Like New Shoot, I too store mine in glass jars because poly containers do leak air over time and eventually spoil items. And rodents can easily chew through poly. I have the added advantage of having a food vacuum sealer unit that removes air from the jars
HERE with a special lid attachment and I can store and reseal those items for many years. The unit uses the 2 piece lids for mason jars.
To clarify for some, dehydrated veg and fruits are used as food staples in themselves, never as MRE's (ready to eat meals).
Much of my dried veg are used for soups, sauces and stews. It's a 30 min round trip to the nearest shops if I've run out of celery or whatever, especially in winter when the veg prices are climbing so fast and high (same with fuel prices). This past winter a small head of celery cost $3 (just over 2 Euros) which is ridiculous so I buy celery very cheap in summer to have for off seasons. Mushrooms get rehydrated in water for sauces and pizzas. Dried fruit is rehydrated in water, drained, and used in muffins, cakes, puddings, etc. We pop dried lemons into cups of hot tea in winter, no more overpriced, bitter or spoiling lemons.
Another bonus of dehydrating is that you can make your own powders like garlic powder, tomato powder, red pepper powder to enhance dishes. You dehydrate the item to brittle then run it through a grinder like an unused coffee grinder or food processor until it's powder, then pour into storage jars. This way you get the true, rich flavour rather than shop items that have (unlisted!!) flour, cellulose!!!! or other items for 'pourability' or to cut costs. 2 of my neices suffer with celiac disorder and informed me that all commercial garlic/onion/etc powders contain flour or starches they cannot eat. By making your own, you know exactly what's in it, how it was grown, etc.