Quick answer
Use your Anova vacuum sealer to portion proteins, vegetables, and marinades in advance. Seal each bag tightly, label it, and refrigerate or freeze until you're ready to cook sous vide or reheat.
Choose the right sealer for your meal prep volume
If you prep large batches or seal liquids like soups and marinades, a chamber sealer like the Anova Precision Chamber Vacuum Sealer gives you more control and versatility. It can handle wet foods without liquid reaching the seal bar, and it also lets you make quick pickles or infused oils. For smaller weekly prep with dry or lightly moist ingredients, the Anova Precision Vacuum Sealer Pro or the standard Precision Vacuum Sealer work well and take up less counter space.
Portion before you seal
Divide ingredients into single-meal portions before vacuum sealing. This avoids thawing more than you need and keeps your freezer organized. For proteins like chicken breasts or fish fillets, lay them flat in the bag so they freeze evenly and cook consistently later.
Step-by-step meal prep sealing guide
- Prepare your bags: Cut a bag from a roll or use pre-cut bags. For the Precision Vacuum Sealer Pro, use the built-in cutter and bag storage to size each bag. Leave at least 3 inches of extra bag length above the food to allow for a clean seal. A bag that's too short can cause food to touch the seal bar and prevent a proper vacuum.
- Fill and arrange the ingredients: Place ingredients in the bag in a single, even layer. For proteins, avoid overlapping pieces. If you're adding a marinade or liquid, tilt the bag so liquid stays away from the open end until you start the vacuum cycle. For wet foods, the chamber sealer is ideal because liquid stays inside the bag during evacuation. With external sealers, freeze liquids first or use the pulse function to avoid pulling liquid into the machine.
- Vacuum and seal: Place the open end of the bag into the vacuum channel. Press the seal button to start. On most Anova models, the machine automatically switches from vacuum to seal. For delicate items like berries or soft herbs, use the pulse or gentle mode if available. Watch the seal bar: if you see moisture or crumbs near the seal line, wipe it dry before starting to ensure a strong bond.
- Label and store: Write the contents and date on the bag using a permanent marker or adhesive label. Place bags flat in the freezer for even freezing. For sous vide, you can cook directly from frozen by adding a few extra minutes to the cook time. Always label before freezing. A plain vacuum bag is impossible to identify once frozen.
Product facts
-
Anova Precision™ Chamber Vacuum Sealer: The Anova Precision Chamber Vacuum Sealer is a fully operational chamber sealer sized down and made more intuitive than professional models. Pre-programmed settings allow sealing liquids and making quick pickles, infused alcohols, and flavored oils. If your meal prep includes soups, broths, or marinated ingredients, the chamber sealer prevents liquid from being pulled into the vacuum port, giving you reliable seals every time.
Anova Precision™ Chamber Vacuum Sealer
-
Anova Precision™ Vacuum Sealer Pro: The Anova Precision Vacuum Sealer Pro offers a high power vacuum, reliable double sealer, built-in bag storage and cutter, an accessory port for sealing containers, and the ability to seal wet foods without worry – all with one hand. The built-in bag cutter and storage save time when you're prepping multiple bags in a row, and the wet food capability means you can seal marinated meats directly without pre-freezing.
Anova Precision™ Vacuum Sealer Pro
-
Anova Precision™ Vacuum Sealer: The Anova Precision Vacuum Sealer combines fast air extraction with a strong reliable seal and is small enough to stash away when not in use. It's a compact, affordable option for weekly meal prep when you primarily seal dry ingredients or pre-frozen items, and you want to store the sealer out of sight between uses.
