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when freezing foods for long-term storage you want to remove as much of the surrounding air as possible weve all tried the age-old squeeze every last bit of air out before sealing the zip top lightning-fast trick but that method is flawed its nearly impossible to get all the air out fortunately theres a trick which has been used for several years in the sous-vide community it replaces your writhing and squeezing with a bucket of water heres how it works place your food in the zip top bag and zip the seal leaving about one inch open find a large container such as a large storage bin large pot or even a one gallon pitcher and fill it with water slowly lower the bag of food into the water until only the corner you left open is above the water seal the remaining corner of the zip top and remove the bag from the water allow the bag to dry off completely before placing it in the freezer this hack uses the natural pressure of a body of water to squeeze out a lot more air than you are nor