Vacuum Sealing Foods

Here is a list of backpacking foods that benefit from vacuum sealing:

  • “Dehydrated” Meals: Store-bought or homemade dehydrated meals like chili, stews, or pasta dishes will stay fresh for months and be protected from moisture.
  • Grains and Pasta: Rice, quinoa, couscous, and noodles are susceptible to moisture and pests. Vacuum sealing keeps them dry and compact.
  • Dried Fruits and Vegetables: Dried apples, apricots, or bell peppers will last longer and won’t get stale.
  • “Powdered” Foods: Coffee, milk, eggs, and protein powders can be messy to pack and can go bad if exposed to moisture. Vacuum sealing keeps them dry and tidy.
  • Jerky: Beef, turkey, and vegetarian jerky can last for a long time, but vacuum sealing prevents it from drying out further and becoming brittle.
  • Nuts and Seeds: Almonds, walnuts, and sunflower seeds are great sources of protein and fat, but they can go rancid over time. Vacuum sealing slows down this process.
  • Spices: Vacuum sealing keeps spices fresh and prevents their aroma from leaking into other foods.
  • Cheese: Hard cheeses like Parmesan or aged cheddar will last for a surprisingly long time when vacuum sealed, preventing mold growth.
  • Homemade Granola or Trail Mix: Vacuum sealing prevents the nuts and seeds from going stale and keeps the whole mix from crumbling.
  • Bread Products: Tortillas, bagels, or pita bread can be vacuum sealed to prevent mold and keep them from being crushed in your pack.
  • Here is a list of common foods with a pH of 4.5 or below that can be vacuum sealed.  A pH above 4.6 may cultivate botulism.

    Juicy Fruits and Vegetables

    • Citrus Fruits: Lemons (pH 2.0–2.6), limes, oranges, grapefruit, tangerines.
    • Berries: Cranberries (pH 2.3–2.5), blueberries, raspberries, strawberries, blackberries.
    • Tomatoes: While often used as a vegetable, they are a fruit with a pH of 4.3–4.9. Some varieties can be borderline, which is why canning them requires special care.
    • Apples: (pH 2.9–3.8)
    • Pineapple: (pH 3.2–4.0)
    • Rhubarb: (pH 3.1–3.4)
    • Plums: (pH 2.8–4.0)
    • Peaches: (pH 3.3–4.0)

    Vinegar and Pickled Foods

    • Vinegar: All types of vinegar, including white distilled vinegar, apple cider vinegar, and balsamic vinegar, are highly acidic with a pH typically around 2.4-3.4.
    • Pickles: Cucumber pickles, pickled peppers, and other pickled vegetables are acidic due to the vinegar and/or fermentation process.

    Dairy and Fermented Foods

    • Yogurt: (pH 4.0–4.4)
    • Buttermilk: (pH 4.5)
    • Sauerkraut: (pH 3.5–4.0)
    • Kombucha: (pH 2.5–3.5)

    Other Foods

    • Honey: (pH 3.9)
    • Mustard: (pH 3.5)
    • Salsa: (pH 3.8–4.6)

Dried Fruits and Vegetables

Fruits Vegetables Best Practices for Drying
Apples Carrots Slice thinly and uniformly. This ensures even drying and a crisp texture. Pre-treat with a lemon juice solution to prevent browning.
Bananas Bell Peppers Remove seeds and inner pith. Cut into strips or chunks. The thicker the pieces, the longer the drying time.
Strawberries Tomatoes Slice into thin rounds or halves. Cherry or grape tomatoes can be dried whole or halved. They can be rehydrated for pasta sauces or eaten as a snack.
Blueberries Zucchini Slice thin. Zucchini becomes chewy when dried, making it a great addition to soups and stews.
Raspberries Onions Cut into thin rings or dice. Dried onions are an essential for many dehydrated meals, adding a lot of flavor.
Grapes (Raisins) Mushrooms Slice into thin pieces. Mushrooms rehydrate well and add a “meaty” texture to meals.
Cherries Corn Use fresh or frozen. Cut kernels from the cob or use frozen corn. Dries quickly and adds sweetness to meals.
Peaches Peas Use fresh or frozen. No slicing needed. Adds a pop of color and texture.
Pears Green Beans Blanch before drying. This helps them retain color and texture upon rehydration.
Apricots Celery Chop into small pieces. Dried celery is a great flavor base for soups.
Mango Broccoli Chop into small florets and blanch. Blanching is key for texture and color retention.
Pineapple Cauliflower Chop into small florets and blanch. Dries to a firm, crunchy texture.
Kiwi Spinach No prep needed other than washing. Dries into a brittle, lightweight form. Great for adding to stews.
Papaya Potatoes Slice thinly and blanch. Potatoes rehydrate well for things like potato soup or hash.
Watermelon Sweet Potatoes Slice or cube and steam/blanch. Dried sweet potatoes are a great, nutrient-dense addition.
Plums (Prunes) Garlic Slice into thin rounds. Dried garlic adds a lot of flavor and weight savings.
Figs Herbs (Basil, Oregano, Thyme) No prep needed. Great for adding to meals for fresh flavor.
Nectarines Cabbage Shred or chop. Great for adding to soups.
Oranges Leeks Slice into rings. Dries quickly and adds an onion-like flavor.
Bananas Eggplant Slice and pre-treat. Dries to a chewy consistency. Great for stews.

After opening a vacuum sealed bag; keep it for disposal far from your campsite and airplane, and away from your food supplies.  If at the airport, in airport provided trash receptacles.  If backcountry, a heavier gauge trash bag hung up in a tree.  Pack it out and seal it tightly, just before takeoff.  Don’t be afraid of cleaning up a little of other people’s trash.  Help make a better place.

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