Looking to buy a vacuum sealer

I use a small Food saver. I just have so many other appliances etc. and this is easy to pull out and put back away. I process my own deer and can easily process many with this very quickly. If it breaks I buy a new one.
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Vevor has a commercial grade vacuum sealer for 330.00 that works great

yeah my foodsaver finally pooped out. next one will be the vevor

My food saver lasted almost 10 years. It will probably handle everything you need.

I now have a Vacmaster vp230 and could probably never go back to a non-chamber vac, but I use it a lot. It does take up a lot of space and you aren’t moving it around.

Spend the money and get a chamber sealer. They can get expensive but vevor has some decent prices on them. Head and shoulders better than a regular food saver especially if you are sealing anything that has moisture like fish.

this is the one that gets the best reviews but its out of stock online as far as i can tell

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I really like the ability to vacuum seal liquids. Anytime Mrs. Bigfish makes a gumbo or soup we will vacuum seal the leftovers.

Also great for wet marinades.

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I finally got a chamber vac and will never go back to the food saver types as long as I can help it. I went with the JVR Vac-100

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Same… My only regret is not getting it sooner.

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So you put cooked gumbo/soups up in the pantry? Interesting. What preservatives do you use? Tell me about this.

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I cook the food like normal with no so-called preservatives, chemical or otherwise.

The pressure canner is the thing that makes it shelf safe, just like any canned stews, meats, soups, etc. you can buy in a grocery store. The heat of the pressure cooker and how it's finished off under pressure in the cooker is what kills off any potential bacteria in the product.

There's a ton of information on the net about preserving low acid foods in a pressure cooker to make them safe for storing in a pantry for later consumption.

You can't safely do the above simply using a hot water bath like you can for canning pickled products that are high in acid.


A friend of mine watched me can some pickled green beans, okra and eggs a few years ago. He called me a couple days later to ask if I knew why his venture into canning was not working like he thought it should and figured something was amiss.

He had gone home and cooked a couple gallons of oyster/artichoke soup, put it in quart Mason jars and did the basic stovetop hot water bath.

Problem was that his seals started bulging instead of sucking down on the jars forming a vacuum. I told him he needed to toss all that soup and do so before the jars exploded since bacteria was multiplying in the jars.

He thought simply putting the jars in a hot water bath would suffice but learned an expensive lesson with the price of fresh artichokes, shucked raw oysters and a good bit of heavy cream to make that much soup.

That one is gonna be a little out of my price range up front. I was hoping to spend under $200. I believe it will mostly be use to pack and freeze bait for my charter trips. I have a friend who is going to buy a few hundred pounds of humbolt squid soon and I am going to get a big piece of that. I plan on freezing it in gallon sized bags which is perfect for trips.


I can also freeze left over white bait and threads for chum blocks. I will need some bigger bags for that. I am sure I will use it for fillets as well but its biggest use will more than likely be for freezing bait.


Thank you guys again for all the help. I think I should be able to pick one out to start off. Have a upright freezer arriving tomorrow.