Fermentation must have atmosphere-lower amounts of necessary atmosphere the slower the fermentation process, OXiDATION. Temperature also plays roll...You can make tortillas on trail too....from scratch-lighter way of going! Folks do it at home-will try to post recipe. The vacuum pack beans works....really I think that I will stick to dehydrated due to the toxins exuded by certain protein consuming bacteria Not looking for that permanent face lift any time to soon 

Eric - I've had success vacuum-sealing refried beans.  It's slick.  Heat them by putting them in boiling water.  After you're done, the clean-up is easy.  No messy pots to clean. 

I've been told any time you cook food in advance, especially meat, it will stay a lot longer.  For that reason, I precook then vacuum seal breakfast sausage and brats. 

prouboy

Chicken092 wrote on Jun 29^th, 2009 at 3:34pm:


Put a sheet of wax paper between each tortilla/pita bread etc, before you vacuum pack. That will keep them from becoming ONE big tortilla
The wax paper makes a good fire starter as well.

The recipe also states that you should vacuum seal the tortilla shells. We vacuumed wheat tortilla shells last year and ended up with one homegenous tortilla instead of the twelve that we vacuumed sealed. Maybe you could vacuum seal corn shell, but I have never tried.

We also have only ever used dehydrated refried beans.

Nope...always used the grocery store dehydrated.

I was looking through the recipe and I saw these (You need to Login or Register to view media files and links).

The hints section says you can vacuum seal refried beans and they should keep.

Has anyone tried vacuum sealing refried beans? An other tips on packing refried beans (w/o dehydrating)?

Thanks