If you have ever tried to vacuum seal chili, soup, or a wet marinade with a standard suction sealer, you know it usually ends in a messy, ruined seal. I use a chamber vacuum sealer (specifically the USV20) because it uses pressure technology to lock in liquids without sucking them out of the bag. This model has an 11.5" seal bar and fits easily under most kitchen cabinets. It is currently marked down to $319.00 on Amazon.
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