If I wanted to make the sauces and add them to pastas etc and then dehydrate them and make individual meals for FBC I would back off on the salt. Should I do the same with the vinegar?

I wouldn't. The vinegar is also an important part of the taste, in addition to the preservability, and is not too strong to need cutting back.

Great looking recipies. I've made things similar to a couple of them, but I've never thought that they would keep for 12-13 days. Mike, can you provide some more detail about what conditions you've kept them in? I'm wondering how well they'd work in the late summer in the Sierras, with a possibility of routine 90 degree days.

Because I'm skittish, whenever I've done (vegan) pesto like this, I start with it frozen. Works well if you're meeting folks at the trailhead--we often have a cooler for ingredients for a "real" meal the night before anyway, and then the sauces can be frozen and stay chilled in your pack for most of the first day, at least.

Vinegar is dilute acetic acid (bp ca. 120 deg C), I think ca. 3%. If you try to dehydrate it, it will either evaporate completely or leave a residue of a higher concentration of acetic acid that may cause acidic decomposition of some other ingredient or the packaging.

Why not just carry a bit of vinegar in a dropper bottle.