Vacuum pack hot stock - rapid cooling still needed?

Hi all,

I intend to make soup stock in bulk of several litres, and thinking to portion them while hot/warm into several bags to seal in my chamber vac at home. In this case, would rapid chilling still be a requirement/concern as the bags would have been sealed?

I do intend to refrigerate/freeze the bags for consumption for the rest of the week. Any suggestions/advice? Thanks in advance!

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Brandon_Byrd_40557

Sealing hot items in a chamber vacuum isn't advisable because you'd end up boiling off a lot of liquid which is bad for your pump/oil. It would also be bad to throw a bunch of sealed, warm bags in your fridge or freezer because it would raise the temperature in there and that could raise contamination issues for other things you're storing. (Or, in the freezer, it could par-thaw whatever it's near and that would damage the quality). So yeah, you should chill it down before sealing.

tshewman

Not sure ho many litres you are planning to do? I have a few small smaller stock pots (e.g. ~5 - ~12litres) that I will commonly strain into. I will buy ice put the empty stock pot n the sink, fill the sink with ice and add about 50% cold water (as soon as the warm stock hit's it it melts) and then add ice to fill the sink as soon as I have strained the entire amount. With the amount of surface area and an occasional stir of the stock, takes very little time to cool.