Hello everyone, I am doing a test run tomorrow with dehydrating and storing in Mason Jars. I am going to do a batch of carrots. I will blanch them first for about 3 minutes and then dip in cold water before placing on the dehydrator. I have one of the Ronco dehydrators, hopefully it will work well enough to get the veg below 10% moisture. Once they are done dehydrating I am planning on putting them in a mason jar and then vacuum sealing the jar with a jar attachment and a hand pump that will get a nice amount of pressure. Some of my main questions are... 1. Other than cleaning and blanching do I need to do much else to prep for dehydrating? 2. What should I do as far as cleaning the jars out, will a simple disinfecting cleaning and drip dry work or do I need to bake for a while? 3. Do I need to do anything to the rubber seal in the lid, like put Vaseline on it or heat it up before vacuum sealing, in order to give it a better and longer lasting seal? 4. From what I have read and researched dehydrated food with low moisture, vacuum sealed and stored correctly can last for over a decade, does that sound right? 5. How many inches of vacuum do I need for proper long term storage? If I remember correctly it needs to be over 20 inches of vacuum. Thanks a lot for any help I can get, I have some store bought canned food saved up but I am planning on concentrating more on dehydrated and staple foods for long term survivability.