Bought a family pack or a quarter of beef? Batch-cooked a week of meals? Enter the total weight and portion size to plan your sealing session before you start.
Meal-prep portion & bag planner
Planning a bulk-buy or batch-cooking session? Enter how much food you have and your portion size to estimate how many bags — or how much roll — you'll need.
Check your roll's packaging.
Estimates assume a single, fairly flat layer per bag and include about 3 in of headspace. Bag length per portion is an approximation — use the bag size calculator for awkward shapes.
Tips for a smooth sealing session
- Chill first. Cold, firm food seals more cleanly. Pre-freeze soups and saucy meals in containers, then seal the solid block.
- Cut all bags before you start and label them, so raw-meat hands don’t touch the roll.
- Wipe the bag mouth dry before each seal — moisture and grease are the main causes of failed seals.
- Let the sealer rest between seals if the manual says so; many external sealers need short cool-downs during long runs.
- Freeze flat in a single layer so portions freeze quickly.
Next: log everything in the Freezer Planner, or read How to Vacuum Seal Meat and Fish.
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