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Vacuum Sealing TipsVacuum Sealing Tips
• Do not overfill bags; leave enough space at open end of bag for better placement
in vacuum chamber.
• Wet bags may be dicult to heat and seal tightly. Do not wet open end of bag.
• Clean and straighten open end of bag before sealing. Make sure nothing is left on
open area of the bag, no wrinkles or creases should appear on the open panel,
foreign objects or creased bags may cause diculty to seal tightly.
• Do not vacuum package objects with sharp points (fish bones, hard shells). Sharp
points may penetrate and tear bag.
• During bag vacuum sealing process, small amounts of liquids, crumbs or food
particles can inadvertently be pulled into vacuum chamber, clogging the pump
and damaging your appliance. To avoid this, freeze moist and juicy foods first
before sealing bags or place a folded paper towel near the inside top of bag. For
powdery or fine-grained foods, avoid overfilling bags.
• Pre-freeze fruits and blanch vegetables before vacuum packing for best results.
• Liquids need to be cooled before vacuum packing. Hot liquids will bubble up and
over the top of the bag or jar when vacuum packed. Note: A jar attachment is
necessary for sealing jars.
• Store perishable foods in the freezer or refrigerator. Vacuum packing extends the
shelf life of foods, but does not preserve them.
• Pantry items such as flour, rice, mixes for cakes and pancakes, all stay fresher longer
when vacuum packed. Nuts and condiments maintain their flavor while rancidity is
kept out.
• Keep camping supplies (matches, first aid kits,clothing) clean and dry.
• Vacuum sealing keeps flares ready for auto emergencies.
• Keep silver and collectibles untarnished by vacuum sealing.
• Fill a bag about 2/3 full with water, seal the end (don’t vacuum). Freeze bag and
use for ice in a cooler, or ice packs for injuries.
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