Experts Warn Against Using Electric Sealers for Food Canning

Imagine the frustration of discovering your homemade jams or pickled vegetables have spoiled due to improper sealing. Recently, discussions have emerged about whether electric vacuum sealers can be used for food preservation, leaving many home food enthusiasts—particularly beginners—confused about the safest methods.

Electric vacuum sealers are primarily designed for long-term storage of dry foods. These devices work by removing air from containers, creating a vacuum environment that effectively inhibits mold and bacterial growth while extending shelf life. They are particularly suitable for preserving:

• Grains: Rice, oats, quinoa
• Legumes: Various dried beans and lentils
• Flours and sugars: Baking flour, white sugar, brown sugar
• Dried fruits and nuts: Raisins, dried apricots, walnuts, almonds
• Spices and herbs: Various dried seasonings

Vacuum sealing these dry items prevents moisture absorption, mold formation, and insect infestation while maintaining freshness and flavor.

For high-moisture foods like vegetables, meats, and fruits, electric vacuum sealers alone are insufficient. These foods require high-temperature processing to eliminate potentially deadly botulism bacteria. According to USDA guidelines, two primary safe preservation methods exist:

• Pressure Canning: Essential for low-acid foods including vegetables, meats, poultry, and seafood. Pressure canners achieve temperatures above 240°F (116°C), the only reliable method to destroy botulism spores.
• Water Bath Canning: Suitable for high-acid foods like fruits, jams, jellies, pickles, and properly acidified tomato products. This method uses boiling water (212°F/100°C) to kill most harmful microorganisms.

Some enthusiasts consider using vacuum sealers as a secondary measure after traditional canning. While theoretically this might reduce oxygen further, USDA doesn't recommend this practice. The canning process already creates a vacuum, and additional vacuum sealing may distort lids, compromising the original seal.

• Selecting the appropriate canning method based on food acidity
• Using certified canning equipment meeting safety standards
• Following USDA-recommended processing times for specific foods and jar sizes
• Verifying seal integrity after processing—discard any jars with bulging lids or leaks
• Storing preserved foods in cool, dark, dry locations

While electric vacuum sealers excel at preserving dry foods, they cannot replace pressure canning or water bath methods for high-moisture items. Proper canning techniques remain essential for food safety. When preserving foods, always follow USDA guidelines and safety protocols to prevent health risks while enjoying homemade delicacies.