Vacuum Sealers are perfect for storing vegetables, fruits, meats and more. As we enter the modern era, Vacuum Sealers have come down dramatically in price – thanks to better and more healthier competition on the market place. However, with competition comes a need for unbiased and comprehensive reviews. Vacuum Sealer Land publishes unbiased Vacuum Sealer Reviews to help you make an educated buying decision every time.
⇢ THE BEST VACUUM SEALERS: TOP PICKS OF 2015
Rated 4.8 out of 5 by VacuumSealerLand.com
The Western Pro 2300 is a fantastic all rounder when it comes to sealing food. We have used it both as a home use sealer, and in a commercial setting, and found it to be great for both. It sits comfortably in the mid market price range, but competes with VacMaster models in a commercial setting, and outperforms FoodSaver models for home use. A firm and comfortable favorite for us when it comes to sealing food.
Rated 4.5 out of 5 by VacuumSealerLand.com
The FoodSaver V3240 is a remarkable piece of kit that has consistently received positive reviews from the community. In our independent studies, we found that the FoodSaver V3240 is able to seal as effectively as other, more expensive models. Currently, the FoodSaver V3240 is one of the most affordable and effective vacuum sealers available on the market.
Rated 4.4 out of 5 by VacuumSealerLand.com
The FoodSaver V3835 is the predecessor to the V4880. Boasting a much cheaper price tag, and less sophisticated looks, the FoodSaver V3835 is great for beginners or for users who don’t find themselves sealing foods enough to warrant a high-end device. In our independent studies, we found that the FoodSaver V3835 almost matches the sealing quality of the V4880.
⇢ VACUUM SEALERS EXPLAINED: WHAT YOU NEED TO KNOW
A vacuum sealer is a machine designed to remove the air from an otherwise oxygenated, or aerated, environment before providing a secure seal to prevent any air from re-entering the now de-oxygenated atmosphere for two reasons: the first and foremost reason for most people is hygiene – being able to control the environment where food is stored minimises the chemical reactions that could otherwise take place (such as ripening and over-ripening) and prevents aerobic bacteria (pathogenic bacteria (and fungi) that require the presence of oxygen to successfully live, feed and reproduce) from feeding on the food, possibly passing on toxins that are damaging to humans at the same time.
The second reason is when using plastic bags, vacuuming air out of them lessens the volume and therefore the space they take up when stored (whether in freezer, refrigerator or cupboard), allowing you to store more food at the same time, so that you’re always sure you’ve got something to eat in storage. Our comprehensive vacuum sealer reviews allow you to easily distinguish between the absolute best and the worst sealers on the market today.
By comparing the industries leading vacuum sealers, you’ll be able to quickly and easily identify the best type of sealer for you, and then read our review on that particular model.
> Click here to compare the best selling vacuum sealers of 2016 <
Common Types of Vacuum Sealers
The more common type of vacuum sealer will allow you to put opened vacuum seal bags into the vacuum sealer, fill them with whatever food you want, suck out all the air before sealing the bag at the other end, typically via heat – minimising the space taken up by the vacuum sealed bag that can then be put into your cupboards, fridge or freezer – whichever is the most hygienic and appropriate to maximise the ‘shelf life’ of the foodstuff that’s been vacuum sealed.
The second type of vacuum sealer will allow the user to cut a length of that same special plastic from a large roll, seal one end and make open food vacuum seal bags to custom sizes according to whatever suits you best before putting the food inside and sealing the other end, leaving the food vacuum sealed and ready for immediate storage.
Other vacuum sealers allow you to attach a hose, meaning that you’re not limited to only vacuum sealing bags, with the possibility to use an attachable hose you can also seal canisters such as Mason jars that allow you to store your food in a more rigid environment – one that’s less likely to be pierced than a plastic bag – regardless of its’ integrity – the main danger to the airtight environment coming from dropping the jar or canister from a significant height, shattering the glass, plastic, Pyrex, or whatever other material that your canister/jar is comprised of – as the types of canisters compatible with an attachable hose aren’t only limited to Mason jars.
There are internal variations between these three kinds of vacuum sealer as well – the vacuum sealing can take place outside of the vacuum sealer just as easily as it can take place inside by putting the entire foodstuff and the special vacuum sealing bag into the vacuum sealer itself when either a single vacuum chamber or double vacuum chamber machine is used; other forms of vacuum sealer include an automatic belt vacuum chamber (which works just as it sounds – the product to be vacuum sealed is passed along a belt where it goes into a vacuum sealing chamber and is sealed by a bar) and a thermoforming vacuum packaging machine (also known as a rollstock vacuum packaging machine) – although these are used on a larger and more industrial scale, the machine itself providing the packaging to be used that the products are vacuumed in.
You can buy vacuum sealers (with the possible exception of the thermoforming vacuum packaging machine) from major online retailers, such as John Lewis; independent online retailers, from other online international e-commerce websites, such as Amazon; and, if you already have a brand in mind that you’re considering buying – from their website directly.
Either way, be sure to make full use of the free vacuum sealer reviews on our website to help you get the best out of selecting a good vacuum sealer – one that will keep going for years to come.
> Click here to compare the best selling vacuum sealers of 2016 <
⇢ VACUUM SEALING CORRECTLY: FRUITS & VEG
We have dedicated this portion of our site to cater strictly for Vacuum Sealers. We have published comprehensive guides, how-to’s and reviews to help you understand what makes the best Vacuum Sealer. Our reviews are independent of retailers and manufacturers, and that helps to ensure that you’re getting the most unbiased overview possible. At VacuumSealerLand.com, we take great pride in working directly with the manufacturers to ensure that you get the low-down on everything you need to know. We uncover all of the advantages and disadvantages of each vacuum sealer, leaving nothing behind. To get started with our Vacuum Sealer Reviews, simply scroll down.
What happens when I don’t vacuum seal fruits and vegetables correctly?
There are different problems that occur due to incorrect vacuum food sealing and different pathogens that take advantage as a result.
If you don’t consume your fruit and vegetable produce within eight to twelve days, then you can’t vacuum seal them whole as the reduction of oxygen and low temperatures cause the fruit or vegetable to release gases that compromise the strong bonds at the seal of the vacuum bag, meaning that it’s no longer airtight and the effect of oxygen is once again present within the food vacuum sealed bag – allowing aerobic pathogens to get inside the vacuum sealed bag.
However even if you do eat your fruit and vegetables within eight to twelve days you may still be face problems from anaerobic bacteria (bacteria that thrive in de-oxygenated and reduced oxygen environments) if you haven’t properly prepared the fruit and vegetables before putting them into the food vacuum seal bags, as the prevention of oxygen entering the internal environment provides these anaerobic bacteria with the optimum conditions in which to feed, live and reproduce.
How to vacuum seal correctly
Larger fruits (and vegetables) should be peeled (or skinned) and cut into smaller portions but small fruits and vegetables (plums, berries, cherries, small tomatoes, peas etc.) can be left whole (but need to be cleaned thoroughly while under running water). In addition to this, vegetables also need to be blanched quickly before immediately being transferred into a bowl of ice water.
In order to blanch your vegetables you need to have your vegetables already cut up and place the vegetable pieces in boiling water, leaving them from between one to four minutes. The high temperature is sufficient to kill off any surface bacteria that would otherwise cause your food to carry on ripening whether in an airtight (vacuum packed) environment or not, the short duration for the vegetable pieces to be submerged means that the vegetables maintain the majority of their rigid plant cell structures – the membranes remain largely intact, and placing the pieces straight into ice water stops whatever “cooking” process (reaction) is taking place within the vegetables by significantly lowering the temperature.
Following this you need to take your vegetables out of the ice water and “drain” the water by wrapping the wet pieces in blotting paper before vacuum sealing the vegetable pieces in separate batches (the sooner the better as less micro-organisms have chance to re-accumulate on the food). An alternative to this would be to sort out what food is batched together first (typically root vegetables in one, broccoli, kale in another etc.) and only prepare that batch of vegetables before vacuum sealing and preparing the next batch of vegetables while the first (or second – just a previous) batch is being vacuum sealed, meaning that the vegetable pieces have less time in the open air and so have a significantly lower hygiene risk than those that are left out before they can be vacuum sealed.
How to flash freeze fruits and vegetables so that you can keep them for a longer period of time – two years or more
After “flash freezing” you can carry out the food vacuum sealing process as normal. When the fruit and vegetables are thawed they should taste incredibly similar to the original, fresh fruit or vegetable as all of the juices and nutrients become contained within the food in the form of minute ice crystals and rehydration (melting the ice crystals by thawing) means that very little has changed in the way of fruit and vegetable composition and so the fruits and vegetables taste much the same as they did when they were still fresh – providing that you avoid flash freezing anything with a high moisture content (such as cucumbers, oranges etc.) unless you plan to eat them the same day (such as watermelon chunk “popsicles”).
You need to spread the pre-prepared fruit and vegetable pieces (see above) on a large cookie sheet (with even space distribution) so that no pieces are stuck together (giving an even surface area for flash freezing so everything is frozen in proportion).
You can prepare these fruit and vegetable pieces by covering them with crushed ice before putting them in the freezer to further “even out” the flash freezing, and if you ever feel unsure as to exactly how well your fruit and vegetables have frozen, then you can take out a single piece, thaw it and see how much it acts like the real thing after rehydration (consistency, texture – in and out, flavour etc.)
If you vacuum seal your food after flash freezing they can (allegedly) last for several years – think Bird’s Eye frozen vegetables – but you should always be cautious – only consume fruit and vegetables vacuum sealed and flash frozen from the freezer if you first plan to either reheat in a microwave or steam them.