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Started By
Message
re: Vacuum sealing your soups/gumbos/etc
Posted on 2/12/26 at 1:51 pm to LouisianaLady
Posted on 2/12/26 at 1:51 pm to LouisianaLady
quote:
I freeze them flat using water displacement so I can store them like this.
I do the same with liquid products. Fill the bag to my content, start the seal and squeeze out remaining air and finish the seal.
Only thing different is my freezer does not look as neatly organized as yours.
That is one of the things I really have to do to get a better idea what I have on hand. The wife will be out of town for a few days next week so I may break out the ice chests and empty the shelves and reorganize. I'm sure there's things in there past their "Use By" date.
Thanks for the motivation.
2
Posted on 2/12/26 at 1:54 pm to LSUballs
quote:
Ive been sitting here wondering why one would need to vacuum seal soup. I either do exactly as you described or put in a containers. Nothing to it.
If you are doing a larger quantity it is certainly a lot easier to toss it in the chamber vac and let it do its job. That is if you have the device, if not then do it your way.
I am curious though, do you own a chamber vac and are doing this anyway? Are you just stating you do this because you don’t own one or is it not necessary to own one?
Posted on 2/12/26 at 2:18 pm to gumbo2176
Wish I could take credit, but those are just Google images. I actually had a brand new freezer delivered 45 minutes ago and all my contents are in an ice chest.
A great excuse to reorganize, though. I do label and date everything with some freezer labels I found that peel off perfect every time.
LINK
A great excuse to reorganize, though. I do label and date everything with some freezer labels I found that peel off perfect every time.
LINK
This post was edited on 2/12/26 at 2:51 pm
Posted on 2/12/26 at 2:49 pm to Y.A. Tittle
quote:
If you put a liquid food product into a air tight freezer bag and squeeze it to the top before sealing, then freeze, isn't that effectively the same thing as "vacuum sealing"?
I had a zip lock bag full of shrimp break open at the seal in my freezer. Never again. Now I use these for liquids. Or seafood:
My freezer looks like a bait shop fridge sometimes. But the OP asked about vac sealing so I said what I said.
Posted on 2/12/26 at 10:15 pm to slidingstop
quote:
My freezer looks like a bait shop fridge sometimes. But the OP asked about vac sealing so I said what I said.
But you said you were utilizing a bag not a container.
Posted on 2/13/26 at 9:52 am to slidingstop
quote:
I had a zip lock bag full of shrimp break open at the seal in my freezer
My freezer door was not fully sealed the other day, and Wednesday night I opened to find my entire freezer full of crawfish stock that I had in ziplock freezer bags. One of them got pierced, and it leaked everywhere. My garage smells awful at the moment.
I too switched to these containers about a year or so ago, and they are awesome. Too bad the switch didn't happen when I made my stock. FML
Posted on 2/13/26 at 9:54 am to CHEDBALLZ
quote:
VEVOR CHAMBER VACUUM
I badly want a chamber vac, but I will not fork out that amount of money for one. $300??? That's a steal. I am intrigued with this.
How long have you had it? Any maintenance issues? I may buy one of these.
Posted on 2/20/26 at 9:46 am to Midget Death Squad
I have had zero issues with it. The only thing I don't like about it is that sometimes when you lift the bag off the strip, the strip comes up with it, the whole contraption, but it sits right back down into place.
Posted on 2/20/26 at 6:08 pm to Y.A. Tittle
quote:
But you said you were utilizing a bag not a container.
I have and I do. I use both. Depends on the volume of whatever it is I’m freezing. And if I have my little plastic containers handy. I can promise you what I don’t do: freeze seafood (especially shrimp) in ziplock bags.
Posted on 2/21/26 at 1:42 pm to Neauxla
I vacuum seal smaller amounts in wide mouth pint and a half jars with the mason jar sealer that attaches to the food saver. Good for 2 people.
Posted on 2/22/26 at 4:33 pm to CHEDBALLZ
How big of a hunk of meat fits in there? A pork roast?
Posted on 2/22/26 at 4:56 pm to kook
I don't think a whole pork tenderloin would fit because it's so long.
I think a moderate 4-5 pound loin roast would fit.
The biggest bags I have are 11" wide x 17" long
I think a moderate 4-5 pound loin roast would fit.
The biggest bags I have are 11" wide x 17" long
Posted on 2/22/26 at 6:14 pm to kook
I can do a 3lb chuck roast and Ive done 1/3 of a pork loin.
Posted on 2/22/26 at 6:20 pm to Mister Bigfish
quote:
I am curious though, do you own a chamber vac
No
quote:
Are you just stating you do this because you don’t own one or is it not necessary to own one?
I am stating, without ever owning a chamber vac, or really knowing what they're all about, that one doesn't need a vacuum sealer to seal liquids (soups, gumbos, etc. as the thread says). Liquids do a fine job of expelling air on their own and a ziplock or plastic container does just fine.
Posted on 2/23/26 at 9:19 am to Neauxla
I freeze in plastic quart containers for a day, then remove from container with a quick run under tap water to release and slide into bag, then pressure vac bag in the mold of a quart container.
Posted on 2/23/26 at 5:18 pm to jmon
quote:
I freeze in plastic quart containers for a day, then remove from container with a quick run under tap water to release and slide into bag, then pressure vac bag in the mold of a quart container.
Why not just leave in the container?
Posted on 2/24/26 at 10:42 am to gumbo2176
My wife bought a set of dry erase magnets so we can remember what's in the freezer. Something like this:
I just use a cheap foodsaver to freeze everything as flat as possible. For soups, ziploc works fine.
I just use a cheap foodsaver to freeze everything as flat as possible. For soups, ziploc works fine.
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