I should have clarified something...
German and Dutch recipes are PICKLED (note the vinegar) and therefore can be waterbathed. (high Acid)
60 minute processing is for plain cabbage.(low Acid) therefore pressure canner is a must!
Remember, plain cabbage gets stronger tasting when canned. (but I like it that way.)
I remember now it was Jackie Clay. and it was the low acid process ..
my squash chips did not pass the pliable stage in dehydrator, will test with the new hotter unit..
thank you once again.