The 3 Best Vacuum Sealers of 2023

We've read through this guide and we continue to stand by our picks.

It's always disappointing when you reach for that steak you placed in the freezer weeks ago only to find it looking more like an icicle-coated Jack Nicholson from The Shining than anything remotely edible. A good vacuum sealer staves off freezer burn and keeps food fresher longer. After sealing meat, nuts, crackers, and fruit, and testing the bag seals over the course of several months, we’ve concluded that the Anova Precision Vacuum Sealer Pro offers the best combination of powerful suction and useful features.

We vacuum-sealed ground beef, walnuts, raspberries, pork chops, crackers, and chips to test for suction capability, sealing strength, and ease of use.

To see how well the seal would hold up, we vacuum-packed ground beef in 2019 using two of our three picks and checked for freezer burn in 2023.

We prefer external vacuum sealers for home use—they’re more powerful than handheld models but smaller and cheaper than chamber models.

We used bags made by a variety of manufacturers to see whether they affected the suction and sealing performance of each model we tested.

This vacuum sealer has the suction capability of models costing twice as much. It offers multiple controls, too, so you can adjust how you seal your food.

*At the time of publishing, the price was $149.

The Anova Precision Vacuum Sealer Pro has all the features we look for in a great vacuum sealer: powerful suction, several useful control options, a slot for bag storage, a bag cutter, an accessory port (for using attachments to seal jars or marinate meat), and a foot-long sealing bar that creates a double seal on bags. It's smaller than many other models with the same features, which is convenient whether you plan to store it in a cupboard or on your kitchen counter. We also like this model's simple, streamlined controls and overall design. It doesn't have a cancel button like our runner-up pick does, but if you open the lid, the machine will automatically stop suctioning. In contrast to most models, the lid closes with little effort thanks to the handle that runs the length of the unit. The Anova Pro sealer also comes with one starter bag roll.

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The Nesco VS-12 has many of the same features as our top pick, the Anova Precision Vacuum Sealer Pro, but it's bulkier and heavier.

*At the time of publishing, the price was $88.

The Nesco Deluxe Vacuum Sealer VS-12, our former top pick, has the same suction power as the Anova Pro, as well as similar features such as an accessory port, an easy-locking lid, a bag holder, a sliding bag cutter, and a foot-long sealing bar. It also has a couple of more nuanced controls, like a cancel button for stopping the machine midcycle and a gentle pressure setting for delicate items. In our long-term tests, its dependable seal has kept freezer burn to a minimum even after more than two years. But this machine is both bulkier and more expensive, so we suggest this model only if the Anova Pro is out of stock or you really value those more advanced controls.

This model is best if you don't have space for a larger machine in your kitchen or if you plan to vacuum-seal food only occasionally.

The Anova Precision Vacuum Sealer ANVS01-US00 is one of the smallest models we tested, so it's a great option if you’re short on storage space. Its pared-down design lacks the bells and whistles of our other picks—such as an accessory port, a bag cutter, and bag storage—but it still allows you to pulse and vacuum-seal. Since it's not as powerful as our main pick, this Anova sealer is best for occasional use or for the sous vide hobbyist, but not for anyone who plans to seal meat and pantry items on the regular.

This vacuum sealer has the suction capability of models costing twice as much. It offers multiple controls, too, so you can adjust how you seal your food.

*At the time of publishing, the price was $149.

The Nesco VS-12 has many of the same features as our top pick, the Anova Precision Vacuum Sealer Pro, but it's bulkier and heavier.

*At the time of publishing, the price was $88.

This model is best if you don't have space for a larger machine in your kitchen or if you plan to vacuum-seal food only occasionally.

To find out what makes a great vacuum sealer, we interviewed Janet Crandall, then the chef instructor at L.A Kitchen; she was also previously the executive chef and head butcher for Wyebrook Farm in Honey Brook, Pennsylvania, a butcher at Pat LaFrieda Meat Purveyors, and a chef instructor at the International Culinary Center. Crandall has extensive professional and personal experience working with a variety of vacuum sealers, including models by Koch, VacMaster, and FoodSaver. To understand how vacuum sealers may be affected at higher altitudes, we spoke to Timothy A. Gessert, PhD, founder of Gessert Consulting, who is also a member of the American Vacuum Society short course committee.

I have spent more than 80 hours researching and testing vacuum sealers for this guide. As a senior staff writer at Wirecutter, I have written reviews for all kinds of kitchen equipment, including toaster ovens, food processors, and cutting boards. As a former employee of the education department at the International Culinary Center, I’ve edited several textbooks and other educational materials on vacuum sealing, sous vide, and low-temperature cooking.

Anyone who wants to extend the shelf life of their food should consider getting a vacuum sealer. Vacuum sealing removes most of the oxygen around food, slowing the deterioration process caused by aerobic bacterial growth. However, note that perishable foods that have been vacuum sealed are still prone to certain forms of bacterial growth, so they must be refrigerated or frozen. Most makers of vacuum sealers estimate that the shelf life of vacuum-sealed food is three to five times longer than the normal storage time, whether it's refrigerated or frozen. However, according to a representative we spoke to, the USDA has not verified these claims. So always use your best judgment and follow the USDA's recommended guidelines for safely storing food, whether it's vacuumed sealed or not.

If you frequently buy or store food in bulk, vacuum sealing provides a far more secure way to portion and package it than using containers, plastic wrap, or zip-top bags. If you seal raw proteins—such as meat, poultry, and seafood—before freezing them, you will keep freezer burn at bay longer. Chef Janet Crandall said, "Normally, raw frozen meats can be stored safely for about six months to a year. Vacuuming removes about 99 percent of the air, so that meats can last about three years." (Crandall admitted, however, that she has never kept anything in her freezer for up to three years.) Longer storage is especially important for avid hunters or fishers. In Practical Game Processing: Field to the Freezer, butcher Garry Zick explains, "If you shoot big animals like elk or a moose, where you’ve got some tonnage there that you really need to store safely for a long period of time, I would recommend vacuum packaging." Even for storing a couple of pounds of ground meat at a time, vacuum sealing will help prevent oxidation so the meat retains its color and integrity.

Vacuum sealing is also a convenient way to store fruits and vegetables at peak ripeness from your garden or local farmers market. For instance, you can freeze and vacuum-seal fresh berries to use them in pies in the middle of winter. The absence of air in vacuum-sealed bags also slows the rate at which pantry items like crackers and nuts go stale or rancid.

If you frequently buy or store food in bulk, vacuum sealing provides a far more secure way to portion and package it than using containers, plastic wrap, or zip-top bags.

You may be looking for a vacuum sealer because you own (or are planning to own) a sous vide cooker. Although a sealer is not absolutely necessary for that style of cooking, it can be a handy companion—especially if you cook sous vide often. (Just keep in mind that, according to food scientist Dave Arnold, using a vacuum sealer can affect the texture of your proteins.)

Apart from ensuring a secure seal on bagged food for sous vide, vacuum sealers can come in handy for other cooking applications, including flash pickling. Some people also use a marinating canister with their vacuum sealer, believing that it will "speed up" the marinating time of meat or poultry. (However, according to this blog post by Greg Blonder, PhD, who was most recently a professor of design and product engineering at Boston University, vacuum sealing to marinate meat doesn't speed up the process, and there's no discernible difference between meat that's marinated with the help of a vacuum sealer and meat that's left to marinate on its own.)

You can find three main types of vacuum sealers: external vacuum sealers, chamber vacuum sealers, and handheld valve sealers. Here's a rundown:

External vacuum sealers are the Goldilocks of the vacuum sealer category—just powerful enough, not too big, and convenient to operate—which is why we recommend them for home use. With external vacuum sealers, you place the lip of the bag opening into a narrow chamber over the seal bar (see our section on How to vacuum-seal a bag at the bottom of this guide). After you shut the lid and lock it in place, the vacuum pump pulls air directly out of the bag. When most of the air is removed, the seal bar melts the plastic bag shut to seal the contents within. External models require the use of "quilted" bags so that they can draw the air through the material during the vacuuming process (you can purchase premade bags or continuous rolls that you cut to size). And you need additional accessories if you want to flash-pickle food using Mason jars.

External models have less vacuum power than chamber sealers and run louder. Usually you also need to wait 20 to 60 seconds between sealings to avoid overheating the unit. In addition, you have to freeze liquids before sealing them to prevent moisture from being sucked into the vacuum motor and damaging the machine. But external vacuum sealers are sufficient for most tasks unless you’re planning to portion and package a lot of food at once, and they’re by far the most popular choice for home use because they’re relatively small, affordable, and widely available. For these reasons, we focused largely on external vacuum sealers for this guide.

External vacuum sealers are sufficient for most tasks unless you’re planning to portion and package a lot of food at once.

Chamber vacuum sealers (video) are the biggest and most heavy-duty of the bunch, so they’re a bit much for the typical household. With chamber vacuum sealers, you place the entire bag inside the chamber with its lip positioned over the seal bar. When you close the lid and turn on the vacuum pump, the machine sucks air out of the chamber, thus removing all of the air from the bag. Once that's done, the machine heat-seals the bag, the pump stops, and normal air pressure returns to the chamber.

Chamber vacuum sealers have powerful motors that are quieter than those of external sealers. They’re best for extensive use because they don't require as long of a rest in between sealings. Another advantage is that you don't need to freeze liquids before sealing them. Most professional models have a chamber large enough to fit pint Mason jars, so they don't require any additional accessories to seal jars. Although chamber models have a lot of advantages over external machines, they are very expensive (usually $700 to $1,000) and heavy, and they take up a lot of space. One drawback of the high-end models is that some also require extra maintenance (such as oil for the pump), and most are intended for professional use. Unless you’re an avid hunter who wants to seal a lot of meat at once, we recommend getting an external vacuum sealer. (If a chamber vacuum sealer seems like a good fit for you, see our advice below.)

Handheld vacuum sealers aren't highly rated, so we opted not to test them for this guide.

These vacuum sealers work by removing air through a valve on specialty zip-top bags. However, because these models are very small, they have far less vacuum strength than external and chamber vacuum sealers do. In a review, Cook's Illustrated (subscription required) found that the seals on such bags were weak: "It's difficult to be certain they’re closed, and once they are, a firm jostle can break the seal."

Here's a list of the most important qualities we looked for when choosing vacuum sealers to test:

Most manufacturers use inches of mercury (abbreviated inHg) to indicate the vacuum strength of their sealers. The more inHg a machine attains, the stronger the suction is. For this guide, we tested external models identified as having between 13 inHg and 25 inHg; all of them were able to sufficiently vacuum-seal bags. Keep in mind that, depending on the inHg that your vacuum sealer can attain, it may function differently at higher altitudes due to changes in atmospheric pressure. That said, after speaking with Timothy A. Gessert, founder of Gessert Consulting and a member of the American Vacuum Society, we don't think you’re likely to see a significant difference in machine performance using any of our picks (or most external vacuum sealers) at high altitudes.

A manual, or pulse, button is one of the most important controls a vacuum sealer should have. It allows you to slowly pulse the vacuum when sealing delicate foods—berries, chips, crackers—so you can stop before they’re crushed. You can also freeze some delicate foods, such as angel food cake, before sealing them if you don't want to risk smashing them. We prefer models that have a cancel button, too, which lets you stop the vacuum or sealing cycle at any time.

Some models allow you to control the vacuum pressure by switching between gentle or normal pressure. The gentle setting uses less pressure so that you don't break delicate items like crackers. The normal setting uses full pressure and is best for pantry items like nuts or brown sugar. However, you can also avoid crushing delicate foods by using the pulse setting, so a dedicated button for gentle pressure isn't imperative. Other useful controls include moist and dry modes; the moist mode extends the sealing time to ensure an even more secure closure, while the dry mode seals as normal.

Most external vacuum sealers come with an accessory port. A tube or handheld sealing attachment connects to the port and can work with a variety of accessories (often sold separately). These accessories can include a jar attachment for flash-pickling in wide-mouth canning jars, for example, or bottle stoppers to remove air from opened bottles of wine. (Note: If you’re canning food at home, using a vacuum-sealing jar attachment is not a substitute for water-bath canning. For more information, refer to the USDA's Complete Guide to Home Canning [PDF] and to our coverage of canning equipment.) Conveniently, FoodSaver attachments (which are the most widely available of any brand) are compatible with most sealer models, including our picks, so if you decide to get a new machine down the road, you won't need to purchase an entirely new set of attachments.

Most professional chamber vacuum sealers don't require extra accessories like jar attachments because standard pint Mason jars fit directly inside the chamber (though this isn't the case for some chamber vacuums designed for home use, such as the Anova model we tested). Also, since you can seal liquids in a chamber vacuum sealer, you don't need to freeze them first or use marinating canisters.

All external vacuum sealers have a channel in the chamber to collect any excess liquid that escapes during the sealing process. Some models, such as those from FoodSaver, have a removable drip tray in the chamber to catch any stray liquid that escapes the bag during sealing. Although this feature isn't absolutely necessary, it makes cleanup easier.

Ideally, a good vacuum sealer should be able to accommodate a range of bag widths. For most home cooks, an external model with an 11- to 12-inch-wide seal bar is sufficient. Chamber vacuum sealers can hold a wider range of bag sizes, which makes them ideal for packaging larger cuts of meats like roasts. Depending on how large the chamber is, it can also seal multiple bags at once.

We preferred vacuum sealers with a dedicated slot for storing extra bag rolls and a bag cutter for customizing bag sizes (a built-in cutter allows you to size bags much faster than using scissors). Although these features increase the overall size of the unit, that's a reasonable trade-off for the added convenience.

Based on our research, we know that external models are generally much louder than chamber vacuum sealers. But we don't think this issue alone justifies the greater cost or bulky size of a chamber sealer. In our tests, we measured the noise levels of external vacuum sealers, and most of them—including all our picks—fell between 70 and 84 decibels (dBA). That makes them about as loud as a vacuum cleaner, so in most cases the noise level probably isn't a huge issue. However, if you or others in your home are sensitive to noise, or if you’re vacuum-sealing lots of food back-to-back, you might want to consider a chamber vacuum sealer.

Vacuum sealers for home use can cost from $25 to about $750, but we focused our search on external vacuum sealers costing between $70 and $400. In general, machines priced less than $100 have smaller motors, less vacuum strength, and fewer controls (often omitting a pulse button for delicate foods). These cheaper models usually lack a built-in bag cutter and space to store the bag roll, too. Models in the $100 to $200 range occupy the sweet spot, as they typically have larger motors, more vacuum strength, more control options (such as pulse, pressure, and cancel functions), a built-in bag cutter, and storage for the bag roll. Machines costing $200 and up generally offer the same functions as models in the $100 to $200 range, but most of these models have larger motors that generate more vacuum strength, which isn't always necessary for home use. Some also have extra-long seal bars to accommodate larger bag sizes (in some cases, up to 15 inches).

Over the years, we’ve run a series of tests on 12 vacuum sealers for this guide. To start, we usually seal bone-in pork chops and ground hamburger meat. For our 2022 update, we sealed beef neck instead of pork chops because we wanted to see how well each machine would suction around sharp bones with deep crevices. After we left those bags in the freezer for a month, we checked the bag seals to see if any had failed or if freezer burn had affected the meat. (Note: After six months we had to cut this test short due to an issue with our test kitchen freezer, but the seals would have likely remained secure for far longer). However, we’re still monitoring the bags of frozen beef we sealed using the Anova Precision Vacuum Sealer ANVS01-US00 in October 2019 and the bags of walnuts we sealed using the Anova Precision Vacuum Sealer Pro, which we began testing for our most recent update in April 2022. We also froze 2 cups of water and vacuum-sealed the ice to see how well the bag seals could hold liquid after the ice melted. We then performed a sous vide test by placing the bags in a water bath with an immersion circulator to see if their seals stayed intact when heated to 190 degrees Fahrenheit for 10 minutes (spoiler alert: none of the seals broke).

To see how well the vacuum sealers could suction irregularly shaped food, we sealed a cup of walnuts using each model. We also tested the machines to see if they could vacuum-seal delicate items like raspberries, crackers, and chips without crushing them. We used a sound-level meter to measure the noise levels of the machines while they were operating. Additionally, we tested the effectiveness of the FoodSaver jar (now discontinued) and marinade attachments, pieces similar to the updated FoodSaver marinade and vacuum container, which were compatible with two of our finalists that had accessory ports. (Since the FoodSaver jar was discontinued, we did not test that attachment in 2022.)

Throughout the process, we paid attention to how much counter space each model took up. We also noted the amount of plastic that was wasted between the seal and the edge of the bag and how long each model took to suction and seal bags from beginning to end (which varied depending on what we were packaging). Finally, we used bags made by a variety of manufacturers to see whether they affected the suction and sealing performance of each vacuum sealer we tested.

This vacuum sealer has the suction capability of models costing twice as much. It offers multiple controls, too, so you can adjust how you seal your food.

*At the time of publishing, the price was $149.

The Anova Precision Vacuum Sealer Pro has all the basic controls we look for in a good vacuum sealer. Measuring just 15¾ by 7½ by 4¼ inches, it's very compact, which is unusual for a model that has bag storage and a sliding bag cutter built in. The bag cutter is much faster to use than cutting bags by hand using scissors. The Anova Pro's sealing bar measures 12 inches, just ¼ inch shorter than that of our runner-up pick, which made a negligible difference in our tests. As for vacuum strength, the Anova Pro can attain 25.1 inHg, which means it has surprisingly strong suction (the most powerful vacuum sealers come in just slightly higher, at approximately 29 inHg). After six months in the freezer, the bags of raspberries and ground beef we packaged using the Anova Pro held their seals (we had to cut this test short because our test kitchen freezer wasn't working properly). After 9 months, the bags of walnuts we packaged also remained sealed (we’ll continue to monitor the walnuts and update this guide accordingly).

The Anova Pro's controls are simple and intuitive to use. You can choose between modes for moist or dry food (the moist mode increases the suction time by a few seconds). There's also the option to seal without vacuuming, which is handy for when you want to create bags cut from a continuous roll. When the machine is vacuuming and sealing food, the control buttons remain illuminated until the sealing cycle is complete so you know when it's safe to open the lid. The pulse function allows you to manually control the vacuum suction so you don't crush delicate items like chips or crackers. The Anova Pro's accessory port lets you use a tube to connect the machine to various attachments (Anova doesn't sell any attachments, but most FoodSaver attachments are compatible with this vacuum sealer); though we’ve found most of these accessories to be superfluous, it's still nice to have the option. This model doesn't have a cancel button like our runner-up pick does, but lifting the handle automatically stops the vacuum.

We prefer the Anova Pro's sleek looks over the appearance of our runner-up pick, the Nesco VS-12, which is bulkier, heavier, and more dated looking. The Anova Pro won't be an eyesore if you plan to store it on the counter. Weighing just under 5 pounds, it's manageable to move around, too. After long-term testing vacuum sealers for more than five years, we’ve found that we reach for the smaller models the most since they’re so convenient to move around—particularly if they’re stored in a high cupboard. When you aren't using the Anova Pro, you can keep the cord tucked into the slot located at the back of the vacuum sealer.

The Anova Pro's handle makes opening and closing the machine easy. Some models (such as our budget pick, the Anova Precision Vacuum Sealer) lack this feature, so they require more force from you in manually pushing the lid down to lock it in place before sealing. This model also creates a double seal on bags, which is more secure than the single seal our budget pick creates. As with all external vacuum sealers, you can't seal liquids in bags using the Anova Pro; you’ll need to freeze soups and stews before sealing to avoid damaging the machine. You can also use this machine, as you can other external models, to seal other plastic bags like chip bags (though the vacuum function won't work on them).

The Anova Pro comes with one starter bag roll measuring 11 inches by 19.6 feet, but you can purchase additional bags through Anova's website or use FoodSaver bags, which you can find at most big-box stores. Anova covers this vacuum sealer with a two-year warranty.

Lead kitchen editor Gabriella Gershenson, on a mission to preserve summer fruit, vacuum-sealed several pounds of sour cherries and blueberries in July 2022 using the Anova Precision Vacuum Sealer Pro. She says, "It was easy to figure it out on my own (and with the help of having edited this guide). Double-sealing the bag to create a vessel for vacuum-sealing the fruit was simple and intuitive. It took me a few tries to make tidy, parallel seals, but even if they were slanted, they still seemed to work. It's nice how malleable this machine is—if you mess up, as long as you have enough runway with the bag size, you can open the package and try again (I did this when it was clear that I didn't have a good seal on one bag—I just cut it open, resealed, and re-vacuumed.) I also appreciate how compact it is. It takes up roughly the same amount of space as two boxes of tin foil." She does note that the machine is a bit noisy: "I didn't mind the noise level, but it's loud enough that when I used it, my husband thought someone was doing construction on our house."

The Anova Precision Vacuum Sealer Pro doesn't have a removable drip tray in the vacuum-chamber channel, like the FoodSaver models we tested. If liquid works its way into the chamber while the machine is sealing, you’ll have to clean it out using a paper towel, which is a little inconvenient.

All external vacuum sealers are pretty noisy, and the Anova Pro is no exception. In our measurements, it reached 83 dBA at the loudest part of the vacuuming cycle (our runner-up pick, the Nesco VS-12, measured 78 dBA), about the same noise level as a vacuum cleaner. This result was in line with what we got from the other models we tested, which averaged between 73 dBA and 84 dBA.

The Nesco VS-12 has many of the same features as our top pick, the Anova Precision Vacuum Sealer Pro, but it's bulkier and heavier.

*At the time of publishing, the price was $88.

The Nesco Deluxe Vacuum Sealer VS-12 offers powerful suction capability like our main pick but has a few added controls, including a cancel button, as well as the option to create a double or single seal on bags. We prefer the simplicity of the controls on our main pick, but if you want a bit more nuance in your vacuum sealing, the Nesco provides it. This model also has a built-in sliding bag cutter and a slot for storing the bag roll, but it's slightly bulkier and heavier than our main pick. As with our main pick, the wide handle on the Nesco's lid makes this model easier to close than our budget pick, the Anova Precision Vacuum Sealer, which requires more effort to push and snap into place.

According to a Nesco representative we spoke to, this model can attain 25.1 inHg, the same vacuum strength as our main pick, the Anova Pro, can reach, and an impressive figure for a model in this price range. Even more impressively, ground beef and pork chops we sealed with the Nesco for over two years appeared to have minimal freezer burn, and none of the bag seals had broken. (Though meat will keep indefinitely if frozen, we recommend following the USDA's advice for best quality.)

The Nesco offers many controls, but they aren't as streamlined as those of our main pick. It has options to choose between moist or dry sealing (the moist mode extends the sealing time to ensure an even more secure closure, while the dry mode seals as normal) and gentle or normal pressure. Although a gentle pressure setting seems handy in theory, we preferred using the Nesco's pulse control to package fragile foods like chips or crackers. (The Anova Pro, our top pick, also has pulse control, and we didn't mind its lack of a gentle pressure setting.) We also liked the Nesco's cancel button, which allows you to stop the machine at any time; our main pick from Anova doesn't have this option, but its vacuum automatically stops when you lift the handle. We found the Nesco's membrane-covered push buttons to be easier to wipe clean than the buttons on FoodSaver models we tested, which were prone to trapping grit. The Nesco's controls light up when activated and turn off when a cycle has completed, so you always know when you can open the lid.

Additionally, the Nesco has the ability to create a double seal on bags, which is a nice option for securely containing food that holds a lot of moisture. Nesco no longer sells its own line of attachments for the accessory port, but most FoodSaver attachments also work with this machine.

Other appealing features include the slot for bag storage and the built-in sliding bag cutter. The handle on the lid made the Nesco one of the easiest machines to close and lock in our tests. We preferred this design to that of sealers like our budget pick, the Anova Precision Vacuum Sealer, which doesn't have a handle and requires more effort from you to manually push the lid closed completely before it starts vacuuming. The Nesco measures approximately 15¾ by 8 by 6⅛ inches, which is a pretty manageable size, but it still takes up more space than our main pick. Weighing just over 6 pounds, it's lightweight enough to move around, but it's more than a pound heavier than our main pick.

The Nesco VS-12 comes with two starter bag rolls in the box, one measuring 8.7 inches by 9.85 feet and the other measuring 11 inches by 9.85 feet. You can purchase more bags through the company's website or use FoodSaver bags, which you can buy at most big-box stores.

According to our contact at Nesco, the company offers a full line of replacement parts for this machine. The VS-12 comes with a one-year manufacturer's warranty, which covers the cost of any new parts sent from its in-house repair department.

The Nesco kept our bags of ground beef sealed for almost two years in the freezer (we stopped the test when we moved to our new test kitchen, but the seals would have likely continued to hold up). During testing for our guide to the best food dehydrator, we used the Nesco repeatedly to vacuum-seal bags of beef jerky and dried apple rings, and we didn't encounter any issues with its performance.

Like Wirecutter senior staff writer Doug Mahoney (see the photos and captions above), Wirecutter editor Ben Keough has been using his VS-12 for about four years. He told us, "I use it all the time for meat and to package hops for homebrewing purposes. It does struggle sometimes when it's sealing moist food, but I haven't had issues with the bag seals failing. The gutter can be a pain to clean when it's sealing food with lots of moisture, but I use bleach wipes to make the task easier. Overall, I love it, and there's been no performance degradation so far."

This model is best if you don't have space for a larger machine in your kitchen or if you plan to vacuum-seal food only occasionally.

The Anova Precision Vacuum Sealer ANVS01-US00 lacks many of the features of our other picks, but its pared-down design may be all you need if you don't plan to use your sealer often or you don't have room for a bigger machine in your kitchen. It was one of the quietest models we tested, and it created secure seals that didn't fail after over three years in the freezer and pantry. The lid on this Anova machine is more difficult to close than that of our other picks, so it may not be the best option if you have hand-strength issues or need to operate the sealer one-handed.

Since it's so narrow (it measures about 15¼ by 4 by 2½ inches), this Anova model can easily tuck into a drawer or onto a shelf without hogging too much space. Part of the trade-off for its slender design, however, is its lack of bag storage and a sliding bag cutter, which means you have to cut the bags by hand using scissors. But that isn't a dealbreaker if you’re not planning to use this Anova sealer for extensive meal prep.

This Anova model also doesn't have all the bells and whistles of our runner-up pick, the Nesco VS-12, such as controls for adjusting the vacuum strength, a cancel button, a button for creating a double seal on bags, or an accessory port. But the fact that it lacks these features isn't necessarily a bad thing—its simplicity may be exactly what you need for occasional use. Although you can find other basic (and cheaper) models out there, such as the FoodSaver FM2000-FFP, they typically don't offer any controls beyond vacuuming and sealing, and they tend to be pretty noisy. By contrast, this Anova sealer has a pulse button (useful for sealing delicate items), and it was one of the quietest models we tested.

The Anova Precision Vacuum Sealer requires only gentle pressure to close, unlike our former budget pick, the Nesco VS-02, which took more effort to lock into place. That said, closing the lid may still be challenging if you need to operate the machine one-handed or if you have hand-strength issues. The 12-inch sealing bar on this model is also half an inch longer than that of our runner-up pick, the Nesco VS-12, so you can use slightly wider bags. In our tests, this Anova model sealed bags in about 21 seconds, the fastest of all our picks. According to an Anova Culinary representative we spoke to, this model can attain a vacuum strength of 14.77 inHg; though it doesn't match our other two picks in that regard (which can attain 25.1 inHg), it still sufficiently removed air from all of the bags we sealed.

The Anova Precision Vacuum Sealer comes with 10 vacuum sealer bags measuring 8.6 by 11.8 inches, as well as a two-year limited warranty. If you have issues with your model under warranty, contact Anova.

We’ve been long-term testing this Anova sealer for over three years, and it's still working well. We continue to appreciate its slender shape, which takes up minimal space no matter where it's stored. The beef we sealed using this Anova machine has almost no freezer burn, and the bag seal has remained intact—even after being in our test-kitchen freezer since October 2019.

FoodSaver is undoubtedly the most recognizable maker of external vacuum sealers. You may have seen this brand at most big-box stores or on QVC. Of all the FoodSaver models we tested, we liked the FM3920-ECR (now discontinued) the best, but it still lacked some of the key features we prefer on our main picks, such as a dedicated pulse button for sealing delicate items that would otherwise be crushed under normal suction; instead, the FM3920-ECR required you to press the vacuum button to pause the machine and then press the button again to start it. Ultimately, the FM3920-ECR cost more than our main pick and had fewer features. We also tested a number of other FoodSaver models (including those from the company's 2000, 4000, and 5000 series), but we had similar complaints about them.

To be clear, all of the FoodSaver machines vacuumed and sealed bags well in our tests. But a FoodSaver representative told us that the 3000- and 5000-series machines "operate on a pressure switch that stops vacuuming when all of the air is removed and a full vacuum is achieved at 15 inHg." That's significantly less pressure than that of our main pick, which can reach 25.1 inHg, and just a hair more than the maximum on our budget pick, which can attain 14.77 inHg.

That said, all FoodSaver models come with a five-year warranty. If you find that spending more for a longer warranty but less capability makes sense, you may want to consider buying a FoodSaver vacuum sealer.

When we first began working on this guide in 2017, most chamber vacuum sealers were intended for professional use, so we opted not to test them. But in our research, VacMaster was the brand that came up again and again. Multiple people on our staff have used VacMaster models in professional settings, including Wirecutter senior staff writer Lesley Stockton, who is a former line cook. She said, "I loved using the VacMaster chamber sealers in restaurant kitchens. They made storing meat and fish easier and cleaner." For those who want a more powerful machine than our picks, we’d recommend the VacMaster VP210 or the VacMaster VP215. Both models have a double seal bar, but the VP210 is better suited for home use because its dual-piston pump is fully automatic and doesn't require oil changes; in contrast, the VP215 is geared more for professional use because it has a rotary oil pump that requires maintenance. According to the VacMaster customer service representative we spoke to, the VP210 takes about 10 seconds longer to seal than the VP215.

Like all chamber vacuum sealers, the VacMaster models are prohibitively expensive for most people (around $700 to $1,000). However, they’re well-built machines intended for frequent use, and they’re highly rated. As we mentioned earlier in this guide, such vacuum sealers are best for avid hunters or those who fish often and want a machine capable of packaging many pounds of portioned protein at a time.

For our 2022 update, we tested the Anova Precision Chamber Vacuum Sealer, which is smaller than the professional models and intended for home use. However, its internal cavity was too small to seal large cuts of meat or to fit pint Mason jars, so we dismissed it (you can read more about this model in the Competition section).

Here's a run-through of how to make bags and vacuum-seal them using an external model (remember, you can use only channeled bags, like these, on external vacuum sealers).

The most important thing to remember when using an external vacuum sealer is that you can't package liquids. Most manufacturers recommend freezing liquids or liquid-based dishes—such as soups and stews—before vacuum-sealing them to prevent the liquids from being sucked directly into the pump, which could damage your machine. Too much moisture in the bag can also create faulty seals. Some manufacturers, like FoodSaver, sell liquid-blocking vacuum seal bags to prevent liquid from creeping into the chamber area, but they’re expensive. If you’re sealing moist cuts of meat, you can place a folded paper towel near the edge of the bag to absorb liquid, but this added piece results in a weaker suction. We found it best to pat the meat dry with a paper towel before adding it to the bag. You could also partially freeze the meat before sealing. If liquid does enter the chamber, use paper towels to remove as much of it as possible from the chamber channel before continuing to vacuum-seal more bags.

When you close the lid, the foam gaskets located above and below the perimeter of the vacuum chamber sandwich together to create a tight seal for the vacuum. Avoid locking the lid in the closed position when the machine is not in use, or you can cause damage to the gaskets—if the gaskets become compressed from prolonged closure, the machine won't be able to create a proper suction. The Teflon tape that covers the heating element can also deteriorate over time. Some manufacturers (such as Nesco, the maker of our runner-up pick) offer replacement gaskets, which you can purchase separately by calling customer service.

When you’re sealing, be sure the bag is flat and free of wrinkles, which could create an improper seal. Remember that all external models require specialty quilted bags with channels that help to draw the air out of the bag. Never use smooth bags intended for chamber vacuum sealers, or the machine won't be able to suction.

It's fine to wash and reuse bags, especially for pantry items like chips, nuts, or crackers. However, when packaging raw meats, we’d err on the side of caution and use fresh bags. Also, for best results, avoid sealing certain fruits and vegetables that naturally release ethylene gas, because they can weaken the bag seal (see FoodSaver's list of foods to avoid sealing).

Finally, when you’re operating an external model, most manufacturers recommend waiting several seconds (or up to a minute) between sealings to prevent overheating.

According to the Anova representative we contacted, the company's vacuum sealer bags, rolls, and pouches are unfortunately not recyclable, but they are what Anova calls "plastic neutral"—meaning for every box of Anova vacuum sealer bags purchased, the company will prevent the equivalent amount of plastic (which in its estimation is 32 plastic bottles) from entering the ocean through its partnership with Plastic Bank. Additionally, all of Anova's packaging for its vacuum sealers is recyclable, aside from the plastic bags used around each model for shipping. The company hopes to move to 100% recyclable packaging for shipping by 2024.

The lifespan of each vacuum sealer will vary depending on frequency of use, but Anova has put its models through 10,000 hours of testing to assess their longevity. All Anova Culinary products have a two-year limited warranty. Nesco, the maker of our runner-up pick, also expects its vacuum sealer to provide two years of service under normal use.

Anova currently doesn't have a refurbishment program (though according to the representative we contacted, the company is actively working on developing a recycling and/or refurbishing program for some of its products). Nesco units that have been returned or have damaged packaging are available for purchase through The Homestead Outlet in Two Rivers, Wisconsin.

As we mentioned earlier, the USDA hasn't done research to confirm how long vacuum-sealed foods will last in a fridge, freezer, or pantry. However, in our own long-term testing, we’ve seen how these machines can extend the shelf life or quality of certain foods. We’ve written about various ways you can reduce food waste, and we’ve covered tips for freezing food. In both articles, our sources cite vacuum sealers as a great way to combat freezer burn and spoilage.

If our budget pick is unavailable: The Nesco VS-02 Vacuum Sealer was our previous budget pick due to its low price, versatile interface, and strong suction capability. However, it's much bigger than our current budget pick, the Anova Precision Vacuum Sealer, and it costs only $10 less at this writing. It still gives you more controls than most models in this price range, including the option to extend the sealing time for moist foods, which require a more secure closure. However, unlike the Anova Precision Vacuum Sealer, it lacks a pulse button, so you have less control when vacuum-sealing delicate food like crackers. In contrast to that Anova model, this Nesco machine has a slot to store extra bags and a sliding bag cutter. But this Nesco sealer takes even more effort to close.

If you’re willing to splurge for an external machine that won't need to rest between sealings: We tested the prototype of the 12-inch Cabela's Commercial-Grade Vacuum Sealer, a smaller version of the company's 15-inch model. The 12-inch-wide model can attain a suction strength of 26 inHg (on a par with our main pick), and both the 12- and 15-inch models have nearly all the same controls as our runner-up pick. Their advantage over our current picks is that their sealing bars automatically adjust the temperature to prevent overheating, so no resting period is required between sealings. We also like each machine's side storage compartment, which holds the accessory hoses. However, these machines are expensive and go beyond what most home cooks need. That said, if you do a lot of hunting and fishing and don't want to splurge on a pricey chamber vacuum sealer, one of the Cabela's models may be a good fit for you.

The FoodSaver FM2000-FFP costs more than our budget pick, the Anova Precision Vacuum Sealer, and doesn't offer any controls beyond vacuuming and sealing. This was also the loudest model we tested.

The FoodSaver Space Saving Food Vacuum Sealer VS1150 lacks a pulse button. We like that it's smaller than the bulkier FoodSaver models, but it's still not as slim as our budget pick, the Anova Precision Vacuum Sealer, which can fit in a drawer.

Though the FoodSaver V4440 has great ratings from buyers, we decided not to test it because it isn't as widely available as some of the newer FoodSaver models we tried.

The Weston 65-0501-W was the main pick in the Cook's Illustrated review (subscription required) that we read during our research, but in our tests the lid required too much effort to close. The motor also seemed to struggle during the sealing cycle.

The FoodSaver V4840 lacks a dedicated pulse button (you have to turn it on and off manually to pulse), and it cost over $200 at the time of our testing. It sealed bags well, but our picks offer more control options at a lower price.

The FoodSaver FM5460 has nearly all of the features of our main pick, but we found it overdesigned and awkward to use. It has two sealing bars: one for making bags and another for sealing after vacuuming. However, its elevated vacuum chamber made sealing smaller bags difficult in our tests—we had to hold the bags in place and press the button to activate the machine at the same time.

Since the FoodSaver FSFSSL5860-DTC cost over $300 at the time of our testing, we opted to test similar FoodSaver models that were less expensive.

The Weston Pro-2300 has an extra-wide sealing bar and a powerful vacuum for packaging large cuts of meat. However, we were disappointed in its quality, as the Teflon tape covering the heating bar began to peel off after only a couple of uses. We expected more from a machine of this caliber.

The Anova Precision Chamber Vacuum Sealer was the only chamber vacuum sealer we tested that's intended for home use. Unfortunately, its small inner chamber can't accommodate large cuts of meat (in contrast to the design of most other chamber vacuum sealers, such as VacMaster models). You can seal larger cuts of meat, such as a roast or a 6-pound chicken, using any of our picks, so this Anova chamber sealer isn't as practical. It's great for flash-pickling or for quickly infusing alcohol (as we did with the jalapeño-infused tequila we made), but you can fit only one half-quart container or one large steak in the chamber at a time, so it's pretty limiting. The controls are straightforward, and the machine is nice looking, but it's too big to live on a counter and especially heavy to move around. It was also one of the loudest models we tested. If you really want a chamber vacuum sealer for meal prep or for packaging a lot of meat at once, it's worth the investment to get a model with a larger cavity, like one of those sold by VacMaster.

We were interested in testing the Avid Armor Ultra Series USV20 Chamber Vacuum Sealer System for our 2022 update, but unfortunately it was unavailable. Like the Anova Precision Chamber Vacuum Sealer we tested, this model is designed for home use. However, the space inside the chamber is only 3 inches deep, so it can't seal a roast or other large cuts of meat. If you’re set on a chamber vacuum sealer, we recommend getting one intended for professional use, such as those sold by VacMaster.

This article was edited by Gabriella Gershenson and Marilyn Ong.

Vacuum Sealers, Cook's Illustrated, August 1, 2014

James Brains, The Best Vacuum Sealers to Keep Your Food Fresh, Business Insider, August 22, 2017

Garry Zick, Michael Brown, and Timothy Flynn, Practical Game Processing: Field to the Freezer, T&M Outdoors

Scott Heimendinger, Quick Pickling Vegetables with a Chamber Vacuum Sealer, Seattle Food Geek, December 15, 2011

Greg Blonder, PhD, Vacuum Sucks, Genuine Ideas, June 1, 2016

Janet Crandall, chef instructor and butcher, email interview, February 25, 2018

Timothy A. Gessert, PhD, founder of Gessert Consulting, phone interview, March 6, 2018

The Effect of Atmospheric Pressure on Vacuum Level, ASE Systems

Michael Sullivan

Michael Sullivan has been a staff writer on the kitchen team at Wirecutter since 2016. Previously, he was an editor at the International Culinary Center in New York. He has worked in various facets of the food and restaurant industry for over a decade.

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