I am hoping to replicate the commercial "Frozen boil in the bag" meals for consumption at home. These seem to be mainly fish in sauce these days, but I vaguely remember meat dishes of this genre from my childhood (e.g. beef curry). I was intending on following this process:  Cook a stew/casserole/pasta dish etc. as normal with fresh produce Cool quickly using a water bath if necessary Portion and place in an open Sous Vide bag Freeze, once solid, vacumn seal extracting as much air as possible Store for up to 6 months in a domestic freezer Reheat by adding to a pan of boiling water and boil, uncovered, for 20-25 minutes  My questions are threefold:  Is there any hidden food safety risks here? What (if any) dishes would not benefit from this process? Are standard Sous Vide bags capable of being boiled?  
Cans, pouches and jars are sterilized once they are closed to kill any pathogens, which is why they store as long as they do. Once you open them the magic is lost as they'll be exposed to bacteria and other organisms that cause food to spoil - without refrigeration they will go bad very quickly. So no, you can't transfer the food from one package to another and keep them from spoiling without reprocessing them, which is a lot of trouble. Bottom line is you'll need to buy hiking food which is already in foil packets. Fortunately there's plenty of choice. 