly until it latches.
6. Choose your settings. Dry for dry food, Moist for damp or marinated food, Gentle or Low for soft foods if your machine has it.
7. Press Vacuum and Seal. The pump removes the air, then the strip heats and seals the bag automatically.
8. Watch delicate food. If bread, berries or fish start to crush, press Seal to stop the vacuum and seal immediately. On machines with a Pulse button, hold it to vacuum in short bursts and release to stop, then press Seal.
9. Check the seal. It should be a smooth, even line with no gaps, bubbles or wrinkles. If in doubt, add a second seal just above the first.
10. Label and store. Write the contents and date, then lay flat in the fridge or freezer.

Let it rest between bags

Light-duty sealers are not built for nonstop use. Nesco's VS-12 manual approves one operating cycle every two minutes, and Weston's Pro-2300 manual asks for at least 20 seconds between cycles with the lid open even on its fan-cooled model. If a sealer overheats it may shut itself off; let it cool before continuing.

Which setting should you use?

Names vary by brand. The Nesco VS-12, for example, has Dry, Moist and Double seal options, Normal and Gentle pressure, Pulse Vacuum, Manual Seal, Canister and Marinate.

How to use a chamber vacuum sealer

1. Choose a pouch that is narrower than the seal bar and short enough to lie inside the chamber. Smooth chamber pouches are fine; see our chamber vacuum sealer bags guide.
2. Fill no more than about two-thirds full for solids and about half full for liquids. Chill liquids first.
3. Lay the pouch in the chamber with the open end flat across the seal bar, with no wrinkles. Use filler plates for thin items so the pouch reaches the bar and there is less air to remove. Use the pouch clamp if your machine has one.
4. Close the lid and start the cycle. Set vacuum and seal time if your model is manual (the Avid Armor USV20, for instance, adjusts vacuum from 15 to 60 seconds), or choose a preset.
5. Watch liquids. Stop and seal at the first sign of bubbling. Our guide to vacuum sealing liquids explains why cold liquids behave better.
6. Let air return and open the lid. The pouch tightens around the food as pressure rises.

How to use a handheld vacuum sealer

1. Fill the brand's valve bag and press the zipper closed from end to end.
2. Lay the bag flat with the valve facing up, and smooth the air toward the valve.
3. Press the sealer firmly over the valve and start it. Most stop automatically.
4. Lift the sealer, check that the bag is tight, and refrigerate or freeze.

Handhelds do not heat-seal, so they are best for fridge storage and shorter freezer stays.

Common mistakes

• Overfilling the bag. Food and juice reach the seal and cause leaks.
• Wrinkles in the seal area. Smooth the bag mouth flat every time.
• Sealing wet or greasy bag mouths. Wipe the inside of the seal area dry.
• Sealing hot food. Nesco warns hot liquids bubble over; cool food first.
• Using smooth chamber pouches in an external sealer. They collapse flat and block the air path.
• Running bag after bag without rest. Light-duty motors overheat.
• Sharp bones and shells against the bag. Wrap them in a folded paper towel.
• Storing the sealer with the lid locked. Nesco says this compresses the foam gaskets and hurts vacuum performance.
• Treating the seal as preservation. It is not; see the safety section below.

Care and maintenance

• Unplug before cleaning and wipe with a damp cloth. Do not immerse the machine.
• Empty and wash the drip tray or wipe the vacuum chamber after each session.
• Store with the lid unlatched to protect the gaskets.
• Replace worn parts. Gaskets, seal strips and seal bar tape wear out. If your sealer stops pulling a full vacuum, see our troubleshooting guide for a vacuum sealer that is not sealing.
• Test for leaks. Nesco suggests sealing a bag with some air inside, submerging it in water and pressing; bubbles show where it leaks.

Food safety basics

• Vacuum sealing is not preservation. Nesco's own guide says vacuum packing extends shelf life but does not preserve food, and that perishables belong in the refrigerator or freezer. Clemson Cooperative Extension (HGIC 3865) explains why: Clostridium botulinum can grow at room temperature in moist, low-acid foods in low-oxygen packages.
• Keep it cold. Refrigerate at 40 °F or below and freeze at 0 °F, per USDA FSIS. Refrigerate cooked food within 2 hours.
• Know your times. Leftovers last 3 to 4 days in the fridge whether or not they are sealed. Our chart on how long vacuum-sealed meat lasts gives times by cut.
• Skip a few raw foods. Michigan State University Extension notes that vacuum sealer manufacturers advise against packaging raw onions, fresh mushrooms and fresh garlic because of botulism concerns.
• Thaw safely. In the fridge, in cold water in the sealed bag, or in the microwave if you cook right away. For vacuum-packed fish, open the package before thawing in the fridge, as Alabama Cooperative Extension advises.

FAQ

Next steps

Still choosing a machine? Our best vacuum sealers guide compares external, chamber and handheld models side by side.