Here is how I vacuum seal soups in bags to go in the freezer:

1. Use the large bag rolls.

2. Make the bags at least 18 inches long.

3. Double seal the bottom of the bag. I had a seal fail once, and it made a huge mess when I went to move the bag to the vacuum sealer! I had to move the stove out and clean puddles of soup out from under it.

4. Use a bag holder while you are filling the bags and fold the sides of the bags back about 1 1/2 – 2 inches before you place it on the holder.

5. For an easy way to monitor how much soup is going into each bag, ladle the soup into a 1 quart container. Then pour it into the bag. I use one of those twisty food storage containers. This also seems to minimize splash.

6. Find a space of counter that has a shallow drawer right under it. Place the vacuum sealer a couple of inches away from the edge of the counter. Place the bag of soup into the drawer and then place the open end of the bag into the vacuum sealer. This allows the vacuum sealer to do its job and keeps the soup from spilling in the process.

7. Once you start the vacuum sealer, watch VERY carefully. As soon as the top goes flat and the liquid from the soup starts to get sucked up the bag, press the “SEAL” button to stop the vacuuming process and seal the bag.

8. Double seal the top end of the bag to protect against leaks.

9. Freeze bags of soup flat for easy stacking.