Yes, a FoodSaver can seal Mylar when you use textured-compatible bags, or you can heat-seal smooth Mylar with oxygen absorbers.
Many home preservers want the long light-barrier of foil pouches and the convenience of a countertop sealer. The catch is that smooth foil pouches don’t behave like the channelled bags made for suction machines. This guide shows what works, what fails, and the simplest setup that gives dependable results without wasting bags or food.
How FoodSaver-Type Sealers Work With Foil Pouches
External suction sealers pull air through tiny channels that are built into one side of the bag. Those channels keep an airway open while the pump runs, then a heated bar closes the mouth of the bag. Smooth foil pouches lack those channels, so the airway can collapse and the pump loses draw. That’s why a standard pouch won’t evacuate on many home units, even though the heat bar can still melt and seal the edge.
FoodSaver’s own guidance says their machines are designed for textured bags and rolls, while the seal bar can be used to re-seal many foil snack bags and other stiff plastics. In short: vacuum on textured; seal on either, as long as the plastic responds to heat. See FoodSaver’s bag FAQ for the rationale on channels and materials (bag and roll FAQ) and the note that Mylar-type bags can be re-sealed (pantry storage FAQ).
Quick Compatibility Table: What Works, What Doesn’t
| Bag Type | Vacuum On Suction Sealer | Recommended Seal Method |
|---|---|---|
| Standard Smooth Foil Pouch (Mylar) | No—airway collapses on most units | Heat-seal only + oxygen absorbers; use iron, impulse sealer, or the FoodSaver seal bar |
| Textured/Embossed Vacuum Bag (poly/nylon) | Yes—built-in airflow channels | Vacuum + heat-seal on FoodSaver |
| Textured Metallized Vacuum Bag (e.g., SteelPak) | Yes—metallized film with channels | Vacuum + heat-seal on FoodSaver; treat like any channel bag |
Using A FoodSaver With Foil Pouches: What Works Best
If the goal is long shelf life for dry staples, the simplest approach is not to pull a hard vacuum at all. Seal the pouch and let an oxygen absorber do the work inside the package. State extension services teach this method because it’s reliable and easy to repeat. Utah State University highlights foil pouches with absorbers as a solid option for beans, powdered milk, and other dry goods (packaging guidance). The Arkansas extension also notes that these pouches are sealed with heat and often paired with absorbers (long-term storage overview).
Method 1: Heat-Seal Smooth Foil Pouches + Oxygen Absorbers
This path skips the vacuum step. Fill the pouch with a low-moisture, low-fat dry food (rice, wheat, pasta, dry beans, nonfat milk powder). Drop in absorbers sized for the container volume. Press out excess air by hand, then close the top seam with a heat source:
- Impulse heat sealer: quick, tidy, repeatable.
- Household iron or hair straightener: set to cotton/wool range; press across a flat metal edge.
- FoodSaver seal bar only: use the “seal” function without engaging the pump.
Absorbers remove oxygen within the headspace after sealing. That’s enough to protect dry goods from rancidity and bugs while the foil blocks light. Many state and emergency-management resources endorse this sealed-with-absorber setup for pantry staples (Utah preparedness page).
Method 2: Use Textured Metallized Bags That Fit Suction Sealers
If you want a hard vacuum inside a foil-lined film, pick bags that combine a metallized layer with a textured inner face. Several vendors sell patent-pending channelled metallized bags designed for home machines. These run through a FoodSaver like any channel bag: clamp, evacuate, seal. The benefit is better oxygen and light barrier than clear poly/nylon channel bags, with the convenience of a single pass on your sealer.
Method 3: Chamber Vacuum Sealer (If You Have One)
Chamber sealers evacuate the entire chamber, so they don’t need air channels in the bag. Smooth foil pouches draw down cleanly in a chamber unit, then heat-seal inside the machine. This is the most flexible path for people who package lots of portions, but it requires different equipment.
When A FoodSaver Won’t Pull A Vacuum On Smooth Foil
If you try to vacuum smooth pouches on a clamp-style machine, the airway pinches shut near the mouth. The pump draws a little, then stalls. Pressing, repositioning, or folding the top rarely fixes it. Some DIYers slip a narrow strip of textured bag near the mouth to create a temporary channel. That trick can work for small pouches, but it adds steps and wastes material. For a repeatable process, pick one of the three methods above.
Safety, Food Types, And When Not To Use Pouches
Foil pouches shine for dry shelf-stable foods. They are not a substitute for canning when you package moist or low-acid foods. Stews, cooked meats, and most wet items need pressure canning for safety. Extension experts warn against putting those foods into shelf-temperature pouches since botulism risk isn’t controlled in that setup (see an extension Q&A cautioning against pouch storage for items like beef stew).
Step-By-Step: Heat-Sealing Smooth Foil Pouches With A FoodSaver Seal Bar
This workflow is quick once you’ve done it a couple of times:
- Stage absorbers: Keep them sealed until you’re ready. Have a small mason jar with a tight lid ready to park any extras between bags.
- Fill the pouch: Use a funnel. Leave 2–3 inches of headspace for a clean seam.
- Add oxygen absorbers: Use the sizes in the table below as a starting point. Err on the generous side if the bag has lots of voids.
- Expel air by hand: Lay the pouch flat, press from the bottom up to the mouth.
- Seal: Use the FoodSaver’s “seal” button (no vacuum), or an impulse sealer, iron, or hair straightener. Make a straight, continuous seam across the full width.
- Double-seal: Add a second seam 1/4 inch above the first for insurance.
- Label and bucket: Mark food, weight, and date. Store pouches in a lidded tote or food-grade bucket to guard against punctures.
Oxygen Absorbers: Sizing And Handling
Absorbers are rated in cubic centimeters (cc). A 300 cc packet removes 300 cc of oxygen from the headspace. Since air is ~21% oxygen, the goal is to pick a total cc capacity that exceeds the oxygen trapped between food particles and in the space above the food. Many pantry guides and vendors offer size charts; the general rule for common pantry sizes is below.
Starter Guide To Absorber Sizes
| Container Size | Typical Contents | Total Absorber Capacity |
|---|---|---|
| Quart Pouch/Jar | Rice, oats, flour | 200–400 cc |
| 1-Gallon Pouch | Dry beans, rice, pasta | 300–800 cc |
| 5-Gallon Lined Bucket | Whole grains, larger fills | 1,500–2,500+ cc |
Treat these as starting points. Dense foods with fewer voids may need less; fluffy foods with more trapped air may need more. Many extension and emergency-preparedness resources teach a similar range and point out that absorbers must stay inside a sealed package to do their job. One representative guide is the USU packaging page linked earlier, which explains pairing absorbers with foil pouches for dry goods. Vendors also publish capacity tables that echo the same principle: match cc rating to container volume and headspace.
Troubleshooting Seals And Storage
Seam Looks Wavy Or Opens Later
Increase heat time slightly or switch to an impulse sealer for a high-melt foil. Wipe away flour or sugar dust before sealing. Make sure the seam isn’t folding over a wrinkle.
Pouches Don’t Feel “Hard” Later
That’s normal with the absorber method. You won’t get the tight hard brick you see with full vacuum. Feel near the seam to be sure it hasn’t leaked. If in doubt, make a second seam and re-bag anything suspect.
Which Foods Don’t Belong In These Pouches?
Moist items, fresh produce, and anything oily that can go rancid quickly. Store those frozen or pressure can them as appropriate. Dry, shelf-stable ingredients are the sweet spot.
Cost, Convenience, And When To Upgrade
If you package a few pantry refills each month, the seal-only method with absorbers is cheap and flexible. A $30–$60 impulse sealer speeds things up and keeps the FoodSaver free for everyday jobs. If you package weekly or want a perfect vacuum on smooth pouches, a small chamber unit is a smart upgrade. Textured metallized bags are a middle path: strong barrier plus one-button operation on your current sealer.
Care And Labeling Habits That Pay Off
- Date and lot: Write the packing date and the food’s original lot or source.
- Rotate: Eat what you store and store what you eat. Put new packs at the back.
- Protect the foil: Store pouches in a smooth-sided tote or bucket to prevent pinholes.
- Watch absorber indicators: Many packs ship with color dots. Pink means active; a dark color often signals exposure.
- Cool, dark, dry: Heat shortens shelf life. Keep storage away from hot appliances and direct sun.
FAQ-Style Clarity Without The FAQ Section
Can A FoodSaver Seal Smooth Foil Pouches?
Yes—use the seal-only function to melt the seam. No suction is involved in this step.
Can It Vacuum Those Same Pouches?
Not on most clamp-style machines, since the film lacks airflow channels. Pick textured metallized bags or move to a chamber unit if vacuum is a must.
Do I Need Vacuum At All For Pantry Staples?
No. For dry goods, the absorber method with a proper heat seal is the standard low-effort path backed by university extension guidance.
Bottom Line: Pick The Path That Fits Your Gear
For everyday pantry storage with a countertop unit, heat-seal smooth foil pouches and add the right size of oxygen absorber. That path gives strong light and oxygen protection with minimal fuss. If you want a hard vacuum in a foil-lined bag without changing tools, buy channelled metallized bags that run through your current sealer. If you package in volume or need full control over bag types, a chamber unit is the most flexible option.