8 Best Vacuum Sealers | December 2016

8 Best Vacuum Sealers
Best Mid-Range
★★★
Best High-End
★★★★★
Best Inexpensive
★★★
We spent 37 hours on research, videography, and editing, to review the top selections for this wiki. The average family of four throws away about 25 percent of the food it purchases. But you can easily and simply cut back on that waste of food and money by storing food after sealing it in one of these convenient vacuum sealers, which are designed to keep things fresh for longer. Skip to the best vacuum sealer on Amazon.
8
Cheap, but effective, the Seal-a-Meal FSS gets the job done, with a patented removable drip tray and press and hold release system. It has the same features as name brand sealers at half the price, but you will need to double-seal your food, so it requires extra effort.
  • cancel button to stop process
  • sealing indicator lights
  • no manual control over vacuum
Brand Seal-a-Meal
Model FSSMSL0160-000
Weight 4.2 pounds
Rating 4.1 / 5.0
7
The Sous Vide Supreme has a slim black housing for easy storage, and an extra wide heat seal so it can still handle large bags. As the name suggests, it's great for prepping foods prior to sous vide-style immersion cooking.
  • can seal and vacuum independently
  • comes with 10 vacuum pouches
  • instruction manual is lacking
Brand Sous Vide
Model SVV-00300
Weight 4.8 pounds
Rating 3.7 / 5.0
6
For smaller kitchens, choose the Cuisinart VS-100, which is compact enough to fit in a drawer even with the built-in roller storage. It creates tight seals and is less expensive that most models, but its cutter does not work well, so you will need scissors.
  • ships with multiple size bags
  • very easy to operate
  • loud when vacuuming
Brand Cuisinart
Model VS-100
Weight 6 pounds
Rating 4.1 / 5.0
5
Whether you are looking to preserve foods or for help in cooking sous vide healthy meals, the FoodSaver 4840 is up to the task with its two-in-one sealing technology. It can accommodate thick foods, like steaks or chops, as well as wet or dry food.
  • drip tray slides out for cleaning
  • handheld sealer for manual control
  • works well for travel liquids
Brand FoodSaver
Model FSFSSL4840-000
Weight 11.5 pounds
Rating 4.2 / 5.0
4
Save time as you reduce spoilage and keep your foods fresher for longer with the Nesco VS-02, which has both a built-in roll storage compartment and a bag cutter. It's a convenient unit that has fully automatic operation at the touch of a button.
  • extendable seal time
  • override function for delicate foods
  • works great for non-food items too
Brand Nesco
Model VS-02
Weight 6.8 pounds
Rating 4.3 / 5.0
3
The commercial quality Weston Pro-2300 has a double-piston vacuum pump that stands up to heavy use without losing power, and an auto, one-touch operation mode. Its transparent lid lets you keep tabs on the action as it unfolds, so to speak.
  • led status indicator lights
  • seals bags up to 15 inches wide
  • cord storage reduces clutter
Brand Weston
Model 65-0201
Weight 25.8 pounds
Rating 4.5 / 5.0
2
The VacMaster VP210 is a professional grade unit that uses a double seal system, and is one of the only units in existence that can seal liquid-heavy food, such as marinades or soups. It's ideal for restaurants or large homes that need to seal huge quantities of food.
  • customizable sealing methods
  • dry maintenance-free pump
  • chamber sealing to avoid leaks
Brand Vacmaster
Model VP210
Weight 106 pounds
Rating 4.5 / 5.0
1
For modern and affordable sealing the new FoodSaver FM2435-ECR features a stainless-steel body that will match your appliances. This is the latest implementation of the tried and true FoodSaver 2400, which, along with the upgraded styling, has built-in roll storage.
  • safe-to-use cutter
  • wide strip for stronger seals
  • long 5-year warranty
Brand FoodSaver
Model FM2435-ECR
Weight 8 pounds
Rating 4.6 / 5.0

Buyer's Guide

Save Money, Save Time, Save Food, With a Vacuum Sealer

You've probably been putting food away for a long time. Maybe you wrap it in plastic or foil. Maybe you use a plastic container or a Mason jar. Maybe you bury it underground in scattered locations in the forest. Why mix it up now? Why use something as high-tech as a vacuum sealer?

The first, fancy reason is to cook sous vide, literally "under vacuum" in French. To prepare food sous vide, you need to put your protein (meat or fish) in a bag, remove the air, then immerse it in a precisely heated water bath for a long time. We can thank the molecular gastronomy movement for making sous vide preparation mainstream.

A more pedestrian reason for having a vacuum sealer is to keep your food fresher longer. Freezer burnt food tastes nasty. Freezer burn is the result of dehydration, and it occurs when dry air from the freezer comes in contact with your food. The moisture in the food is sucked out, often settling on the top as ice crystals.

It's totally safe to eat that freezer burnt venison if you want; it won't hurt you at all. It's just not as good. Cut off the worst bits and salvage what you can. Maybe make something spicy to hide the taste. And get yourself a vacuum sealer. You don't want to keep ruining your hard won game meats.

Vegetables also lose water, to the dry constantly moving air of the refrigerator. The cell walls of the plants are no longer sturdy, and your celery goes all soft and limp. I'm guessing you don't like to eat it that way, but I don't really know your life. Maybe that's perfect for you. Maybe the crunch of produce haunts your dreams or something. In that case, make it see pain, man. Wilt that shit. I'll look the other way. I will not judge.

Dry foods, like crackers and bread, become stale by absorbing water. The starches are in a foam-like structure, but when they absorb water they become crystallized. This is both how bread gets soggy and how it goes stale. Science is wild, man.

Keeping air out of contact with the surface of your food will prevent freezer burn and will keep it fresh longer. Fortunately, there's one solution for both - a vacuum sealer.

Okay, So How Does a Vacuum Sealer Work?

There are two types of vacuum sealers: edge sealers and chamber sealers. They work in two different ways.

An edge-style vacuum sealer--like seven of the eight in the video, and four of our top five picks--sucks as much of the air directly out of the bag as it can, leaving the food behind. This is why this type of sealer struggles with liquids--note that it can handle them, but they should be frozen first.

Many people say all cut meats (like sliced ham) seal better when they're frozen. If you're going to seal flour or wet cuts of meat in the sealer, a piece of paper towel between the food and the edge of the bag like so keeps the seal from getting broken by particles of grain or wet bits of bloody filth.

A chamber-style vacuum sealer works by changing the air pressure outside the bag, not inside of it. The bag is placed inside of a chamber, as the name suggests, with the edge of the bag hanging off of the sealing bar. The lid is lowered, and the air pressure in the chamber around the bag is reduced until it is low enough for the bag to be pressed around the meat.

Chamber vacuums aren't slowed down by liquids; you can seal sauce or water or hard liquor in them. You might have a problem with liquids boiling in them, as the pressure is dropped really low inside of them. They're more powerful, and you don't have to freeze everything. The workspace is smaller.

Really, it isn't so much that one is better than the other. It depends on what works better for you.

So You're Telling Me I'll Never Go Shopping Again?

If you plan on freezing everything you want to eat in one go, and live out of the freezer for the rest of your life, then yes: you'll never have to go shopping again. Congratulations.

But if you think you can vacuum seal a steak and leave it on the counter, then I'm sorry; the answer is no. Don't do that. You're playing with anaerobic bacterial fire. Maybe you'll get botulism, maybe it'll be clostridium. But just because it's in a neat little package doesn't mean you made it shelf stable.

It's extremely important to note some of the most pathogenic bacteria really dig warm, low-oxygen environments, so it's vital you refrigerate or freeze any vacuum-packed items--meats, sauces, vegetables, cheeses--that you would normally keep cool.

Your cereal, nuts, ammunition (I am not an ammo specialist, so you should really look into this before you store your ammo in any way) won't make you sick if you eat them after they're stored in a vacuum-sealed bag, provided they're not all moist and delicious when you put them in. I like to eat my bullets dry, don't you?



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Last updated on December 15, 2016 by multiple members of the ezvid wiki editorial staff

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