How to vacuum-seal at home?

Nowadays, food preservation is essential for reducing waste and maintaining the freshness of products. “This is where a very simple technique comes into play—one that, when done correctly, can help you get the most out of every meal: vacuum-sealing.” In this post, we’ll provide all the key information you need to know about vacuum-sealing at home. Don’t miss any of these tips!

What kind of bags are used for vacuum-sealing at home?

If you want to know how to vacuum-seal food at home, the first step is choosing the right bag, as not all bags are suitable for this process. “Here are the most common options and their characteristics:

Co-extruded bags

Co-extruded vacuum bags are made from several layers of plastic bonded together, which provides greater strength and durability.” They are ideal for preserving a wide variety of foods, as they offer protection against oxygen and moisture.

Specialized cooking bags

Designed to withstand high temperatures, these vacuum bags allow you to cook food directly inside them. They are perfect for cooking techniques like *sous-vide*, ensuring that food cooks evenly while retaining its flavor and nutrients.

Metallized vacuum bags

The unique feature of metallized vacuum bags—what sets them apart from the rest—is their metallic layer, which provides an additional barrier against light, oxygen, and moisture. They are excellent for sensitive items, such as coffee, nuts, and certain types of cured meats.

Embossed vacuum bags

These have a textured surface that allows for better air extraction and a stronger seal. Embossed bags are especially useful for home vacuum-sealing machines, as they facilitate the vacuum process.

What foods can you vacuum-seal?

Vacuum sealing is a versatile technique that allows for the preservation of a wide variety of foods: meat, fish, fruit, vegetables, ready-to-eat produce (items that can be consumed without prior preparation), pasta, flour, baked goods and pastries, cheese, pâtés, cured meats, coffee, and cooked meals.

However, there are some exceptions that are important to know before vacuum-sealing at home. For instance, you should not vacuum-seal items like mushrooms, garlic, or onions, as doing so will accelerate their decomposition. It is also not recommended for bananas, as the absence of air can cause them to ripen more quickly.

How to vacuum-seal at home: a step-by-step guide

If you have a vacuum-sealing machine, you can keep your food fresh and in perfect condition for much longer.” This helps prevent food waste and significantly extends the shelf life of your products—undoubtedly one of the most compelling advantages of using plastic packaging.

Prepare the food for vacuum sealing

The first step in vacuum-sealing at home is to thoroughly wash and dry the food you wish to preserve. It is also a good idea to divide the food into portions that are appropriate for consumption.

A quick tip: if you are packaging moist foods, such as meat, it is best to dry them as thoroughly as possible to prevent liquid from accumulating inside the bag.

Choose the most suitable bag

The next step is to choose the most appropriate bag, based on the types mentioned earlier. Once you have selected the bag, cut it to the required size, making sure to leave enough space for the sealing process.

Next, place the food inside, and be sure to leave enough room to ensure an effective seal.

Using a vacuum food sealer

Now it’s time to get down to business and start using your vacuum sealer. Place the opening of the bag into the machine, ensuring it is properly aligned to create an airtight seal. Activate the vacuum sealer according to the manufacturer’s instructions and wait for the machine to remove all the air and seal the bag.

Storing the bags correctly

Once your food is vacuum-sealed, it should be stored in the refrigerator or freezer to prevent the growth of anaerobic bacteria—that is, bacteria that do not require oxygen to survive.

It is also a good idea to label the bags with the date they were sealed so you can keep track of how long they have been stored.

Additional tips for vacuum sealing at home

There are a few other things to keep in mind when vacuum sealing at home. For example, vacuum-sealed meat often takes on a purple hue, which might be mistaken for a sign that the meat has spoiled. In reality, this color is simply due to the lack of oxygen. Therefore, before cooking, it is recommended to let the meat rest with the bag open; once it comes back into contact with oxygen, it will regain its natural color.

As for baked goods and pastries, it is best to freeze them before vacuum sealing. This prevents them from crumbling during the process and helps them retain their original shape. For fruits that oxidize quickly—such as sliced avocado—spritzing them with a little lemon juice before vacuum sealing is very helpful.

Finally, when it comes to delicate vegetables that are to be vacuum-sealed for later freezing, it is advisable to blanch them beforehand. This process helps preserve their texture and flavor, ensuring they remain in optimal condition during storage.

Related reading: Vacuum bags: how do they work? and Common Mistakes in Vacuum Sealing (and How to Avoid Them).