Originally Posted by TroyA65
I've used my foodsaver to seal up chili before. What I do is pre-freeze like Fingerlickin mentioned, once it's fairly solid vacusuck away. Don't use a papertowel, you'll loose the juice (unless you plan to wring out the papertowel...nasty)
I have been using paper towels for years
it works perfectly fine. You dont lose the juice.
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie
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