We’ll continue to monitor the sealed bags for the next two months and update this guide accordingly.) We also froze 2 cups of water and vacuum-sealed the ice to see how well the bag seals could hold liquid after the ice melted. (Note: This test is ongoing for the Anova Precision Vacuum Sealer Pro, which we began testing for our most recent update in April 2022. After we left those bags in the freezer for a month, we checked the bag seals to see if any had failed or if freezer burn had affected the meat. For our 2022 update, we sealed beef neck instead of pork chops because we wanted to see how well each machine would suction around sharp bones with deep crevices. To start, we usually seal bone-in pork chops and ground hamburger meat. Over the years, we’ve run a series of tests on 12 vacuum sealers for this guide. In Practical Game Processing: Field to the Freezer, butcher Garry Zick explains, “If you shoot big animals like elk or a moose, where you’ve got some tonnage there that you really need to store safely for a long period of time, I would recommend vacuum packaging.” Even for storing a couple of pounds of ground meat at a time, vacuum sealing will help prevent oxidation so the meat retains its color and integrity.
Vacuuming removes about 99 percent of the air, so that meats can last about three years.” (Crandall admitted, however, that she has never kept anything in her freezer for up to three years.) Longer storage is especially important for avid hunters or fishers. Chef Janet Crandall said, “Normally, raw frozen meats can be stored safely for about six months to a year. If you seal raw proteins-such as meat, poultry, and seafood-before freezing them, you will keep freezer burn at bay longer.
If you frequently buy or store food in bulk, vacuum sealing provides a far more secure way to portion and package it than using containers, plastic wrap, or zip-top bags.
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