Sealing Liquids in a Chamber Vacuum Sealer

[Ike Epley]

Hello All,

I recently purchased the VP215c and think that I am going to love it. I am having no trouble sealing solids, however I am having trouble sealing liquids. I am also having trouble learning what the correct settings for various uses. The manual does not give any help as to time to vacuum, etc. I have read the Modernist and tried to determine myself, but it has been spotty at best. My first question is regarding the sealing of liquids. Can someone be specific as to the settings to seal a bag for Creme Anglaise and other liquids? Is there a reference manual or book that can tell me the settings for other foods? Many thanks.

Ike

[Paul Kierstead]

What is the problem you are having sealing solids? The only two tricks I've needed to employ is to watch for boiling (as soon as I see signs, I hit the stop button, which doesn't "stop" per se, it actually seals the bag, etc) and to make sure you don't over fill; the liquid must be away from the sealing bar. Taking out the inserts helps. Cold liquids will allow more vacuum to be pulled before boiling occurs; warm liquids will be boil very quickly.

[Robert Jueneman]

I';m not familiar with the VP215C or its dimensions, or what kind of inserts it has, but if it will fit, the slanted liquid tray from PolyScience is absolutely indispensable, IMHO.

They make two different types. The one for $75 uses a slanted tray at about a 45 degree angle, with a bottom bar that can be inserted into various slots. They also have a more expensive one that is included with the MV-35XP, and maybe the 45X. It uses a more sharply sloped tray, with a magnetic bottom bar.

The cheaper one is great for steaks and other items, as well as liquids. The more expensive one may be better for liquids, but is somewhat less useful for solid items.

[Ike Epley]

i am not having trouble with the solids, just the liquids. I am trying to find the dimensions of the slanted tray to hopefully be able to buy one and put it in the VP215. Thanks for the help.

[rob1234]

Did you figure out the issue with sealing liquids? I'm about to order a VP215C and wondering how you like it.

[Rob Babcock]

I have the same machine. I too don't know what problem you're having. When I first bought it I sealed several bags of water to just try it! Okay, one potential issue: water-based liquids will boil readily in a vacuum. This can cause the bag to expand quite a bit and sometimes be pushed away from the seal bar. As has been mentioned, I just watch for boiling and as soon as the bag looks like it's beginning to "inflate" I seal it.

With all the plates in I generally start with 30 sec vacuum, 2.0 sec seal, 1.5 cool @ LOW heat. This is for 3 mil bags, but works pretty well with any non-metalized bags in my (still limited) experience.

And to Rob1234- this machine is really terrific! My boss actually bought one for the restaurant where I work. It's quite, fast and easy to use while still allowing a lot of flexibility. For instance, I've been sealing mylar bags and retort pouches, and the ability to control all parameters of the seal is great. Likewise, the ability to control the vacuum is nice for stuff that can be easily crushed as well as things that are very reactive (eg. chemical fire lighters like WetFire or Weber cubes used for camping and outdoor cooking).

It's awesome for going compressions. My first attempt at watermelon was very nice. I'll admit that it's so much more powerful than my old Foodsaver-style machine that I inadvertently did an onion compression! I didn't expect that much vacuum.

This machine is also nice for flash pickling. You can use bags of course but it works with Ball jars, too. Be advised that the wide mouth 1 pint clears very easily. The standard 1 pint will clear the lid at the very back of the chamber, but only with standard lids/rings. The plastic lid with the reusable gasket is a smidgen too tall for any portion of the chamber. Be warned, it can be addictive! I did my first batch of balsamic/mirin asperagus and put it in the fridge to chill- when I opened it the next day I ate almost the whole pint with the fridge door still wide open!

I've only owned it a short time but so far it's a great machine. The chamber isn't huge but the price goes up pretty quickly as you get a bigger chamber. It's big enough to do anything I need but another 1/2" of vertical clearance would be nice for accommodating various canning jars.

BTW, to the OP- the chamber already slants backwards. Just take all the plates out so the seal bar is higher relative to the bag. It may not be recommended, but you can also shim the front of the machine a little if need be.

Edited March 11, 2012 by Rob Babcock (log)

[rob1234]

Thanks Rob, that's great. I put my order in last week. Should have it in 2-3 weeks.

[Atomizer]

Hi, I have progressed from a normal home vacuum sealer to a Henkelman Boxer 42 so that I can vacuum liquids. I am having difficulty getting to grips with it; most of my liquids either boil up or start to boil. I was wondering what the procedure for liquids is, so that this doesn't happen.

 

 

Does the product being cooked need to be tightly vacuumed when liquid is present?

David.

 

[Mjx]

http://forums.egullet.org/topic/141919-sealing-liquids-in-chamber-vacuum-sealer/

Also, forums.egullet.org/topic/147165-chamber-vacuum-sealers-2014–/

[Chris Amirault]

Just saw this topic. FWIW, I prop up my VP112 at a ~40 degree angle on its rolling cart when I have stock, etc. to seal, and use clips or some other item at the bottom of the bag to make sure the bag edge is where I want it on the sealer bar. No issues at all -- and no $75 insert to create the angle (though I'm tempted...). 

[Martin Fisher]

Make sure the liquid is as cold as possible.

When the liquid starts to boil, hit "stop" or whatever to immediately stop the vacuum and seal the bag.

[Atomizer]

Many thanks guys for your help.

[nickrey]

I do the same as Chris.

 

Also make sure the liquid is refrigerated before sealing - at room temperature it will boil.