You're right, it definitely ups the cost!I would think you could pressure can it, but take in the cost of lids and time and it may not be a money saver, but heck I would try it for at least a batch, I would do it for at least the same amount of time as I do meat and veggies. But that is just me.
I did think of doing that with some. I powder a lot of things too, it's so handy. And I can't sneak healthy things in without anyone knowing!Personally, I would dehydrate and powder it and use like boullion. It is very space.saving and can be rehydrated for any use. I also use everything I powder in eggs, casseroles- veggie powder, greens powder, pepper powder, mushroom power (extra yum), garlic scape powder. Also tomato powder rehydrated into tomato paste.