I've mentioned our vacuum sealer in an earlier post. Here's an example of it in action, making freezer bags for the leftover chicken noodle soup. Taking the photos left-to-right and top-to-bottom:
- Filling a bag, using a bag stand designed for the three common sizes of sealable bags. Not shown: a canning funnel, which sits on top of the bag's opening and lets us easily fill the bag without slopping soup all over the place.
- A filled bag laying in the vacuum sealer, prior to sealing it. The chamber slopes down toward the back, so the liquid all flows down there. The heating bar is on the near side of the photo, and the bag's opening is flat against it.
- The vacuum sealer's control panel while it's working. I snapped this partway through the vacuum process, which had 16 seconds to go. The vacuum gauge on the left is already in the green area, meaning the vacuum is good enough for sealing. At this point the soup was gently boiling, even though it was at room temperature. The boiling point of water is proportional to the atmospheric pressure, so as the chamber's pressure declines the boiling point may be passed. If you want to bag something where the turbulence of boiling is undesirable, best to chill it or even freeze it before bagging.
- The sealed bag when the vacuum sealer has finished it's work and the lid popped open. If you look closely you can see the melted seal on the heating bar, on the near side of the photo.
- A sealed bag, labeled with contents and the date of sealing.
- Some yummy future meals!