Vacuum sealing of moist food


Vacuum sealing of foods is increasingly done in the kitchen. By vacuum sealing food you can store it more efficiently and for longer. So useful to prevent food waste. And also good for the environment and your wallet.

You will be surprised how many different types of foods can be vacuum sealed. And did you know that vacuum packaging is not only limited to solid food, but that moist and even liquid food can also be vacuum sealed?

You may now be wondering how moist products can be vacuum packed and why you would go to all the trouble to do so. But trust us, once you learn this kitchen hack, you'll never store your homemade soups, marinades, and other moist foods any other way again.

So, get rid of that mishmash of containers in the refrigerator and freezer, but from now on also just vacuum-pack moist food.

How can you vacuum pack liquid products?

First of all, don't make the mistake of not letting your freshly prepared food cool down sufficiently before you start using the vacuum sealer. By vacuum-sealing food while warm, you create a pleasant environment for bacteria. The food will therefore spoil quickly and food safety is at risk. In addition, you run the risk of the vacuum bag tearing open, because steam from the warm contents cannot escape from the sealed bag. So first cool your food .

Only then can you properly and safely vacuum-pack moist food. And you can do this vacuuming in five different ways .

5 ways to vacuum seal damp food

Method 1: Freeze first, then vacuum

The simplest way to vacuum pack liquid products is to freeze them first . For example, you can first pour a soup into an ice cube mold and then place the cubes in the vacuum bag.

Another option is to place the empty vacuum bag in a container and then fill the bag. Place the container with the filled vacuum bag in the freezer for several hours until the contents are frozen. The bag can then be removed from the container and vacuum sealed.

The disadvantage of this method is that it is of course extra work and takes more time. Moreover, the food is not always intended to be frozen. Sometimes you just want to store it in the refrigerator or you want to prepare it directly in the sous vide. Fortunately, there are other (and better) options for vacuum sealing wet preparations and foods.


Method 2: Use the pulse button on your vacuum sealer

The better vacuum sealers are equipped with a pulse button that allows you to manually check the vacuum. Not only useful when you want to seal food that can easily be crushed by the force of the vacuum sealer, but also ideal for preventing moist food from being sucked into the device during vacuum sealing.

This way, vacuum sealing liquid food is easy. Let your prepared sauce, soup or other meal cool down sufficiently first. Put the desired amount in the vacuum bag (pro tip: portion immediately) . Place the bag correctly in the device and use the pulse button to suck air from the plastic vacuum bag. Stop vacuuming before the liquid can reach the seal seam. Then seal the bag permanently and you're done. A number of models that have a pulse function: Vacuum device WM-2005-EC , Vacuum device WM-1506 elite and Vacuum device WM-2007-EL .

Method 3: With a professional chamber vacuum device

You can vacuum like a pro with a chamber vacuum machine. These are professional vacuum sealers in which the entire vacuum bag is placed.

For simple home and garden use, these professional vacuum sealers may be a bit too much. But, if you regularly have to vacuum a lot of moist food or perhaps even have a (small) business, it can certainly be worth investing in a good vacuum sealer with a chamber . Vacuuming moist food is quick with such a vacuum sealer and it is ultimately cheaper, because you can use regular (and therefore cheap) vacuum bags.

The big difference with a 'normal' vacuum sealer is that the air is not sucked out of the bag, but the air pressure in the vacuum chamber is manipulated. The advantage of this is that the liquid is not sucked out of the bag by the machine, but simply remains there. An example of a chamber vacuum device is this model!


Method 4: Use gravity

Hang the vacuum bag over the edge of the counter or worktop or simply place the vacuum sealer on a raised surface. The second option is a lot more convenient, because otherwise you will have to hold the vacuum bag with liquid firmly with one hand while you have to clamp the bag between the vacuum sealer and operate the device with the other hand.

With this approach we actually fool the vacuum sealer a bit. It seems as if there is no liquid content in the vacuum bag, because the liquid contents of the bag are lower than the vacuum machine and gravity does the rest.

At the end, just before the device is sealed in the bag, some liquid may come out. So keep a close eye on the process and, when necessary, press the seal button on the vacuum sealing machine in time to immediately seal the vacuum bag.

If any liquid gets into the seal, the bag may not have been closed properly. That is difficult, because air will eventually get into the vacuum bag. Air not only affects the shelf life of your product, but a poor seal seam also ensures that water will enter the bag during sous-vide preparation.

Method 5: Use special vacuum bags for moist food

Liquid in the seal seam of your vacuum bag causes poor sealing. But there is another annoying problem: when liquid enters the vacuum sealer, it causes damage to the device.

The very best way to vacuum liquids or wet preparations is to use vacuum bags specially developed for that purpose.

Vacuum bags for liquid food have a moisture-absorbing strip in the bag. This paper edge in the vacuum bag ensures that moisture is collected before it can enter the vacuum chamber of the device, so that the place where the seal is placed remains dry.

If you want to vacuum seal liquids or moist food, a vacuum bag with a moisture-absorbing strip provides a much better seal. Damage to the vacuum sealer can be prevented and the quality and shelf life of the contents are guaranteed.

vacuum bags-moisture-absorbing-strip

What can you vacuum in this way?

Using the methods we have described above, you can now vacuum pack the following moist foodstuffs without any problems.

  • Soups
  • Marinades
  • Sauces and dips
  • Drinks, such as smoothies or fruit juices
  • Preparations of meat or fish with sauce, such as stew or coq au vin
  • Meat or fish with marinades

Reading next

Wanneer gebruik je welke olie

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.