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.
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.
Any food destined for the freezer, especially any ground meat, I'll pat it down as flat as I can after it's vacuum sealed. It freezes and thaws quicker.
Another method that uses the same steps but in a different order: 1. Place liquid in the vacuum bag. 2. Seal the bag without vacuuming. 3. Lay bag flat on a cookie sheet and place in freezer. 4. When contents frozen cut off the seal and vacuum seal the bag.
Would use a bit more plastic and there are extra steps, but seems plausible if you're only doing one or two bags. If you're doing a lot of bags then you may run out of cookie sheets and or space in the freezer.
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.
Thank you Judy, this helped me so much! I tried the “freeze it first” method that is highly recommended but I found that to be time consuming and messy. Your method works perfectly and saves me so much space in my freezer
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.
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.
@@judydelorenzo7601I’m On the fence about buying an external vs chamber vac. I live in a small condo and even the small chamber bags are too big . Do you find you remove all the air with your method ?
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
You're welcome! Glad to help. If you haven't bought my book yet, this page will direct you to the Amazon link. Scroll down to see all of the "companion photos."
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
This answered all my questions but I was watching other videos and even when I vacuum sealed some chicken shredded and I put moist button it drew some of the liquid into the machine and a lot of the other people that were posting videos said that too much liquid will go in and run my machine but you did it with such ease thank you very much I will try it and hope I don't ruin my machine God bless you thank you for your help
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?
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?
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?
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.
Can i vacuum/seal jams in vacuum chamber? Do I need to fill the jars when the jam is still hot or can I vacuum/seal them with cold jam!? Thank you in advance very nice video btw
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.
I don't get it. I'm not an experienced user of vacuum sealers, but what did you do that was different from what would be expected? You put the stew in a bag and sealed it. What did I miss?
This video demonstrates how to seal liquids into flat packages. In my experience, most folks use their vacuum sealer for solid foods and don't realize this can be done.
@@JudahQueen27 I don't think he's a troll, just being realistic. Why go through all this vacuum process when you can use freezer zip lock bags and a funnel and cut your work and clean up time. I just did 32 bags of pumpkin puree and froze them. What is the point of vacuum sealing liquids if you're freezing it?
@@Slipshott I came on here to ask this same question. I use quart freezer bags and simply let as much air out while setting it upright as possible then close it and freeze flat. No risk of getting my vacuum sealer gooped up. @Judy DeLorenzo
I believe the one she used was a Food Saver “FM2100”….. I recently bought mine on Amazon for about $119 with a box of bags……..I just saw it for $81 on Prime!!!!!!! But I’m not a Prime member……
No actually it’s an idea, squeeze or push as much air out first then seal, you don’t have to deep freeze the soup, a few hours should be good, then vac. and seal. Should in theory work fine.
@@judydelorenzo7601 I just don’t like liquids getting pulled up into the sealing area, I would not mind the extra steps. Haste makes waste as they say!.
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……
If I see liquid starting to be sucked out, I just press the seal button. It's okay if some liquid spills into the liquid catcher - you can just empty it out.
@@KT-yq7ed Yes a lot will continue to be sucked out because shredded zucchini has a lot of liquid in it. The Foodsaver is trying to suck all of the air out of the bag, and liquid with it in the case of shredded zucchini before sealing. You rectify this problem by hitting the "seal" button as soon as you see liquid being drawn out of the bag. Or use your hands to push out most of the air and then just use the "seal" button. When I process soups and puree, etc. the Foodsaver is just pulling out the air at the edge of the bag before sealing. It's different than what you're trying to do.
@@KT-yq7ed it's so much easier to freeze your zucchini for maybe an hour then place in bag for vacuuming. You will be VERY happy with your results that way.
As my video demonstrates, I lay the bag flat and nudge out any obvious air bubbles. Then I let the machine suck out the air on the edge of the bag. If it starts to suck out some of the liquid then I hit the seal button, but I don't usually have to.
If it was that easy, then none of us would be looking for a way to freeze liquids. It doesn't look like you actually pulled air out the bag, you just sealed it. Which again, we can all do. It's avaoiding a huge mess, we're all struggling with. I did finally figure out a solution which works well for me, with no mess. It doesn't lay flat, but it is stackable. So, I'll stick with it. Thanks for tyring.
What I did was set my vacuum sealer for moist and elevated it up higher than the bag so that the majority of liquid weight stayed in the bottom of the bag. That worked for me
Ephraim, after nudging any air bubbles out from the liquid, I suck out any remaining air at the end of the bag with the machine before sealing it. If I just sealed it there would be a pocket of air.
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?
I don’t understand how you can vacuum seal and freeze the soup in the bag leaving no air pocket, when if you freeze in a jar, you must leave an air pocket because the liquid expands when frozen.
Hi Jocelyn. Yes when freezing in jars you need to leave room for expansion otherwise the jar may crack from pressure as the food heaves upwards. In a bag, the same expansion occurs, but because it's a bag and not a glass jar, the expansion doesn't effect anything.
I don’t understand why you don’t used glass jars you (save) from previous uses. That’s what I do so I don’t dump MORE stuff in our existing overflowing landfills????
Of course I reuse my glass jars. I have glass jars that range from 2 ounces to 128 ounces, and they are used over and over. The issue is space. I freeze 50+ quarts of various products each summer (some summers twice that). Preparing in flat stackable packages means I can fit everything in the freezer. Also - the quart sized canning jars are not rated for freezing (neither the regular mouth or wide mouth). I find that about 1 in 10 will crack. So I don't like to freeze in quart sized jars because it's taking the risk of cracking and ruining the product. I do, however, freeze in pint sized jars. That's how I freeze my roasted peppers, salsas, and more.
Hi Alan. I shot this video to demonstrate how it's possible to use a basic FoodSaver or other vacuum sealer to create flat packages that are stackable in the freezer. I process many quarts of tomato puree, soup, stew, etc. this way and thought it would be helpful to share my process with folks.
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.
What you did is not working on my machine. I have a Foodsaver machine with moisture mode too, I tried to vacuum seal cooked vegetables(just wet, no liquid), but the machine will suck out the moisture and draw the liquid out of the vegetable and not able to seal the wetted seal line. I have left more than 4" from the top of the food to the opening of the bag, just not able to vacuum and seal, it also make a big mess. I have to manually use pulse mode to vacuum, then manually use seal mode for a few times, but i know it is not fully vacuumed. Very frustrating.
If I see liquid starting to be sucked out, I just press the seal button. It's okay if some liquid spills into the liquid catcher - you can just empty it out.
Hummmm, you need to cut the roll of plastic to make the bag so you can fill it. How can you cut it after it's sealed? I'm sorry I can't picture what you mean.
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.
The presentation was too far away it wasn’t helpful to me because I’m more of a visual learner and I learn by watching up close I just bought my 1st food saver it takes time to get used to it 🙏🏻
Hi David. I'm sorry you didn't find value from my free video. In summary I explain how large I cut the bags, my method for filling a quart jar then dumping it into the bag, a demonstration of how you seal liquids into space saving flat packages. And yes, if you have the button, use the moist setting.
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.
Actually, I enjoyed the "unnecessary yacking". Proverbs 18:2 "A fool takes no pleasure in understanding, but only in expressing his opinion". A thought for the day Alan.
![อาจารย์ยอด : สวยกินคน [ผี]](http://i.ytimg.com/vi/_-TIJOwkRA4/mqdefault.jpg)
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.
Good tip!
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.
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.
Good point :)
Any food destined for the freezer, especially any ground meat, I'll pat it down as flat as I can after it's vacuum sealed. It freezes and thaws quicker.
Another method that uses the same steps but in a different order:
1. Place liquid in the vacuum bag.
2. Seal the bag without vacuuming.
3. Lay bag flat on a cookie sheet and place in freezer.
4. When contents frozen cut off the seal and vacuum seal the bag.
Would use a bit more plastic and there are extra steps, but seems plausible if you're only doing one or two bags. If you're doing a lot of bags then you may run out of cookie sheets and or space in the freezer.
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.
You're welcome!
Thank you Judy, this helped me so much! I tried the “freeze it first” method that is highly recommended but I found that to be time consuming and messy. Your method works perfectly and saves me so much space in my freezer
So glad to help! Thanks for your feedback.
You are great. No nonsense added to your videos. You get to the point by giving pertinent advice information and advice. Love the ending too
Thanks so much Rebecca! I try!!
Thank you. That was informative. Short, sweet and to-the-point as well. (🙂 Enjoyed the fast-forward too)
Thanks Cindy. Hehe yeah the fast-forward makes me smile as well.
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!
Betty I’ve found that folding back the entrance to the bag before filling can keep the sealing edge dry.
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.
Hi James. Yes I cool foods before freezing; good point. I use FoodSaver bags.
Great video. It helped me a lot as I start my vacuum sealer journey.
Thanks and good luck with your new toy :)
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.
Thank you, this really helped me, I'm new to using my foodsaver!! Liked and subscribed. ❤️
Glad it was helpful! Enjoy your new toy :)
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.
Thank you! Well explained!
Glad you enjoyed it!
THANK YOU! this was so helpful!
So glad to help :)
Absolutely lovely, thank you very much 😊
You're so very welcome!
I like to label my bags with sharpie while they’re empty. Your soup sounds delicious 😋😋😋
Good idea!
I never knew you could seal liquids the same as solids! Thank you 😊
You're very welcome!
I have a food saver n no u can not seal liquids this way the will get sucked up into your machine I know cuz I did it.
If it starts to suck liquid just hit the seal button. I've sealed many packages using the method that this video demonstrates.
@@judydelorenzo7601I’m
On the fence about buying an external vs chamber vac. I live in a small condo and even the small chamber bags are too big . Do you find you remove all the air with your method ?
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
Thank you. Great tutorial!
Thank you for showing me😊
Merci beaucoup pour votre vidéo..il répond bien à mon questionnement sur le sellage des produit liquide
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! 😀
You're welcome! Glad to help. If you haven't bought my book yet, this page will direct you to the Amazon link. Scroll down to see all of the "companion photos."
@@judydelorenzo7601 Actually, I bought one of your books for me & one for my son! Love it!
@@baj5252 This makes my heart happy! Thanks so much :)
This tutorial is awesome. Thank you 😊
Thanks, and you're very welcome!
This was so helpful, thank you!
You're very welcome, glad to help!
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
So glad I could help you stream line the process :)
Thank you!
You're welcome!
This answered all my questions but I was watching other videos and even when I vacuum sealed some chicken shredded and I put moist button it drew some of the liquid into the machine and a lot of the other people that were posting videos said that too much liquid will go in and run my machine but you did it with such ease thank you very much I will try it and hope I don't ruin my machine God bless you thank you for your help
Let us know how it goes!
Very nice.
Grandma Sue in central Indiana
I'm getting one!
You won't be sorry!
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?
Great....
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?
Hi Barb. So glad to be of help! I currently have model FM2-100-00. I used to have to have the base model and that worked fine also.
Thank U
Cold soup does the trick then.
Loved the fast motion with the music and sound effects. Made so fun to watch 💜
Thank you!
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?
you got a really cool name.....lol good vid.. thanks..my other half learns alot from ya'll. .
Thanks for the love :)
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
Hi there! Would this also work with jams?
I freeze my acorn squash this way.
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.
Can i vacuum/seal jams in vacuum chamber? Do I need to fill the jars when the jam is still hot or can I vacuum/seal them with cold jam!? Thank you in advance very nice video btw
Hi Kátia,
I've never used a vacuum chamber so I'm not sure.
@@judydelorenzo7601 thank you so much for the reply kind regards from Portugal ♥️
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.
❤️
You can also vacuum seal the quart jar with the accessary for Mason jars
True! But quart jars aren't rated for freezing and I find that about one in ten crack even if I leave adequate head space.
@@judydelorenzo7601 Thank you for this advice. Instead of jars how about vacuum bags?
@@freddieslaughter1107 Not sure I understand the question. This video is all about vacuum sealing liquids in bags.
@@judydelorenzo7601 Ha!
@@judydelorenzo7601 … they make zip lock bags that have a vacuum port on them that you use the canister accessory hose with …
I don't get it. I'm not an experienced user of vacuum sealers, but what did you do that was different from what would be expected? You put the stew in a bag and sealed it. What did I miss?
This video demonstrates how to seal liquids into flat packages. In my experience, most folks use their vacuum sealer for solid foods and don't realize this can be done.
@@judydelorenzo7601 he is under every food saver video asking everybody the same thing he is a troll hun pay him no mind
@@JudahQueen27 I don't think he's a troll, just being realistic.
Why go through all this vacuum process when you can use freezer zip lock bags
and a funnel and cut your work and clean up time. I just did 32 bags of pumpkin puree and froze them.
What is the point of vacuum sealing liquids if you're freezing it?
@@Slipshott I came on here to ask this same question. I use quart freezer bags and simply let as much air out while setting it upright as possible then close it and freeze flat. No risk of getting my vacuum sealer gooped up. @Judy DeLorenzo
I enjoyed your demonstration, thank you for your tips. Blessings in Yeshua’s matchless name.
Thank you so much for the information. Could you please tell me the model number of your food saver?
I believe the one she used was a Food Saver “FM2100”….. I recently bought mine on Amazon for about $119 with a box of bags……..I just saw it for $81 on Prime!!!!!!! But I’m not a Prime member……
It's the Foodsaver FM2100-000, but any model will do. I used to have the base model and it worked fine for this purpose.
Will the machine not suck up the soup and then your machine is ruined?
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.
Tomasso have you done that?
No actually it’s an idea, squeeze or push as much air out first then seal, you don’t have to deep freeze the soup, a few hours should be good, then vac. and seal. Should in theory work fine.
@@tomasso883 Totally unnecessary steps.
@@judydelorenzo7601 I just don’t like liquids getting pulled up into the sealing area, I would not mind the extra steps. Haste makes waste as they say!.
@@tomasso883 Usually none gets pulled up, and if some does it's a negligible amount that doesn't effect anything.
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……
If I see liquid starting to be sucked out, I just press the seal button.
It's okay if some liquid spills into the liquid catcher - you can just empty it out.
@@judydelorenzo7601 No Judy….it was a Lot!!! I’m going to call Food Saver and see what they have to say
@@KT-yq7ed Yes a lot will continue to be sucked out because shredded zucchini has a lot of liquid in it. The Foodsaver is trying to suck all of the air out of the bag, and liquid with it in the case of shredded zucchini before sealing. You rectify this problem by hitting the "seal" button as soon as you see liquid being drawn out of the bag. Or use your hands to push out most of the air and then just use the "seal" button. When I process soups and puree, etc. the Foodsaver is just pulling out the air at the edge of the bag before sealing. It's different than what you're trying to do.
@@KT-yq7ed it's so much easier to freeze your zucchini for maybe an hour then place in bag for vacuuming. You will be VERY happy with your results that way.
@@Stony121 ty that worked the best!!!!!! Froze it and then sucked out the air with the vacuum sealer…….
I wish you would tell us which model this is.
It's the Foodsaver FM2100-000, but any model will do. I used to have the base model and it worked fine for this purpose.
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
As my video demonstrates, I lay the bag flat and nudge out any obvious air bubbles. Then I let the machine suck out the air on the edge of the bag. If it starts to suck out some of the liquid then I hit the seal button, but I don't usually have to.
So when I attempt this I get liquid all up the bag and in the trough on my machine. What am I doing wrong?
If liquid starts to get sucked towards the edge of the bag, hit the seal button.
If it was that easy, then none of us would be looking for a way to freeze liquids. It doesn't look like you actually pulled air out the bag, you just sealed it. Which again, we can all do. It's avaoiding a huge mess, we're all struggling with. I did finally figure out a solution which works well for me, with no mess. It doesn't lay flat, but it is stackable. So, I'll stick with it. Thanks for tyring.
What I did was set my vacuum sealer for moist and elevated it up higher than the bag so that the majority of liquid weight stayed in the bottom of the bag. That worked for me
I was thinking the same thing. She just sealed it. What worked out for you? How did you solve this problem?
Ephraim, after nudging any air bubbles out from the liquid, I suck out any remaining air at the end of the bag with the machine before sealing it. If I just sealed it there would be a pocket of air.
Valarie the air at the end of the bag IS sucked out before being sealed.
Valerie, what solution are u using?
freeze portions in bowls first then seal.
You could do that if you aren't trying to save space in the freezer.
I think you just put it in the bag and get as much air our and seal it.
Yes that's right, then I stack/freeze them into flat packages.
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?
Sorry, I haven't, but if you do it again I suggest hitting the "seal" button as soon as some of the liquid starts coming out of the bag.
How does it not get sucked out od the bag and not seal.
The Foodsaver senses that all of the air has been sucked out, so it stops sucking, and then seals.
I don’t understand how you can vacuum seal and freeze the soup in the bag leaving no air pocket, when if you freeze in a jar, you must leave an air pocket because the liquid expands when frozen.
Hi Jocelyn. Yes when freezing in jars you need to leave room for expansion otherwise the jar may crack from pressure as the food heaves upwards. In a bag, the same expansion occurs, but because it's a bag and not a glass jar, the expansion doesn't effect anything.
I don’t understand why you don’t used glass jars you (save) from previous uses. That’s what I do so I don’t dump MORE stuff in our existing overflowing landfills????
Of course I reuse my glass jars. I have glass jars that range from 2 ounces to 128 ounces, and they are used over and over.
The issue is space. I freeze 50+ quarts of various products each summer (some summers twice that). Preparing in flat stackable packages means I can fit everything in the freezer.
Also - the quart sized canning jars are not rated for freezing (neither the regular mouth or wide mouth). I find that about 1 in 10 will crack. So I don't like to freeze in quart sized jars because it's taking the risk of cracking and ruining the product. I do, however, freeze in pint sized jars. That's how I freeze my roasted peppers, salsas, and more.
Most machines will suck out the liquid I did not learn anything different with this video, or did i miss something ?
Hi Alan. I shot this video to demonstrate how it's possible to use a basic FoodSaver or other vacuum sealer to create flat packages that are stackable in the freezer. I process many quarts of tomato puree, soup, stew, etc. this way and thought it would be helpful to share my process with folks.
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.
Yes I let the soup cool before freezing.
What you did is not working on my machine. I have a Foodsaver machine with moisture mode too, I tried to vacuum seal cooked vegetables(just wet, no liquid), but the machine will suck out the moisture and draw the liquid out of the vegetable and not able to seal the wetted seal line. I have left more than 4" from the top of the food to the opening of the bag, just not able to vacuum and seal, it also make a big mess. I have to manually use pulse mode to vacuum, then manually use seal mode for a few times, but i know it is not fully vacuumed. Very frustrating.
If I see liquid starting to be sucked out, I just press the seal button.
It's okay if some liquid spills into the liquid catcher - you can just empty it out.
Ive tried this. It didn't work at all. I guess my soup was thinner.
That doesn’t seem vacuum sealed. Seems just sealed.
Hi Gene. The air is sucked out before it's sealed.
I would have thought that as well but you could hear the machine evaporate the air then stop to seal. Thank you for sharing your tip.
It’s sealed but not vacuumed sealed
Hi Simon. You vacuum the air out so what remains is just the liquid - and then you seal.
Why not seal and then cut the bag? That’s how I do it.
Hummmm, you need to cut the roll of plastic to make the bag so you can fill it. How can you cut it after it's sealed? I'm sorry I can't picture what you mean.
Pull out the length you need, close it, seal it, cut it, then open. Bag ready.
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.
100 percent of the time liquid fills my sealer. Same process. I have different results. No idea what magic you are using
If you see liquid being drawn into the trough, hit the "seal" button.
The presentation was too far away it wasn’t helpful to me because I’m more of a visual learner and I learn by watching up close I just bought my 1st food saver it takes time to get used to it 🙏🏻
Sorry to hear that my presentation wasn't helpful for you.
Terrible visuals. In summary: just use moist setting?
Hi David. I'm sorry you didn't find value from my free video. In summary I explain how large I cut the bags, my method for filling a quart jar then dumping it into the bag, a demonstration of how you seal liquids into space saving flat packages. And yes, if you have the button, use the moist setting.
All very well, but you should not have your hair in front of your face, because it contaminates food !
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.
Actually, I enjoyed the "unnecessary yacking". Proverbs 18:2 "A fool takes no pleasure in understanding, but only in expressing his opinion". A thought for the day Alan.