For sauces, chilis, gravies, and such in a Foodsaver: portion them into a baggie, then seal it, then vacuum seal that. Or, freeze it first in the baggie, then seal.
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Vacuumsealer or vacuumchamber sealer?
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I had a foodsaver and when it died I read up on them and went with the Avid Armor USV32 and am EXTREMELY happy with it. I don't see it as being to big, although it does take a bit more space on a shelf than my 8 quart DO. And if items are too big/long, there is a trick to use regular bags outside the chamber and seal just like a regular unit.
It is an investment, just like any tool you invest in. If you buy one, you will use it A LOT.
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I also have both. On my second Foodsaver which I use for most things. Got the little Avid Armor after reading so many good things here. I use that one for freezing stews and sauces and for packaging things up while marinating. Both make it very easy to have quick meals on hand for those days I don't feel much like cooking.
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Club Member
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I bought a vacuum chamber years ago, but really did not like it much. It just did not seal very well.
So, I bought a vacuum sealer a few months ago. And it works great.
When watching the video tutorial on my vacuum sealer, I learned something very important. BUY THE RIGHT BAGS.
I had been using vacuum sealer bags in my vacuum chamber. I never knew there was a difference in bags. I have not gone back out and bought vacuum chamber bags to see if they work better because the vacuum sealer is working great.
But after watching the video tutorial, I could hear Bugs Bunny saying, "What a Maroon!"
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Founding Member & Pit Barrel Cooker Queen
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Last edited by fzxdoc; June 21, 2025, 07:39 AM.
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Club Member
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Chamber sealer all the way. My vacuum sealer died, I bought an Avid Armor USVX and never looked back. Just used it 5 minutes ago, and use it more than I ever thought I would.
I actually don't use mine for SV, per se, but more of a 'boil in a bag'. Since I have had to prep a lot of meals in advance, I can take a lot of different foods from the freezer and have a decent meal on the table in short order (ribs, pulled pork, roast beef, etc.) Lately, I've been doing chicken wings that way: roast, freeze, quick thaw, and air fry. Works like a dream.
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I need to try that more often I think. A quick reheat is a bonus. I only wish I bought a vacuum chamber years ago. Lost a few fish from not sealing tight. Chamber seals like the grocery store
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cruiseplanner1 , I like the Avid because the sealers can be serviced, rather than just thrown away.
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Moderator
- May 2020
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Avid Armor all day! But don’t toss the food saver…. You may need it for big jobs. I hung on to mine.
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