You can vacuum seal liquids two ways: freeze them first and seal the frozen block with any sealer, or seal them directly in a chamber sealer.
The freeze-first method (any sealer)
- Ladle cooled soup or stock into a bag, leaving at least 3 in of headspace.
- Stand it upright in the freezer, or lay it flat on a tray, until solid.
- Vacuum seal the frozen bag as normal.
- Label and return it to the freezer.
With a chamber sealer
Fill the pouch, set it in the chamber with the opening across the seal bar, and run the cycle. The bag and chamber lose air together, so liquid stays in the bag. Leave headspace; liquids can bubble as the pressure drops.
Liquid and wet modes
Some edge sealers, like the FoodSaver Elite Liquid+ and Anova Pro, have liquid or wet settings. They help with juicy food, but freezing first is still more reliable for soups.
Vacuum sealing is not a substitute for refrigeration or freezing. Clemson Cooperative Extension advises keeping vacuum-packaged perishables at 34 to 40°F, or 0°F or below for longer storage.
Questions
Why does liquid get sucked into my sealer?
An edge sealer pulls air out through the bag mouth, and liquid follows it.
Can I seal hot soup?
Cool it first. Hot liquid boils at low pressure in a chamber sealer and is unsafe to leave out.
