The pressure canner is the way to go no doubt. You will save SO much money and get better food. I started with a mix of both but slowly moved to almost all canning. The freeze dried stuff is fine for long term storage in a bug out bag but for everyday eating it's garbage. If you stick with canning just make sure you follow the tested recipes exactly. Botulism is no joke and people get careless with low acid foods like meat and soup. Your cost breakdown is spot on too, I put up about 50 pints of beef stew last weekend for under 60 bucks.

Read somewhere that most of those "premium" services just use automated software to spam links from garbage sites.

Fwiw always message and offer $50, worst they say is no.

Is it really that serious though? Like we're talking about saving 30 seconds on a wall layout.

Traded my aluminum stakes for some cheap heavy duty ones at a hardware store after a night of bent stakes in the Rockies. Those thin ones just don't cut it in rocky dirt, the extra weight is worth not waking up with a collapsed tent.