RE: Improvement on dehydrating vegetables for long term storage.
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All good points on dehydration and storage. I'd add a couple pointers:
First, make sure your dehydrator temps stay under 145F or you will lose nutrients to the high heat.
And if using a vacuum sealer to store things, make sure the moisture content is 5% or less. Botulism can develop if there's too much moisture.
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THanks, I use 140 degrees (recommended by the manufacturer) and dry them until they sound like glass chips. The pump pulls 26 inches of mercury, so there is next to nothing there.
I'm thinking about using argon first in the jar, because I have it, and it's heavier than air; then the vacuum.
I like this, I will get a moisture meter!
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