I am using the stasher bags for sous vide and came up with the simple way to vacuum seal the bags.
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It is similar to the chamber vacuum sealer method but I am using the plastic reusable vacuum bag as the external chamber.
I place the unsealed stasher bag with the product inside the plastic reusable vacuum bag then I seal the external bag by using the manual pump which comes with it.
This removes the air from both external and internal bags. The second step is to seal the inside stasher bag by pressing on the seal area while the external bag is still sealed. After this you can open the external bag and take out the stasher bag which is perfectly vacuum sealed.
This is a very efficient, simple and quick technique.
And again, those "very well sealed" vacuum bags can easily become unsealed if the bag gets damaged. You can put silica gel in them to mitigate this, but then you've already gotten basically all the benefit you'd get from vacuum sealing them, as well as a safety net.
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Uhm, yes, I am not sure I am getting what you are getting at here. It doesn't really matter if the containment is evacuuated or not because the amount of moisture in the given volume of enlcosed air is negligible. But if your container or bag is not sealed, moisture inside the container/bag can contiously equilibrate with the ouside and thereby there is a slow but continuous resupply of moisture which slowly consumes your dessicant.
Not sure what you are advocating here. I am actually agreeing that some well sealed containment with some dessicant is good enough for long term storage. Even not so well sealed containment like Samla boxes with dessicant works but there you may have to rejuvinate the dessicant once a year or so.
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