preserve

I’d like to know, can I just dehydrate everything instead of canning? Or are there certain things that just work better with one method versus the other? It seems like from my perspective it would just be easier to dehydrate everything then when you want to cook with it just rehydrate and boom...

When I open a pack of flour, I put it in a plastic tub with some bay leaves. A fairly newish bag, when I went to use it yesterday, had evidence of weevils. Now, maybe they were in it already when I tipped it in-but was wondering if you folks have any good tips so I can prevent it again?