How Does Vacuum Sealing And Canning Differ

canning vs sealing

There are so many types of preservation methods that homeowners use and also by food manufacturing companies on a daily basis. Although, there are so many people who find these methods of food preservation quite strange, they offer the very best processes of preserving food and can keep food fresh for so many days. Many people confuse canning and vacuum unable to understand their uses. Truth is that both these processes are unique and totally different.

Both of these preservation methods have to do with the sealing of foods in a container however canning of food involves sealing by heat-sterilization to kill all microorganisms. This is the reason why there is no need to store or keep canned food in the refrigerator. On the other hand, vacuum packaging doesn’t sterilize. The food that is present in the container is not disinfected and naturally, microorganisms in the food remain active and hence the need for refrigeration.

Based on the reports of the USDA, pressure canners need to hold at least 4 quart jars and also need to have a gauge to let you measure 5, 10, and 15 pounds pressure. However, a pressure cooker comes in a smaller size and comes with one pressure weight built in. this means, you can cook in a pressure canner but you cannot can in a pressure cooker.

Below are the pros and cons of canning to help you gain a better insight into the differences they have.


  • They are very economically because the materials used to make them are reusable
  • Does not take too much space inside your fridge or freezer
  • You will appreciate the taste of your canned vegetables
  • Very easy to store


  • Comes with a very high initial cost
  • Requires additional equipment and accessories such as cans, lids and so on
  • It cannot be used for storing meat
  • Works efficiently only with large batches

The pros and cons of vacuum sealing are:


  • Vvery fast for many stuffs that we eat because you get to cook and then refrigerate
  • Useful for meat storage
  • Capable of doing smaller batches


  • Makes use of plastic bags
  • Needs you to buy a vacuum sealer
  • Needs you to buy bags

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How Does Vacuum Sealing And Canning Differ SKU UPC Model

canning verses sealing

Oct 11, 2014 by Nelson

The cons of vacuum sealing also includes the use of mason jars. When used in this manner food stays fresh and eatable for 15/20 years.

5.0 5.0 1 1 The cons of vacuum sealing also includes the use of mason jars. When used in this manner food stays fresh and eatable for 15/20 years. How Does Vacuum Sealing And Canning Differ

5 Responses to “How Does Vacuum Sealing And Canning Differ”

  1. Courtney Chin says:

    Hello, thank you so much for an extremely informative website. I am looking for a vacuum sealer– right now I’m interested in the Vacupack Elite and the VacMaster VP112– but was wondering if you know of any models that do not have the Teflon Tape or alternatively can be used without it. As you may know when Teflon is heated it can release toxic chemicals and I have read a few instances of the Teflon tape burning on certain machines. Thank you very much for your help!

  2. Peter Hall says:

    I would have thought that the No. 1 PRO for Canning would be the fact that heat-sterilization kills all micro-organisms. The fact it doesn’t, creates a bias towards vacuum sealing, which in my own opinion doesn’t really compare.

  3. Me says:

    I do both Canning and Vac Pack. Canning heat sterilizes – biggest pro of all since it essentially cooks in the container. Second, you can store meat it is just cooked in container – have done so with chicken and meat based stews. Anyone who wants to connect the dots – take a look on your store shelf and read things like canned ham, etc – all store canned items are cooked in can similarly but use metal as it heats faster and is less fragile. All this leads to the best part – doesn’t require freezer or fridge space.

    Vac Pack lets you store food uncooked – that is why you have to freeze or refrigerate. Freezing basically stops the microbial growth, refrigeration slows it. Key to remember – the microbes don’t affect you, the toxins they secrete do. That means that just cause you cook it doesn’t mean it won’t make you ill – microbes dead, toxins still present – thus the limited life you store in fridge.

  4. Nelson says:

    Courtney, I have a Food Saver vacuum sealer and it does not use any type of tape. You can seal in plastic bags or in mason jars (with the jar sealing accessory). The food Saver can be purchased at Wal-mart and the jar sealer purchased on line @ Food

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