About This Site
How a kitchen obsession became a guide — and why it's now free
Roger, circa early 2000s.
The machine is a FoodSaver.
The chicken is probably in bulk.
That's Roger Seher. He's been vacuum sealing since before most people knew what a vacuum sealer was — and he eventually wrote the book on it. Literally.
It started the way most useful things do: Roger got frustrated. He was buying in bulk, cooking in batches, and losing too much food to freezer burn and spoilage. He bought a vacuum sealer. Then he bought a better one. Then he started figuring out why the results varied so much — pump strength, seal strip condition, bag quality, altitude, moisture control — and realized nobody had written all of it down in one place.
So he did.
The Ebook
Available on Kindle → Roger published the Complete Vacuum Sealer Guide as a paid PDF ebook on this site and as a Kindle edition on Amazon. It covered everything from how vacuum sealers actually work (the physics, the pump ratings, the altitude effects) to specific techniques by food type, storage lifespan tables sourced from USDA data, and DIY accessories he'd invented himself — including the VAC-SHELF riser plate he designed and sold cut-to-fit for specific sealer models.
The Kindle edition is still up. If you'd prefer a downloaded copy you can read offline, grab it on Amazon. That also helps keep this site running.
Why It's Free Now
A $9.97 ebook sale is a one-time transaction. A useful website that ranks in Google and answers people's questions — that compounds. Roger made the decision to move the guide content to the web, available to anyone without a paywall or an email sign-up.
What you'll find here is the core of what was in version one of the book. It's not everything — some of it Roger is holding back for a second edition — but it's the foundation: the techniques, the storage science, the machine guidance, the bag and accessory knowledge. Enough to get genuinely useful results from whatever sealer you own.
What's Coming
The site is actively being built out. Over the coming weeks, the guide expands from these opening sections into individual pages on specific techniques, food types, machine comparisons, and accessories. Check back often — there's a lot more to add.
Behind the scenes, Roger has been compiling notes toward a version two of the guide — techniques refined since the original publication, new applications, and content that never made it into the first edition. How much of that makes it to print depends partly on how this site is used and whether there's a real audience for it. If you find the guide useful, the best thing you can do is come back, share it, and let the traffic speak.
Eventually there will be a forum — VacuumSealerForum.com — where the community can share results, ask questions, and help each other. That's further down the road. For now, the guide is the thing.