If you could grow or otherwise have access to a large amount of fresh produce, how do you go about deciding how to preserve it? For example, if storage space is limited or if you have to evacuate, drying would be your best option for the sake of saving bulk and weight. But if you do not have or cannot get water to reconstitute dried food, drying may not be a good choice. Canning would be OK if you have the necessary time, equipment, skills and storage space; the quality of the food is cook and you could use the liquid from canned goods as a source of drinking water, but canned foods wouldn’t be very portable. And you could only use freezing if you know you have a secure source of electricity and won’t have to evacuate. I realize the best strategy would be to preserve as much as you can while using as many preservation methods as possible so you could deal with any contingency. But if your budget, skills or time is limited, what would be a good ratio of dried, canned, frozen etcetera?