We recently made our last trip of the year to Musso's over in The Steel City, and snagged, among other things, a nice pile of San Marzano tomatoes. These are among the best canning tomatoes, but they are also very good for drying. We have eight racks of them in the Excalibur as we speak.
The Squeeze got us the Excalibur some years back, when we were still tent and popup camping. She also got us into dehydrating veggies and meats, and putting together dehydrated meals.
Her main resource for this is Backpacking Chef. These make excellent camp meals, require no refrigeration, and take up little space with very little weight.
Most of the recipes are quite good. There are a few I found underwhelming, even if they would keep a backpacker going on the PCT or John Muir for a week.
The no-cook recipes are surprisingly tasty, and very useful if water for cleanup is in short supply.
It's starting to cool off, and we have maybe two or three local weekenders left for the year, after which we'll winterize the Cassie, take a bit of a break, and then when winter sets in, start putting together some of these eats. We vacuum pack them with a Food Saver.
The Excalibur site is linked here. The Squeeze, who is not one to do things half measure, went with the 3926TB. I thought it was a bit overkill, but as usual, she called it spot on. We have really used this thing.
