How to Vacuum Seal Liquids

Make delicious homemade soups, stews and sauces in bulk, then vacuum seal them so they last longer.

Keep homemade soups fresh longer with vacuum sealingKeep homemade soups fresh longer with vacuum sealing
Freeze the liquids in smaller serving sizes, so you can defrost when it's convenient and serve your family fresh, nutritious food. Many vacuum sealer users' websites, including preservefood. com, recommend that liquids be frozen before they are sealed for easier sealing and storage.

Scoop the liquid, measured into your preferred serving size, into flat containers. Using flat containers rather than round ones will provide a flat product when frozen, making it easier to stack in your freezer for space-saving storage.

Place the containers in the freezer until the liquid has frozen solid.

Set up your vacuum sealer on the kitchen counter, directly over an open drawer. The drawer will help to support the bag while vacuum sealing.

Remove the frozen liquid from the freezer container and place inside a vacuum sealing bag, leaving at least 3 inches of space at the top of the bag.

Insert the open end of the filled bag into the vacuum sealing channel, then close and lock the vacuum sealer. The bag, which is locked into the vacuum sealer, will hang off the edge of the counter, with the open drawer as support.

Press your vacuum sealer's "pulse" button until the air is sucked out of the bag. Press the vacuum sealer's "seal" button to seal the bag. When sealing is complete, hold the bag firmly and release the lock on the vacuum sealer so you can remove the bag.

Place bags in the freezer, stacking one at a time, and continue the process until all of the frozen liquid has been packaged and stored.

Things You Will Need

  • Liquid
  • Scoop
  • Flat freezer containers
  • Vacuum sealer
  • Vacuum sealing bag

Tip

  • Some vacuum sealing systems also include canisters for vacuum sealing liquids, but canisters are intended for refrigerator use and cannot be used in the freezer.

Warning

  • This method is not intended for use with handheld vacuum sealers.

About the Author

Since 1973, Cathy Clifton has written for catalogs (Windsor Vineyards), websites (Bionaire.com), and on the subjects of wine, food and travel for Beringer Blass Wine Estates. She is the author of a non-fiction book and her blog, Back in the Good Old World. Clifton has a Bachelor of Arts in English from University of Arizona.