Liquid, for. Soups, vacuum in bags
Encouraged by a question about a current tip, I would like to introduce my trick on how to vacuum liquid in bags.
Many people are familiar with the problem: the freezer is full, simply because solid vessels are often larger than the contents require. In addition, in the airspace of such partially filled freezer vessels, the evaporating liquid often crystallizes from the frozen food to ice and deposits thereon - if not harmful, but still unappetizing, because the upper layer of the food is dried out rubbery.
That's why I decided to only freeze vacuum-packed bags - it's more space-efficient and food-friendly. This is not a problem with solid foods, but poses a problem with liquids in preventing the liquid from draining out of the bag while being vacuumed.
I need as preparation for this:
- my vacuum sealer
- Freezer bags, which are relatively large in relation to what is to be frozen
- a book with a fixed lid, thickness about 3 cm (content is insignificant)
- a kitchen board (breakfast board)
This is how I proceed:
I place the vacuum sealer on the book so that it stands slightly raised. With the kitchen board, I now build a sloping ramp between the worktop and the top edge of the book.
After this preparation, it goes to the filling of the freezer bag: I place it in a tall vessel (I take a glass measuring cup), so he can not tip over when filling. Then I fill it to a maximum of 2/3 of the capacity, the upper edge must remain free to about 1/3.
I take the filled bag out of the container and place it with the open side up on my "ramp", the liquid accumulates in the lower part of the bag. I insert the edges of the bag opening into the vacuum sealer, start the "Vacuum" function until the liquid in the bag rises in the direction of the vacuum sealer. Is it just arrived, or sucked the air from the bag, I press the function "welding".
The liquid in the sealed bag is evenly distributed as soon as the bag is placed on a flat surface. So you can first store several liquid-filled bags in a freezer, after freezing the contents but individually distribute in existing, flat gaps in the freezer.
Since my vacuum sealer is more than thirty years old, and closes the bags with just one weld, I will replace it with a double weld in the near future. Double welds are simply more stable when stacking several bags when freezing. Buy now 
CASO VC10 Vacuum Sealer - test winner at Stiftung Warentest, vacuum sealer, food remains vacant? 77.99? 58,99 ?
