When vacuum sealing foods with a high liquid content, fold a paper towel into a strip approximately 20mm wide and place it inside the bag, just above the food and across the width of the bag. The paper towel acts as a filter, absorbing excess liquid before it reaches the vacuum sealer.

For foods such as fresh fish or chicken, it is also a good idea to pat the meat dry with paper towels before placing it into the vacuum bag. Keeping paper towels on hand during preparation can help achieve a cleaner seal and protect your machine.

When defrosting or reheating vacuum sealed food in the microwave, make a small hole in the bag to allow steam and air to escape safely.

For reheating in hot water, bring a pot of water to the boil, then reduce it to a gentle simmer. Place the vacuum sealed bag into the water and heat until warmed through.

This method is also an excellent way to steam vegetables fresh in the bag, while keeping cleanup to a minimum.

Prevent cheese from going mouldy or drying out around the edges by dividing larger blocks into smaller, more manageable portions and vacuum sealing them individually.

Stored in the fridge, vacuum sealed cheese will stay fresher for much longer, allowing you to keep a variety of cheeses on hand without unnecessary waste.

Vacuum sealing clothing is a great way to save space when travelling, while also making bags lighter and easier to pack.

You can also seal toiletries such as shampoo, conditioner, and toothpaste to help prevent leaks and spills during travel. This is especially useful when flying, as pressure changes in aircraft baggage compartments can often cause containers to open or leak.

When vacuum sealing liquids such as soups or casseroles, it is best to use a long, narrow bag rather than a short, wide bag, as this makes the liquid easier to control during sealing.

Avoid overfilling the bag. Leave enough space to comfortably lay the bag flat while vacuuming, and ensure there is a clear gap between the liquid and the vacuum sealer. Filling the bag approximately one-quarter to one-third full is ideal.

For easier sealing, you can also pre-chill or partially freeze soups and casseroles to thicken the contents before vacuum sealing. Alternatively, use the same liquid-control methods recommended for sealing water-based foods.

Try making sealed pouches of water and freezing them — they work well as ice packs for chilly bins, cold packs for injuries, or frozen juice blocks for school lunches.

To open the bag later, make a small cut below the seal line at the edge of the bag. This will allow you to tear it open easily without needing scissors.

Liquids with the consistency of water should not be vacuum sealed directly. Instead, fill the bag to approximately one-third full, gently press most of the air out by hand, and use the seal-only function to close the bag.

Alternatively, you can partially freeze the open bag of liquid first, or fill the bag with ice cubes before vacuum sealing.