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We plan to test the Anova Precision Sous Vide Vacuum Sealer Pro, and we’ll update this guide once we have. Until then, we stand by our current picks.
There’s nothing worse than reaching for that steak you placed in the freezer weeks ago only to find it looking more like an icicle-coated Jack Nicholson from The Shining than anything remotely edible. A good vacuum sealer will stave off freezer burn and keep food fresher longer. After months of sealing meat, nuts, crackers, and fruit, we think the Nesco American Harvest VS-12 Vacuum Sealer offers the best combination of powerful suction and useful features.
This affordable vacuum sealer has the suction capability of models costing twice as much. It has multiple controls, too, so you can adjust how you seal your food.
*At the time of publishing, the price was $100.
The Nesco VS-12 has all the features we look for in a great vacuum sealer: powerful suction, several useful control options, an accessory port (for using attachments to seal jars or marinate meat), and the ability to create a single or double seal on bags. The Nesco also has a cancel button for stopping the machine midcycle. In contrast to some of the models we tested, the lid is easy to lock in place, so you know you’ll get a secure suction every time. We also appreciated the built-in holder for conveniently storing bag rolls and the sliding bag cutter, which quickly slices the plastic to the size you want. The 12¼-inch sealing bar provided a secure closure on bags, which has kept freezer burn to a minimum in our tests so far. The Nesco comes with two starter bag rolls, one measuring 8.7 inches by 9.85 feet and the other 11 inches by 9.85 feet.
This model is best if you don’t have space for a larger machine in your kitchen, or you plan to vacuum seal food only occasionally.
*At the time of publishing, the price was $80.
The Anova Precision Vacuum Sealer is one of the smallest models we tested, so it’s a great option if you’re short on storage space. Its pared-down design lacks the bells and whistles of our other picks—such as an accessory port, a bag cutter, and bag storage—but the Anova still allows you to pulse and vacuum seal. Since it’s not as powerful as our main pick, we think the Anova is best for occasional use or for the sous vide hobbyist, but not for those who plan to seal meat and pantry items on the regular.
This vacuum sealer gives you more control options thant most models under $100.
*At the time of publishing, the price was $58.
With a low price, versatile interface, and strong suction capability, the Nesco VS-02 vacuum sealer is a steal. It gives you more control options than most models in this price range, including the option to extend the sealing time for moist foods that require a more secure closure. The Nesco performed just as well as our former runner-up, the now-discontinued Gourmia GVS435, and it has a slot to store extra bags and a sliding bag cutter, which the Gourmia did not. But the Nesco is harder to close.
This affordable vacuum sealer has the suction capability of models costing twice as much. It has multiple controls, too, so you can adjust how you seal your food.
*At the time of publishing, the price was $100.
This model is best if you don’t have space for a larger machine in your kitchen, or you plan to vacuum seal food only occasionally.
*At the time of publishing, the price was $80.
This vacuum sealer gives you more control options thant most models under $100.
*At the time of publishing, the price was $58.
To find out what makes a great vacuum sealer, we interviewed Janet Crandall, a chef instructor at L.A. Kitchen; she is also formerly the executive chef and head butcher for Wyebrook Farm in Honey Brook, Pennsylvania, a butcher at Pat LaFrieda Meat Purveyors, and a chef instructor at the International Culinary Center. Crandall has extensive professional and personal experience working with a variety of vacuum sealers, including models by Koch, VacMaster, and FoodSaver. To understand how vacuum sealers may be affected at higher altitudes, we spoke to Timothy A. Gessert, PhD, founder of Gessert Consulting, who is also a member of the American Vacuum Society short course committee.
I have spent more than 50 hours researching and testing vacuum sealers for this guide. As a senior staff writer at Wirecutter, I have written reviews for all kinds of kitchen equipment and gadgets, including toaster ovens, food processors, and cutting boards. As a former employee of the education department at the International Culinary Center, I’ve edited several textbooks and other educational materials on vacuum sealing, sous vide, and low-temperature cooking.
Anyone who wants to extend the shelf life of their food should consider getting a vacuum sealer. Vacuum sealing removes most of the oxygen around food, slowing the deterioration process caused by aerobic bacterial growth. However, note that perishable foods that have been vacuum sealed are still prone to certain forms of bacterial growth, so they must be refrigerated or frozen. Most makers of vacuum sealers estimate that the shelf life of vacuum-sealed food is three to five times longer than the normal storage time, whether it’s refrigerated or frozen. (To confirm these claims, we spoke to a representative at the USDA Meat and Poultry Hotline. Unfortunately, the USDA hasn’t done research to confirm how long vacuum-sealed foods will last in the fridge or freezer.) Always use your best judgement and follow the USDA’s recommended guidelines for safely storing food, whether it’s vacuumed sealed or not.
If you frequently buy or store food in bulk, vacuum sealing provides a far more secure way to portion and package it than using containers, plastic wrap, or zip-top bags. If you seal raw proteins—such as meat, poultry, and seafood—before freezing them, you will keep freezer burn at bay longer. Chef Janet Crandall said, “Normally, raw frozen meats can be stored safely for about six months to a year. Vacuuming removes about 99 percent of the air, so that meats can last about three years.” (Though Crandall admitted she’s never kept anything in her freezer for up to three years.) Longer storage is especially important for avid hunters or fishermen. In Practical Game Processing: Field to the Freezer, butcher Garry Zick explains, “If you shoot big animals like elk or a moose, where you’ve got some tonnage there that you really need to store safely for a long period of time, I would recommend vacuum packaging.” Even for storing a couple of pounds of ground meat at a time, vacuum sealing will help prevent oxidation so it retains its color and integrity.
Vacuum sealing is also a convenient way to store fruits and veggies at peak ripeness from your garden or local farmers market. For instance, fresh berries can be frozen and vacuum sealed to be used for pies in the middle of winter. The absence of air in vacuum-sealed bags also slows the rate at which pantry items, like crackers and nuts, go stale or rancid.
If you frequently buy or store food in bulk, vacuum sealing provides a far more secure way to portion and package it than using containers, plastic wrap, or zip-top bags.
You can use a vacuum sealer for several cooking applications, including flash pickling. If sous vide cooking is your thing, a vacuum sealer ensures that you get a secure seal on your bagged food before using it in a circulating water bath. (Depending on the suction strength, vacuum sealing can negatively affect the texture of proteins—especially fish and chicken. Dave Arnold, owner and partner of Booker and Dax, a food science development company in New York City, covers this issue in a blog post for the International Culinary Center.) Some people also use a marinating canister with their vacuum sealer with the idea that it will “speed up” the marinating time of meat or poultry. However, according to this blog post by Greg Blonder, PhD, a professor of design and product engineering at Boston University, vacuum sealing to marinate meat won’t speed up the process and there’s no discernible difference between meat that’s marinated using a vacuum sealer and meat that’s left to marinate on its own.
There are three main types of vacuum sealers: handheld valve sealers, external vacuum sealers, and chamber vacuum sealers. Here’s a rundown:
Handheld vacuum sealers remove air through a valve on specialty zip-top bags. However, since these models are very small, they have far less vacuum strength than external and chamber vacuum sealers. In its review, Cook’s Illustrated (subscription required) found the bag seals were weak, saying, “It’s difficult to be certain they’re closed, and once they are, a firm jostle can break the seal.” Since valve sealers aren’t highly rated, we opted not to test them for this guide (though most external models we tested include an accessory port that allows for valve-sealing).
With external vacuum sealers, you place the lip of the bag opening into a narrow chamber over the seal bar (see our section on How to vacuum seal a bag at the bottom of this guide). After you shut the lid and lock it in place, the vacuum pump pulls air directly out of the bag. When most of the air is removed, the seal bar melts the plastic bag shut to seal the contents within. External models require using “quilted” bags so the air can be drawn through the material during the vacuuming process (you can purchase premade bags or continuous rolls that you cut to size). And you’ll need additional accessories if you want to seal things like Mason jars.
External models have less vacuum power than chamber sealers and are louder. You’ll also usually need to wait 20 to 60 seconds between sealings to avoid overheating the unit. And liquids need to be frozen before sealing to prevent moisture from being sucked into the vacuum motor and causing damage to the machine. But external vacuum sealers are sufficient for most tasks unless you’re planning to portion and package a lot of food at once. And they’re by far the most popular choice for home use because they’re relatively small, affordable, and widely available. For these reasons, we tested only external vacuum sealers for this guide.
With chamber vacuum sealers, you place the entire bag inside the chamber with its lip positioned over the seal bar. When you close the lid and turn on the vacuum pump, air is sucked out of the chamber, which removes all of the air from the bag. Once the air is removed, the machine heat-seals the bag, the pump stops, and normal air pressure returns to the chamber.
External vacuum sealers are sufficient for most tasks unless you’re planning to portion and package a lot of food at once.
Chamber vacuum sealers have powerful motors that are quieter than external sealers. They’re best for extended use because they don’t require as long of a rest time in between sealings. Another advantage is that liquids don’t need to be frozen before sealing. Most models have a chamber large enough to fit pint Mason jars, so they don’t require any additional accessories to seal jars. While chamber models have a lot of advantages over external machines, they are very expensive (usually $700 to $1,000), heavy, and take up a lot of space. Some also require extra maintenance (such as oil for the pump), and most are intended for professional use. Unless you’re an avid hunter who wants to seal a lot of meat at once, we recommend getting an external vacuum sealer. (If a chamber vacuum sealer seems like a good fit for you, see our advice here.)
Here’s a list of the most important qualities we looked for when choosing vacuum sealers to test:
Most manufacturers use inches of mercury (inHg) to indicate the vacuum strength of their sealers. The more inHg attained, the stronger the suction will be. For this guide, we tested external models identified as having between 13 and 25 inHg; all of them were able to sufficiently vacuum seal bags. Keep in mind that, depending on the inHg attainable by your vacuum sealer, it may function differently at higher altitudes due to changes in atmospheric pressure. That said, after speaking with Timothy A. Gessert, founder of Gessert Consulting, who is also a member of the American Vacuum Society, we don’t think you’ll see a significant difference in product performance using our picks (or most external vacuum sealers) at high altitudes.
A manual, or pulse, button is among the most important controls a vacuum sealer should have. It allows you to slowly pulse the vacuum when sealing delicate foods—like berries, chips, and crackers—so you can stop before they’re crushed. You can also freeze some delicate foods, like angel food cake, before sealing them if you don’t want to risk smashing them. We prefer models that have a cancel button, too, which lets you stop the vacuum or sealing cycle at any time.
Some models allow you to control the vacuum pressure by switching between gentle or normal pressure. The gentle setting uses less pressure so that you don’t break delicate items like crackers. A normal setting uses full pressure and is best for pantry items like nuts or brown sugar. Other useful controls include moist and dry modes. The moist mode extends the sealing time to ensure an even more secure closure. Dry mode seals as normal.
Most external vacuum sealers come with an accessory port to be used for various attachments, which are often sold separately. A tube or handheld sealing attachment connects to the port and can be used for a variety of accessories, including a jar attachment for sealing wide-mouth canning jars, a marinating canister for quickly marinating meats, or bottle stoppers to remove air from opened bottles of wine. (Note: Sealing jars using a vacuum-sealing jar attachment is not a substitute for water-bath canning. Refer to the USDA’s Complete Guide to Home Canning for more information.) Conveniently, the FoodSaver attachments (which are the most widely available of any brand) are compatible with most models, including our picks. That means if you decide to get a new machine down the road, you won’t need to purchase an entirely new battery of equipment.
Chamber vacuum sealers don’t require any extra accessories like jar attachments, because standard pint Mason jars will fit directly inside the chamber. Also, since you can seal liquids in a chamber vacuum sealer, you don’t need to freeze them first or use marinating canisters.
All external vacuum sealers have a channel in the chamber to collect any excess liquid that escapes during the sealing process. Some models, like those made by FoodSaver, have a removable drip tray in the chamber to catch any stray liquid that escapes the bag while sealing. Although this feature isn’t absolutely necessary, it makes cleaning easier.
Ideally, a good vacuum sealer should be able to accommodate a range of bag widths. For most home cooks, an external model with a 11- to 12-inch-wide seal bar is sufficient. Chamber vacuum sealers can hold a wider range of bag sizes, which makes them ideal for packaging larger cuts of meats, like roasts. Depending on how large the chamber is, it can also seal multiple bags at once.
We preferred vacuum sealers with a dedicated slot for storing extra bag rolls and a bag cutter for customizing bag sizes (a built-in cutter allows you to size bags much faster than using scissors). While these features increase the overall size of the unit, we think it’s a reasonable trade-off for the added convenience.
In general, external models will be much louder than chamber vacuum sealers: On average, most external vacuum sealers measured between 70 and 83 decibels (dBA) in our tests, which is about as loud as a vacuum cleaner. We didn’t test chamber vacuum sealers for this guide, but several people on our staff have used them and found that they’re considerably quieter than external models when operating. We’ve also read reviews and watched videos online to get a sense of how the sound levels compare.
Vacuum sealers for home use can cost anywhere from $25 to about $750, but we focused our search on external vacuum sealers costing between $70 and $400. In general, machines less than $100 have smaller motors, less vacuum strength, and fewer controls (like a pulse button for delicate foods). These cheaper models usually lack a built-in bag cutter and space to store the bag roll too. Models in the $100 to $200 range are the sweet spot: They typically have larger motors, more vacuum strength, more control options (such as pulse, pressure, and cancel functions), a built-in bag cutter, and storage for the bag roll. Machines costing $200 and up generally have the same functions as models in the $100 to $200 range. However, most of these machines have larger motors that generate more vacuum strength, which isn’t always necessary for home use. Some also have extra-long seal bars to accommodate larger bag sizes (in some cases, up to 15 inches).
We ran a series of tests on 10 vacuum sealers for this guide. To start, we sealed bone-in pork chops and ground hamburger meat. After those spent a month in the freezer, we checked the bag seals to see if any had failed or if freezer burn had affected the meat. (Note: This test is ongoing for the Anova Precision Vacuum Sealer, which we began testing for our most recent update, in November, 2019. We’ll continue to monitor the sealed bags for the next two months and update this guide accordingly.) We also froze 2 cups of water and vacuum sealed the ice to see how well the bag seals could hold liquid after the ice melted. We then performed a sous vide test, by placing the bags in a water bath with an immersion circulator to see if their seals stayed intact when heated to 190 °F for 10 minutes (spoiler alert: none of the seals broke).
To see how well the vacuum sealers could suction irregularly shaped food, we sealed a cup of walnuts using each model. We also tested the machines to see if they could vacuum seal delicate items like raspberries, crackers, and chips without crushing them. We used a sound level meter to measure the noise levels of the machines while they were operating. Additionally, we tested the effectiveness of FoodSaver jar (now discontinued) and marinade attachments, similar to the updated FoodSaver marinade and vacuum containers, which were compatible with two of our finalists that had accessory ports. We also used bags made by a variety of manufacturers to see whether they affected the suction and sealing performance of each model we tested.
Throughout the process, we paid attention to how much counter space each model took up. We also noted the amount of plastic that was wasted between the seal and edge of the bag and how long it took each model to suction and seal bags from beginning to end (which varies depending on what you’re packaging). Finally, we tested the machines using different brands of bags to see if that had any affect on their vacuuming performance.
This affordable vacuum sealer has the suction capability of models costing twice as much. It has multiple controls, too, so you can adjust how you seal your food.
*At the time of publishing, the price was $100.
The Nesco American Harvest VS-12 Vacuum Sealer was by far the best vacuum sealer we tested. Its powerful suction capability and wide selection of controls—including the option to create a double seal on bags—are rare features for a model in this price category. The Nesco also has a built-in sliding bag cutter and a slot for storing the bag roll. The wide handle on the lid makes this model easier to close than others that require more effort to push and snap into place. We also liked the Nesco’s manageable size, which doesn’t take up too much space on a counter or in a cupboard.
The Nesco offers many controls, which is unusual for a machine at this price level.
We were impressed by the Nesco’s powerful vacuum, especially for a machine costing only around $100 (at the time of publishing). According to a representative we spoke to at Nesco American Harvest, this model can attain 25.1 inHg, which means it has surprisingly strong suction (the most powerful vacuum sealers come in just slightly higher, at approximately 29 inHg). After a month in the freezer, the ground beef and pork chops we sealed appear to have minimal freezer burn. Three months later, the meat looked on a par with the meat from most of the other models we’ve tested.
The Nesco offers many controls, which is unusual for a machine at this price level. It has options to choose between moist or dry sealing (the moist mode extends the sealing time to ensure an even more secure closure, while the dry mode seals as normal) and normal or gentle pressure. It also has a pulse button, which gives you manual control over the vacuum for packaging fragile foods like chips or crackers. Without a pulse button, these delicate foods would be smashed by the vacuum’s suction. We also liked the cancel button, which allows you to stop the machine at any time. We found the Nesco’s membrane-covered push buttons to be easier to wipe clean than the buttons on FoodSaver models, which were prone to trapping grit. The controls light up when activated and turn off when a cycle has completed, so you always know when it’s safe to open the lid.
Additionally, the Nesco has the ability to create a double seal on bags, which is a nice option for securely containing food that holds a lot of moisture. You can also use the machine to seal other plastic bags, like chip bags (though the vacuum function won’t work on these). Nesco no longer sells its own line of attachments for the accessory port, but most FoodSaver attachments also work with this machine.
Other features we liked include the slot for bag storage and the built-in sliding bag cutter, which was much faster to use than cutting bags by hand using scissors. The handle on the lid made this model one of the easiest to close and lock. We preferred it to sealers like our runner-up pick, the Nesco VS-02, which don’t have a handle and require a lot of effort to manually push the lid closed completely before vacuuming. The Nesco measures approximately 15¾ by 8 by 6⅛ inches, which is a pretty manageable size. Weighing just over 6 pounds, it’s lightweight enough to move around, especially if you’ll be storing it in a high cupboard.
The Nesco comes with two starter bag rolls in the box, one measuring 8.7 inches by 9.85 feet and the other 11 inches by 9.85 feet. You can purchase more bags through the company’s website, or use FoodSaver bags, which can be bought at most big-box stores.
According to our contact at Nesco American Harvest, the company offers a full line of replacement parts for this machine. The Nesco comes with a one-year manufacturer’s warranty, which covers the cost of any new parts sent from its in-house repair department.
The Nesco doesn’t have a removable drip tray in the vacuum chamber channel, like the FoodSaver models we tested. If liquid works its way into the chamber while sealing, you’ll have to clean it out using a paper towel, which is a little inconvenient. However, the channel is deeper than many models we tested, which means liquid is less likely to be sucked into the vacuum pump and cause damage to your machine.
All external vacuum sealers are pretty noisy, and the Nesco is no exception. In our tests, it measured 78 dBA at the loudest part of the vacuuming cycle, which is about the same noise level as a vacuum cleaner. This was much like the other models we tested, which averaged between 73 and 78 dBA (the quietest model we tested was the FoodSaver GameSaver Titanium Vacuum Sealer (now-discontinued) at 72 dBA, and the loudest was the FoodSaver FM2000-FFP at 83 dBA).
While a one-year warranty is typical for most vacuum sealers, including the more expensive chamber models, we wish it were longer. However, since the Nesco offers more features than most vacuum sealers at a considerably lower price, we’re willing to forgive this minor drawback.
This vacuum sealer gives you more control options thant most models under $100.
*At the time of publishing, the price was $58.
The Nesco VS-02 Vacuum Sealer offers a range of useful controls not typically seen in models this inexpensive, including the option to extend the sealing time. This model also has bag storage and a sliding bag cutter. Though the vacuum strength of the VS-02 is slightly less than our main Nesco pick (it can attain 22.15 inHg, just shy of the VS-12 model’s 25.1 inHg), it didn’t negatively affect the bags we sealed. The pork chops and ground beef we packaged using the VS-02 still held their seals after three months in our test kitchen’s freezer, and this model did a great job removing air from walnut crevices.
Because the lid lacks a handle, it requires more effort to close it than the Nesco V-12. You have to use a lot of force to push the lid down to lock it in place before sealing. However, we think the lid closure is a minor inconvenience considering that this model is so inexpensive. The Nesco measures 18.31 by 5.06 by 11.81 inches. That’s bigger than our former runner-up, the now-discontinued Gourmia GVS435, and more on a par with our top pick, so it takes up a bit more counter space. There’s also no pulse control, so crackers broke while sealing. We recommend freezing delicate foods like berries or baked goods first, so as not to crush them.
This model is best if you don’t have space for a larger machine in your kitchen, or you plan to vacuum seal food only occasionally.
*At the time of publishing, the price was $80.
The Anova Precision Vacuum Sealer lacks many of the features of our other picks, but its pared-down design may be all that you need if you’re not going to use it often or you don’t have room for a bigger machine in your kitchen. It was one of the quietest models we tested and creates secure seals that didn’t fail during a month in the freezer. The lid on the Anova is easier to close than the one on our budget pick, the Nesco VS-02, and it has a pulse button for vacuum sealing delicate food, which the Nesco VS-02 lacks.
Since it’s so narrow (it measures about 15¼ by 2½ by 4 inches), the Anova can easily be tucked into a drawer or onto a shelf without hogging too much space. Part of the tradeoff for its slender design, however, is the lack of bag storage and a sliding bag cutter, which means you have to cut the bags by hand using scissors. But we don’t think this is a dealbreaker if you’re not planning to use the Anova for extensive meal prep.
The Anova also doesn’t have all the bells and whistles of the Nesco VS-12, such as controls for adjusting the vacuum strength, a cancel button, a button for creating a double seal on bags, and an accessory port. But the fact that it lacks these features isn’t necessarily a bad thing—its simplicity may be exactly what you need for occasional use. Although there are other basic (and cheaper) models out there, such as the FoodSaver FM2000-FFP, they typically don’t offer any controls beyond vacuuming and sealing, and they tend to be pretty noisy. By contrast, the Anova has a pulse button (useful for sealing delicate items) and was among the quietest models we tested.
The Anova requires only gentle pressure to close, unlike the Nesco VS-02, which takes a bit more effort to lock into place. The Anova’s 12-inch sealing bar is also half an inch longer than that of the Nesco VS-12, so you can use slightly wider bags. The Anova sealed bags in about 21 seconds, which was on a par with the Nesco VS-02. According to a representative we spoke to at Anova Culinary, this model can attain 13 inHg, but though it doesn’t have the suction strength of the Nesco VS-12 (which can attain 25.1 inHg), it still sufficiently removed air from all of the bags we sealed.
The Anova comes with an impressive five-year limited warranty. If you have issues with your model under warranty, contact Anova.
FoodSaver is undoubtedly the most recognizable maker of external vacuum sealers. You’ve probably seen this brand at most big-box stores or on QVC. Of all the FoodSaver models we tested, we liked the FM3920-ECR (now-discontinued) best, but it still lacked some of the key features we prefer on our main picks, including a dedicated pulse button for sealing delicate items that would otherwise be crushed under normal suction. Instead, you had to press the vacuum button to pause the machine and then press it again to start it. This model also didn’t have a way to control the vacuum pressure, whereas our picks give you the option to choose between normal or gentle pressure. Ultimately, the FM3920-ERC cost more than our main pick and had fewer features. We also tested a number of other FoodSaver models (including those from the company’s 2000, 4000, and 5000 series), but we had similar complaints.
To be clear, all of the FoodSavers vacuumed and sealed bags well in our tests. But a representative at FoodSaver told us that the 3000 and 5000 series machines “operate on a pressure switch that stops vacuuming when all of the air is removed and a full vacuum is achieved at 15 inHg.” That’s significantly less pressure than our main pick, which measures 25.1 inHg.
That said, all FoodSaver products come with a five-year warranty. If spending more for a longer warranty but less capability makes sense to you, then you may want to consider buying a FoodSaver vacuum sealer.
Though we weren’t able to test any chamber vacuum sealers for this guide, VacMaster was the brand that came up again and again in our research. Multiple people on our staff have used VacMaster in professional settings, including Wirecutter senior staff writer Lesley Stockton, a former line cook, who said, “I loved using the VacMaster chamber sealers in restaurant kitchens. They made storing meat and fish easier and cleaner.” We’d recommend the VacMaster VP210 or the VacMaster VP215 for those who want a more powerful machine for home use. Both models have a double seal bar, but the VP215 is geared more for professional use because it has a rotary oil pump that requires maintenance. We think the VP210 is better suited for home use because it’s dual piston pump is fully automatic and doesn’t require oil changes. According to the customer service representative we spoke to at VacMaster, the VP210 seals about 10 seconds slower than the VP215.
Like all chamber vacuum sealers, the VacMaster models are prohibitively expensive for most people (around $700 to $1,000). However, they’re well-built machines intended for frequent use, and they’re highly rated. As mentioned earlier in this guide, we think these vacuum sealers are best for avid hunters or fishermen who want a machine capable of packaging many pounds of portioned protein at a time.
Here’s a run-through of how to make and vacuum seal bags using an external model (remember, you can use only channeled bags, like these, on external vacuum sealers):
The most important thing to remember when using external vacuum sealers is that you can’t package liquids. Most manufacturers recommend freezing liquids or liquid-based dishes—such as soups and stews—before vacuum sealing to prevent them from being sucked directly into the pump, which could damage your machine. Too much moisture in the bag can also create faulty seals. Some manufacturers, like FoodSaver, sell Liquid Block Vacuum Seal Bags to prevent liquid from moist cuts of meat from creeping into the chamber area, but they’re expensive. You can place a folded paper towel near the edge of the bag to absorb liquid from the meat, but this results in a weaker suction. We found it best to pat the meat dry with a paper towel before adding it to the bag. You could also partially freeze the meat before sealing. If liquid does enter the chamber, use paper towels to remove as much of it as possible from the chamber channel before continuing to vacuum seal more bags.
The foam gaskets located above and below the perimeter of the vacuum chamber sandwich together when the lid is closed to create a tight seal for the vacuum. Avoid locking the lid in the closed position when the machine is not in use, otherwise you can cause damage to the gaskets. If the gaskets become compressed from prolonged closure, the machine won’t be able to create a proper suction. The Teflon tape that covers the heating element can also deteriorate over time. Many manufacturers (including those of our top pick) offer replacement gaskets and tape, which are covered under warranty, or they can be purchased separately by calling customer service.
When sealing, be sure the bag is flat and free of wrinkles, which could create an improper seal. Remember, all external models require specialty quilted bags with channels that help to draw the air out of the bag. Never use smooth bags intended for chamber vacuum sealers, or the machine won’t be able to suction.
It’s fine to wash and reuse bags, especially for pantry items like chips, nuts, or crackers. However, we’d err on the side of caution and use fresh bags whenever packaging raw meats. Also, for best results, you should avoid sealing certain fruits and vegetables that naturally release ethylene gas because they can weaken the bag seal (see FoodSaver’s list of food to avoid sealing).
Finally, when operating external models, most manufacturers recommend waiting several seconds (or up to a minute) between sealings to prevent overheating.
The Anova Precision Sous Vide Vacuum Sealer Pro is basically the bigger, more advanced version of our also great pick, the Anova Precision Vacuum Sealer. It features multiple modes: vacuum and seal, moist, dry, seal, pulse vacuum, and external pulse vacuum. It has the sleek look of our also great pick, but its size is more comparable to our top pick, the Nesco American Harvest V-12 Vacuum Sealer (14 3/4 by 7 by 4 1/4 inches versus 15¾ by 8 by 6⅛ inches). For only about $50 more, we think this model could compete against our current top pick. We look forward to testing it, and we’ll update this guide once we have.
We tested the prototype of Cabela’s 12-inch Commercial-Grade Vacuum Sealer (it’s a smaller version of the company’s 15-inch model). The 12-inch-wide model can attain 26 inHg (which is on a par with our main pick), and both the 12- and 15-inch models have nearly all the same controls as our main pick. Their advantage over our current picks is that their sealing bars automatically adjust the temperature to prevent overheating, so no resting period is required between sealings. We also liked each machine’s side storage compartment, which holds the accessory hoses. However, these machines are very expensive and beyond what most home cooks need. That said, if you do a lot of hunting and fishing and don’t want to splurge on a pricey chamber vacuum sealer, the Cabela models may be a good fit for you.
The FM2000-FFP costs more than our runner-up pick, the Nesco VS-02, and doesn’t offer any controls beyond vacuuming and sealing. This was also the loudest model we tested.
The FoodSaver Space-Saving Food Vacuum Sealer lacks a pulse button. We like that it’s smaller than the bulkier Food Saver models, but it’s still not as slim as our also-great pick, the Anova Precision Vacuum Sealer, which can fit in a drawer.
Though the FoodSaver v4440 has great ratings, we decided not to test it because it isn’t as widely available as some of the newer FoodSaver models we tried.
The FoodSaver 4840 lacks a dedicated pulse button (you have to turn it on and off manually to pulse) and costs a whopping $160 (at the time of testing). It sealed bags well, but our picks offer more control options at a lower price.
The Weston 65-0501-W is Cook’s Illustrated’s (subscription required) main pick, but the lid required too much effort to close. The motor also seemed to be struggling during the sealing cycle.
The FoodSaver 5460 has nearly all of the features of our main pick, but we found it over-designed and awkward to use. It has two sealing bars: one for making bags and another for sealing after vacuuming. However, its elevated vacuum chamber makes sealing smaller bags difficult. We had to hold the bags in place and press the button to activate the machine at the same time.
Since the FoodSaver FSFSSL5860-DTC dipped below a four-star rating on Amazon at the time of testing, we opted to test similar FoodSaver models that were both better rated and less expensive.
The Weston Pro-2300 has an extra-wide sealing bar and a powerful vacuum for packaging large cuts of meat. However, we were disappointed in its quality. The Teflon tape covering the heating bar began to peel off after only a couple of uses. We expected more from a machine of this caliber.
Vacuum Sealers, Cook’s Illustrated, August 1, 2014
James Brains, The Best Vacuum Sealers to Keep Your Food Fresh, Business Insider, August 22, 2017
Garry Zick, Mike Brown, and Tim Flynn, Practical Game Processing: Field to The Freezer, T&M Outdoors
Scott Heimendinger, Quick Pickling Vegetables With a Chamber Vacuum Sealer, Seattle Food Geek, December 15, 2011
Greg Blonder, PhD, Vacuum Sucks, Genuine Ideas, June 1, 2016
Janet Crandall, chef instructor and butcher, email interview, February 25, 2018
Timothy A. Gessert, PhD, founder of Gessert Consulting, phone interview, March 6, 2018
The Effect of Atmospheric Pressure on Vacuum Level, ASE Systems
Michael Sullivan has been a staff writer on the kitchen team at Wirecutter since 2016. Previously, he was an editor at the International Culinary Center in New York. He has worked in various facets of the food and restaurant industry for over a decade.
by Nick Guy and Tim Barribeau
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