The sealer I previously used did vacuum seal the bags. I had purchased it many years ago and threw it out when I got my new sealer. It worked on a completely different system because it had a "spout" that you'd put the bag into, then press down on the top of the sealer, and it would then seal the bag. I bought the new sealer in part because it is "hands free". I have the 20' long rolls as well as the bags. My confusion is that if I have one small piece of meat to seal, must I use the entire width of the bag in order to do a vacuum seal? Also, when I use the sealer, I've been using extra bag as well so that the food is able to lay on the counter before I seal. Am I doing something wrong or do you also need to use a large bag for a little bit of food? I really would rather not wash bags and reuse them. I would still need to vacuum seal any meats I put in the freezer so using the jars would only be a partial solution.

I apologize for not answering your main issue, which was around finding a sealer that does not require you to hold it down while sealing. I had never had a vacuum sealer until I bought the Professional II and it is easy to use, as you no not have to hold it down. Everything is automated. Keep in mind that manufacturers have gotten really good in determining which extra features consumers are willing to pay for, which is one reason that the extras often cost so much more than the basic model. This is called "price discrimination" and is a widespread marketing and product positioning technique. It may not even cost any more to make a model with more convenient features than the basic model, but they will charge extra for them anyway as a way to segment purchasers in a way that allows them to maximize profit. So when they say "you get what you pay for" this is not just because better designs cost more to build (which is not always the case), it is also because customers that can afford it are willing to pay for those better designs. L

My dh was the one who initially wanted a FoodSaver. I really didn't think it was a necessary purchase--but I have since become a true convert! We got ours at least 6 years ago and it's still going strong (got the FoodSaver Gamesaver model from Bass Pro/Cabela's b/c we had a gift card). Not only is it great for buying meat in bulk and then using the bags to divide/store in smaller portions, but the canisters are great for things like refrigerating lettuce and even strawberries--both last waaay longer before wilting/softening. You can freeze liquid leftovers (like soup)--just freeze overnight first w/ a clip on top, then you can seal it and freeze longterm. I also like it for things like cooked ground meat--I usually date it and label it and throw it in the freezer (i.e., "1.5 lbs cooked ground chuck, 12/13/10"). It lasts a long time this way, and when I need a quick supper plan, I can just grab it, defrost and add taco seasoning or spaghetti sauce or...you get the idea. I do occasionally use it for marinating; it does speed up the time needed for this. There is a Quick Seal option (or something like that) that works well to reseal things like bags of fish sticks (blech--but my kids think they're great as an occasional special treat!) or pizza rolls, for example. Also, like joyce 6333, I use it for cereal bags and crackers. Much better than folding up and clipping w/ a clothes pin! So all in all, I definitely would recommend the higher end models. Also, I found that Sam's carries a bulk package of assorted size bags for a better deal. Good luck!

So much for promising I would post an evaluation after I used my new sealer. I totally forgot to do so. I splurged on the Ary VacmasterPro 305, buying it from their website. It was by far the best price I could find at the time. I preferred it to the 350 because I store it in a vertical position on my countertop where it takes up only 3 or 4" of space horizontally. I do have to store it carefully because the lift-up sealing section falls upon when it is stood upright on the back. Not a problem--that side goes to the wall which holds it together. I do not think they still sell this model. The 350 is significantly thicker and would require as much as 7 or so inches of horizontal storage when stood on end. The 305 is not available on Amazon either so it may no longer be available. I have used mine with the old FoodSaver and Sous Vide Supreme bags, with some bags I bought on line, and with the provided bags from Ary. No problems with any of them--although I did have to shorten the sealing (not vacuuming) time because it was melting all the way through the bags. I cut bags from a roll to the length I want (or select a pre-used one) and seal one end, then vacuum and seal the second end. I waste far less this way than if I was using a machine with stored roll dispenser. I can seal the first end with about 1/2 of waste. (I leave less waste than the 305 video on the VacMaster website shows.) Then I cut the bag 6 or so inches longer than I need and use Dcarch's system of wrapping the food in an unused produce bag from the grocery produce department before inserting it into the vacuum bag. Finally I vacuum seal the second end of the bag, again losing about 1/2" of bag, wrap the excess bag over the food, and stick it in the freezer. Because this vacuum sealer seals a double line instead of a single one, I usually do not bother to seal twice, as I used to with the FoodSaver and SousVide sealers. No problems with losing vacuum while frozen. Hasn't happened yet, anyway. And no problems with re-using the bags when the current food is removed. A quick wash and dry and I store the used bags until needed. I often get three or four uses from a single length, each time losing an inch or so to the sealing process. Makes my stingy heart happy. These suckers are expensive. Occasionally the inner bag leaks when I sous vide meat. Doesn't affect the vacuum at all, of course. These used bags are usually pitched unless the leakage was very slight because it is hard to be certain all of the gunk is washed out. Overall I am very pleased with the sealer and would buy the same again. Hope this info is useful, although I think it has all been said by others before.