Product FAQ

We do not currently offer machines that accommodate international standards. We anticipate a move in that direction in the near future, starting with our VP112 model, so please check back in the coming months.

  • You should not vacuum package garlic, mushrooms, or soft cheeses. You will need to blanch vegetables such as broccoli, cauliflower, cabbage and Brussels sprouts before vacuuming.

  • Cruciferous vegetables, such as cabbage, broccoli, Brussels sprouts and cauliflower, give off gasses when stored. The gas expands the bag and the vegetables will go bad. You will get better results if you first blanch the vegetables, then cool, dry, vacuum package and freeze them.

  • Do not vacuum package cooked tomatoes, but all other cooked foods are okay. Cooked foods need to be at least room temperature when vacuumed to avoid the risk of bacterial growth.

  • Yes, but you will need to be aware of sharp edges that can rip or puncture your bags. Wrap the sharp edges with a paper towel before vacuum packaging. The paper towel will not have an adverse affect on the vacuum packaged food.

  • Yes, but it is important to defrost all vacuum packaged perishable foods in the refrigerator. Do not leave perishable foods at room temperature while still in vacuum bags.

  • Red meat will turn a darker shade of brown when vacuum packaged. This is due to the lack of oxygen in the bag. Meat that has browned inside vacuum bags is perfectly safe to eat.

  • Please do not substitute vacuum packaging for canning or dehydration. You must still store foods in a refrigerator or freezer even if they have been vacuum packaged. For more information about correct food storage temperatures, please see the Food Standards Agency.

  • This depends on what previously stored in the bags. Any bags that contained unpasteurized cheeses, eggs, raw meats or fish need to be thrown away after one use to avoid invisible bacteria that is not removed with washing. Bags that contained oily or greasy foods will be difficult to clean and should be thrown away. However, bags that previously held dry goods, breads, vegetables, fruits and many desserts can be reused after washing. Wash VacMaster® bags by hand or in the top rack of the dishwasher. A wooden clothespin or a chip clip will hold bags in place. Dry completely before reusing.

  • Yes, but documents will need to be additionally protected. The vacuum pressure might crush or distort fragile documents or cause the print to transfer to the bag. To prevent this, place the documents between sheets of cardboard or another type of neutral backing. Or, you can simply seal the bag without vacuuming.
  • When packaging coins, especially for long term it is best to store in the VacStrip® bags with the coins stored in the smooth part of the bag or between cardboard sheets insuring that the strip panel does not transfer.
  • Under vacuum your metals will not tarnish. It is important to consider the long term effect that the vacuum or bag might have on your metal items.
  • VacMaster® is a great way to store many different household items, however we cannot guarantee that vacuum packaging will adequately preserve your delicate or fragile documents.

For information on parts, please contact Cedarlane Culinary at 1-800-268-5058.

  • Yes - Our VP Series of machines can accommodate a canning jar, however, it must be able to fit inside of the machine chamber. The VP112, VP210 & VP215 have chambers that are 5” deep, so the canning jar should not exceed 5” in height.

  • Yes, with one of our chamber machines - the VP112, VP210 or VP215. When sealing with a chamber machine, the vacuum pouch is placed inside the chamber and the lid is closed. Air is sucked out of the entire chamber, not just the pouch itself, allowing air pressure on both the inside and outside of the pouch to remain equal and all liquids to stay inside the pouch. The pouch is then fully sealed and air is returned back into the chamber. Vacuum packaging soups, sauces and marinades are a major benefit of chamber technology.

  • External suction machines suck the air out from the front of the bag and once the air is sucked out completely at the end of the cycle, the bag is sealed and the process is complete. Chamber machines evacuate air from the chamber, leaving the air pressure equal both inside and outside the pouch and keeping liquids securely inside the pouch.

  • Some fruits and vegetables can release gases (out-gassing) if not properly blanched or frozen before packaging. 
  • Some items being packaged are sharp and can poke tiny holes in the bag, thus releasing the vacuum. Also, jostling around in the freezer can nick bags and cause vacuum release. 
  • The seal is sometimes not properly done. Be sure to lay the bags smoothly across the seal bar with no wrinkles or creases. After sealing, hold the bag up to light and make sure there are no gaps in the seal and that it is not "milky" in color. A milky-looking seal is not well-sealed and will likely lose its vacuum. 
  • Pouches will not seal if any moisture, food particles or debris are present in the seal area. Wipe the inside of the pouch clean and try again.