Vacuum Sealing Fresh Onions?

I have just purchased a food vacuum sealer and I have just tried to seal a heap of sliced fresh onions, but I can't get a good seal on the bag, because it keeps sucking juices from the onions. Does anyone know whether I am doing something wrong here?


By Pat from Victoria, Australia

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December 27, 20090 found this helpful

Produce such as onions, beets, winter squash, and pumpkin should not be blanched. Simply wash, chop and spread on a baking sheet before sealing and freezing. Create vegetable mixes, such as onion, garlic, and pepper and store for easy additions to recipes. Does it have info with it? Good luck.

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December 27, 20091 found this helpful

You could also try freezing your onions on a baking tray/sheet before you use the sealer. Spread a fairly thin layer on tray, when frozen or nearly frozen remove them and fill your sealer bag, then vacuum seal. No need to cover onions on the tray if you are able to seal in bags fairly quickly after they freeze.


I also do this with things such as soups and stews, by freezing them in a container first, remove item from container by running water over the bottom of the container until the frozen food is released, and then I vacuum seal the frozen food. Hope this helps you. I freeze onions in this manner when I catch them on sale, it sure does save a lot of money this way.

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October 2, 20190 found this helpful

It says not to super save onions, botulism

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December 28, 20090 found this helpful

We seal fresh onions all the time. Have no problem. Just chop, place in bag & seal.

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December 29, 20090 found this helpful

If you don't want to pre-freeze them, try wrapping them in a paper towel prior to placing them in the bag.

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December 30, 20090 found this helpful

Thank you everyone for your responses to my onion delema. Also 'roadrunner' & 'kffrmw88'', thanks for the ideas seems like I'm going to have a lot of fun with the sealer.



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July 6, 20130 found this helpful

According to my instruction manuel on a food saver I just bought, you should NEVER vacuum seal raw onions due to the danger of aenerobic bacteria. This is a bacteria that does not need oxygen to grow. It is the same thing as improperly home canned green beans, in that case its botulism and is deadly.

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January 28, 20170 found this helpful

You can take a piece of paper towel and place inside the bag in Between the sealer and what you are sealing....make sure it goes from side to side...than as u seal the juices will be sucked up by the p.t....this works good with meats that are bloody

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October 29, 20170 found this helpful

When vacuum packing meats and poultry, I find that if I have the food VERY cold or frozen, there is not such an issue with the juices interfering with the seal. Otherwise, I use a folded paper towel (or part of one) as suggested here. Works very, very well.

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September 11, 20180 found this helpful

Freeze the onions in an open vacuum seal bag until the juice is solid then vacuum seal the onions.

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December 29, 20180 found this helpful

FoodSaver makes bags with liquid traps. They are basically a piece of absorbent material attached to the inside of the plastic bag. I improvise. I fold a Bounty Towel and place it in the bag before sealing. Fold the towel so it fits the width of the bag. As you seal, the liquid will get sucked into the paper towel. Hope that helps. Freezing BEFORE vacuum sealing is also a great way to seal things with liquids. I even vacuum seal my homemade gravy and soups.


I suggest getting food safe silicone muffin pans. I put the "pan" on a baking sheet so it doesnt tip. Then fill each cup. Then I pick up the baking sheet and put it in the freezer overnight. The next day, I pop the frozen liquid out of the cups and place them in a plastic bag to seal. I put two to four in each bag, making sure they dont touch one another. That way you can take out a couple as you want them, and reseal the bag.

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May 18, 20190 found this helpful

Fold paper towel place in top of the bag and seal.

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May 20, 20200 found this helpful

Fold paper towels into a thin line then place in bag on across the top of the onions that will block most of the juice from getting out

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