sol gel precursor typically the seal 28 is formed by layering multiple coatings of sol gel precursor over each other while allowing sufficient time for the previous layer to substantially u2018 dry u2019 or set up between applications see fig2 more typically the central and lid portions 22 24 each include a non vitreous outer portion 30 32 and a vitreous or glass inner layer liner portion 34 36 the sol gel sealant 28 typically adheres to the outer portions 30 32 at their intersection 38 and penetrates therebetween to also adhere to and form a glass seal between the inner liner portions 34 36 still alternately a glassy enclosure 18 may be formed around an intermediate container 40 enclosing the partial vacuum 16 and compacted freeze dried food mass 14 such as by dipping the intermediate container in a glass source 42 which may be a glass melt a sol gel precursor or the like see fig4 in operation a long life freeze dried food product 10 is generated by first preparing a compacted and freeze dried food mass 50 the freeze drying and compaction processes 52 54 may be performed sequentially or simultaneously typically the dried and compacted food mass 14 is then wrapped or enveloped 56 into a protective sleeve 20 although this is not necessary and may be omitted the wrapped or unwrapped food product 58 is enveloped 60 by a partial vacuum 16 and positioned in the enclosure 18 the enclosure 18 is then sealed 62 to maintain the vacuum and desiccated environment therein the glass enclosure 18 may be formed from the joining of glass.