"Conditioning" dehydrated food in hi-humidity..how?

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    How do you condition freshly dehydrated food prior to sealing in mylar with oxygen absorbers in a humid environment? I laughed when my electric dehydrator instr. book said to condition for one week in a cool, dry place before sealing. If I left dehydrated food sitting out for a week (there’s no cool dry place in my house), it would rehydrate on its own. I live in Hawaii and currently it is raining and the humidity is 99% and the indoor temp is 70. The average year-round humidity is between 68 -87% and rises to 100 on even a light rainy day.

    Is conditioning absolutely necessary? Couldn’t I just dry it a long time, let it cool, and seal in Mylar right away? I guess I should have thought of the humidity problem before investing in this machine.

    I’m new to canning and preserving so I don’t know what to do. Should I send the dehydrator back and just pressure-can my food? I just got the dehydrator yesterday so it is still in the box.

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