Can I Vacuum Seal Liquids Like Soups Or Sauces?

“I’ve been getting into vacuum sealing to extend the shelf life of my soups, stews, and sauces. Can I vacuum seal liquids directly? I tried sealing a batch of chili, and it got really messy—liquid overflowed and the bag didn’t seal properly. Any tips on how I can make it work without all the chaos? Or is there a better method? I’d love to avoid taking up all my freezer space with bulky containers but still have access to homemade meals later. Thanks!”
Jennifer, Auckland, New Zealand.

Hey Jennifer! Oh boy, do I feel your pain. I’ve been there with the messy liquid overflow more than once (and let’s just say it wasn’t pretty). Vacuum sealing liquids like soups, stews, or sauces can be a bit tricky. But don’t worry, I’ve learned a few tips and tricks over the years that should definitely help you out. Let’s chat through everything you need to know about vacuum sealing liquids, so you can stock up your freezer without the dreaded mess.

Can You Really Vacuum Seal Liquids?

Short answer: Yes, you totally can! But, there are a few extra steps involved compared to vacuum sealing dry foods. When you vacuum seal with liquids, the problem arises from the suction action. The vacuum sealer is pulling out all the air, and in doing so, it often tries to pull out the liquid too—which is why you’re left with a mess and a bag that just won’t seal properly.

But don’t worry, there are some methods to make it work. With a little prep and a few handy tricks, vacuum sealing your soups, sauces, or even that hearty chili can be totally doable, mess-free, and super convenient!

Why Vacuum Seal Liquids?

Before we dive into how you can avoid the mess, let’s talk a bit about why you’d want to vacuum seal liquids in the first place.

• Extended shelf life: Vacuum sealing preserves your food by removing air, creating an oxygen-free environment where bacteria and mold can’t thrive. This is perfect for soups, and sauces that you want to enjoy months (sometimes even years) later.
• Space-saving: Properly vacuum-sealed bags take up less space in your freezer than bulky containers. Especially if you’re like me and freeze half of your garden’s harvest each year, optimizing that freezer space is a must!
• Portion Control: You can divide soups or sauces into meal-sized portions, which makes it easy to grab just what you need later. No more defrosting a giant pot of soup just for one meal!

That said, let’s get into the how-tos…

Method #1: Pre-Freezing Your Liquids

One of the easiest ways to vacuum seal liquid-based foods without making a mess is to pre-freeze them. Jennifer, this might solve your chili overflow problem!

Step-by-Step Guide:

1. Pour your soup or sauce into a freezer-safe container: You can use any shape—plastic containers, silicone molds, or even an ice cube tray for smaller portions.
2. Freeze it solid: The key here is waiting until the liquid is hard-frozen before vacuum sealing. This way, there’s no liquid left to get sucked into the vacuum sealer.
3. Transfer the frozen liquid blocks into vacuum seal bags: Now that they’re solid, they’re much easier to handle. Pop them into your vacuum seal bags, and they’ll be sealed up in no time—no mess, no drama.
4. Seal: Simply run your vacuum sealer. Because the liquid is now a solid, it’ll vacuum seal easily, just like freezing any other solid food.

Bonus Tip: If you’re in a hurry and don’t want to wait for a full pre-freeze, slap your liquids in the fridge for a few hours. This starts to firm them up and makes the vacuum sealing process a whole lot easier!

Method #2: Partial Sealing with the “Pulse” Function

Alright, let’s say you don’t have the time (or freezer space) to freeze your liquids before vacuum sealing. Another method that works well is doing a partial vacuum seal using the pulse function if your vacuum sealer has one.

How to Do It:

1. Fill the bag halfway: Don’t overstuff the vacuum seal bag with liquid. Leaving some headspace helps prevent liquids from overflowing when you start the vacuum process.
2. Pulse the sealer: Use the pulse function to slowly and carefully remove the air. With the pulse button, you control the suction, so you can stop it before the liquid reaches the top of the bag.
3. Seal the bag: Once enough air is removed (without sucking out your soup!), go ahead and seal the bag.

This method requires a bit more attention, but it allows you to vacuum seal liquids directly in their unfrozen state.

Method #3: Using a Vacuum-Free Sealing Method

Alright Jennifer, if you’re tired of worrying about leaks and messes altogether, this method might catch your eye! This one doesn’t involve a vacuum sealer at all but can still help you achieve a tight seal for your liquids.

The Steps:

1. Place your liquid in a plastic bag: Fill up a heavy-duty storage bag with your soup, stew, or sauce, leaving some headspace for expansion.
2. Use the water displacement method: This neat trick involves submerging the bagged liquid into a bowl of water. Make sure the top of the bag is above the waterline. The pressure of the water will force out all the air in the bag.
3. Seal it tight: While holding your bag in the water, zip it tight. Voila! You’ve created a vacuum-seal-like effect without the need for fancy equipment.

Common Problems When Sealing Liquids & How to Fix Them

Since you’ve already dealt with overflow, Jennifer, let’s talk about some other common issues that can pop up when vacuum sealing liquids and how to fix them.

Problem 1: Liquid Leaks

We’ve all been there—you’re happily sealing away and then BAM! Liquid starts spewing from the top of your bag. To avoid this:

• Don’t overfill the bag: Leave at least 2-3 inches of space at the top. Overfilling makes it more likely for the liquid to get sucked up.
• Pre-chill your food: Allowing your liquid to cool in the fridge minimizes the chances of boil-over effect during sealing.

Problem 2: Bags Won’t Seal Properly

If liquid gets sucked up into the sealing area, the bag may not form a proper seal. To solve this:

• Use a paper towel trap: Roll up a paper towel and place it just above the liquid inside your vacuum seal bag. When the liquid starts getting sucked up, the paper towel will help absorb excess moisture and stop it from reaching the sealing area.

Problem 3: Food Stuck in Weird Frozen Clumps

Ever end up with one large, awkward clump of food that’s impossible to portion out? Here’s how to avoid that:

• Freeze liquids in usable portions: Whether it’s blocks, cubes, or smaller servings, freezing in portions makes future meal prep way easier.

When Should You Not Vacuum Seal Liquids?

Even though vacuum sealing liquids can really come in handy, there are a few situations where it might not be your best bet.

• If you’re in a rush: Vacuum sealing liquids takes some prep work (like freezing), so if you’re in a time crunch, container-freezing might just be faster.
• If the liquid is still hot: Never vacuum seal hot liquids—they create steam which not only makes a mess but can also damage your vacuum sealer.

Which Liquids Vacuum Seal Best?

Some liquids vacuum seal better than others, so here’s a quick breakdown of the ones that work like a charm:

A Few Final Tips For Vacuum Sealing Liquids

Here are a few small tips that can make a big difference when vacuum sealing liquids:

• Cheap & easy pre-freezing: Got a cookie sheet? Pour your soup into thin layers on the cookie sheet and freeze until solid. Snap the frozen layers into pieces, seal, and you’re good to go!
• Label your bags: Trust me, everything looks the same when it’s frozen. Labeling with the date and contents saves you a lot of frustration when you’re searching for ‘that one stew’ you made a month ago.

Final Thoughts…

Jennifer, thanks so much for your question! Vacuum sealing soups, stews, and sauces can be a huge time-saver, but only when it’s mess-free! By using tricks like pre-freezing, the pulse function, or even the handy water displacement method, I promise you’ll be vacuum sealing like a pro in no time. Try these out, and I bet that chili will seal without a hitch next time. Happy sealing!