Vacuum Sealers for Sous Vide and the Freezer: Our 2 Top Picks
A vacuum sealer stops freezer burn and makes sous vide easier. Our picks for the best vacuum sealers, from the Nesco VS-12 to the Anova Pro, and when a chamber sealer is worth it.
We may earn a commission if you buy through links on this page. It never changes what we recommend. As an Amazon Associate we earn from qualifying purchases. Learn more.
Our top picks at a glance
1 Best overall
Nesco VS-12 Deluxe
About $115 to $135
Strong suction, separate dry, moist and double-seal modes, and a gentle setting for soft foods. Read more
Pros
- Strong suction on dry and moist foods
- Dry/moist/double seal modes
- Built-in cutter and roll storage
Cons
- No chime when done
- Slower dry cycles than the Anova
2 Best for sous vide
Anova Precision Vacuum Sealer Pro
About $120
Fast, light and simple, from the company best known for sous vide circulators. Read more
Pros
- Fast dry cycles
- Lighter and compact
- Built-in cutter and roll storage
Cons
- Weaker with moist foods in testing
- No bag hooks
A vacuum sealer pulls the air out of a bag and heat-seals it shut. That does two big things: it prevents freezer burn, so meat, fish and garden produce last much longer in the freezer, and it makes sous vide cooking easier, since sealed bags don’t float or leak in the water bath.
Most home sealers are edge sealers: you put the open end of the bag into a slot, and the machine sucks out the air and seals. They’re affordable and handle most jobs, but they struggle with liquids. Chamber sealers cost more but can seal soups and marinades easily. More on that below.
Specs side by side
| Sealer | Type | Peak suction (dry) | Cycle time (dry) | Modes | Approx. price |
|---|---|---|---|---|---|
| Nesco VS-12 Deluxe | Edge | 78 to 80 kPa | 27 to 29 sec | 5 | $115 to $135 |
| Anova Precision Pro | Edge | 67 kPa | 14 sec | 2 | $120 |
Measurements and scores are from ShouldIt's side-by-side testing. Prices are typical October 2026 prices.
1. Nesco VS-12 Deluxe: Best overall
Good fit for: Anyone sealing meat, garden produce and leftovers for the freezer.
In ShouldIt’s head-to-head testing, the Nesco had stronger suction than the Anova on both dry and moist foods, and it scored higher for moist foods, ease of use and extra features. It has dry, moist and double-seal modes, normal and gentle vacuum settings for soft foods like bread or berries, a built-in bag cutter and roll storage. It takes bags up to about 11.8 inches wide from any brand.
What bugs us: There’s no chime to tell you it’s done, and dry cycles take about twice as long as the Anova’s. Some owners find the cutter less smooth than they’d like.
Skip it if: you mostly seal small, dry portions and want the fastest cycle.
2. Anova Precision Vacuum Sealer Pro: Best for sous vide
Good fit for: Sous vide cooks who want a compact, quick sealer.
The Anova sealed dry foods in about 14 seconds in ShouldIt’s testing, half the Nesco’s time, and pulled slightly better in the dry test. It’s lighter and has a sleek design, with a built-in cutter and roll storage.
What bugs us: It was noticeably weaker with moist foods, and it has dimmer lights and no bag hooks.
Skip it if: you seal a lot of wet foods like marinated meat.
Should you get a chamber sealer?
A chamber vacuum sealer puts the whole bag inside a chamber and removes air from the entire chamber, so liquids stay put instead of getting pulled into the machine. That makes them the best tool for soups, stocks, marinades and big batches, and their bags usually cost less.
The downsides: they’re heavier, bigger and usually cost several hundred dollars. If you process a lot of game, can and freeze big harvests, or seal soups often, one can be worth it. For most households, a good edge sealer is enough.
Our research
We compared sealers using ShouldIt’s side-by-side tests, which measured suction and cycle times on dry and moist foods, plus owner reviews and manufacturer specs. We focused on:
- Suction strength on dry and moist foods
- Seal reliability
- Ease of use, including built-in cutters and roll storage
- Speed and noise
- Price
We haven’t tested these ourselves. Read more about how we pick products.
Tips for better seals
- Leave about 3 inches of headspace between the food and the bag opening.
- Keep the seal area clean and dry. Moisture or grease there causes weak seals.
- Freeze wet foods first. Pre-freeze soups and juicy meats until firm, then seal. Here’s how to vacuum seal liquids.
- Wrap sharp bones with a paper towel so they don’t puncture the bag.
- Double seal bags you’ll sous vide or freeze long-term.
Still wondering?
How long does vacuum-sealed meat last in the freezer? Much longer than in regular freezer bags with less freezer burn, often a year or more for many meats. Quality slowly declines over time.
Can I use any bags? Edge sealers need textured or embossed vacuum bags. Chamber sealers use smooth bags.
Are vacuum sealers worth it for hunters? Yes. Sealing ground venison and cuts right after processing keeps them fresh for months. See the best meat grinders for deer.