VacMaster Vacuum Chamber Pouches, 3 Mil 6-Inch by 12-Inch, 500 per Box review and price compare 2025

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Product overview

Brand	Vacmaster
Material	Plastic
Item Dimensions LxWxH	20 x 8 x 13.5 inches
Item Weight	0.5 Pounds

product features

product description

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important information

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Questions about VacMaster Vacuum Chamber Pouches, 3 Mil 6-Inch by 12-Inch, 500 per Box

Will these work with a FoodSaver vacuum sealer?

Answer: In essence, these bags are designed for use with a vacuum chamber sealer. Look on line for MeatProcessingProducts.com. Call them and ask. I suspect they will, but I use them in Chamber vacuum only, as I have a load for FoodSaver I stopped using once I started using Chamber vacuum.

Answer: Not very well, if at all. The FoodSaver requires a strip of crinkled material inside the bag to allow the air to be pulled out by the vacuum through the gasket that pinches the bag. The VacMaster bags do not have this crinkled material because there is no pinch gasket in a canister sealer. With the FoodSaver, the air in the bag may not be fully evacuated during the sealing cycle with these bags. This is why the VacMaster bags are less expensive.

Answer: NO NO NO !!! Food Saver and the other vacuum sealers require interior fine groves in the bag to allow air to be sucked out. These bags don't have them and are designed for vacuum chambers where you place all the contents into the bag and chamber. I purchased a box of them by accident and do use them to instant seal liquid or other things that don't require the vacuum feature.

Answer: I dont think, FoodSaver is different and uses different bags.

Is the 6x12" best for single chix breast or 6 to 8 oz steaks?

Answer: That is the best size bag for chicken breast or steak

Answer: That is perfect for single servings

Answer: If it fits in the bag and you have about one inch to seal, it will work. If in doubt,cut some paper bags and use scotch tape to check. Dan

Answer: Yes, just right size for two people with room for sealing

Answer: Works for both.

Answer: Yes

do these bags have a tear notch ?

Answer: Yes, there is a tear notch. It is on the end of the bag that comes already sealed. That way if you want to trip the bag to a shorter size you wont be cutting off the trim notch. The tear notch works great, never had an issue with it.

Answer: No, I cut mine with scissors

Answer: Yes, there is a tear notch

Answer: No, each bag is separate and does not come on a roll.

do these bags have a tear notch ?

Answer: No, I cut mine with scissors

Answer: Yes, there is a tear notch

Answer: No, each bag is separate and does not come on a roll.

Product reviews of VacMaster Vacuum Chamber Pouches, 3 Mil 6-Inch by 12-Inch, 500 per Box

Craig Liberty : Five Stars

Good quality, thick enough for most foods.

FERNANDO A CANELON I : Five Stars

Excelent vendor and product !

Hawaii Tesla Detailing : Great Product

These pouches work perfectly in my Vacmaster and are a good size. I will order them again in the future.

Philip M Walston : Sturdy and Well-Priced

Work really well in our VacMaster and the price is great. Quite strong and seal well.

You may not think you need 500 of these at a time, but we go through them pretty quickly for everything from bagging leftovers and seasonal fruit to sous-vide cooking.

Syzygies : Work also with hot liquids and an impulse sealer

These are my favorite bags for sous vide and freezer food storage. I use them with an impulse sealer similar to , whenever I have sufficient liquid in the bag to expel the air. This purchase pair would be justified for freezing stock, alone, if you cannot imagine life without frozen stock always on hand. And stock is the easiest application to learn: One fills each bag with 2 to 3 cups of stock, using a yogurt container with the bottom cut out as a funnel. (It takes a smaller size to fit this bag.) Now place the impulse sealer by the edge of a counter, and hang the partially filled vacuum bag off the edge of the counter, draping the top portion over the sealer bar. Now squeeze the bag to coax out the air (setting up the sealer with a faint tip, and less pressure smoothing the high end encourages a path for the air, but isn't strictly necessary with practice). Now smooth out the bag along the sealing bar, so there are no solids and only the faintest trace of liquid, then seal on fairly high. (Test your bag seals till you get the hang of this.)

This is all far, far easier than it sounds. These bags are far more satisfying to use than the textured bags required by external clamp vacuum machines, and far less expensive. The process is much easier to do than to describe, as in "Why did I go twenty years wanting to pitch my FoodSaver machine across the room every time I used it, when this is so easy?"

Now, we all want a chamber vacuum machine, if only we had the money and the space. However, one can only use cold liquids with a chamber machine, as hot liquids will boil off. Here, the liquids need only be cool enough to handle, upending many of the technique maxims of professional sous vide cooking. Want to sear meat and make a sauce reduction before a long sous vide braise? Go for it, as long as you're using an impulse sealer rather than a chamber machine.

There's something about the hierarchical, regimented cooking world that can bring out the conformist in anybody. As in, there's a "right" way to do everything that an expert passed down to us. If you're willing to think past this, and you appreciate sous vide as a logical continuation of classical cooking techniques, then simply add enough liquid to your bags to make this sealing technique work. Any braising or confit technique works. Duck in duck fat? Fish in olive oil? Fine.

I rarely use wider bags, but one needs a wider impulse sealer for wider bags. As a rule of thumb, the nominal sealer width needs to be greater than the nominal bag width; an exact match can just miss, depending on your bag.

For trickier packing problems, one can place a filled bag in a water bath to help coax out the air. The technique with an impulse sealer and these bags is this: Put food in bag, along with 1/4 to 1/2 cup liquid, such as stock. Seal the very top edge (air and all) and snip off a top corner, exposing a 1mm or so leak. Submerge the bag in a water bath, let the air bubble out, and tease the last bubbles up to the snipped corner. When all the air is out, smooth the top part of the bag flat, gently move to the impulse sealer, and put in a permanent seal. Trim, and one is now ready to cook sous vide, without a chamber vacuum sealer.

Amazon Customer : Perfect for Sous Vide

Superior bags! Will definitely purchase again.

Henry : BUYER BEWARE

THESE BAGS WORK ONLY WITH THE VACMASTER! THEY DO NOT WORK WITH ANY OTHER MACHINES...VERY DISAPPOINTED....500 TIMES! WE TRIED TO USE THEM ON BLACKANDDECKER AND ON FOODSAVER MACHINES. THEY WOULD NOT VACUUM OR SEAL PROPERLY...HORRIBLE...HAVE 490 BAGS LEFT!

outdoordude : Five Stars

Excellent item .....very satisfied

mark : Excellent

Bags are great - shipping took longer than expected.

Craig Liberty : Five Stars

Good quality, thick enough for most foods.

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