I have a dehydrator and vacuum bagger and played with what you suggested.

I do my own veggies, like string beans and carrots and they work out well.
Rather than shop for them fresh, while they are in season (if there is a
season), I purchase them in the fresh frozen packages (on sale) and just
dump them onto the dehydrator trays to defrost and beyond.

Fruit is another matter because you need to do some tricks to maintain
color, etc. I had a little trouble finding the ascorbic acid, etc. It ain't
cheap, even in the food canning section of the store. Even with the proper
stuff, the shelf life for fruit is not all that long, unless you keep it in
a cool place (refrig).

Similar situation for the home dehydrated meats. The requirement for
refrigeration is self defeating and without it the shelf life (from what I
read) is around a month or so at best.

I suppose I could have cooked and dried my own meat, this last winter and
kept it refrigerated until just before setting sail.

One point I should mention, If your going to dehydrate unions, you better do
it outside and where the neighbors won't complain.

As for the vacuum sealer, I got one about a year ago and use it with some
success. The problem with some dehydrated (potatoes slices), they puncture
the bags and loose vacuum over night, even when in double bags. I was able
to vac/bag Ritz crackers in their OEM sleeve inside a vacuum bag. There was
only minor crushing.. I don't recommend vacuum bagging noodles and other
pasta (except maybe spaghetti). The same problem as with potato slices.

The Mason jars are not desirable on board a sail boat. (as least I avoid any
glass containers onboard). Their are a few canisters available but these are
expensive and therefore of limited use except for a few galley items.

I wanted to vacuum bag my engine parts and special tools but expect I will
need to wrap them well in cloth to prevent the puncture problems.

I am repackaging some cereals in durable vacuum bags, but not Appling the
vacuum to prevent crushing.

Now I realize that I will be able to purchase fresh or canned provisions
along the way (up and back The Inside Passage) however, I want to try and do
a full provisioning for 60 days just to find what will and will not work on
future off shore passages.

Also, before leaving, I have access to the much lower prices at the US
military commissary and want to limit my cruising purchases to only the need
for fresh provisions, like bread, etc. (not going to try to bake my own on
this trip).

My freezer is just a small Norcold chest unit and will hold my beloved
steaks (for the BBQ) and ice cream (for as long as it lasts. (Yah! I'm
really gonna rough it) and when that is gone, I won't worry about battery
power until I can fill it up again.

This precooked/dehydrated meat plan is mostly to find a better way to have
ground beef for routine daily, one dish meals. Canned meat is limit to
corned beef and I only find a couple dishes that are too my taste. Canned
stew is too expensive.

I looked into canned meats on a couple web sites (one, where I purchased my
25lbs of dehydrated sliced potatoes), but they only offer canned meat in
institutional size cans. Much more than I could eat without refrigeration..

Spam works for me, until I become overwhelmed by the Spam flavor. Usually
after one can in a given day.

My experiences and opinions, FWIW.

Steve
s/v Good Intentions