Best practices for storage and shelf life

Getting product freeze-dried right is only half the job — how it's packaged and stored afterward determines whether it actually lasts. The short version most sources agree on: get it into an oxygen-free environment fast (mylar bags with oxygen absorbers, or vacuum-sealed jars), keep it away from light and heat, and check moisture content before sealing — freeze-dried food that isn't fully dry will still degrade in storage no matter how good the packaging is. What's your setup — mylar and absorbers, jars, or something else? And has anyone had a batch go bad on them despite doing everything "right"? Worth knowing what actually goes wrong in practice, not just the textbook version.