Three-plus years ago, I purchased a freeze dryer, expecting mostly to freeze dry my own produce of fruits and vegetables from my garden. Quick lesson on freeze drying: Food is cut/sliced to thickness not to exceed 0.5", put on steel trays and into a vacuum-sealable cylindrical chamber, which pulls a vacuum while also reduced in temperature to -40 degrees for a duration of 24 to 36 hours. The process is call subduction, in which, under the conditions of vacuum and temp noted, virtually all water is extracted from the food in a direct-phase transfer from liquid to vapor, leaving the food size intact. There result is a pleasantly crunchy texture that melts in your mouth. When the food is subsequently sealed in a mylar bag with a desiccant pouch, it remains edible for 25 years. I've found that vacuum-sealed bags are also a good packing technique if you have one of those devices.
However, virtallyany food can be freeze dried with little excption: a butter stick, for example, even sliced, may explode. A block of cheese, the same. However, with either frozen, then shredded, it's freeze-driable. Ice cream, when sliced into small bars, is fabulous. Casseroles, entrees, mashed potatoes, canned soups and vegetables... you name it, as long as cut t size [or liquids just poured into the trays, are all freeze dryed easily. One benefit: all flavors are wildly enhanced because water dilutes flavor.
I may be preaching to a choir among a few of you. If you've ever eaten freeze died, you're missing a treat. Casseroles and such merely have to be reconstituted with oiling water and stirred to restore to your familiar casserole condition, but just eating it in the freeze dry condition is also very tasty.
The point is, I've found that a freeze dried storage is made to order for this current shopping crisis. I highly recommend the purchase, anywhere from $2,000 to $4,000. It paid for itself inside of two years of use. That's a valid return on investment.