Mason jars. Same as the canned foods, but a whole lot more fits into one jar. Some items I will freeze, like dried eggs because they keep better, or if I have questions as to how dry I actually got it, but mostly in jars big and small.
I have some used books with everything one needs to know, like optimal moisture content, for perfectly dried foods. Also have a few with recipes for nothing but how to re-plump and cook with dried foods.
I had planned to learn to make jerky and even turkey jerky, but never got around to it yet.