I’m wondering about vacuum sealing meals in sous vide bags, if I seal it, boil it in water after sealing, is it safe to last a week outside of a fridge look canned food or canning? Et, chicken curry with coconut cream?

Looking at milk, most store milk is pasteurised, but like not while inside the container, so it’ll still go off left out of the fridge unopened as far as I know, while UHT milk is taken to 135-145 Celsius, and put in sterilised containers.

For my purposes of just a week storage at room temp, 100C + sterilised container is okay? (Since it’s been taken to 100C after being sealed).

I’m wondering if I should get a dehydrator and try to dehydrate my own food, and add water on the trail.