I am new to food preservation, but I have done extensive reading, and my sister has been dehydrating fruits and vegetables for years. Typically, dehydrated foods have a much longer shelf life than canned foods, and they take up much less space. If the dehydrated food is not shelf-stable outside the freezer, it would make more sense to dehydrate it further, rather than to can it. Unless you have a particular recipe that you want to try. Where did you get the dehydrated fruits? What do you know about how they were processed?