Think about below 3 situations :
- Since my husband is a fishing enthusiast when he comes home with loads of salmon, I clean and fillet the fish, vacuum seal it, freeze, and eat it months after.
- If I get a surprise dinner with guests, it takes but a few minutes to prepare a good meal.
- Since I also have a food business, I bring home left-over food for home consumption. For it to last longer, I vacuum seal and freeze left-overs.
Nowadays, much easier for you using vacuum sealer to save on food costs, preserve food, plan out better meals and save on preparation time when I vacuum seal food.
However, vacuum sealing liquids like soup, stew or sauces can be somewhat tricky.
The common problem with the external vacuum sealers is that liquids are sucked out during the vacuum process.
That is dangerous, too, to your machine, because the liquids can damage your vacuum sealer.
Therefore, we need to vacuum-seal correctly!
This post will guide you how to vacuum seal liquids and liquid-rich foods properly.
When applying our tips, you will be able to vacuum-seal your entire liquid food items such as:
Raw meat or fish
Sauces or dips
Marinades or meat with marinades
And so on …
6 PRO TIPS For vacuum sealing liquid-rich foods :
Tip 1 - Freeze liquids before vacuum sealing:
For instance, our homemade soups and stews are the liquid items that we want to vacuum-seal.
Step by step process:
1.Pour your liquids into containers or zipper bags (do not forget to cool down;)
2.Put your containers in the freezer until it is hard enough (about 1 to 3 hours;)
3.Once frozen, place them inside food bags and vacuum seal;
4. Done! With solids, you can vacuum-seal them securely and quickly without any trouble.
Tip 2 - Use FoodSaver liquid block bags:
These are pre-cut food bags in quart sizes;
The type of bag has a built-in blocking strip that prevents liquids and moisture from escaping from the pack even during the vacuum process;
Tip 3 - Use paper towels to block liquids:
Here’s a right way you might try, but only if there is little liquid, like a marinade for the steaks;
Place your liquid inside your plastic bag, then place paper towels that have been folded into a thick strip between the liquid and the bag mouth;
Start your vacuum process. The paper towel will absorb any liquid;
Do this until the paper towels are thoroughly drenched, then you can seal.
Tip 4 - Hang food bags over the edge of your counter while vacuum sealing:
This is tricking the vacuum sealer that there is no liquid inside since it can’t see;
Hang the food bag by the side of your counter, where gravity will naturally pull it down;
There may be some wayward liquid that will escape, but for the most part, it will remain inside your bag;
Even then, a hint of liquid or moisture will affect the quality of your seal. It may not be a tight seal;
This can work, but I don’t recommend the method since liquids in the vacuum sealer will damage it.
Tip 5 - Use accessories containers instead of plastic food bags:
This is a useful item for our kitchen:
These Foodsaver containers are very versatile and durable;
They are made from the high-quality food grade material, safe for food storage;
The containers have excellent reusability;
They not only can store fresh fruits and vegetables 5x longer but are also a great idea to vacuum-seal our liquids and liquid-rich foods;
You can also use the Yumyth containers to speed up meat marinating.
Tip 6 - Learn how to stop the vacuum process at the right time:
Over time, you may learn how to anticipate when to stop the vacuum process when liquids are just about to be sucked out;
This method, though, would work best if you have a bigger room to move around;
It means you use a bigger bag, so there is more distance between the liquid food and the open end of the pack.
