How to vacuum sealing liquid foods properly?
We know that vacuum sealing is one of the most efficient and common ways of preserving foods. Sometimes, these foods have liquid, and the way that vacuum works, it sucks air out of the container. This is not easy to do, however, when the liquid tends to get sucked into the vacuum sealer, too. Not only does it defeat your purpose of preserving the liquid, but it can also seriously damage your vacuum sealer.
You might be thinking, so why bother vacuum-seal liquid? Surely there must be other ways to preserve it. True! Here are some good instances or reasons to vacuum-seal liquids:
- You want tender steaks. To achieve this, you need to use the sous vide technique of cooking. This requires placing the steak with its marinade inside a plastic bag. To avoid having the bags float, you need to suck the air out of the bags;
- You want to preserve fruits and vegetables by pickling. Pickling is a method where vegetable slices or chunks are drowned in acidic liquid. You can use whey or lemon juice or vinegar;
- You want to make wine or vinegar by fermenting fruits or vegetables, especially ones that are over ripe or a bit bruised (remove bruised part). If you are using over ripe fruits, crush them. If the fruits are still hard, chop to smaller pieces. Put these in a bucket, add boiling water and sugar. After 24 hours, add the nutrient, yeast and pectic enzyme or pectolase;
- You simply want to save the oversupply of soup or sauce you have made, or perhaps you hit the jackpot and created the perfect blend and you had to preserve it for future use.
- Since only liquid is getting sucked up into the vacuum, turn the liquid into solid by freezing. You don’t need to freeze it into a block of ice, but just enough that there is no more liquid or for the fats to have solidified;
- Use a handheld vacuum sealer. slowly vacuum the bag, and just be quick to seal when the liquid stars to rise;
- Here’s a DIY you might try, but only if there is little liquid, like a marinade for the steaks. Place your liquid inside the bag, then place paper towel that has been folded into a thick strip between the liquid and the mouth of the bag. Start your vacuum. The liquids will be trapped by the paper towel. Do this until the paper towel is thoroughly drenched, then you can seal;
- Here is another DIY. This time, it uses a Ziploc bag and a straw. Works best if there is little liquid inside the bag. Tip the liquid to just one side. close the bag. Leave a small opening in the area where there is no liquid. Through the opening, put a straw and suck the air out. You have to exhale it out, of course, unless you want a stomach ache after. While this method is not perfect, it can be fun to experiment on;
- Use the Archimedes principle to remove the air from the bag and seal it. Immerse the bag with the contents in a tub of water. Make sure to hold the mouth open. This principle states that the air above the liquid inside the bag will be pushed out by the water in the tub;
- Finally, give up and use the scientific and the best way of vacuum-sealing your liquid. Use a chamber vacuum sealing system. You place the liquid inside the bag, and then put the whole thing inside the chamber. The edge of the bag should be strategically placed on top of the sealing bar, and then tucked back inside the chamber. There should be no bag protruding when the chamber is closed. Vacuum sealing using this equipment is the surest way of doing it. It removes air from the inside of the bag and from the immediate environment outside the bag.
The efficiency of your vacuum-sealing depends so much on how much you invest on your tools or equipment. Make the right choice and get the right results.