hootyhoo:

I have dried various brands of spaghetti sauce with excellent results. I have an American Harvest dehydrator that I bought from Campmor maybe 15 years ago, and I have used the "Fruit Roll-up Sheets". I just spread the sauce evenly on the sheet (maybe 16 ounces of sauce per sheet/tray) and dry at the veggie setting for 24 hours (variable by sauce contents, humidity, etc.). I transport by folding the resulting sauce "roll-up" and sticking it into a ziplock with any additional ingredients, such as dried mushrooms. Rehyrdration can be assisted by ripping up the dried sheet into smaller pieces.

The resulting rehydrated sauce has been remarkably like the original. I'd suggest giving this a try at home first, like all backpacking recipes, but this is one of my favorites, and it's incredibly easy.

Paul