marlin55388 wrote on Feb 24^th, 2010 at 4:45pm:

Topic....One of the things that has always frustrated me in my packing is holy bags... Dried sweet potato and carrot always do a number on the vacuum bags/food saver film.  Any pointers?

Vacuum bagging can indeed turn some things to dust. The only food I bother vacuum bagging anymore is steak. Any repackaged food goes in the smallest, lightest baggies possible and they get folded and taped shut w/ painter's tape. Noodle corners (and their ilk) will tend to poke out but it's no big deal. That bag is in another bag inside a rather water resistant box.

I once liked freeze-dried packaging since it was bullet-proof. Then I realized how much space going overboard like that with packaging wasted.

I do vacuum bag a knit hat for trips I don't expect to need it. It saves space and keeps it dry in my not very water-resistant day pack.

Tuna would be a break from fresh, freshwater fish IMO. I keep a pouch at the bottom of the pack just in case. I'm still looking for sliced Spam in a foil pouch as it's something I might actually use. Dooooooo-oh-oh-hhhhh, fried Spam.