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Vacuum sealing removes most of the air around food, which helps reduce freezer burn. It works best when the food is cold, portioned, and clearly labeled before it goes in the freezer.
Gather your equipment
You need a sealer, such as this Bonsenkitchen vacuum sealer (paid link), and bags that suit it. Rolls like these vacuum sealer bag rolls (paid link) let you cut each bag to the size of the portion. Check that any bag or roll is compatible with your machine.
Prepare the food first
Cool cooked food fully in the refrigerator before sealing it. Blanch vegetables such as broccoli and green beans, then chill them quickly and dry them well. Pat meat and fish dry so moisture does not interfere with the seal.
Freeze wet and delicate foods briefly
The vacuum can pull liquid into the seal or crush soft food. Freeze soups, sauces, berries, and tender foods on a tray or in a container until firm, then seal them.
Seal, label, and lay flat
Leave several inches of spare bag so the machine has room to create a clean seal. Write the contents and date on each bag, and freeze the packs flat so they stack neatly and thaw evenly.
Remember that sealing does not replace cold storage
Removing air does not make perishable food safe at room temperature, and some harmful bacteria can grow without oxygen. Keep sealed perishable food in the refrigerator or freezer, and follow storage instructions from the manufacturer and local food-safety guidance.
Thaw it safely
Thaw sealed food in the refrigerator, in cold water that you change every 30 minutes, or in the microwave if you will cook it immediately. Do not thaw perishable food on the counter.
Planning to freeze extras? Our guide to turning leftovers into dinner has ideas for using them later.