How to Vacuum Seal Liquids Without the Mess

Vacuum sealing is a game-changer for meal prep, but if you've ever tried sealing something liquid—like soup or chili—you know it can turn into a complete disaster.

I learned this the hard way. The first time I tried to vacuum seal a big batch of chili, it was a total mess.

Chili spilled everywhere, the seal area got covered in sauce, and I had a hard time getting a good seal. It looked like a kid had taken over my kitchen! 🤦

And I’m not the only one. Plenty of people struggle with sealing liquids:

“Anyone found a good way to add things like soup and chili to vacuum bags without making a mess? I can’t get chili in the bag without looking like a small child did it.”

“Filling bags with liquids. Anyone got any handy techniques for filling bags with liquids? Packing a lot of soups and stews and regularly making a complete mess.”

Turns out, vacuum sealing liquids is tricky—but totally doable. Here’s what I learned so you don’t make the same mistakes!

(I even made a video showing exactly how to do this—check it out here, or if you prefer, watch it on YouTube!).

The Best Way to Vacuum Seal Liquids

1. Use a Canning Funnel

Trying to pour liquid straight from a pot into a vacuum bag? Bad idea. A canning funnel makes the process so much easier. It keeps the bag open and directs the liquid right where it needs to go. Just make sure you leave some space at the top—don’t overfill!

2. Keep the Seal Area Clean

If the top of your bag gets wet, your vacuum sealer won’t be able to seal properly. Always wipe the seal area dry before sealing.

3. Pre-Freeze Before Sealing

Once the bag is filled, fold the top over, secure it with a gripstick or clip, and freeze it overnight. This hardens the liquid so that when you vacuum seal it the next day, there’s no risk of it getting sucked into the machine.

4. Vacuum Seal Once Frozen

Once your soup or chili is frozen solid, take off the gripstick and vacuum seal as usual. No leaks, no mess—just a perfectly sealed bag ready for the freezer.

Why Freezing First Works

Vacuum sealers are great at removing air but don’t play nice with liquids. If you try to vacuum seal a bag full of chili or soup right away, the machine will suck up the liquid along with the air. Not only does this create a mess, but it can also prevent a proper seal.

By freezing it first, you keep everything neat and get a perfect, airtight seal every time.

Try It for Yourself

Next time you’re vacuum sealing soup, stew, or chili, give this method a shot. You’ll keep your kitchen clean, avoid a vacuum sealer disaster, and have neatly packed meals ready to go whenever you need them.

Now I want to hear from you! Have you ever tried vacuum sealing liquids? Got a trick that makes it easier? Share it in the comments! 🙂