That doesn't sound nutty at all, Phaedrus. I do have a vac sealer, but it's the cheapest kind (little pump sucks air out of plastic bags with one-way valves). Alas, I'm scared of doing sous vide. For cooking, it requires more precision than my meticulous self could handle. I also worry about heating plastic.

How can I figure out shelf life? Just wait and see? With freeze-dried food, will I the average smell and taste test work for detecting spoilage after reconstituting or cooking it?