I am heading to the Oregon Alvord Desert area next week for a bit over two weeks of exploring. I am not taking any kind of refrigeration, ice or dry ice either. All food is add water, butter, or oil and cook, bake, or fry.
We plan bake pizza a few times in the Bemco backpacker oven. I love non dehydrated mushrooms and olives from a can on my pizza's, and have a dilemma to figure out.
The small cans 2.5 oz olives, and 4 oz cans of mushrooms are too big for two small 8" diameter pizzas. I figure I could make 4 pizza's with just two cans of each olives/mushrooms.
My question is this.....if I were to split each can in half and put into 4 individual food saver bags, freeze solid and then seal, would they be safe to eat if left sealed but unrefrigerated during my trip? I'm sure the outside air temps will be close to 90ºF for a lot of the trip, but imagine that the temps will dip down cold at nice in some places.
I really hate to crack a can open and not be able to use it all in one setting? I can dehydrate and seal if that is my only choice. Any thoughts here? :chef:
We plan bake pizza a few times in the Bemco backpacker oven. I love non dehydrated mushrooms and olives from a can on my pizza's, and have a dilemma to figure out.
The small cans 2.5 oz olives, and 4 oz cans of mushrooms are too big for two small 8" diameter pizzas. I figure I could make 4 pizza's with just two cans of each olives/mushrooms.
My question is this.....if I were to split each can in half and put into 4 individual food saver bags, freeze solid and then seal, would they be safe to eat if left sealed but unrefrigerated during my trip? I'm sure the outside air temps will be close to 90ºF for a lot of the trip, but imagine that the temps will dip down cold at nice in some places.
I really hate to crack a can open and not be able to use it all in one setting? I can dehydrate and seal if that is my only choice. Any thoughts here? :chef:
