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Gasp! Just got my sealer yesterday and already wrestling with how to keep opening of bag dry! Yeah! I’m excited about learning tricks and tips!

Hi there! Would this also work with jams?

Will the machine not suck up the soup and then your machine is ruined?

I have never seen anyone freeze a liquid before freezing it first! I have never used mine without freezing first either. You are blowing my mind.

Excellent- thanks! And what luck b/c our 2nd gen (for us) FoodSaver has that moist/dry button too! Thanks for sharing your technique- I'm freezing pizza sauce made from a bulk can of tomatoes which makes way too much for us to try to store in the refrigerator, so I needed a good method like this to freeze up some bags of it.

So when I attempt this I get liquid all up the bag and in the trough on my machine. What am I doing wrong?

Silly question… can you use the accessory option and seal liquids in mason jars using the cap accessory? Or will all the soup suck out

Thank you. Great tutorial!

I am looking into buying my first sealer machine. In watching this, I am curious, what prevents the machine from sucking some of the fluid along with the air, out of the bag and into the machine?

I have a food saver and it will suck out liquid unless I hit just the seal button not the vacuum button. What am I doing wrong

Exactly what I was looking for THANK YOU!!!

This was so helpful, thank you!

This tutorial is awesome. Thank you 😊

I finally tried out your method using the quart jar, with my chunky vegetable beef soup and something happened that I didn't anticipate , when I turned everything upside down the chunks clogged up the neck of the jar I got that taken care of, the next one I turned over and had it at a little angle and it worked much better , at first I made a big 11" wide by 12" bag , I found that that was a little too wide for where I wanted to store them in the freezer so I used a pre made 8" wide bag by 12" and that worked out good also , I begged up 4 quarts and when I was done there was only a tiny bit of liquid in the tray of the vacuum sealer, I easily cleaned that out , in the past I put the soup in a vacuum bag, folded over the end and put a clip on it then froze it then took it out and vacuum sealed it , your method is quicker, bag and seal the soup put them in the freezer you're done. Thanks for the video

100 percent of the time liquid fills my sealer. Same process. I have different results. No idea what magic you are using

I never knew you could seal liquids the same as solids! Thank you 😊

Thank you for showing me😊

Photography 101, the light meter will adjust the aperture and shutter speed based on the light it sees, in this case, the bright window which is why the subject looks too dark.

I freeze my acorn squash this way.

I'm making beef stock so I'm going to try your method. And Lee Valley is one of my favourite stores, it is a good thing we don't have one in my city.

Very nice. Grandma Sue in central Indiana

Its good for slightly thicker liquids (which most foods are) anything really watery will be sucked up more. But then what would you freeze thats really watery?

All very well, but you should not have your hair in front of your face, because it contaminates food !

can i use it with a slow juicer and then freece juice? I really want to have vacuum frozen juice for a month or more. I want to buy for example 100 kg calamansis (oranges in the philippines) plus carrots and produce high quality juice which i can freeze. I just dont have the time to juice every day or every week.

I have that same Foodsaver sealer, and even on the wet setting, it sucks the blood out of a really thick steak. Soup would be a mess. Geuss I'm going to have to hang my bags off the counter from now on.

Loved the fast motion with the music and sound effects. Made so fun to watch 💜

Cold soup does the trick then.

I have been vacuum sealing different foods for years and the best method that I have found for vacuum sealing liquids was to freeze in single portions and then vacuum sealing it. When I do not have time to wait for the liquid to freeze before vacuum sealing it, I have found the best way to vacuum seal the bag and prevent the chamber from filling with liquid is to hang the bag over the side of the counter using the ledge as a barrier that keeps the liquids in the bag. Overall this is a good video the only comment that I do have to make is that you should cool the food you are vacuum sealing completely, if you don't cool the food completely you are leaving a place for bacteria to grow and it will ruin the food. One question I do have is what brand of bags do you use? Since I started vacuum sealing I have been using the brand FoodVacBags. Not only are FoodVacBags vacuum sealing products durable and affordable but they provide free shipping to anywhere in the States no matter the size of your order.

Great video, Judy! One little time saver I've discovered is that I will pull a couple of inches of the roll under the cutter and seal it before pulling the roll out to cut it to length. That way I have a ready to go bag right off the roll.

This is a video format. You spent a third of the time with unnecessary yacking! Like too many TH-camrs, you spend more time telling us what you are going to do rather than showing us what you are doing.

Ive tried this. It didn't work at all. I guess my soup was thinner.

Merci beaucoup pour votre vidéo..il répond bien à mon questionnement sur le sellage des produit liquide

Sorry but let the soup COOL before ever sealing it in anything, same goes with foods, make certain its properly and completely cooled, unless you want botulinism and other such sundry ailments nail you. Make very certain the foods you preserve is cooled, always. This also goes to foods just cooked from the oven, if you plan on putting that food in the freezer, COOL it first before doing so, covering hot foods and putting it in a freezer is not advised.

I did this with vegetable beef soup a few days ago. I didn’t think to measure out with a jar & use said jar to fill the bags without a mess. THANK YOU! I will be doing this soon.

I would seal the bag then freeze it without vacuuming the air out first, then open the bag and then vac and seal and put back in the freezer.

When you make your bags pull it out seal it and then pull the bag back before you cut it that way it's one less step you have and it makes it a lot easier I've been using a seal bag for years

Went thru many videos before finding yours "Vacuum Seal Liquids; Easy Method" . . . It was very informative and did not add unneeded information. Thank you! Can you tell me what brand-model vacuum sealer you used?

Terrible visuals. In summary: just use moist setting?

I think you just put it in the bag and get as much air our and seal it.

Great video. It helped me a lot as I start my vacuum sealer journey.

THANK YOU! this was so helpful!

you got a really cool name.....lol good vid.. thanks..my other half learns alot from ya'll. .

I tried doing a bag of shredded zucchini, but there was so much liquid that came out that the bag would't seal. I didn't have the moist setting. Has anyone tried it with shredded zucchini?

Thank you is much. Got lots of tips from this video!!! PS Sure would like to have your recipe for the soup!! I'll see if I can find your cookbook! 😀

Thank you, this really helped me, I'm new to using my foodsaver!! Liked and subscribed. ❤️

Thank you!

Well Judy I recently tried to vacuum seal shredded zucchini and my machine sucked up the liquid and it all spilled out in the liquid catcher…..I had to freeze it first in the food saver bags then vacuum seal……I am so surprised your soup sealing worked so well bc I have the same exact sealer that you used…….what did I do wrong……

I like your jar dump method, it keeps the bag seal edge clean making for better seals. You might also mention that if you doubt the seal then wipe and do a second one for safety.

I like to label my bags with sharpie while they’re empty. Your soup sounds delicious 😋😋😋