I've been dehydrating for close to 30 years, mostly meat, fruit and veggies, but also things like lasgne, spaghetti sauce, chili, soups, and bullion.

Not only can you control the amount of salt, but you can also control portion size and caloric content.

Here, I have a surplus of water, no matter the season, but can be limitted with my canned goods, based on temperatures. Cans generally aren't as good onc they freeze, but bags of dried rice/beans/meat/veggies... hold up just fine!

IMO