Originally Posted by TnDrew
Ive been very succesful at chillin the food down first then vaccum sealing it. Some that I have done, the ones that have more liquid than others, I have froze first inside the bag making it as tight as possible, taking an aligator clip and closing off the bag. After it has gotten to almost that freeze stage I suck it up and seal it. If there is less liquid then I put in the Fridge to cool down first.
I originally did it this way, but doing the volume at one time my freezer didn't have the capacity so I started using the ice bath. Also, using a clip to hold the bag closed I was afraid if the bag fell over in the ice bath that water would get in. That is why I started sealing the bag before chilling. Just to be upfront, I am only cooking for personal use, and sell occassionally to friends.