Concerning dehydrating vs canning vs freezing. I’m considering which one I should apply more. Canning is great as long as there is heat during the winter. Freezing is great as long as there is power. I’m starting to see that storing dehydrated food might be the best bet in quite a few situations.
So I’m rather curious - I imagine you’re applying all three methods but are you likely to dehydrate first if feasible?
I think this may be of some help in coming to the answer that’s right for you, or for certain cases:
Which Saves the Most Money – Dehydrating, Freezing or Canning?
As for me I have a mix of commercially canned foods and dehydrated. I now dehydrate much of my own as I can.
I like to buy frozen vegetables when on sale and then pop them right into my dehydrator! No need to blanch, cut, wash, trim etc.. I catch them often at Smith’s when they run case lot and freezer sales. Especially like to dehydrate the onions and mixed bell peppers they can liven up anything from rice, beans and powdered eggs!