Vacuum Sealing Liquids for freezing?

[Brian]

I have a basic vacuum sealer, it does plastic bags not containers like some
of the clever ones.

I seal various things, including meat for Sous Vide recently. It has done
what I’ve asked of it so far.

I’d like to vacuum seal some liquids - in particular stock and soup- before
freezing. Looking on the internet, people seem to have various techniques
from “don’t” to freeze first then seal.

Ideally, I want to end up with something that holds, typically, 500ml*, is
flat when frozen although a gusseted pack which stands may be ok, does’t
leak, and ( ideally) could be used ‘boil in the bag’ when I go fishing /
walking etc. * sometimes smaller for stock, 100ml.

I want to be able to store then in the freezer taking up minimum space.
Currently for stock I use a mixture of plastic containers and for soup I
bought a load of the 500ml plastic containers Chinese take a ways use. With
the lids etc, there is ‘dead space’ I think vacuum sealed bags would avoid.
Plus I could use them as ‘boil in the bag’ hot meals when fishing/ walking
etc.

So, has anyone successfully vacuum sealed and frozen a liquid?

[Judith in France]

Post by Brian
I have a basic vacuum sealer, it does plastic bags not containers like some
of the clever ones.
I seal various things, including meat for Sous Vide recently. It has done
what I’ve asked of it so far.
I’d like to vacuum seal some liquids - in particular stock and soup- before
freezing. Looking on the internet, people seem to have various techniques
from “don’t” to freeze first then seal.
Ideally, I want to end up with something that holds, typically, 500ml*, is
flat when frozen although a gusseted pack which stands may be ok, does’t
leak, and ( ideally) could be used ‘boil in the bag’ when I go fishing /
walking etc. * sometimes smaller for stock, 100ml.
I want to be able to store then in the freezer taking up minimum space.
Currently for stock I use a mixture of plastic containers and for soup I
bought a load of the 500ml plastic containers Chinese take a ways use. With
the lids etc, there is ‘dead space’ I think vacuum sealed bags would avoid.
Plus I could use them as ‘boil in the bag’ hot meals when fishing/ walking
etc.
So, has anyone successfully vacuum sealed and frozen a liquid?

I hadn't thought of trying to vac pack stock, it never stays in my
freezer long to benefit from vacuuming. I put a ziplock bag into a
plastic measuring jug and pour in the stock. Once frozen I just
retrieve the jug and leave the frozen block of stock in it's ziplock
until needed.

I normally have a good stock of stock. I thing 4 + litres would be a
reasonable estimate at the moment. Plus a 3 litres of soup made from stock
a few weeks ago.
My wife complains, I refuse to let a chicken carcass go to waste as she
needs to find space in the freezer for the stock. (Ditto Turkey carcass or
ham stock. )
I like to make soups.

I think what you wish to achieve is actually covered in what you've
written. Freeze the stock in the flat oblong containers, when frozen
knock it out and vac pack the frozen block. Voila?
Malcolm

The problem with that is the edges of the lump of frozen stock. Even if
they don’t split the bag initially, the could while in the freezer. If the
stock ( or soup) is left out to defrost it will leak out. I’ve had it
happen with frozen cubes in zip lock bags.
Freezing in the bag avoids the sharp edges you get in a cuboid. But I’m
concerned about sucking liquid into the machine and / or the bag bursting
as it freezes. As you know, water expands as it freezes.

I freeze the lazy way, stock and soup, left over gravy-jus are frozen in mugs which sit securely all on one shelf, easier to defrost and no waste. If I use zip lock bags there is always a bit if wastage after defrosting.

[Brian]

Post by Judith in France

Post by Brian
I have a basic vacuum sealer, it does plastic bags not containers like some
of the clever ones.
I seal various things, including meat for Sous Vide recently. It has done
what I’ve asked of it so far.
I’d like to vacuum seal some liquids - in particular stock and soup- before
freezing. Looking on the internet, people seem to have various techniques
from “don’t” to freeze first then seal.
Ideally, I want to end up with something that holds, typically, 500ml*, is
flat when frozen although a gusseted pack which stands may be ok, does’t
leak, and ( ideally) could be used ‘boil in the bag’ when I go fishing /
walking etc. * sometimes smaller for stock, 100ml.
I want to be able to store then in the freezer taking up minimum space.
Currently for stock I use a mixture of plastic containers and for soup I
bought a load of the 500ml plastic containers Chinese take a ways use. With
the lids etc, there is ‘dead space’ I think vacuum sealed bags would avoid.
Plus I could use them as ‘boil in the bag’ hot meals when fishing/ walking
etc.
So, has anyone successfully vacuum sealed and frozen a liquid?

I hadn't thought of trying to vac pack stock, it never stays in my
freezer long to benefit from vacuuming. I put a ziplock bag into a
plastic measuring jug and pour in the stock. Once frozen I just
retrieve the jug and leave the frozen block of stock in it's ziplock
until needed.

I normally have a good stock of stock. I thing 4 + litres would be a
reasonable estimate at the moment. Plus a 3 litres of soup made from stock
a few weeks ago.
My wife complains, I refuse to let a chicken carcass go to waste as she
needs to find space in the freezer for the stock. (Ditto Turkey carcass or
ham stock. )
I like to make soups.

I think what you wish to achieve is actually covered in what you've
written. Freeze the stock in the flat oblong containers, when frozen
knock it out and vac pack the frozen block. Voila?
Malcolm

The problem with that is the edges of the lump of frozen stock. Even if
they don’t split the bag initially, the could while in the freezer. If the
stock ( or soup) is left out to defrost it will leak out. I’ve had it
happen with frozen cubes in zip lock bags.
Freezing in the bag avoids the sharp edges you get in a cuboid. But I’m
concerned about sucking liquid into the machine and / or the bag bursting
as it freezes. As you know, water expands as it freezes.

I freeze the lazy way, stock and soup, left over gravy-jus are frozen in
mugs which sit securely all on one shelf, easier to defrost and no waste.
If I use zip lock bags there is always a bit if wastage after defrosting.

At the moment use ‘Chinese take a way’ type containers. I used to re use
ones from the local Chinese we use no and then but bought a batch off EBay
when the started to fail. I want a more compact method, mainly for some we
take away in the motorhome which only has a small freezer. Plus, Senior
Management is always bending my ear that I am filling the freezers with
soup, stock etc.

The third reason is to try and achieve a ‘boil in the bag’ method for when
I go fishing / walking.

Like you, I tend to freeze left over gravy / sauces etc. I’m trying a new
curry recipe tonight. The quantities are for 4 but there are just 2 of us.
We will free the rest.

[Graham]

Post by Brian

Post by Judith in France

Post by Brian
I have a basic vacuum sealer, it does plastic bags not containers like some
of the clever ones.
I seal various things, including meat for Sous Vide recently. It has done
what I’ve asked of it so far.
I’d like to vacuum seal some liquids - in particular stock and soup- before
freezing. Looking on the internet, people seem to have various techniques
from “don’t” to freeze first then seal.
Ideally, I want to end up with something that holds, typically, 500ml*, is
flat when frozen although a gusseted pack which stands may be ok, does’t
leak, and ( ideally) could be used ‘boil in the bag’ when I go fishing /
walking etc. * sometimes smaller for stock, 100ml.
I want to be able to store then in the freezer taking up minimum space.
Currently for stock I use a mixture of plastic containers and for soup I
bought a load of the 500ml plastic containers Chinese take a ways use. With
the lids etc, there is ‘dead space’ I think vacuum sealed bags would avoid.
Plus I could use them as ‘boil in the bag’ hot meals when fishing/ walking
etc.
So, has anyone successfully vacuum sealed and frozen a liquid?

I hadn't thought of trying to vac pack stock, it never stays in my
freezer long to benefit from vacuuming. I put a ziplock bag into a
plastic measuring jug and pour in the stock. Once frozen I just
retrieve the jug and leave the frozen block of stock in it's ziplock
until needed.

I normally have a good stock of stock. I thing 4 + litres would be a
reasonable estimate at the moment. Plus a 3 litres of soup made from stock
a few weeks ago.
My wife complains, I refuse to let a chicken carcass go to waste as she
needs to find space in the freezer for the stock. (Ditto Turkey carcass or
ham stock. )
I like to make soups.

I think what you wish to achieve is actually covered in what you've
written. Freeze the stock in the flat oblong containers, when frozen
knock it out and vac pack the frozen block. Voila?
Malcolm

The problem with that is the edges of the lump of frozen stock. Even if
they don’t split the bag initially, the could while in the freezer. If the
stock ( or soup) is left out to defrost it will leak out. I’ve had it
happen with frozen cubes in zip lock bags.
Freezing in the bag avoids the sharp edges you get in a cuboid. But I’m
concerned about sucking liquid into the machine and / or the bag bursting
as it freezes. As you know, water expands as it freezes.

I freeze the lazy way, stock and soup, left over gravy-jus are frozen in
mugs which sit securely all on one shelf, easier to defrost and no waste.
If I use zip lock bags there is always a bit if wastage after defrosting.

At the moment use ‘Chinese take a way’ type containers. I used to re use
ones from the local Chinese we use no and then but bought a batch off EBay
when the started to fail. I want a more compact method, mainly for some we
take away in the motorhome which only has a small freezer. Plus, Senior
Management is always bending my ear that I am filling the freezers with
soup, stock etc.
The third reason is to try and achieve a ‘boil in the bag’ method for when
I go fishing / walking.
Like you, I tend to freeze left over gravy / sauces etc. I’m trying a new
curry recipe tonight. The quantities are for 4 but there are just 2 of us.
We will free the rest.

Does that last sentence mean that you will flush the rest? Inquiring
minds etc:-)

[Graham]

Post by Graham

Post by Brian

Post by Judith in France

Post by Brian
I have a basic vacuum sealer, it does plastic bags not containers like some
of the clever ones.
I seal various things, including meat for Sous Vide recently. It has done
what I’ve asked of it so far.
I’d like to vacuum seal some liquids - in particular stock and soup- before
freezing. Looking on the internet, people seem to have various techniques
from “don’t” to freeze first then seal.
Ideally, I want to end up with something that holds, typically, 500ml*, is
flat when frozen although a gusseted pack which stands may be ok, does’t
leak, and ( ideally) could be used ‘boil in the bag’ when I go fishing /
walking etc. * sometimes smaller for stock, 100ml.
I want to be able to store then in the freezer taking up minimum space.
Currently for stock I use a mixture of plastic containers and for soup I
bought a load of the 500ml plastic containers Chinese take a ways use. With
the lids etc, there is ‘dead space’ I think vacuum sealed bags would avoid.
Plus I could use them as ‘boil in the bag’ hot meals when fishing/ walking
etc.
So, has anyone successfully vacuum sealed and frozen a liquid?

I hadn't thought of trying to vac pack stock, it never stays in my
freezer long to benefit from vacuuming. I put a ziplock bag into a
plastic measuring jug and pour in the stock. Once frozen I just
retrieve the jug and leave the frozen block of stock in it's ziplock
until needed.

I normally have a good stock of stock. I thing 4 + litres would be a
reasonable estimate at the moment. Plus a 3 litres of soup made from stock
a few weeks ago.
My wife complains, I refuse to let a chicken carcass go to waste as she
needs to find space in the freezer for the stock. (Ditto Turkey carcass or
ham stock. )
I like to make soups.

I think what you wish to achieve is actually covered in what you've
written. Freeze the stock in the flat oblong containers, when frozen
knock it out and vac pack the frozen block. Voila?
Malcolm

The problem with that is the edges of the lump of frozen stock. Even if
they don’t split the bag initially, the could while in the freezer. If the
stock ( or soup) is left out to defrost it will leak out. I’ve had it
happen with frozen cubes in zip lock bags.
Freezing in the bag avoids the sharp edges you get in a cuboid. But I’m
concerned about sucking liquid into the machine and / or the bag bursting
as it freezes. As you know, water expands as it freezes.

I freeze the lazy way, stock and soup, left over gravy-jus are frozen in
mugs which sit securely all on one shelf, easier to defrost and no waste.
If I use zip lock bags there is always a bit if wastage after defrosting.

At the moment use ‘Chinese take a way’ type containers. I used to re use
ones from the local Chinese we use no and then but bought a batch off EBay
when the started to fail. I want a more compact method, mainly for some we
take away in the motorhome which only has a small freezer. Plus, Senior
Management is always bending my ear that I am filling the freezers with
soup, stock etc.
The third reason is to try and achieve a ‘boil in the bag’ method for when
I go fishing / walking.
Like you, I tend to freeze left over gravy / sauces etc. I’m trying a new
curry recipe tonight. The quantities are for 4 but there are just 2 of us.
We will free the rest.

Does that last sentence mean that you will flush the rest? Inquiring
minds etc:-)

No, it means I missed the ze ;-)

I obviously knew that but the windchill temperature here is -40C and I'm
looking for any excuse to delay going outside to take in the wheelie bin:-)

[Brian]

Post by Graham

Post by Graham

Post by Brian

Post by Judith in France

Post by Brian
I have a basic vacuum sealer, it does plastic bags not containers like some
of the clever ones.
I seal various things, including meat for Sous Vide recently. It has done
what I’ve asked of it so far.
I’d like to vacuum seal some liquids - in particular stock and soup- before
freezing. Looking on the internet, people seem to have various techniques
from “don’t” to freeze first then seal.
Ideally, I want to end up with something that holds, typically, 500ml*, is
flat when frozen although a gusseted pack which stands may be ok, does’t
leak, and ( ideally) could be used ‘boil in the bag’ when I go fishing /
walking etc. * sometimes smaller for stock, 100ml.
I want to be able to store then in the freezer taking up minimum space.
Currently for stock I use a mixture of plastic containers and for soup I
bought a load of the 500ml plastic containers Chinese take a ways use. With
the lids etc, there is ‘dead space’ I think vacuum sealed bags would avoid.
Plus I could use them as ‘boil in the bag’ hot meals when fishing/ walking
etc.
So, has anyone successfully vacuum sealed and frozen a liquid?

I hadn't thought of trying to vac pack stock, it never stays in my
freezer long to benefit from vacuuming. I put a ziplock bag into a
plastic measuring jug and pour in the stock. Once frozen I just
retrieve the jug and leave the frozen block of stock in it's ziplock
until needed.

I normally have a good stock of stock. I thing 4 + litres would be a
reasonable estimate at the moment. Plus a 3 litres of soup made from stock
a few weeks ago.
My wife complains, I refuse to let a chicken carcass go to waste as she
needs to find space in the freezer for the stock. (Ditto Turkey carcass or
ham stock. )
I like to make soups.

I think what you wish to achieve is actually covered in what you've
written. Freeze the stock in the flat oblong containers, when frozen
knock it out and vac pack the frozen block. Voila?
Malcolm

The problem with that is the edges of the lump of frozen stock. Even if
they don’t split the bag initially, the could while in the freezer. If the
stock ( or soup) is left out to defrost it will leak out. I’ve had it
happen with frozen cubes in zip lock bags.
Freezing in the bag avoids the sharp edges you get in a cuboid. But I’m
concerned about sucking liquid into the machine and / or the bag bursting
as it freezes. As you know, water expands as it freezes.

I freeze the lazy way, stock and soup, left over gravy-jus are frozen in
mugs which sit securely all on one shelf, easier to defrost and no waste.
If I use zip lock bags there is always a bit if wastage after defrosting.

At the moment use ‘Chinese take a way’ type containers. I used to re use
ones from the local Chinese we use no and then but bought a batch off EBay
when the started to fail. I want a more compact method, mainly for some we
take away in the motorhome which only has a small freezer. Plus, Senior
Management is always bending my ear that I am filling the freezers with
soup, stock etc.
The third reason is to try and achieve a ‘boil in the bag’ method for when
I go fishing / walking.
Like you, I tend to freeze left over gravy / sauces etc. I’m trying a new
curry recipe tonight. The quantities are for 4 but there are just 2 of us.
We will free the rest.

Does that last sentence mean that you will flush the rest? Inquiring
minds etc:-)

No, it means I missed the ze ;-)

I obviously knew that but the windchill temperature here is -40C and I'm
looking for any excuse to delay going outside to take in the wheelie bin:-)

-40C! I was complaining it was cold today and it was about 6C.

[Brian]

Post by Brian

Post by Judith in France

Post by Brian
I have a basic vacuum sealer, it does plastic bags not containers like some
of the clever ones.
I seal various things, including meat for Sous Vide recently. It has done
what I’ve asked of it so far.
I’d like to vacuum seal some liquids - in particular stock and soup- before
freezing. Looking on the internet, people seem to have various techniques
from “don’t” to freeze first then seal.
Ideally, I want to end up with something that holds, typically, 500ml*, is
flat when frozen although a gusseted pack which stands may be ok, does’t
leak, and ( ideally) could be used ‘boil in the bag’ when I go fishing /
walking etc. * sometimes smaller for stock, 100ml.
I want to be able to store then in the freezer taking up minimum space.
Currently for stock I use a mixture of plastic containers and for soup I
bought a load of the 500ml plastic containers Chinese take a ways use. With
the lids etc, there is ‘dead space’ I think vacuum sealed bags would avoid.
Plus I could use them as ‘boil in the bag’ hot meals when fishing/ walking
etc.
So, has anyone successfully vacuum sealed and frozen a liquid?

I hadn't thought of trying to vac pack stock, it never stays in my
freezer long to benefit from vacuuming. I put a ziplock bag into a
plastic measuring jug and pour in the stock. Once frozen I just
retrieve the jug and leave the frozen block of stock in it's ziplock
until needed.

I normally have a good stock of stock. I thing 4 + litres would be a
reasonable estimate at the moment. Plus a 3 litres of soup made from stock
a few weeks ago.
My wife complains, I refuse to let a chicken carcass go to waste as she
needs to find space in the freezer for the stock. (Ditto Turkey carcass or
ham stock. )
I like to make soups.

I think what you wish to achieve is actually covered in what you've
written. Freeze the stock in the flat oblong containers, when frozen
knock it out and vac pack the frozen block. Voila?
Malcolm

The problem with that is the edges of the lump of frozen stock. Even if
they don’t split the bag initially, the could while in the freezer. If the
stock ( or soup) is left out to defrost it will leak out. I’ve had it
happen with frozen cubes in zip lock bags.
Freezing in the bag avoids the sharp edges you get in a cuboid. But I’m
concerned about sucking liquid into the machine and / or the bag bursting
as it freezes. As you know, water expands as it freezes.

I freeze the lazy way, stock and soup, left over gravy-jus are frozen in
mugs which sit securely all on one shelf, easier to defrost and no waste.
If I use zip lock bags there is always a bit if wastage after defrosting.

At the moment use ‘Chinese take a way’ type containers. I used to re use
ones from the local Chinese we use no and then but bought a batch off EBay
when the started to fail. I want a more compact method, mainly for some we
take away in the motorhome which only has a small freezer. Plus, Senior
Management is always bending my ear that I am filling the freezers with
soup, stock etc.
The third reason is to try and achieve a ‘boil in the bag’ method for when
I go fishing / walking.
Like you, I tend to freeze left over gravy / sauces etc. I’m trying a new
curry recipe tonight. The quantities are for 4 but there are just 2 of us.
We will free the rest.

I am going to make a green Thaie curry tomorrow! Oh no, maybe not it is
Sunday roast chicken, boring!

We had Hawaiian Pork - tender pork belly in a sauce with rice. I found the
recipe on YouTube ‘Sam the Cooking Guy’. Very easy. Best of all, Senior
Management approved and she doesn’t always care for pork.

[Judith in France]

Post by Brian

Post by Brian

Post by Judith in France

Post by Brian
I have a basic vacuum sealer, it does plastic bags not containers like some
of the clever ones.
I seal various things, including meat for Sous Vide recently. It has done
what I’ve asked of it so far.
I’d like to vacuum seal some liquids - in particular stock and soup- before
freezing. Looking on the internet, people seem to have various techniques
from “don’t” to freeze first then seal.
Ideally, I want to end up with something that holds, typically, 500ml*, is
flat when frozen although a gusseted pack which stands may be ok, does’t
leak, and ( ideally) could be used ‘boil in the bag’ when I go fishing /
walking etc. * sometimes smaller for stock, 100ml.
I want to be able to store then in the freezer taking up minimum space.
Currently for stock I use a mixture of plastic containers and for soup I
bought a load of the 500ml plastic containers Chinese take a ways use. With
the lids etc, there is ‘dead space’ I think vacuum sealed bags would avoid.
Plus I could use them as ‘boil in the bag’ hot meals when fishing/ walking
etc.
So, has anyone successfully vacuum sealed and frozen a liquid?

I hadn't thought of trying to vac pack stock, it never stays in my
freezer long to benefit from vacuuming. I put a ziplock bag into a
plastic measuring jug and pour in the stock. Once frozen I just
retrieve the jug and leave the frozen block of stock in it's ziplock
until needed.

I normally have a good stock of stock. I thing 4 + litres would be a
reasonable estimate at the moment. Plus a 3 litres of soup made from stock
a few weeks ago.
My wife complains, I refuse to let a chicken carcass go to waste as she
needs to find space in the freezer for the stock. (Ditto Turkey carcass or
ham stock. )
I like to make soups.

I think what you wish to achieve is actually covered in what you've
written. Freeze the stock in the flat oblong containers, when frozen
knock it out and vac pack the frozen block. Voila?
Malcolm

The problem with that is the edges of the lump of frozen stock. Even if
they don’t split the bag initially, the could while in the freezer. If the
stock ( or soup) is left out to defrost it will leak out. I’ve had it
happen with frozen cubes in zip lock bags.
Freezing in the bag avoids the sharp edges you get in a cuboid. But I’m
concerned about sucking liquid into the machine and / or the bag bursting
as it freezes. As you know, water expands as it freezes.

I freeze the lazy way, stock and soup, left over gravy-jus are frozen in
mugs which sit securely all on one shelf, easier to defrost and no waste.
If I use zip lock bags there is always a bit if wastage after defrosting.

At the moment use ‘Chinese take a way’ type containers. I used to re use
ones from the local Chinese we use no and then but bought a batch off EBay
when the started to fail. I want a more compact method, mainly for some we
take away in the motorhome which only has a small freezer. Plus, Senior
Management is always bending my ear that I am filling the freezers with
soup, stock etc.
The third reason is to try and achieve a ‘boil in the bag’ method for when
I go fishing / walking.
Like you, I tend to freeze left over gravy / sauces etc. I’m trying a new
curry recipe tonight. The quantities are for 4 but there are just 2 of us.
We will free the rest.

I am going to make a green Thaie curry tomorrow! Oh no, maybe not it is
Sunday roast chicken, boring!

We had Hawaiian Pork - tender pork belly in a sauce with rice. I found the
recipe on YouTube ‘Sam the Cooking Guy’. Very easy. Best of all, Senior
Management approved and she doesn’t always care for pork.

I will take a look at that thanks!