How to Cool and Vacuum Seal Liquids in a Chamber Vac

- December 06, 2020

We all love making stocks, soups, and stews, but how can we quickly cool them to safe temperatures? If you are blessed to have a chamber Vac, you can easily store them in bulk and stack them in your freezer. I always have 3-5 gallons of stock on hand.

This is how you do it.......

We are going to cool it down from the inside and outside using Ice. The Aquarium pump circulates the water, which increases the cooling by 30-40%.

Place your liquid (Stew, Soup, etc.) in an enormous container. In this pic, I have chosen an 18-Quart container because I made 10-Quarts of Turkey-Stock.

Place blocks of ice on the outside of the container which holds the liquid. Remember we are cooling from the inside and outside. I use very large containers to freeze ice. At any given time I have about 60 lbs of ice on hand.

I prefer to use Blue-Ice because it stays colder longer, and it super easy to clean up later on. Yes, there are other methods too, but I prefer this one. This technique works with a pull Vac-Machine too. When you are ready to clean up, remove the bag and toss Blue-Ice back in the freezer.

After the liquid has cooled off sufficiently, I placed it in a Vac-bag (yes can be done over a day or two). Choose an appropriate vessel to hold the bag while you pour in the contents.

Place this container in your freezer for about 45-90-minutes to get very cold before Vacuum sealing.

Don't skip this part. Liquids will boil inside a Chamber vac because at the pressure approaches zero millibars, the boiling point becomes lower. Placing it in the freezer will mitigate this issue. This will happen with any food that is not cold enough.