Bags that are too small won’t seal cleanly; bags that are too big waste roll. Use the calculator for your exact item, or the quick chart below for common portions.
Vacuum sealer bag size calculator
Choose a common item or enter your own measurements. We'll suggest a bag width and how long to cut it from a roll, leaving enough headspace for a clean seal.
How we calculate: the bag must wrap around the food's thickness, so usable width ≈ food width + thickness + about 1 in. Length ≈ food length + thickness + about 3 in of headspace for the seal (a common manufacturer recommendation), plus about 1 in per planned reseal. External sealers need textured/embossed bags; chamber sealers use smooth chamber pouches.
Quick bag size chart
| Bag size | Typical use |
|---|---|
| Pint (about 6 × 10 in) | Single servings, nuts, herbs, small snacks |
| Quart (about 8 × 12 in) | 1 lb ground meat pressed flat, two chicken breasts, a pair of thin steaks |
| Gallon (about 11 × 16 in) | Larger roasts, family-size portions, whole fish fillets |
| 8 in roll | Custom-length bags for single portions and long, narrow items |
| 11 in roll | The most versatile roll for home sealers — steaks side by side, fillets, roasts |
| 15 in roll | Large cuts — only for sealers with a seal bar at least 15 in long |
Pre-cut bag dimensions vary slightly by brand; check the packaging.
Rules of thumb
- Leave headspace. Many manufacturers recommend about 3 inches between the food and the open end, plus extra if you plan to reopen and reseal.
- Allow for thickness. Thick items use up bag width as the bag wraps around them.
- Match the bag to the machine. External sealers need embossed or textured bags; chamber sealers use cheaper smooth pouches. See our vacuum sealer bags buying guide.
- Flat is faster. Pressing ground meat and soups flat makes bags freeze and thaw faster and stack neatly.
Planning a big batch? The portion & bag planner estimates how many bags and how much roll you need.