Just as a side note.  I dehydrated (using a dehydrator) a chunky version of Pace Salsa for my May trip.  It substantially resembles the tomato leather I make with tomato paste (for Spaghetti sauce).

I rehydrated half of the salsa in warm water for use with our fish tacos.  My traveling parner dehydrated the remainder for use with burritos a few days later.  Both methods worked well and even the "chunky" part came back to life just fine.

Ah!  Nothing like a little Salsa with your dinner.  Any secrets on dehydrating the beer to go along with it? (LOL)

BTW:  The block of cheese I took on the trip (grated for both the tacos and burritos), was just fine.  I even had a few leftovers a week after our trip begin and it was still very tasty (with no sign of going bad).  However, we didn't experience any weather where the temperature was above the mid- to upper-50's during that period.

dd