I Found a Way to Make Leftover Soups/Stews Last Longer in the Refrigerator.

[Ilive4Jesus]

I like the idea and will probably do that with pumpkin. The problem with my sealers are that they will vacuum the liquid into the diaphragm and mess up the circuit. I need to take mine apart and fix it after using it for moisture from ham.

I thawed a big ham to cut it into steaks. I think I should have partially refroze it in steak sized so this wouldn't happen. Maybe the same can be done with the soup as ice blocks?

does your sealer have a "delicate" setting? That often helps with moist items.
but partial freezing helps too.

oh! and partly freezing then wrapping in butcher paper can help lessen he amount of liquid sucked out.

 

[HealthAndHappiness]

does your sealer have a "delicate" setting? That often helps with moist items.
but partial freezing helps too.

oh! and partly freezing then wrapping in butcher paper can help lessen he amount of liquid sucked out.

I've used butcher paper with meats since it prevents contact with plastic. It does help, but I buy the lower cost vacuum sealers and use them until they wear out. My next purchase or design will likely be a vacuum chamber that can use glass jars.

 

[HealthAndHappiness]

I've used butcher paper with meats since it prevents contact with plastic. It does help, but I buy the lower cost vacuum sealers and use them until they wear out. My next purchase or design will likely be a vacuum chamber that can use glass jars.

I was just thinking, maybe I can add a rheostat switch to the cord to adjust the vacuum to a lower setting. I bought a break bleeder which should work if just a little slower, when combined with the chamber.

 

[RaceRunner]

I was just thinking, maybe I can add a rheostat switch to the cord to adjust the vacuum to a lower setting. I bought a break bleeder which should work if just a little slower, when combined with the chamber.

I have read about using a break bleeder to get a vacuum seal.

 

[Billyd]

I fold the top of the bag and pre freeze, then seal.

This will vacuum mason jars:

https://www.amazon.com/Electric-Mas...son+jars&qid=1668724452&s=kitchen&sr=1-5&th=1

For best quality and food safety, always follow directions.

 

[RaceRunner]

I fold the top of the bag and pre freeze, then seal.

This will vacuum mason jars:

https://www.amazon.com/Electric-Mason-Jar-Vacuum-Sealer/dp/B0B211RKZN/ref=sr_1_5?keywords=Vacuum+Sealers+for+mason+jars&qid=1668724452&s=kitchen&sr=1-5&th=1

For best quality and food safety, always follow directions.

A brake bleeder will last longer.

 

[HealthAndHappiness]

I fold the top of the bag and pre freeze, then seal.

This will vacuum mason jars:

https://www.amazon.com/Electric-Mason-Jar-Vacuum-Sealer/dp/B0B211RKZN/ref=sr_1_5?keywords=Vacuum+Sealers+for+mason+jars&qid=1668724452&s=kitchen&sr=1-5&th=1

For best quality and food safety, always follow directions.

Thanks 👍
I looked into that option and the reviews were pretty good. I already have a rechargeable vacuum hand held for the valve type bags. One of my other heat sealers has the tube attachment. The lid device looks great for canning jars. If I can make a chamber, I would like to try it for the bigger range of jars and sizes. That's what I want to try the brake bleeder for.