Dehydrated - if done at home and done properly and then stored properly will last much longer than canned or frozen.
Freeze dried will last even longer. Plus they take less room to store.
It is easy to use dehydrated foods on a daily basis. I toss some extra peas, carrots, potatoes, onions, red bell peppers and mushrooms into a can of ready to eat soup. Just a teaspoon of each, let it sit for about 1/2 hour in just enough boiling hot water to barely cover, then heat and eat. The soup is heartier and more flavorful with the additions. I buy the store brand of soup as it is the cheapest, then add to it. The soup I get has a lot of extra liquid- I drain some off into a measuring cup, nuke it to boiling, add the dehydrated veggies and let them soak till they are mostly reconstituted.
I also add dehydrated veggies to chicken noodle soup. Makes it even better in my opinion! You can quite often buy a case of chicken noodle soup on sale- there is more than enough liquid per can to reconstitute your veggies.
To dehydrate veggies- buy the frozen veggies when they are on a real good sale. Quickly thaw by putting them in a colander, and running cold tap water on them. Drain and pat dry if they are wet. One bag (16 oz.) should fit per tray of your dehydrator. Once they are dehydrated, package up in an air tight container or vacuum seal in a seal-a-meal. I do 1/4 tray per package.
All frozen veggies are already blanched - just quick thaw them in running water, drain and pat dry.
Some grocery stores sell the not so fresh mushrooms, green/yellow/red bell peppers, etc. at a reduced price. Buy them up, slice/dice and dehydrate! They don't need to be blanched. Do it right away before the veggies mature too much!
Same with onions. Chop or dice them up and then cut some netting (from the fabric store) to fit the trays, then set your dehydrator up in the garage. DO NOT DO IT IN THE HOUSE - the fumes could kill you, your small children or pets. It killed the mice in the walls of my shed!!! Nearly killed me when I did it in the house.
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