Sorry for the delay in response. One of the favorites I make is beef jerky which is very easy to make if you have a dehydrator (try Alton Brown's jerky marinade recipe-huge hit all around) you can also dehydrate the veggies for soup (peas, carrots, mushrooms), fruit for snacks, tomatoes sprinkled with herbs and dried are very good. Once at camp you can rehydrate the veggies and use them in soup etc. From the canning standpoint there are a couple advantages-no refrigeration so I make and can (these foods require a pressure canner) soups such as split pea, bean and ham, chili, beef/chicken stock (to mix with the dried veggies), vegetables such as corn relish, pickled beets, cooked beans, beef stew and spaghetti sauce.
The canned goods take up some space but the only trash left once used are the flats from the jars, so waste is minimal and the jars can be reused. Definitely takes more space than freeze dried but cost is dramatically different (despite small outlay in cost of materials). You can can meat, fish, chicken, make jellies for the trail (jalapeño jelly and brie anyone?). All around fun, saves money, provide stable and great tasting food.
I recommend the Ball Complete Book of Home Preserving for anyone interested in learning more about canning. Dehydrators come with instructions-I use a Nesco.
If you want to move on from there (but cost goes up for equipment) trying making your own sausages-I made 16 pounds of breakfast sausage this weekend with a total meat cost (pork buts on sale) of $23. Spices another $3-5 probably so cost was $1.75/pound and I know exactly what is in it.....
