SousBear Guide: The 5 Ways to Use Your SousBear Bags


Welcome to our guide on the 5 best ways to use your SousBear bags! Whether you're a seasoned sous vide user or just starting out, our bags are the perfect alternative to vacuum sealers for sous vide and food storage. In this guide, we'll share with you some of the fantastic ways our customers have used their SousBear bags, so you can get the most out of them too.

But first,

Instruction Guide: How to Vacuum the Bags:

1. Prepare & Seal:

Put your item in the bag on a flat surface.
Use the white clip to seal the bag (don't remove the air-valve sticker or poke holes).

2. Extract Air:

Put the pump nozzle on the air-valve.
Firmly press down and manually pump for about 30 seconds.
It may take 10-15 seconds for the bag to shrink.

3. Check Tightness:

Ensure the bag is tightly suctioned around your item.

4. Lock the Valve:

Press the air-valve with your finger to lock it securely.

Please see instruction manual for troubleshooting.

Must-Use Tips:

    1. PRESS THE AIR-VALVE - After suctioning the air from your bags, be sure to press the air-valve down with your finger to lock it into place.
    2. WASH AROUND THE VALVE - When cleaning your bags, take care of the air-valve to increase its longevity. We suggest hand washing and avoiding scrubbing the valve as much as possible.
    3. PUMPING - Pumping the bags may take a little practice to get the hang of. Before zipping the bags, press excess air out by hand. Then seal closed. Place the nozzle of the pump firmly onto the air-valve sticker, and extract air.
    4. LIQUIDS & MARINADES - Use a minimal amount of liquid marinade (1-2 tsp) to avoid compromising the valve's seal. To reduce the amount of liquid that makes it to the valve try elevating the air-valve. (Elevate the air-valve by hanging the bag in the sink or have the air-valve higher up on a cutting board. 
    5. SOUS VIDE CLIPS - While sous vide cooking avoid submerging the air-valve in water bath, attach your sous vide bags to your pot or container using the provided sous vide clips.

 5 Unique Ways to Use Your SousBear bags:

    1. Bulk Food/ Meal Prep - Save money by buying food in bulk and portioning it out into typical servings before sealing and freezing in SousBear bags. Great for meal prep because they can be used to portion out meals and store them in the fridge or freezer. This makes mealtime easier and more convenient, especially for busy weekdays. You can also extend shelf life of flour, sugars, grains, and more. Add oxygen absorber packets to keep even fresher.
    2. SOUPS - Use the "flash freeze" method to store soups and other liquids for months. Freeze individual cups or use a shallow freezer-safe container, then place them inside a SousBear bag and seal. This method also works for soft, juicy foods like berries and peaches.
    3. TOILETRIES - Use your SousBear bags to neatly seal your toiletries and avoid messy situations while traveling. The lightweight pump also makes it easy to reseal items later on, making it perfect for camping and protecting water-sensitive items.
    4. PROTECT ARTICLES - Protect important documents, photos, special articles, and polished jewelry from moisture, insects, and tarnish by storing them in SousBear bags. Be sure to cushion any sharp points that could poke holes in the bags.
    5. ICE PACKS - Make your own reusable ice packs by mixing 2 parts water and 1 part rubbing alcohol, adding food coloring if desired, and sealing in a SousBear bag. Once frozen, the ice packs will be flexible for easy use in case of injury.

       Sous Vide Cooking Chart
      Food Temperature Time
      Steak (rare) 130°F / 54°C 1-2 hours
      Steak (medium-rare) 135°F / 57°C 1-2 hours
      Steak (medium) 140°F / 60°C 1-3 hours
      Steak (medium-well) 145°F / 63°C 1-3 hours
      Steak (well-done) 155°F / 68°C 1-3 hours
      Pork chops 140°F / 60°C 1-3 hours
      Chicken breast 145°F / 63°C 1-3 hours
      Salmon 125°F / 52°C 30 minutes - 1 hour
      Asparagus 185°F / 85°C 10-15 minutes
      Carrots 185°F / 85°C 30-45 minutes
      Potatoes 185°F / 85°C 1-2 hours
      Eggs (soft-boiled) 145°F / 63°C 45-60 minutes
      Eggs (hard-boiled) 167°F / 75°C 1-2 hours

      Did you know you can cook sous vide recipes straight from frozen? Just add an additional 1 hour cooking time.

      Note: Cooking times may vary depending on the thickness and size of the food, as well as personal preference. It is important to use a reliable sous vide cooker and thermometer to ensure accurate temperature control.

How to clean the reusable vacuum bags?

    1. Use soap and warm water to wash the bags with a sponge or a soft bristled brush. For tough stains, try "Five-Star PBW" or a mixture of baking soda, vinegar, and lemon juice. 
    2. Take care not to scrub the air-valve when washing.
    3. Rinse the bag thoroughly with warm water.
    4. Dry by shaking off excess water, or pat with paper towel and hanging up to air dry.
    5. Store the bag in a dry, cool place once completely dry.

We hope you find these tips and suggestions helpful! If you have any other tips or tricks you'd like to share, we'd love to hear from you in the comments below.

Thank you for choosing SousBear bags!


  • Using first time tonight. Finally figured out app, so dinner will be a bit late, but looking forward to my pork chops. Wife is excited she can’t use app.

    Joe Selleh
  • Your product is wonderful. I especially like the easy Peezy vacuum sealer pump. Easier to use than my press and seal contraption

    Jean Conley
  • SousBear was one of my favorite Christmas gifts this year! I am loving sousvide cooking, marinating meats, storing fresh food in the freezer and dry goods in the pantry. Recommending SousBear to everyone!

  • Bags are great for the freezer!

  • I got my kit with my new Thermomix TM6 and finally got around to playing around with it today! Lots of uses for sure! Cooking my first sous vide dishes, asparagus and poached egg and truffle peppered chicken. And one plain chicken breast for the dog! Love it. And very clever marketing and customer experience with the QR code. Well done!


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