What cannot be vacuum sealed?
Edit by jubaomachine
The Ultimate Guide to Foods and Items You Should Never Vacuum Seal
Vacuum sealing has become a game-changer for food preservation, and for good reason. It extends shelf life, prevents freezer burn, and keeps your food fresher longer. But here's the thingânot everything should be vacuum sealed. There are certain foods and items that actually become worse, damaged, or even unsafe when you run them through a vacuum sealer.
In this comprehensive guide, we're going to explore exactly what you should NOT vacuum seal, why these items are problematic, and what alternatives you should use instead. This information could save you money, prevent food waste, and keep your vacuum sealer running smoothly.
Foods That Should NEVER Be Vacuum Sealed
1. Raw Garlic and Onions
Why It's Dangerous: Raw garlic and onions, when vacuum sealed, create an oxygen-free environment that's perfect for botulism-causing bacteria. This is especially true if you vacuum seal them before refrigerating or freezing. The combination of anaerobic conditions and these low-acid foods can lead to dangerous bacterial growth.
The Risk: Botulism is a serious foodborne illness that can be life-threatening.
What To Do Instead:
Store garlic and onions in a cool, dark, well-ventilated place
Keep them separate, as they can cause cross-contamination
Use within a few weeks of purchase
Freeze them in small portions using standard freezer bags if you want to extend their life
2. Raw Mushrooms
Why It's Problematic: Mushrooms have a high moisture content and release water when they decompose. Vacuum sealing them creates a moist, anaerobic environment that accelerates bacterial growth and mold development. Plus, they become a mushy mess.
The Result: You'll end up with slimy, moldy mushrooms instead of fresh ones.
What TO Do Instead:
Store mushrooms in a paper bag in the refrigerator (not plastic)
Keep them in their original packaging if possible
Use within 7-10 days
If you must freeze them, freeze whole first on a baking sheet, then transfer to regular freezer bags
3. Soft Cheeses
Why It's A Problem: Soft cheeses like brie, camembert, and cream cheese contain beneficial mold and bacteria that help maintain their unique flavor and texture. Vacuum sealing removes oxygen that these cultures need to survive, and it can also damage the delicate exterior.
The Consequence: You'll end up with a flavorless, texture-compromised cheese.
What TO Do Instead:
Wrap soft cheeses in wax paper, then place in an airtight container
Store in the coldest part of your refrigerator
Use within 1-2 weeks for best flavor
Hard cheeses like cheddar and parmesan can be vacuum sealed without issues
4. Raw Meat With Bones
Why It's Tricky: While you CAN vacuum seal meat, raw meat with sharp bones or chicken with pointy bones can puncture the bag during the vacuum sealing process or while in storage. This defeats the entire purpose of vacuum sealing.
The Problem: Punctured bags lead to freezer burn and potential contamination.
What TO Do Instead:
Debone the meat before vacuum sealing
Wrap bones separately in freezer paper, then place in ziplock bags
If you must vacuum seal bone-in meat, wrap the bones in paper towels first to protect the bag
Freeze bone-in meats in regular freezer bags if you prefer not to debone
5. Onions (Cooked)
Why It's Risky: While raw onions are dangerous due to botulism risk, cooked onions present a different problem. When you cook onions, they release sulfur compounds. Vacuum sealing concentrates these odors in a way that can affect other foods in your freezer and create an unpleasant smell.
The Issue: Your entire freezer ends up smelling like old onions.
What TO Do Instead:
Freeze cooked onions in standard freezer bags
Store them in airtight glass containers instead
Use within 2-3 months for best quality
Label clearly so others know what's in the container
6. Highly Acidic Foods
Why It Matters: Foods with very high acidity (like pickles, pickled vegetables, and vinegar-based foods) can corrode the sealing strip of your vacuum sealer and damage the interior components over time. The acid can break down the plastic and metal parts.
The Result: You might damage your expensive equipment.
What TO Do Instead:
Store these foods in glass jars with tight-fitting lids
Keep them in the pantry or refrigerator
Use within the timeframe indicated on the package
Never attempt to vacuum seal anything with vinegar-based liquid
7. Super Soft Foods and Baked Goods
Why It Doesn't Work: Items like bread, pastries, cookies, and cakes get crushed and flattened by the vacuum sealing process. The whole point of these foods is their light, airy texture, which is completely destroyed by vacuum sealing.
The Disappointment: You'll end up with a flat, dense, unappetizing result.
What TO Do Instead:
Freeze baked goods in airtight containers with layers of parchment paper between items
Use regular freezer bags for bread
Wrap individual items in foil or plastic wrap before freezing
Bread can last 2-3 months in the freezer this way
8. Foods With Sauces or Marinades (Wet Foods)
Why It's Problematic: Liquids and wet foods are the enemy of vacuum sealers. When you try to vacuum seal something with liquid, the liquid gets sucked up into the vacuum chamber, potentially damaging your machine. Even if you manage to seal it, the liquid can leak out during storage.
The Risk: You could ruin your vacuum sealer or end up with a leaky mess in your freezer.
What TO Do Instead:
Freeze the food first on a baking sheet until solid
Then place in a vacuum seal bag and seal (the liquid won't be pulled into the machine now)
Alternatively, use the marinating container method with a handheld vacuum sealer if your machine has that feature
Store sauces and marinades separately in ice cube trays, then transfer frozen cubes to freezer bags
9. Fresh Herbs
Why It's Problematic: Delicate fresh herbs like basil, cilantro, and parsley get crushed and bruised by the vacuum sealing process. They turn into a dark, unappetizing paste, losing all flavor and aroma in the process.
The Result: Blackened, mushy herb remains instead of usable herbs.
What TO Do Instead:
Freeze herbs in ice cube trays with olive oil or water
Chop herbs, place in bags, and freeze flat without sealing
Dry herbs for longer-term storage (they actually improve when dried)
Store fresh herbs in the refrigerator in a damp paper towel inside a plastic bag
Make herb butters and freeze those instead
10. Foods With Strong Odors
Why It Matters: Foods with extremely pungent odorsâlike durian, fermented fish, or certain seafoodâbecome even more pungent when vacuum sealed. The concentrated smell can permeate your freezer and affect other foods. It's not dangerous, but it's definitely unpleasant.
The Problem: Your freezer will smell overwhelming.
What TO Do Instead:
Store these foods in airtight glass containers with tight lids
Place the container in a separate freezer bag for extra protection
Keep them in a specific section of your freezer away from other items
Consider a separate small freezer just for these items if you store them frequently
Items You Shouldn't Vacuum Seal
Beyond food, there are also non-food items that shouldn't be vacuum sealed:
Electronics and Batteries
Why It's Dangerous: Removing air can affect how electronics function. Batteries especially can be problematic, as the pressure changes can affect their performance or even cause leaks.
What TO Do Instead:
Store electronics in original packaging
Use ziplock bags with desiccant packets
Keep in a dry place away from moisture
Never seal batteries in airtight bags
Valuable Documents
Why It's Not Recommended: While you might think vacuum sealing protects documents, the pressure can actually damage delicate paper and ink. Additionally, the process can cause creases and damage.
What TO Do Instead:
Store documents in acid-free archival boxes
Keep in a cool, dry place
Use a safe or safety deposit box for truly valuable items
Scan and digitally backup important documents
Artwork and Collectibles
Why It Damages Them: The pressure from vacuum sealing can permanently deform artwork, collectibles, and other delicate items. It's especially problematic for items with mixed materials.
What TO Do Instead:
Store in archival boxes with acid-free tissue
Use climate-controlled storage
Keep away from moisture and direct sunlight
Consult with a conservator for truly valuable pieces
Clothes and Textiles (Generally)
Why It's Debatable: While some people vacuum seal clothes for space-saving, repeatedly doing this can damage delicate fabrics, create permanent creases, and damage elastic in underwear and bras. It's also not great for wool or other natural fibers.
What TO Do Instead:
Use space bags only occasionally
Fold clothes properly instead
Use cedar closets for moth protection
Store seasonal clothes in breathable storage containers
The Science Behind Why These Foods Are Problematic
Botulism Risk
Botulism is caused by Clostridium botulinum bacteria, which thrive in oxygen-free, moist environments at room temperature or when refrigerated. This is why raw garlic, onions, and other low-acid foods are dangerous when vacuum sealed outside of specific preservation techniques used commercially.
Moisture and Decomposition
Many foods create their own liquid as they decompose. In a sealed, anaerobic environment, this process accelerates, creating the perfect conditions for mold and bacterial growth.
Texture Destruction
Delicate foods like fresh herbs, soft cheeses, and baked goods rely on air pockets for their structure. Removing air destroys this structure irreversibly.
Safe Vacuum Sealing Practices
Foods That ARE Safe to Vacuum Seal
â Cooked meats and poultry â Fish and seafood (frozen first) â Vegetables (blanched or frozen first) â Fruits (frozen first) â Hard cheeses â Nuts and seeds â Coffee and tea â Dry goods like rice and beans â Vacuum-sealed cooked meals â Pre-cooked soups (frozen first)
Key Rules to Follow
Always freeze wet foods first - Place on a baking sheet until solid, then seal
Never seal raw garlic or onions - No exceptions, for safety
Protect sharp bones - Wrap in paper towels before sealing
Use the food channel - If your sealer has one, use it for moist foods
Leave headspace - Always leave 1-2 inches at the top of the bag
Keep your sealer clean - Liquids can damage the machine
Follow manufacturer guidelines - Check your machine's manual for specific recommendations
When in doubt, don't - If you're uncertain, use a regular freezer bag instead
Real-Life Mistakes People Make
"I Vacuum Sealed Fresh Basil and Regretted It" "I thought vacuum sealing would preserve my fresh basil from the garden. It turned into blackened mush. Now I freeze it in ice cubes with olive oil instead, and it works perfectly." - Sarah M.
"The Garlic Incident" "I vacuum sealed some raw garlic cloves without thinking. The smell was overwhelming, and I was worried about food safety. Now I know better. Raw garlic stays in the pantry!" - Tom R.
"My Vacuum Sealer Got Ruined" "I tried to vacuum seal a soup I made without freezing it first. The liquid got sucked into the machine, and it completely broke. It cost me $200 to repair. Lesson learned!" - Jennifer L.
"Crushed Cookies Are Not What I Wanted" "I thought vacuum sealing my homemade cookies would keep them fresh. Instead, I ended up with cookie crumbs. Lesson learnedâcookies go in regular containers!" - David K.
Frequently Asked Questions
Q: Can I vacuum seal raw chicken? A: Yes, raw chicken is safe to vacuum seal. However, debone it or wrap bones in paper towels first to prevent punctures. Always freeze after sealing.
Q: Is it safe to vacuum seal anything with garlic in it? A: If the garlic has been cooked, it's generally safe. Raw garlic is the problem. If you're making a garlic-infused oil or marinated product, freeze it first.
Q: What if I accidentally vacuum sealed something I shouldn't have? A: If it's a food safety issue (like raw garlic), don't eat it. When in doubt, throw it out. If it's just a quality issue (like crushed cookies), that's just disappointing, not dangerous.
Q: Can I vacuum seal liquids? A: Not directly. Always freeze liquids first on a baking sheet or in ice cube trays, then vacuum seal the frozen product. This prevents liquid from entering your machine.
Q: Why does my vacuum sealer smell bad after sealing mushrooms? A: Mushrooms release moisture and create a damp environment that can cause mold growth. The anaerobic environment accelerates this. Store mushrooms differently and clean your sealer immediately after.
Q: Can I vacuum seal leftovers with sauce? A: Only if you freeze them first. Once solid, the sauce won't be sucked into the machine.
Q: Is it okay to vacuum seal bread once, even though it will get crushed? A: Technically yes, it won't damage your machine. But you'll end up with crushed bread. Use regular freezer bags instead for better results.
Tips for Maximizing Vacuum Sealing Success
Before You Seal
Read the instruction manual for your specific machine
Check if your sealer has a pulse or gentle seal option for delicate foods
Prepare your food properly (freeze wet items, blanch vegetables if recommended)
Lay out all your supplies before starting
During Sealing
Leave 1-2 inches of headspace
Place the bag smoothly in the sealer without wrinkles
Don't overload the bag with too much food
Let the machine complete its full cycle
Remove the bag carefully
After Sealing
Inspect the seal line to make sure it's complete
Label bags with contents and date
Store flat until completely frozen
Stack vertically in your freezer to save space
Keep your sealer clean and dry
Alternative Storage Methods for Problem Foods
For Fresh Herbs
Ice cube trays with olive oil
Herb butter rolled in plastic wrap
Dried in an oven on low heat
Frozen on a baking sheet, then bagged
For Baked Goods
Airtight containers with parchment paper between layers
Regular freezer bags
Glass containers with tight lids
Wrapped individually in foil
For Soft Cheeses
Wax paper wrapping in glass containers
Original packaging in an airtight container
Sealed in an airtight glass dish
Wrapped in plastic wrap, then aluminum foil
For Foods With Bones
Debone and vacuum seal the meat separately
Wrap bones in freezer paper, then bag
Freeze whole in regular freezer bags
Use a bone broth method (boil bones, freeze broth)
The Bottom Line
Vacuum sealing is an incredibly useful food preservation technique, but it's not the answer for every food. Understanding what you CAN'T vacuum seal is just as important as knowing what you CAN.
The key is knowing the limitations and having backup storage methods for foods that don't work well with vacuum sealing. When used correctly, vacuum sealing saves money, reduces food waste, and keeps your food fresher longer.
But when used incorrectlyâlike trying to vacuum seal raw garlic or crushing your favorite cookiesâit can be frustrating and even potentially dangerous.
Use this guide as your reference. Bookmark it. Come back to it before trying something new in your vacuum sealer. And most importantly, when in doubt, stick with a regular freezer bag instead.
Let's Talk About Your Vacuum Sealing Disasters!
Have you tried to vacuum seal something you shouldn't have? We'd love to hear about your experience! Did it ruin the food? Did it damage your machine? Drop your story in the commentsâwe're all learning together!
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Do you have a trick for storing foods that can't be vacuum sealed? Share your alternative storage methods in the comments. We all want to know what works best!
Questions about vacuum sealing safety? Ask away! Our community is full of experienced vacuum sealers who are happy to help.
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