Not to mention rust resistance, which is a consideration when packed in metal. Mrs. Merkt makes fun of me for liking to buy canned foods in glass, but as many times as I've explained why, I'm not sure she gets it.Some fair points, but I still generally prefer oil. It preserves the flesh integrity better over the long haul and more of an inhibitor than water against microbial/bacterial growth. Just considering long term shelf stability.
Metal cans are supposedly sealed on the inside to resist rust. Some you can see, others may use a clear coat that you cannot see. But I can tell you from personal experience, whatever sealant is used isn't fool proof. Supposedly coated cans will still rust out over time. I've even had coated Mason jar lids rust from the inside out.