Preserving Pocket Soup
I've been interested in making pocket soup, which is an old method of reducing defatted stock or broth to a jelly, then dehydrating it and cutting it into 1 inch squares. There is a recipe for this in Witty's Better Than Store Bought.
I've tasted the "essence" of the redux before it's dehydrated, and it's a winner. It should be frozen, of course, and can be reconstituted easily from the freezer. Witty suggests using a hot spoon.
Having to pressure can ump-teen quarts of stock again is getting old, but will dehydrated essence be shelf safe?