I found this link. Not useful in and of itself, but the words it gives will give you one more thing to Goodsearch.
The metal cans used by the canning industry for wet-pack canning are designed to last only a few years. Most losses of canned foods occur due to the breakdown of the can rather than extensive deterioration of the food under normal storage conditions.
The major disadvantages of metal cans for putting up your own food are that the cans are hard to come by, they take specialized equipment to use (but so do glass jars) and they can only be used once to seal in food. Not being reusable is the flaw that has largely made them unpopular for home canning use. Since they're not interested in reusing the containers, metal cans make great sense for the commercial canning industry. The cans are both cheaper (for them) and lighter than glass jars and this adds to the economy of scale that makes canned foods as cheap as they are in the grocery store.
For home canners, glass jars are better because even the smallest of towns will usually have at least one store that carries pressure and boiling water canners along with jars, rings and lids. With tin cans, however, a can sealer is necessary and that usually has to be ordered from its manufacturer.
Tin cans are not really made of tin. They're actually steel cans with a tin coating on the inside and outside. Some kinds of strongly colored acidic foods will fade in color from long exposure to tin so a type of enamel liner called "R-enamel" is used to forestall this. Certain other kinds of food that are high in sulfur or that are close to neutral in pH will also discolor from prolonged contact with tin. For those foods, cans with "C-enamel" are used.