I have had good luck dehydrating spaghetti sauce.  I use a spray cooking oil to coat the plastic fruit roll-up trays and then dehydrate until it becomes "leather".  Roll it up and vacuum bag it.  Works great and reconstitutes exactly as it came out of the jar.  We mix it with dehydrated hamburger, serve with macaroni, and top with freshly grated parmesan cheese.  Big hit with campers.

dunnd1 wrote on Mar 26^th, 2007 at 8:55pm:


Bananas took me awhile to master.   Through many attempts they where just that... "not that great".

By mistake last year I stumbled on the banana bread secret.  If you let your bananas ripen, just about to the point of becoming mushy, but still stiff enough to slice, lay them out on the thinner dehydrator screen, cook on the "mid" fruit setting for 24 hours, they are tasty enough that others you may trip with will truthfully enjoy them as well.  They become "natural" candy that will be viewed as a treat.  though I'd have to agree, for many years and several attempts, my dehydrated bananas' where not that great either.

I'm making up a few batches now to have around through the holidays.  They have become "popular" with my friends and family.  I am looking for an alternative, such as coating them with brown sugar.  It's a thought.

Though I did have a question.  does any-one know how long dehydrated goods keep "Well" in a frozen state, and any tricks of the trade?  I searched a bit, yet perhaps not enough.  If any-one wishes to share... that would be great.  This would be a comprehensive question including all dehydrated goods.

k