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Also, a side note for future trips... You can really dehydrate damn near anything. I dehydrate spaghetti sauce, throw the sauce roll ups (yeah, it's the same consistency of a fruit roll up) into vacuum seal bags. When it's time to make it, I just toss it in the pot and let it reconstitute. It ain't mom's, but it'll do. If you have a food mill then you can make a puree out of all kinds of stuff that easily dehydrates into a skin that packs light. This is all stuff for people who spend WAY too much time living out of a pack, and much of it was learned from BSing with other hikers. Also, for note, there are other food mills on the market that are cheaper, that's just the one that I inherited when Grandma died.
It's called a food mill. We use something like this, but admittedly, we cook our tomotoes very differently than this guy. For one, we often roast the tomatoes in the oven, sprinkled with EVOO, salt and pepper. Then run them through the mill. Sometimes, we boil the maters for 60 seconds to help remove the skin. Then we skin them, add the tom's to onion, carrot, celery, and garlic. After 4 hours of cooking, I run the immersion blender through the tomotoes, then reduce the marinara to proper thickness. Made over 10 gallons of sauce this August!