I haven't had an issue with the juicy stuff. Just make sure you leave enough room and tuck the open end into the small tray when vacuuming and sealing. If that makes sense.
Ive got a couple of sucker sealers and neither one likes really wet food during the process. It might look ok right after you do it, but give it a couple of months in the freezer and its lost its seal. So what I do is make sure the bag is lower then the machine, then take a folded paper towel and place it between the food and the sealing edge. The paper towel catches the moisture but still allows the air to be eliminated. After defrosting, just throw the paper towel away.
Good idea,, your on it. With a frozen block, just help the machine suck out all the air as the bag collapses around the block by pressing the air out with your fingers. Try it, you will see what I mean.
I considered it but decided to see if the wife gets into it before I spend too much.
It really doesn't end- I freeze a lot of my stews/stocks and stuff like that in deli containers, and they're usually eaten within a year or so. I'm lucky and I get to use a cryovac machine extensively at work, they can be really useful tools but there's also a point where I think you can spend too much money on them for the return you get. I use a simple, cheap one at home that struggles with liquid sometimes and learning how to work around that issue made more sense than spending a ton of money.
