I use my oven dehydrate setting to thicken tomato and other fruit using low wall casserole dishes or if desperate, pie plates. I don't normally go as far as fruit leather, but I'm wondering if you look for a suitably shaped silicon pan whether you could get the effect you want?
The big thing I miss is the fruit leather sheets which came with it and I don't have now.
My experience has been that in my climate, I have to store dried food in glass jars with either metal lids or those clamp-down glass lids. Plastic allows moisture to gradually seep through and our climate is very damp in the winter. I put dried apples in plastic jars one year, but some were in nearly identical glass jars. The glass stored ones kept their "snap", but the others went limp after about 6 months.
I have an Excalibur and if I use it I am looking at very long term storage - up to 3 to 5 years when vacuum sealed.