When storing foods long term, they should have less than 10% moisture. Storing high moisture or high fat foods long term is a good way to get seriously poisoned.
Here are some of the foods I store in canning jars and/or mylar bags - both with oxygen absorbers and desiccants:
*dried pasta
*dehydrated potato slices (cheap hint: buy the house brand of scalloped potatoes , toss the cheese sauce packet, and store in mylar bags with oxygen absorbers - same as the long term ones you buy online but a LOT cheaper)
*instant mashed potato flakes (no fat or flavoring added!)
*dried beans
*white rice
Low acid canned stuff lasts years longer than the “best buy” date.
A product I was working on was originally supplied in a vial of water. After about a year it was mush.
So I reworked the entire process with a new molding process, lyophilization and foil barrier pouch. We get a 4 year expiration date on it.
Yes, you have to have the aluminized film because it is an absolute barrier to moisture.
I packaging engineering we had to calculate the amount of time a carbonated beverage would last in a plastic bottle before going flat. It was only a few months. In a can it lasts years.