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Vacuum Seal Liquids: Easy Method

The video below demonstrates how to vacuum seal liquids into flat packages using a basic vacuum sealer. I use a FoodSaver vacuum sealer; the rolls of plastic and bags are BPA free. I assume that other brands would work equally well.

Over the years I’ve used this technique when freezing soups, stews, sauces, tomato puree, and more. Because the liquids are frozen into flat packages, they stack nicely in the freezer and conserve space.

Some people suggest first freezing liquid into cubes, then vacuum sealing the cubes. I find that extra step to be completely unnecessary, and the resulting packages are bumpy and don’t stack as well. Freezing the liquid directly into flat packages is faster, easier, and more efficient.

I recently noticed that there are expensive vacuum sealers for sale made specifically for liquids. Again, I find my method works perfectly well without investing in a larger, more expensive machine.

Flat packages of soup ready for the freezer

Tips for Vacuum Sealing Liquids

  • The edges of your packages may become wet if liquid is drawn out during the vacuum sealing process. Simply wipe with a dish cloth and then blot dry.
  • Before freezing, be sure your packages are dry, otherwise they may stick together in the freezer. As an option, you can layer a paper towel between each package.
  • The packages will stack better if they are all the same size.

If you like this tutorial on how to vacuum seal liquids, you may also enjoy another one I created, How to Make and Freeze Tomato Puree.

35 Comments

  • Anonymous
    May 28, 2021 at 3:35 pm

    Thank you, Judy!
    Patti R.

    1

    Reply
    • Judy DeLorenzo
      May 29, 2021 at 12:31 am

      You’re very welcome!

      Reply
    • Cathy
      January 15, 2023 at 1:17 pm

      Thank you!! Going to use my the Foodsaver for my RV fridge. Space is limited. Glad to know I will be able to freeze liquids in one step.

      Reply
  • Hannah J Parrish
    November 8, 2021 at 11:26 pm

    Thank you! Well explained!

    Reply
  • Lisa M Wright
    December 28, 2021 at 4:11 pm

    you’re a lifesaver Thank-you for sharing. i like to buy in bulk so much easier than canning and saves so much room

    Reply
  • Crystal Monet
    January 28, 2022 at 12:57 pm

    I have a basic Ziploc vacuum sealer without the ‘Moist’ option. I added a little liquid with the food and it sucked out a lot of liquid so that it over flowed in the trough.

    Reply
    • Judy DeLorenzo
      January 29, 2022 at 3:25 pm

      Hi Crystal,

      Hummmm. Next time, try pressing “seal” if you notice liquid is being sucked out. Every so often that happens to me, and I press “seal” to stop any more from being drawn out.

      I hope this helps,
      Judy

      Reply
  • Deborah Uzzell
    February 1, 2022 at 7:59 pm

    I just purchased my very first Food Saver after wanting one for a long time. I am so happy to have found your tutorial on freezing liquids since that was one of the main reasons I bought it for. Your instructions were clear and easy to follow. Thank you.

    Reply
    • Judy DeLorenzo
      February 2, 2022 at 10:28 am

      Hi Deborah. Thanks for your kind words and welcome to the vacuum sealer club! Let me know if you have any questions.

      Reply
  • David
    May 25, 2022 at 8:53 am

    its hard to see but sounds like you are not only sealing but vacuuming out the excess air correct? How does it not suck the liquid up and prevent the seal? I have a nutrichef and the liquid gets sucked up past the seal line and it doesn’t fully seal. it would be helpful to see the sealing and vacuuming by filming the video right above the sealer instead of from the side. Thank you

    Reply
    • Judy DeLorenzo
      May 25, 2022 at 11:21 am

      Hi David. Yes, after nudging out any trapped air bubbles, the air from the edge of the bag is sucked out before being sealed. Most of the time the machine starts sealing before any liquid is sucked out. Occasionally a bit of liquid is sucked out, but not enough to prevent a seal. Afterwards I just wipe the edge.

      Reply
  • Sandy J
    September 26, 2022 at 9:07 pm

    I love my food safer but my freeze dryer has been a life changer. You should look into one.

    Reply
    • Judy DeLorenzo
      September 30, 2022 at 10:44 am

      Hi Sandy,

      I did a quick google search. Wow they’re expensive – about twice as expensive as my 10 tray Excalibur with stainless steel shelves.

      Are you saying that you freeze dry sauces and soups?

      Reply
      • Anonymous
        October 27, 2022 at 9:27 am

        a freeze dryer will run you about $2,500+ and yes it will preserve soups, sauces, and most other foods for 25 years without loosing nutrition like we see with other methods.

        Reply
  • Anonymous
    March 3, 2023 at 9:03 am

    Hi Judy!,
    I enjoyed this video and found it very useful. I appreciated your natural presence while doing this versus a performance video. I took a look at your recipes, Yummy! Will definitely be following you for more words of wisdom and delicious flavor profiles.
    Be well,
    Patty

    Reply
  • Virginia Juarez
    June 1, 2023 at 11:35 am

    Thank you- I am going to try it . I have the exact same model.

    Reply
  • Donna
    June 21, 2023 at 1:20 am

    How do you make sure liquid isn’t sucked out? I froze some food stuff that had a little liquid and it sucked it all out, the little tray overflowed.

    Reply
    • Judy DeLorenzo
      June 22, 2023 at 10:28 am

      Hi Donna. If it starts to suck out liquid, hit the seal button, and the machine will stop vacuuming and seal the bag.

      Reply
  • Sergey Davydov
    June 24, 2023 at 9:05 pm

    What name of your vacuum device? I’d like to purchace the same for packing vegitable juices
    Thank you in advance

    Reply
    • Judy DeLorenzo
      July 23, 2023 at 10:56 am

      Hi Sergey,

      We have the base model FoodSaver and also the next step up from the base model.

      Reply
  • Becky McIntyre
    July 7, 2023 at 7:01 pm

    I’m going to try refrigerating my bean soup rather than sealing it warm and then frigging/freezing. I found that I could use my machine but had to do the manual method (where you can control it) and that worked reasonably well. When I tried to just use the automatic method, it tried to suck ALL of the liquid out; it would not seal in time. Disaster. I’m going to try your canning jar/canning funnel method, too — beats measuring it in a liquid measuring cup and pouring it. Also, you’ve probably seen the method of folding over the top of the bag to prevent it from getting wet. Have you tried that? Thanks for your video.

    Reply
    • Judy DeLorenzo
      July 23, 2023 at 10:52 am

      Hi Becky,

      Yes it’s always better to let soup cool down at least to room temperature before bagging/sealing/freezing. And refrigerating cooled down soup before bagging/sealing/freezing is even better. Yes, whenever I’m vacuum sealing, if the machine starts to suck the product into the machine I immediately hit seal, as you did.

      I’m not sure I understand what you mean by folding over the top of the bag to prevent it from getting wet.

      You’re welcome 🙂

      Reply
  • EJ
    September 18, 2023 at 8:38 pm

    Are you using 8 inch or 11 inch bags in your process?

    Reply
    • Judy DeLorenzo
      September 19, 2023 at 11:44 pm

      Hi EJ,

      I use 11-inch bags when packaging 1-quart of liquid.

      Reply
  • Susan
    December 3, 2023 at 7:00 pm

    The best video I have seen yet! I am a beginner to Food Saver and you explained things very simply. When opening the bag to heat the soup, do you take it out of the bag in the frozen state and heat it?.

    Reply
    • Judy DeLorenzo
      December 5, 2023 at 11:18 am

      Hi Susan – I’m glad to be of help!
      I thaw the soup, or at least partially thaw it, so I can pour it into a pan.
      If I’m in a time crunch, I soak the bag for a few minutes in warm water to expedite the thawing process.

      Reply
  • Kathy Marco
    February 2, 2024 at 1:38 pm

    I have the same model vacuum sealer. I’ve always had bad luck sealing any food that is moist. Always gets sucked up into the tray and doesn’t always seal properly. Is it possible that I’m curing the bags to small? Any help much appreciated.

    Reply
    • Judy DeLorenzo
      February 2, 2024 at 4:16 pm

      I guess that’s possible. Are you cutting them a lot smaller than what I use?
      Also, if the machine starts to suck liquid, just hit the “seal” button.

      Reply
  • Anonymous
    April 20, 2024 at 6:37 pm

    So before sealing, the soup should be refrigerated and cooled completely before sealing?

    Reply

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