Pat the vegetables dry after their ice bath.
For example, pack up a piece of salmon with salt, pepper, dill, and a slice of lemon to infuse the fish with these flavors. Or you can vacuum seal pre-seasoned meat, like beef or deer jerky, to lock in both flavor and freshness.
Make sure there’s one to two inches (three to five centimeters) between the food item and side of the bag that you’re sealing. That way, you’ll have room to lock the sealer’s lid over the bag’s opening. Some vacuum seal bags have a maximum fill line, so check your product for a line near its opening.
Sealers usually have one button to vacuum and automatically seal and another just for sealing. Check your user manual for specific information about how your device’s controls are labeled.
To pack items without liquid, you can just press the Vacuum Seal button and let the device seal your bag automatically.
Avoid storing a bag in a hot place or just throwing it in the closet. It might get damaged in high temperatures or if it accidentally hits a sharp object.
The pressure from the water will force air out of the plastic bag. It’s not as tight as a vacuum seal, but it’s an easy way to remove air before freezing food.
Turn the vacuum on to suck out air from the bags. When it seems like all the air’s been sucked out of the inner bag, finish closing the corner of its ziplock seal you left open. Turn the vacuum off, open the larger bag, and take out the inner bag, which should be effectively vacuum sealed. You can set aside the outer bag for future use. You only needed it to lock around the vacuum hose and suck air out of the inner bag.
