( disclaimer: This was copied and pasted from a different website, of which, I was the author/poster)

Dehydrating soups and sauces can be a bit tricky and so here are a few tricks that a French Chef taught me.

Try simmering the sauce or soup for a longer time to reduce and intensify the flavor, giving your creation new life when rehydrating, and the reduction of water makes for a thicker base to dehydrate.

Try using Bone Broth and when cooking your dishes, add the bones to the dish as well. This combination of bones and bone broth will make the liquid congeal in a gelatin like manner making it easier to dehydrate and you will have more of that rich stock or sauce flavor when you rehydrate.

For Fish soups/stews you can use the fish head, place the bones in a cheese cloth or put in a paper coffee filter and tie closed, this will prevent tiny bone fragments from seeping into your dish..

You can add corn starch to even further thicken your soups and stocks, remember, thicker stock or sauce, makes for easier dehydrating and more of it.

For beef jerky try marinating the beef for 4 hours prior to grinding and putting into a Jerky maker tube. ( use a paper towel to remove excess marinade prior to grinding)

For fruits try squeezing some lemon juice on them to prevent discoloring.

Always remove unused trays from your dehydrator before dehydrating.

Don't wait to the last minute to dehydrate fruits and veggies (to prevent them from going bad )to insure optimum flavor and texture.

Many fruits taste sweeter when one adds salt so next time use a little less sugar and a tad of salt to make up the difference.

The best dehydrated foods are the ones yet to be made so dive into it and try some of your favorite recipes next time you dehydrate your meals for your outdoor adventures