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Frequently Asked Questions

To remove the FoodSaver® Bottle Stopper, simply twist and pull up on the bottle stopper to release the vacuum.

Wait for the vacuum cycle to end (when the sound stops) and the FoodSaver® appliance light turns off. Once that happens, you can remove the accessory hose from the FoodSaver® bottle stopper. The vacuum packaging is now complete.

FoodSaver® Bags are made of polyethylene and nylon for added strength and rigidity.

Remove and empty the clear reservoir, wash in warm soapy water and air dry before replacing.

Place the embossed (rough) side down. If the bag is curling (the end of the roll may do this), place the curled side down over the seal bar.

Yes. FoodSaver® Bags are ideal for the freezer because they will keep all air and moisture out, preventing food from getting freezer burn and becoming dry and tasteless.

There are many benefits to vacuum sealing:

You save money:

  • because foods keep their freshness up to five times longer. And, Foods don't get freezer burn for several years because they don't come in contact with cold, dry air.
  • Foods last longer, so you throw less away.
  • You can buy lower-priced bulk quantities and re-package at home into smaller portions exactly the size you want.
  • Leftovers stay fresh in the freezer for several months.

You save time:

  • Make fewer trips to the grocery store because foods will last longer.
  • Cook several portions when you have time and vacuum seal single servings in a bag or right onto plates.
  • Marinate meat and fish in minutes instead of hours.

Also:

  • Enjoy your favorite foods all year, even when they are out of season.
  • Protect non-food items from corrosion and moisture-damage.
  • Create first aid and emergency kits in the home, car and boat.
  • Outdoor enthusiasts can vacuum seal supplies to keep them clean and dry.

Yes, the FoodSaver Fresh Containers works with all of our Food Preservation Systems.

Yes, all contents of the product are dishwasher and microwave safe.

Yes. Just cut off the existing seal, remove as much food as you need, then re-vacuum seal. Be sure to wipe off any food or grease residue inside the FoodSaver® bag near the seal area. You can also re-seal FoodSaver® Bags after you have washed them.

Disclaimer

  • To avoid possible illness, do not re-use bags after storing raw meats, fish or greasy foods.

To vacuum seal with the FoodSaver® system, you must use FoodSaver® Bags and Rolls. They are specially designed to be strong enough for vacuum sealing and the waffle pattern in the bag is a patented design that makes sure air does not get caught in pockets around the food.

FoodSaver® Bags and Rolls have five layers, including an outer layer of nylon. This configuration completely prevents air and moisture from getting back into the bag and prevents odors from getting out or in. Other plastic bags allow air to seep through.

If you want to use your FoodSaver® appliance to re-seal, but not vacuum package a bag (without removing the air first) you can use it on Mylar type (strong, thin polyester) or stiff plastic bags, not any other types. For example, you can re-seal potato chip bags.

This changes the seal level for type of food - moist or dry. Liquids can be drawn up by the vacuum process and liquids between the layers of the bag can have a cooling effect on the heat seal. Adjustable Food Settings Seal Level can extend the seal time to compensate for liquid and create a secure, reliable and air-tight seal.

Hint:

  • When vacuum sealing very moist foods such as stew, try letting the bag hang lower than the unit, by placing it on an open top kitchen drawer. Hit the seal button once you see liquids start to move up the bag. When sealing large volumes of liquid, it is normal to have some air bubbles remain in the bag.

A good way to test a bag is to just seal both ends of the bag-do not vacuum seal the bag. Submerge the bag in water for a few seconds and look for bubbles in the bag itself or near the seal strip area. If there are bubbles, the bag is defective or has been damaged from previous use. Use another bag.

Yes, but it depends on the previous contents of the bag. FoodSaver® Bags that previously contained fruits, vegetables, breads and dry goods can be washed and reused. FoodSaver® Bags that contained raw meats, fish, eggs or un-pasteurized cheese should be discarded after use because they may contain invisible bacteria that will remain after washing. FoodSaver® Bags that contained greasy or oily foods should also be discarded, as they may be difficult to clean. FoodSaver® Bags can be washed by hand. Dry completely. They can then be re-vacuumed.

FoodSaver® bottle stoppers are the best way to keep wine, oils and non- carbonated bottled liquids fresh longer. You will keep their delicate taste fresh by minimizing exposure to air.

FoodSaver® bottle stoppers are not to be used with plastic bottles. Also, do not with any carbonated or sparkling beverages, or champagne as carbonation happens under pressure. A vacuum removes this pressure, releasing the bubbles and causing the carbonated or sparkling beverages to become flat.

Our FoodSaver® Bags and Rolls are designed for FoodSaver® units only. The sealing bar on your unit may either be too hot, which will melt the bags, or too cool, which will result in a bag that is not sealed properly.

Place the embossed (rough) side down. If the bag is curling (the end of the roll may do this), place the curled side down over the seal bar and can be used either side up.

Wash trays in warm soapy water or place in top rack of dishwasher. Allow trays to dry completely and replace into appliance.

The zipper bags are designed for refrigerator items, such as deli meats and cheeses, that you access everyday. We do not recommend for long-term freezer storage.

Yes, they are Freezer and Microwave safe.

Ensure that the gasket is free of any debris. Remove the valve cover and check to see if there is any debris in the valve. Clean the valve thoroughly periodically after usage.

FoodSaver® Bags and FoodSaver® rolls are simmer safe for sous vide cooking. Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F).