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To freeze food for long-term storage, it is important to remove as much air as possible from the packaging. While the traditional method of squeezing out air before sealing the zip top bag is flawed, there is a trick used in the sous-vide community that is more effective. This trick involves using a bucket of water to eliminate air from the bag. Simply place the food in the bag, leaving one inch open, submerge the bag in water, seal it, and then dry it before freezing. This hack uses water pressure to remove more air from the bag than squeezing alone.
