Sigo Paolini’s Reviews > The Beginner's Guide to Dehydrating Food: How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs > Status Update

The 747 pages noted here is double the size of the book. She is far simpler than the Gangolf books that want everything blanched, while Marrone notes that only cruciferous veggies need that because of their chemical properties. I followed Marrone's method for the most part, dehydrating and then vacuum wrapping my harvest. It is a long, tedious affair . A good dehydrator like Nesco will help.