I had to dump idea of dehydrating. Johnny says it’s too damp here to do it.
Too bad. Even if you used a dehydrator, and then packed it mylar bags with dessicant?
I dehydrate all the time. Our humidity is close to yours if not actually as high as during the summer. I put the dehydrated stuff (I usually powderize it in a blender) into mason jars with one of those little dessicant packets. It’s done fine for me.
For my tomatoes, for example, I dehydrate them until they’re done according to the manual that came with my dehydrator, then I seal them in a ziploc freezer bag and freeze them for a few hours before they hit the blender. Allow them to come to close to room temp before you open the bag. You have to work fast though, they will absorb moisture while you’re working with them. Do a few at a time and reseal the bag between batches.
Another thing that *might* work (I have NOT tried this) is putting the powder in a ziploc bag with dessicant packet, stuffing that in a quart mason jar and then using the food saver vacuum on that to seal the jar.
I’ve also read that some people freeze the produce before they dehydrate to cause it to dump water and save dehydrator time. This would work especially well if you didn’t care about the appearance of the finished stuff. Like if you were making powder from it.
I dehydrate mushrooms, for example, all the time. Ditto the sale bananas from the grocery store. And giant bags of vidalia onions for vidalia onion powder (yummy!).
YMMV.