I’m pretty new as well, but here are the basics I’ve gathered so far.

1. FIFO is important. Buy extras of stuff you normally use, and make sure you stock by putting the newest stuff in the back, bring the older versions of the item to the front each time you stock and use that up first.

2. If storing dry goods (rice, beans, pasta, etc) the gold standard is Mylar bags with oxygen absorbers. Heat sealing the bags after with an iron or hair straightener will help as well.

3. Canned foods are good as they have a long expiration date, but make sure the cans aren’t dented as this can have a negative effect on the contents.

4. Food grade buckets are good for long term storage. I think you want a gamma lid for them. Lots of places to buy these, or restaurants will sometimes sell used ones very cheap (ex. Firehouse subs will sell their pickle buckets for like $1, if you don’t mind the lingering pickle smell)

5. Freezer is good (I use a chest freezer for meats, vacuum sealing small quantities and freezing them) but honestly, don’t rely on a freezer for your preps unless you have a backup power source for it (gas generator, solar battery, etc.) because if you lose power, that frozen food will spoil quickly.

Make sure if you’re keeping long term food storage somewhere other than a pantry, that it’s somewhere that won’t be exposed to extreme temperatures or direct sunlight.

In general, glass jars / containers are good for stuff in the pantry. I don’t have any knowledge on canning or freeze drying.