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Extend the life of your meat, fish and dry goods with well-sealed packaging at home. Gummy Making Equipment
If you shop in bulk or like to hunt or cook sous vide, you'll likely benefit from a home vacuum sealer. Vacuum sealers work by removing air from a plastic bag filled with food and then sealing it with heat, keeping your food fresher for longer by creating an environment that makes it very hard for some bacteria to thrive. The tight seal also helps prevent moisture loss — or moisture gain, if you want to keep crispy foods crispy! — and freezer burn.
There are two main types of home vacuum sealers: handheld and countertop, and both can help all kinds of food last longer (except for foods like soft cheeses, raw mushrooms and fresh garlic that contain anaerobic bacteria, which loves oxygen-free zones). The pros in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab test all kinds of products that can help you keep your food fresh for longer, from the best food storage containers to top reusable produce bags. And they tested several of the vacuum sealers here by sealing and storing delicate foods like berries and avocados and meats like hamburger and chicken. Read on for more information on how we test vacuum sealers.
If you're looking for more appliances for preserving foods, check out our picks for the best food dehydrators.
Nesco's highly efficient machine is fully loaded: It has powerful suction, various pressure settings and an accessory port for things like jar attachments. It also has a built-in bag cutter and roll storage compartment, and it comes with two sizes of bags. The large handle makes it easy to use, and the control panel is clearly labeled.
In our tests, it successfully sealed a chicken breast marinated in Italian dressing, a task some other models struggled with (or failed at). We also liked the unique double-seal function, which provides extra peace of mind for longer storage or sous vide cooking. But take note: The vacuum time was the longest in our test.
This 2-in-1 vacuum sealer from FoodSaver vacuum seals moist and dry foods using pre-cut bags or a roll that stores within the unit; it also features a built-in handheld adaptor that can be used with resealable bags and additional attachments, like bottle-stoppers and reusable containers.
Our experts found it was relatively easy to use, though positioning the bags for proper sealing took some getting used to, and you must flip down a latch before using, which is simple but unusual. Vacuum-sealed burger patties lasted for weeks in the freezer with no signs of freezer burn, and apple slices retained their just-cut color in the fridge.
READ OUR FULL REVIEW: FoodSaver Multi-Use Vacuum Sealing System & Preserve Containers
Though bulkier and less attractive than other models, this machine is about as close to commercial-grade as you can get for sealing large quantities of meat. It's a real workhorse with a 680-watt, fan-cooled motor that prevents overheating even during heavy use. But thanks to an intuitive control panel with one-touch operation, it's simple enough for novices to use. Though we have not tested this model in the Lab, we like that it can even handle 11-inch-wide bags for large hunks of meat — ideal if you like to sous vide brisket or pork butt.
For a more home cook–friendly model, we tested the Weston Compact Vacuum Sealer. It's affordable, and it did a fair job in our tests (though there was some gapping around the avocado and a little less sealing around the buger patty). It has high and low vacuum settings as well as an extended seal setting. Though it was the loudest in our test — and requires you to press it closed during operation — it was overall a moderate noise level and was easy to use.
We were very impressed by this sleek option from Anova, the brand behind one of our top picks for the best sous vide machine. It's a great option for anyone new to vacuum sealing or sous vide because it performs well and has just three easy-to-understand buttons. It has a satisfying click when it's properly closed and ready to seal.
It does lack on-board storage for a roll of bags as well as a bag cutter (it comes with pre-sealed bags), but that's what makes the unit so compact, which is ideal for small kitchens, apartment life, dorms or just less-frequent use, since it's easier to store. It also knocked out all of our tests with top scores, especially the avocado test, which shows its ability to create a quality seal on an irregularly shaped food.
Despite being extremely compact — it fits nicely in the palm of your hand and is very lightweight — this handheld vacuum sealer was effective in our tests. The burger patty we sealed showed no signs of freezer burn — but note that the bags are not recommended for freezer use, as they might open up — and it was fairly gentle when sealing blackberries. But despite the Marinate setting (the only other setting is Vaccum), the marinade on our chicken breast clogged the device and prevented it from sealing.
Though it's designed to work with FoodSaver bags, which is somewhat limiting (they come in quart and gallon sizes) the bags are meant to be reused, and this device also works with FoodSaver containers. If you are looking for a vacuum sealer with multiple settings and lots of versatility, this isn't the best pick, but it's a great choice if you need a quick and easy way to enhance basic sealing.
The Good Housekeeping Institute has been testing products since 1900. To evaluate food vacuum sealers, we assess functionality — ease of use, how intuitive the settings are, how loud the machine is, how long it takes to seal food — and any additional unique features like built-in bag cutters and holders.
For each model, we sealed one 1/4-lb hamburger patty and stored it in the freezer for a month, checking regularly for signs of freezer burn. We also sealed a chicken breast marinated in bottled Italian dressing to see whether the sealer could handle wet foods and how the bags handled leaks.
We sealed one half of an avocado in a vacuum-sealed bag and the other half in a zip-top bag with the air pushed out and stashed them in a crisper drawer for 3 weeks to compare browning rates. We also sealed blackberries to assess the machine's ability to seal delicate foods.
The best vacuum sealers are slim and can seal both dry foods and liquids, as well as pulse and seal. But it's worth considering the following factors when looking to buy:
✔️ Handheld vs. countertop: If you lack space or tend to move around a lot, you'll likely prefer the maneuverability of a handheld machine, but if you rely on your food vacuum sealer often, the superior performance and durability of a countertop model may suit you better. Here's the difference:
✔️ Functions: Before buying a vacuum sealer, think about your needs. Do you need something straightforward and intuitive for simple tasks, like freezing occasional cuts of meat or leftovers? If so, a handheld model might be a good choice. Do you need a model that's also designed for sous vide? If so, make sure the bags will stand up to high heat, and consider a model that offers double sealing. If you plan to marinate or store liquid items, choose a machine with a "moist" or "wet" setting (and generally use the longest bag you can find or create a longer bag from the roll to help the machine seal wet foods more easily). If you often store delicate items, look for a "gentle" setting or the ability to select a lower vacuum level.
✔️ Type of bags: If you need different-sized bags for different tasks, consider buying rolls instead of pre-cut bags, since you can size these bags to fit your needs. And if you plan to sous vide, make sure you get bags that are safe for use in high heat. Just remember: Not all vacuum sealer bags are compatible with all machines, so double-check the model's specifications first. Be aware that handheld models might require brand-specific bags rather than cut-to-fit bags.
Vacuum sealers are great for proteins (chicken parts, pork chops, sausages, etc.) and for dry goods you often see sold in bulk: nuts, seeds, hard cheeses, coffee, dried fruit and grains. Some machines can also vacuum and seal delicate foods like crackers, cereals and cookies, but you'll need to find suction levels or delicate settings that work for your needs. Fragile foods like berries or flaky pastries generally cannot withstand the suction. Some machines work well with liquids, while others do not, but you can certainly use any of them to store sauces and liquids that are already frozen in individual portions.
But take note: There are some foods that you should not vacuum seal because they are prone to bacterial growth, such as hot foods, soft cheeses and raw garlic, onions and mushrooms.
Our answer is a qualified yes. If you buy in bulk, freeze small portions for meal prep or from a hunt, vacuum sealing is worth it. It helps prevent most food from going stale as quickly as it would in a non-airtight container, and it also helps prevent freezer burn, which affects taste and texture.
"I really like vacuum sealing for keeping food fresher in the freezer," says Kitchen Appliances Lab Director Nicole Papantoniou. "I tend to vacuum seal individual portions so I can defrost them quickly."
Vacuum sealers are also helpful for sous vide cooking. It ensures a tight seal to prevent any liquid from entering the bag.
All vacuum sealers are not the same, but they mostly differ in type. For most home cooks, a handheld or countertop vacuum sealer (like most of our picks) will get the job done. There are also chamber vacuum sealers, which are primarily found in restaurants and are typically bigger, heavier and work faster than household versions. Chamber vacuum sealers work by putting a bag of food inside the chamber and closing the lid to seal the bags. They can handle multiple bags at once and are also good for larger foods.
Since most home models provide similar results and features, it's best to look for the one that fits best in your kitchen, has the settings that you need (like moist, marinate or dry) and includes vacuum sealer bags.
Brigitt Earley is a freelance writer and editor with nearly 15 years of experience at lifestyle publications like Real Simple, Oprah Daily and Apartment Therapy. She specializes in writing product review content in a wide range of coverage areas, including home, health and food.
Sarah Wharton is a Deputy Editor in the Good Housekeeping Institute. She led the testing of these vacuum sealers and helped develop the methodology for testing. She is a trained cook and has tested numerous products for the Institute, including fish filet knives, immersion blenders and milk frothers.
Brigitt is a writer, editor and craft stylist with nearly 15 years of experience. She specializes in lifestyle topics, including home, health, parenting, beauty, style, food, entertaining, travel and weddings. She has written for Glamour, People, Good Housekeeping, Women's Health, Real Simple, Martha Stewart, Apartment Therapy, The Spruce, and more.
Sarah (she/her) is a deputy editor for the Good Housekeeping Institute, where she tests products and covers the best picks across kitchen, tech, health and food. She has been cooking professionally since 2017 and has tested kitchen appliances and gear for Family Circle as well as developed recipes and food content for Simply Recipes, Martha Stewart Omnimedia, Oxo and Food52. She holds a certificate in professional culinary arts from the International Culinary Center (now the Institute of Culinary Education).
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