The Complete Guide
Techniques, storage times, machine types, and accessories — all in one place
Roger Seher spent years vacuum sealing everything from Alaska salmon to bulk pantry staples. The Vacuum Sealer Complete Guide started as a PDF ebook and is now being rebuilt as a free web resource. Pick a topic below to dive in.
How-To Techniques
The five fundamentals that separate clean lasting seals from leaky bags. Food-type techniques for moist items, vegetables, soft foods, and liquids. The Alaska Fisherman Salmon Wrap. Long-term freezer tips.
Read the guide →Food Storage & Safety
How much longer does vacuum-sealed food actually last? Full lifespan table for meats, dairy, produce, dry goods, and coffee — with normal vs. vacuum-sealed times side by side. Plus the temperature danger zone and why vacuum sealing is not canning.
See storage times →Machines & Buying Guides
The three types of vacuum sealers — external bag, snorkel, and chamber — explained clearly. What In. Hg. vacuum ratings actually mean. How altitude affects performance. What to look for in a sealing wire, seal strip, and pump.
Compare machines →Bags, Rolls & Accessories
Bag and roll sizes explained. How to use big bags with small sealers. Why generic bags cost 40% less and work just as well. Mason jars, canisters, wine stoppers. DIY tools like the plastic cup funnel and the VAC-SHELF riser plate.
Explore bags →About This Guide
Roger Seher published the original Vacuum Sealer Complete Guide as a paid PDF ebook in 2007. The guide covered vacuum sealer mechanics, food storage science, and practical techniques at a depth that no other consumer resource matched at the time. It was sold through this site and distributed as a bonus with Kindle purchases on Amazon.
The content is now being made freely available here — updated where the market has changed (chamber sealers, for instance, are far more affordable today than in 2007) and expanded with techniques Roger has refined since. No paywall. No email required.