How to Effectively Vacuum Seal Wet or Moist Ingredients (such as Fresh Carrots)

A Recurrent Issue

Has there been an occasion when you attempted to vacuum seal vegetables that were freshly cleaned, pre-marinated meats, or cooked foods that contained sauce, but the liquid began to enter into the sealing channel or the seal would not hold? Moisture that is in excessive amounts can be an obstacle when using a vacuum sealer. Improperly storing moisture can cause problems with your seal, create damage to the vacuum machine and result in decreased effectiveness. With the right technique and mode, the process of sealing moist foods can be accomplished accurately each time.

Solution #1: For Foods That Are Slightly Damp (such as Freshly Cleaned and Cut Carrots)

If the food is slightly damp on the outer layer, you can use the standard auto function of vacuum sealers as follows:

Put the food into the vacuum bag (example - carrot pieces).

Close the vacuum sealer lid.

Select the vacuum sealer's "Auto Vacuum/Seal" option and allow the automatic setting to complete the operation.

Solution #2: For Foods That Contain More Liquid or Excessive Moisture

When you vacuum seal foods that contain a large amount of liquid, you must change to the "Moist" mode and follow these manual instructions to vacuum seal your food and ensure that there is no leakage from the bag:

Put the wet ingredients inside the bag first. Then distribute the wet food as evenly as you can across the vacuum bag, making sure that the sealing area of the vacuum bag remains as dry as possible.

Close the lid of the vacuum sealer.

Select the "Moist" setting on your vacuum sealer.

While pressing and holding the "Vacuum" button, start removing the air from the vacuum bag, keeping a close eye on the vacuum bag.

When the wet food is close to the sealing strip, release the "Vacuum" button and immediately press the "Seal Only" button to create the first seal.

If you want a more secure seal, you can wait for 10 seconds and then press the "Seal Only" button again to create a reinforced seal.

Recommended Tips for Success:

If you are sealing liquid rich foods then elevate the open edge of the bag slightly to help keep liquids away from the seal edge of the bag.

If you have items that are very wet, then you may wish to freeze them for about one to two hours prior to vacuum sealing, or you can use a specially designed vacuum container for liquids.

The double-seal technique is an excellent way to guarantee that your seal will not fail when sealing moist food.

By utilizing the appropriate option on your vacuum sealer and applying the manual technique for vacuum then seal, you will successfully preserve the freshness of a variety of moist foods without any mess or failed seals.