Storage
Mylar bag shelf life: what the 25 year claim really means
Twenty five years is what dry, low fat food can reach in thick mylar with an oxygen absorber. The bag is the smallest part of it. Residual moisture decides the outcome.
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Storage
Freeze dried vs dehydrated for food storage: cost per calorie
Freeze dried keeps longer, rehydrates better and needs more water to serve. Dehydrated stores more calories in less space for a fraction of the equipment cost. Most sensible stores use both.
Storage
Conditioning dried food: the seven day step that stops mould
A week in a loosely closed jar evens out the moisture left in a batch. It is the cheapest insurance against mould you will find.
Storage
How to store dried food: jars, mylar and oxygen absorbers
Glass with a rubber seal is right for a year of eating. Mylar with an oxygen absorber is right for a decade of storage. They are not interchangeable.