I blew $60 on a vacuum sealer and it paid for itself in 6 weeks

I bought a FoodSaver at Costco in November because the chicken breasts were on sale at $1.99 a pound and I wanted to stock up for the winter. I froze 14 pounds in single portions, and by mid January I was pulling out bags that tasted as good as the day I sealed them. But then I tried to seal leftover soup and ended up with a mess of broth in the machine, so now I just use it for meat and cheese. Does anyone else have a trick for sealing wet food, or should I just stick to freezer bags?

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