They are worth the price if you intend to package a lot of stuff.

However, I don't know how much she's doing at a time, but if you lay out what you want to package on a cookie sheet and put it into the freezer for about an hour, or so, (keep an eye on it), you can usually get the moisture to drop quite a bit. Then, just package it that way and put it back into the freezer.

We did a TON of fish in Alaska, I mean usually 2 entire freezers full each year. This was the best way for us to do it. We didn't have a chamber style; but, we did have a FoodSaver that was made for doing wet things. The problem was needing to clean it out after every few bags because of the moisture and fish 'slime.' Once we started laying filets out in the freezer for an hour or so to start freeze drying, it made the job a lot easier and a lot less messy.

 

What we ended up doing was trying to get as much as the liquid out of the greens as much as possible and then took a couple paper towels and placed them in the bag right where the sealer is going to make its seal. It did seem to help and then just to be sure she vacuum sealed it again.

I absolutely love my conventional type vacuum sealer. I use the thing for everything from preserving seeds for next season, storing dry clothes for camping to preserving deer cuts and fish.

 

What I do when I have wet veggies is to put them in the bag, use a binder clip to close it and stack them in the freezer... wait about 3 hours and then pull them out a vacuum them. It helps with the moisture issue. I do this with meat too.