Vacuum sealing

Vacuum-sealing means sucking air out of packaging and sealing it airtight. Because oxygen, in particular, accelerates aging, vacuum-sealing can extend the shelf life for very long storage. However, it is not the best choice for every purpose.

Advantages and Disadvantages

The big advantage: without air, flavors and active ingredients age more slowly. This makes vacuum-sealing interesting if you want to store larger quantities for a long time. The disadvantages: the vacuum can crush delicate flowers and damage trichomes, and a vacuum bag does not actively control humidity – material packaged too moist can still develop mold. Therefore, the rule is: only vacuum-seal well-dried material.

When it makes sense

For daily supplies, an airtight jar with a humidity pack is usually more practical. Vacuum-sealing shows its strength in long-term storage – sometimes combined with cool storage. Those who vacuum-seal should extract air carefully to avoid crushing the flowers, and ensure the material is thoroughly dried beforehand.

Frequent questions about vacuum-sealing

Does vacuum-sealing really lead to longer shelf life?

Yes, because less oxygen slows down aging. This is particularly worthwhile for long-term storage of larger quantities.

What is the disadvantage?

The vacuum can crush flowers and damage trichomes. In addition, a vacuum bag does not actively regulate humidity.

What do I need to pay attention to?

Only vacuum-seal well-dried material and extract air gently. Otherwise, material packaged too moist can mold.