Bags made specifically for vacuum sealers are a little more expensive than regular bags. If you puncture it while vacuum sealing food then you’ll need to use a new one. It will be like you paid double the price for one bag. How do you stop sharp edges from puncturing the bags, so you can keep your costs down to minimum? Try these tips:

Dealing with sharp edges

Wrap it in paper towels or freezer paper

Before you vacuum seal anything with sharp edges that can potentially puncture the bag, wrap the edges with paper towels first. You can also use wax paper if you prefer something that can resistant a little more moisture. You can even a combination of both if you wanted to. This method is best for things like meats, bones, fishes, etc.

Cut the sharp edge off

If you’re sealing something like fish, you can simply cut off the sharp parts like the fins. You won’t be eating it anyways, so there’s no need to waste a bag trying to vacuum seal it.

Stop vacuum sealer and force a seal

This one might not work out too well on your first attempt. You’ll get it down after a try or two though. All you have to do is stop the vacuum process and seal it right before it pulls too much air and forces the sharp edges to cut into the bag. These bags are often a lot thicker than normal bags so if you stop and seal it at the right time, the chances of cutting the bag are very low.

Of course, you will need a food vacuum sealer that has a seal option. Something like the FoodSaver V2244 or V3240 come with this feature built-in.

Handling soft food

vacuum seal fragile foods like breadHaving a strong vacuum pump is usually a plus, but it can become a big minus when you’re trying to vacuum seal foods that are softer and more fragile. I’m talking about foods like:

  • Bread
  • Chips
  • Muffins
  • Cakes

A strong vacuum will end up crushing the food inside the bag. Your soft fluffy bread becomes a hard mashed bread ball. Your chips become crumbs and your muffins and cakes will look like you dropped it and step over it.

Are vacuum sealers just not meant for soft foods? No. They can handle soft and fragile foods just fine. You don’t even have to buy an expensive fancy model with fragile settings. You only need a basic vacuum sealer with a manual seal button. It’s the same as above where you’re stopping the vacuum and sealing it before it pulls too much air. Just stop and seal before it crushed your food.

Some models of vacuum sealers come with built-in settings for more fragile foods. The FoodSaver V3240 comes with a “gentle” setting designed specifically for fragile foods.

Vacuum sealed food will last a long time if you do it right. The process can also be a lot more pleasant if you know what you’re doing. Give these tips a try if you’re trying to vacuum seal food with sharp edges or softer and more fragile foods. Fancier vacuum sealers with features built-in to handle these situations are nice, but you don’t need them. A good vacuum sealer with manual operation and a manual force seal option like the FoodSaver V2244 is all you really need.

Don’t forget to check out the useful how-to about vacuum sealing food with extra moisture and liquid.