I don’t can much….I don’t own a pressure canner for those foods that need one. But for soups, stews, stocks - anything where I have a lot leftover - that’s when my Foodsaver earns its spot on the countertop. I bag whatever it is, freeze it overnight with the bags standing up, and the next morning I vacuum and seal the bags. Since the liquids are already frozen, I don’t have to worry about the moisture getting into my Foodsaver.
I use my vacuum sealer for everything.
I have some meat balls and sausage links in the freezer that need to be vacuum sealed.