Vacuum sealers have become a staple in kitchens for chefs, home cooks, hunters, and food preservation enthusiasts alike. Yet, despite their popularity, several myths and misconceptions continue to circulate about what these machines can and cannot do.
At Vacuum Sealers Unlimited, our mission is to empower you with accurate, science-backed information so you can make the most of your vacuum sealer investment. Let’s set the record straight and separate fact from fiction.
Myth 1: Vacuum Sealing Makes Food Last Forever
While vacuum sealing dramatically extends the shelf life of food by reducing exposure to air, moisture, and contaminants, it does not make food immortal. Oxygen is a significant culprit in food spoilage, fostering the growth of aerobic bacteria and mold. By removing air, vacuum sealers slow down spoilage and freezer burn, but anaerobic bacteria (like Clostridium botulinum) can still thrive in low-oxygen environments if food is not stored properly.
For example, vacuum-sealed meats can last years in the freezer compared to months with standard packaging. However, all vacuum-sealed foods should still be subjected to safe handling and storage practices. Always refrigerate or freeze vacuum-sealed perishable foods and follow USDA guidelines on food safety.
Myth 2: Vacuum Sealers Are Only Useful for Freezing Food
It’s easy to associate vacuum sealers with freezing, but their utility goes far beyond that. Vacuum sealing is a versatile technique that benefits many aspects of food storage and preparation. For instance, vacuum-sealed dried goods such as grains, coffee beans, and spices are protected from humidity and pests, allowing them to stay fresher for much longer.
In addition, vacuum sealers are invaluable for sous vide cooking. By sealing ingredients in a bag, you create an airtight environment ideal for precise temperature control and flavor infusion—results hard to achieve with other cooking methods. You can even use vacuum sealers to marinate meats rapidly, as the lack of air helps the marinade penetrate more deeply and quickly.
Myth 3: All Vacuum Sealers Work the Same Way
There are various types of vacuum sealers, including external (edge) sealers and chamber sealers, each with distinct advantages. External sealers work best with solid foods and smaller quantities, while chamber vacuum sealers are ideal for liquids, soups, and bulk processing. The design differences affect performance and the types of bags and materials you can use safely and efficiently.
For example, chamber vacuum sealers can handle liquids without drawing them into the sealer. This makes them a versatile choice for a wide range of food preservation needs, offering superior performance and peace of mind for home cooks and culinary professionals alike.
Myth 4: Vacuum Sealing Is Complicated and Time-Consuming
Some believe vacuum sealing is a complex process reserved for experts. In reality, modern vacuum sealers are designed for user-friendly operation, often requiring just the press of a button. Whether you’re sealing a single meal prep portion or preparing food for long-term storage, the technology is straightforward and quick. Many models even have automated features for sealing delicate foods or liquids.
Regular cleaning and maintenance ensure your vacuum sealer performs at its best, but these tasks are generally simple and clearly outlined in product manuals.
Myth 5: Vacuum Sealing Crushes Soft Foods
While the powerful suction of vacuum sealers isn’t best for foods like berries or baked goods, many modern machines offer pulse or gentle modes specifically designed for these items. By controlling the vacuum process, you can preserve the integrity of fragile foods without sacrificing freshness.
Alternatively, pre-freezing delicate foods before vacuum sealing helps them retain their shape. This technique is especially useful for items like bread, pastries, or even soft cheeses.
Myth 6: Only Special Bags Work With Vacuum Sealers
A common misconception is that you must use expensive, proprietary bags for vacuum sealing. While you should use bags designed for vacuum sealing (as regular plastic bags often lack the necessary durability and air-tightness), a wide variety of high-quality, compatible bags are available on the market. At Vacuum Sealers Unlimited, we offer an extensive selection of vacuum sealer bags that fit most major brands and machines, ensuring versatility and value.
Myth 7: Vacuum-Sealed Food Doesn’t Need Refrigeration
Removing air from packaging does not eliminate the need for temperature control. Vacuum sealing inhibits the growth of spoilage organisms, but it cannot destroy all pathogens or prevent the growth of anaerobic bacteria.
Perishable foods—such as raw meats, cooked dishes, and dairy products—must still be refrigerated or frozen after sealing. Leaving vacuum-sealed food at room temperature can quickly result in dangerous bacterial growth.
Myth 8: Vacuum Sealers Are Only for Commercial Use
Once considered a tool for restaurants and food producers, vacuum sealers are now more accessible than ever for home use. Compact and affordable models have brought professional-level preservation within reach of home cooks, meal preppers, and anyone interested in reducing food waste and saving money. Whether you’re sealing leftovers, prepping bulk groceries, or storing harvests from your garden, a vacuum sealer can make a significant difference.
Setting the Record Straight
Vacuum sealing is a proven, science-backed method for extending the freshness of food, reducing waste, and simplifying storage. By understanding what vacuum sealers can and cannot do, you can maximize their benefits and avoid common pitfalls. If you’re ready to explore the possibilities, browse our range of vacuum sealers.
For more tips, techniques, and vacuum sealing inspiration, reach out to our customer support team—we’re always here to help you on your food preservation journey.