Can You Vacuum Seal Liquids? Which Machines Can
Yes, you can vacuum seal liquids, but only with a chamber sealer or an external sealer that has a liquid mode. A basic dry-mode external sealer can pull soup or marinade toward the pump and leave a weak seal.
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Yes, you can vacuum seal liquids, but you need the right machine or the right method. A basic dry-mode external sealer can pull soup or marinade toward the pump and leave a weak seam.
Soups, sauces, brines and marinades are the most common liquids people try to seal. The options below cover what works, from a chamber sealer to an external machine with a liquid mode.
Each option needs a few steps before the bag goes in the machine. Those steps matter as much as the machine does.
Why a basic external sealer struggles with liquid
An external sealer pulls air through the open end of the bag, so the liquid sits right next to that path. If the liquid moves toward the pump, it can block the seal or leave a gap in the seam.
That's why many external sealers have a moist or liquid setting. The setting changes how the machine pulls air and how long it holds the seal.
External sealers with a liquid mode
Some external sealers add a liquid setting for soups and sauces. The mode slows the pull so the liquid stays put long enough to seal.
Check the manual before you try a thin liquid on a dry setting.
FoodSaver's Elite All-in-One Liquid+ includes a liquid mode, along with dry, moist, sous vide, marinate and pulse settings. FoodSaver says the liquid mode works with liquids of 1.39 mPa·s or higher, which is a little thicker than water.
Inkbird's Pro sealer has a liquid mode too, along with a removable drip tray. The tray holds about 10 ounces of spill, which Inkbird says catches overflow while you seal a second bag.
Chamber sealers and liquids
A chamber sealer handles liquid because the whole bag sits inside the vacuum chamber. The air comes out of the bag and the chamber together, so the liquid has little reason to move toward the pump.
Beelicious Pro says its CVS101 seals liquids, soups and powders in the upper chamber. It also has a vacuum marinate mode for sauces and brines.
The trade-off is size and cost. A chamber sealer takes more counter space and needs its own bags, so it fits best when liquids are a regular part of your cooking.
How to vacuum seal liquids without a mess
These steps work on most machines, whether you use a liquid mode or a chamber sealer. They cut down on splashes and seal failures.
Freeze the liquid first. Pour soup or sauce into a tray, freeze it until it's solid, then pop the portion into a bag and seal it.
Frozen food doesn't move toward the pump.
Leave room at the top of the bag. A bit of space above the liquid gives the machine a clean spot for the seal.
Fill the bag only part way, not to the top.
Wipe the seal area before you close the lid. A drop of soup on the seal bar can ruin a seal, so keep a dry cloth close.
Pre-freeze liquids in a tray before you vacuum seal
A silicone tray or a muffin pan makes handy portions. Freeze the liquid until solid, pop the portions out, then seal each one in its own bag.
The same idea works for marinades. Freeze the marinade in a tray, seal the frozen portion in its own bag, then thaw it in the fridge before you use it on meat.
Which liquids seal best
Thicker liquids seal more predictably than thin ones, since thin liquid moves faster toward the bag opening. Tomato sauce, chili, stew and pureed soup are easier to manage than a thin broth.
Chunky food adds a second problem. Pieces of vegetable or meat can sit in the seal zone, so strain the liquid or freeze it first when you can.
Mistakes to avoid
Overfilling the bag is the most common mistake, since a full bag pushes liquid into the seal zone. Sealing hot food is another, because heat and steam can wet the seal bar.
Skipping the wipe-down is the third mistake. A drop of soup on the bar can ruin a seal, so wipe it before every bag.
Liquids and food safety
Vacuum sealing is not a substitute for refrigeration or freezing. It doesn't make soup or sauce safe at room temperature, so cool hot soup or sauce before you seal it, then keep it in the fridge or freezer.
Don't seal food while it's still hot. Hot food sitting in a sealed bag at room temperature can keep growing bacteria, so move it to the fridge quickly.
The USDA's Food Safety and Inspection Service gives 0 F (-18 C) as the freezer target for keeping food frozen. Its freezing and food safety guidance covers the basics.
Which route to take
If you seal liquids once in a while, an external sealer with a liquid mode is the simpler choice. Freeze the liquid first and you'll get clean seals with a smaller machine.
If you seal soups, sauces or brines every week, a chamber sealer is the better fit. The chamber takes the mess out of the job, but it costs more and takes more room.
For a full comparison of the two types, read what a chamber vacuum sealer is and chamber vacuum sealer vs vacuum sealer. If you're choosing a machine for liquids specifically, the best vacuum sealers for liquids and wet foods compare the models side by side.
If a seal fails on a liquid bag, vacuum sealer not sealing walks through the usual fixes.
Frequently asked questions
Can a regular vacuum sealer seal soup?
Not well, unless it has a liquid or moist setting. A dry-mode sealer can draw liquid toward the pump and leave a gap in the seam, so freeze the soup first or use a liquid mode.
How do you vacuum seal a liquid without it getting in the machine?
Freeze the liquid in a tray first, then seal the frozen portion. Leave room at the top of the bag and wipe any drips from the seal area before you close the lid.
Can you vacuum seal marinade with meat?
Yes, with a liquid or moist mode, or a chamber sealer. Keep the marinade cold while it's sealed, and marinate in the fridge, not on the counter.
Is vacuum sealed soup safe to keep?
Vacuum sealing doesn't make soup safe at room temperature. Cool it quickly, seal it, and keep it in the fridge or freezer, following the USDA's guidance on cooling and freezing.
