I get asked, quite a bit, why I dehydrate a lot of our stuff instead of canning it. Well let me tell you why. I love that I can make a large batch of sauce and only have to use 1 jar to hold it all. This sauce was about 14+ cups before I dehydrated it. Now instead of using a dozen or so jars, I use one left over (cleaned out) spaghetti jar for the 14 oz. of powder I have. And in this day and age when jars are hard to find and the prices are through the roof, it's even more important to me to conserve where I can. (yes, pun intended) ;)
Once completely dry, break up the sheets of dried sauce into a large bowl and then place in blender or spice grinder. Once ground into powder, place in air tight jar.
To use your sauce from powder: For me, I usually start with the amount of boiling water I want as sauce, and then add a couple tablespoons at a time until the flavor is what I am going for for that dish. Depending on how fine or coarse your powder is will determine the dissolving time. Mine usually only takes about 5 minutes.
Other sauces you can dehydrate: Spaghetti sauce, BBQ Sauce, Picante Sauce / Salsa, Siracha and other Hot Sauces, mustards, etc/
It is not recommended to dehydrate sauces that have a heavy oil or dairy content.