The power of a vacuum sealer’s suction relates directly to how well it performs. If it doesn’t suck all the air and moisture out of the bag when it seals it, your food will still be subject to freezer burn and spoilage. Most companies that make and market vacuum sealers use inches of mercury (inHG) to describe the strength or power. The higher the number, the stronger the suction will be and, consequently, the better the sealer will be at removing all of the air before sealing. Most vacuum sealers range from about 12 to 25 inHG. Vacuum sealers are very simple to use. Simply put food in the bag, place the open mouth of the bag in the sealing channel, shut and lock the sealer, then push the appropriate button. The vacuum sealer will do the rest. While vacuum sealers are great for many items, you shouldn’t use them for cruciferous vegetables like arugula, choy, broccoli, Brussel sprouts, cabbage, and cauliflower. Vacuum sealing mushrooms, garlic, and soft cheeses like blue cheese is also not recommended.