Batch Cooking Soups: The Safe Way to Vacuum Seal Liquids
Batch cooking soups, bone broths, and stews is a fantastic way to prepare for the week ahead. However, storing large amounts of liquids in flimsy plastic containers often leads to messy spills and flavor degradation in the fridge. The safest and most space-efficient method is vacuum sealing your liquid wet goods in sturdy glass Mason jars.
Why Glass and Vacuum?
Glass Mason jars are completely non-porous, meaning they won't absorb the rich colors or smells of your tomato soup or chicken broth. By extracting the air, you prevent the liquid from oxidizing, keeping your soups tasting freshly made for much longer.
Step-by-Step Liquid Sealing:
Cool and Pour: Always let your soups or broths cool to room temperature before sealing. Pour the liquid into a clean Mason jar.
Leave Headspace: This is the most critical step for wet goods. You must leave at least 1 to 1.5 inches of empty space at the top of the jar. If the liquid is too close to the lid, the vacuum process will pull the moisture upward, ruining the seal and potentially damaging the machine.
Apply the Seal: Place the metal lid on top and attach the VP05 Mason Jar Sealer. Press the button to remove the air. Once sealed, your soups are ready to be safely stored in the refrigerator without any risk of spilling or spoiling.
