Yes, a FoodSaver can heat-seal many Mylar bags; for true vacuum, use channel bags or pair smooth Mylar with oxygen absorbers.
Here’s the short take: a countertop FoodSaver can close the mouth of many polyester “Mylar” pouches, but smooth walls don’t vent air well during vacuuming. That’s why embossed channel bags work with these machines while slick foil laminates often do not. If long-term pantry storage is the goal, oxygen absorbers inside the pouch plus a solid heat seal beat a home vacuum on most dry staples.
Using A FoodSaver On Mylar Bags: What Works
FoodSaver support materials say the appliance can re-seal “Mylar-type” or other stiff plastic bags, such as snack bags, without drawing a vacuum on them. That aligns with how the seal bar behaves: it fuses layers with heat, but the vacuum pump needs textured channels to pull air from a collapsing pouch. Smooth laminates collapse flat, air stalls near the mouth, and the pump loses draw.
So the practical split looks like this: use the machine’s heat bar to close thin foil pouches; use textured rolls for vacuuming; and for long-term storage in foil laminates, drop in oxygen absorbers and make a wide, clean seal. If you want a tight, commercial-looking vacuum on slick foil, an impulse sealer or chamber unit does a cleaner job.
Quick Overview: Bag Types Vs. Methods
The matrix below shows what usually works in a home kitchen. It’s broad by design so you can scan and act fast.
| Bag Type | Method That Works | Vacuum Result |
|---|---|---|
| Embossed “Channel” Rolls (Textured) | FoodSaver full vacuum + heat seal | Reliable vacuum; clear air path |
| Standard Foil-Laminate Mylar (Smooth) | Heat seal only; add oxygen absorbers | Poor vacuum with suction units |
| Thinner Snack-Style Mylar | Re-seal with FoodSaver seal bar | No vacuum; only closure |
Why Smooth Mylar Fights A Suction Vacuum
Suction units pull air through the mouth of the pouch. Textured channels hold a pathway open while the walls pinch down. Smooth foil has no grooves, so layers pinch shut early and stall the draw. You may see hacks that add a strip of textured roll near the mouth to create a small path; it can work for light items, yet it’s fiddly and still less consistent than using true channel bags or a chamber/impulse tool.
What FoodSaver Says
Company help pages state the appliance can re-seal “Mylar-type” bags and other stiff plastics, like chips or pretzels, but those are closure-only use cases, not full vacuum cycles. You’ll see the seal bar fuse the top edge cleanly, while the vacuum stage either times out or draws only a partial collapse. This is expected behavior for slick laminates. (Source: FoodSaver pantry storage FAQ.)
When A Heat-Only Seal Is The Better Choice
For shelf-stable, low-moisture foods—think rice, dry beans, rolled oats, wheat, pasta—an airtight heat seal plus the right oxygen absorber gives robust protection. With those goods, the enemy is oxygen and light, not compression. A tight vacuum looks nice, yet it isn’t required for pantry life; the oxygen scavenger does the oxygen-removal work after you close the pouch.
Choosing Oxygen Absorbers
Match absorber size to bag volume and headspace. A 1-gallon pouch typically takes a few hundred cubic centimeters of scavenging capacity; larger containers scale up. Keep packets sealed until the fill-and-seal step, and close each pouch within minutes. Store unused absorbers in a small, airtight jar with minimal headspace.
Seal Width, Heat, And Clean Edges
A wide melt line grips better. Many foil pouches ship with a 5–8 mm factory seam; aim to match that size. Wipe starch or dust from the top inch inside the bag, flatten the mouth, and press for a full second or two, depending on thickness. If your unit’s single melt line looks narrow, add a second seal above the first for redundancy.
Safety Notes You Should Not Skip
Vacuum packaging and other reduced-oxygen methods can favor some pathogens if the food itself needs chill storage. That’s why perishable items stay cold even in a sealed pouch. Reputable sources warn that low-oxygen settings are friendly to Clostridium botulinum on wet, ready-to-eat foods. Dry staples are a different story, but wet foods and fish call for strict chill rules. See the NCHFP guidance on home vacuum packaging and USDA notes that botulinum can grow in low-oxygen packs if temps and formulation aren’t right.
What This Means In Practice
- Dry goods meant for the pantry: heat-seal foil pouches, add oxygen absorbers, and store cool and dark.
- Perishables and fish: keep refrigerated or frozen per safe-storage rules; don’t rely on vacuum to make them shelf stable.
- Label each pouch with contents, weight, and sealing date. Rotation beats guesswork.
Step-By-Step: Closing A Foil Pouch With A FoodSaver
This workflow keeps things clean and repeatable while staying within what a home suction unit does well.
Setup
- Lay out pouches, oxygen absorbers (still sealed), a clean scoop, and your FoodSaver.
- Check that the seal bar is clean. Residue creates weak lines.
- Pre-label each pouch. Writing on a filled, puffy bag is no fun.
Fill And Seal
- Fill to about 2–3 inches below the top. Shake to settle.
- Open one absorber pack, drop the right size into the pouch, and move straight to sealing.
- Lay the mouth on the seal bar. Use “Seal” (not full “Vac/Seal”) to create a firm, flat seam.
- Cool the seam a few seconds, then tug gently. If it peels, repeat with a second seam above.
Check The Result
- Within a day, the pouch should feel tighter as the absorber does its job.
- Store in a tote or bucket to protect from punctures and light.
When You Want A True Vacuum On Foil
If you need a true vacuum on slick laminates—for compact storage or a neat brick—look at two tools: an impulse sealer plus a handheld snorkel adapter, or a small chamber machine. The impulse bar makes wide, pro-looking seams on foil; the chamber unit pulls air from the whole chamber, so wall texture doesn’t matter. These tools sit in a different price tier, so many home users stick with absorbers and a solid heat seal for dry food.
Common Mistakes To Avoid
- Trying to pull a hard vacuum on smooth foil with a suction-only unit.
- Skipping absorber sizing and tossing in a random packet.
- Sealing over powder or oil. Clean edges matter.
- Using a narrow melt line on thick pouches.
Troubleshooting Weak Seals
If a seam peels, it’s usually one of three things: low heat time, contamination on the inner film, or tension on the mouth during sealing. Wipe the seal zone, flatten the mouth, and hold steady pressure through the cycle. A second parallel seam adds a margin for heavy bags.
Do You Need Desiccant Too?
Desiccant and oxygen absorbers do different jobs. An oxygen scavenger targets O2 to slow rancidity and insect activity. Desiccant lowers humidity. Most dry staples don’t need both, but crisp snacks or powdered mixes can benefit from a small desiccant sachet alongside the main oxygen packet. Keep them separate inside the pouch.
Tool Comparison: Picking The Right Approach
Here’s a simple planner. Match your food and your gear to the aim: pantry life, freezer life, or compact bricks for storage bins.
| Goal | Best Method At Home | Notes |
|---|---|---|
| Pantry Life For Dry Staples | Foil pouch + oxygen absorbers + heat seal | Skip suction; aim for wide, clean seams |
| Freezer Packs For Meat Or Sauce | Embossed channel rolls + FoodSaver vacuum | Chill flat; thaw under refrigeration |
| Compact Bricks In Foil | Impulse sealer + chamber/snorkel vacuum | Higher cost; neat results |
FAQ-Style Clarity Without The FAQs
Can You Re-Seal Snack Bags?
Yes. The seal bar can fuse many chip or pretzel bags. It’s a closure only, not a vacuum cycle, and it keeps crumbs from going stale so fast.
What About Small Hardware Or Non-Food Items?
For screws, gaskets, or craft parts, a re-seal keeps sets together and blocks moisture. Use channel rolls if you need an actual vacuum on those items.
Do You Need Buckets?
Foil pouches are tough but still puncture on corners. A bucket or tote shields them from bumps and light, and it stacks well on shelves.
Clear Recommendations
- Use embossed rolls with a suction machine when you want an actual vacuum.
- Use foil pouches with oxygen absorbers for dry pantry goods; close with a wide heat seam.
- For perishables, keep food cold or frozen even when sealed. See the USDA note on botulinum in low-oxygen packs.
- Label, date, and rotate. A sharpie on foil saves guesswork months later.
Method Snapshot You Can Follow Today
Dry Goods In Foil Pouches
- Measure portions into the pouch; shake to settle.
- Drop the right oxygen absorber inside.
- Seal with the FoodSaver’s “Seal” function; add a second seam for insurance.
- Press the pouch flat; store in a bucket with a lid.
Freezer Packs With Texture Rolls
- Cut a piece of roll, seal one end, load the food.
- Wipe the inside top edge dry.
- Vac/Seal to draw air and melt shut.
- Lay flat in the freezer for stackable bricks.
Bottom Line Recommendation
Use the FoodSaver’s heat bar to close foil pouches for pantry staples and rely on oxygen absorbers for oxygen control; switch to textured rolls when the job calls for a real vacuum. That split plays to each material’s strengths and matches guidance from brand help pages and home-food safety experts.