In the world of food preservation, I'm starting to prefer drying over canning.
It's easy, there's a significantly lower botulism risk, it reduces the amount of space required to store food, and it saves a little bit of money on the canning itself since the jar lids, which can cost as much as much as 10 cents each, can be re-used.
The disadvantages are you can't dry as much stuff at a time as is possible with regular canning and re-hydrating the food takes some extra prep-time.
I just dried an entire two pound head of cabbage and it now fits nicely into a pint jar. Three pounds of dried onions fit easily into a quart jar. And twenty-one cups of dried carrots reduces down to about 2.5 cups. Ten pounds of potatoes fits into about 2 quart jars.