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Started By
Message
I have a stupid vacuum seal question
Posted on 2/14/21 at 10:28 am
Posted on 2/14/21 at 10:28 am
Sorry in advance for this question.
I want to vacuum seal some soup I made this morning to freeze. Is there a trick to getting a good pull and seal without getting liquid everywhere?
Thanks
I want to vacuum seal some soup I made this morning to freeze. Is there a trick to getting a good pull and seal without getting liquid everywhere?
Thanks
6
Posted on 2/14/21 at 10:31 am to TheCurmudgeon
quote:
I have a stupid vacuum seal question
There is no such thing as a stupid ques...
quote:
I want to vacuum seal some soup
Posted on 2/14/21 at 10:37 am to Btrtigerfan
dude you made my day already. 
On further review, I'm just going to put it in a bag unsealed, freeze it, then vacuum seal it for long term storage.
On further review, I'm just going to put it in a bag unsealed, freeze it, then vacuum seal it for long term storage.
This post was edited on 2/14/21 at 10:40 am
Posted on 2/14/21 at 10:42 am to TheCurmudgeon
Freeze the soup first in a few shallow pans, then vacuum seal it!
Or freeze it in zip-top bag laid flat, and then vacuum seal it!
Or freeze it in zip-top bag laid flat, and then vacuum seal it!
This post was edited on 2/14/21 at 10:44 am
Posted on 2/14/21 at 10:56 am to BigDropper
I’ve put liquids in the bag and let it freeze, then sealed it. Was I wrong?
Also, you can leave 6” of bag to reduce the amount of liquid you suck out of the bag when sealing. But that wasting a lot of bag considering how proud they are of their plastic.
Also, you can leave 6” of bag to reduce the amount of liquid you suck out of the bag when sealing. But that wasting a lot of bag considering how proud they are of their plastic.
Posted on 2/14/21 at 11:00 am to TheCurmudgeon
The proper way would be to purchase a chamber vacuum sealer but those are typically commercial rated and very expensive.
I use the vac bags and just get most of the air out by just keeping the bag lower than the heat strip then just heat seal the bag without running the vacuum.
I use the vac bags and just get most of the air out by just keeping the bag lower than the heat strip then just heat seal the bag without running the vacuum.
Posted on 2/14/21 at 11:03 am to TheCurmudgeon
quote:Soup was made for putting in deli containers. Use something like this:
I want to vacuum seal some soup I made this morning to freeze.
Posted on 2/14/21 at 11:36 am to Stadium Rat
I have built up quite a collection of these for freezing soups. They’re perfect for thawing 2 servings at a time. Any extra room and I add a layer of Saran Wrap to keep the air out.
Posted on 2/14/21 at 2:52 pm to LSUGUMBO
I always freeze it in Tupperware, then put it in a vacuum bag. That makes it easy to thaw out in the sous vide.
Posted on 2/15/21 at 8:40 am to TheCurmudgeon
I often put it in a guidrys container and let it freeze. I then remove, bag, and freeze. You can also just bag it and freeze it then suck and seal.
Posted on 2/15/21 at 9:09 am to andouille
What andouille said
Posted on 2/15/21 at 9:17 am to LSUGUMBO
quote:
I have built up quite a collection of these for freezing soups. They’re perfect for thawing 2 servings at a time. Any extra room and I add a layer of Saran Wrap to keep the air out.
I buy them on Amazon. Cheap for large varieties.
Posted on 2/15/21 at 11:20 am to TheCurmudgeon
My vacuum sealer (Cuisinart) has a “moist” setting for sealing liquids. Works fine. I guess an indelicate way of saying it is that it doesn’t suck quite as long as it does on the “dry” setting.
Posted on 2/15/21 at 11:37 am to Treacherous Cretin
We have a set of 4 mini loaf pans. Perfect for two servings of soup. Fill them almost full and set them in my chest freezer on a baking sheet for a few hours. Pop them out and put the block of frozen soup into individual bags.
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