Typically I'll seal food for storage or sous-vide in a Ziplock bag, submerging it in water whilst closing the final inch to remove air.
How close to a machine seal is this, and is it worth worrying about both for storage and sous-vide?
Can salts be dissolved in the water or some other process to both increase the pressure of sealing and maintain a vat of water for longer without nasties growing in it?
With a ziplock under water, I feel goods without concavities seal perfectly and definitely don't crush the food. Plus of course liquids easily seal. Sealing soup bones however will have the plastic somewhat conform to the concave contours, but bridges are seen. Does the plastic somewhat stretch or bunch perfectly to the inner contours with a pro sealer?