Canning food is considered to be one of the best long-term solutions for storing food. However, there are some disadvantages that you need to think about. Canned foods are known to survive high temperature and can last longer if kept dry, at low room temperature and undamaged.
However, the bacteria known as thermophiles can survive high temperature and pressure of commercial canning. Thermophiles are not pathogenic, but if the cans are exposed to hot temperature, they can spoil the food. If you don’t have enough space and you will store canned foods in a garage or storage shed, the temperature may increase high enough to activate thermophilic bacteria. If you think the best place to store your canned goods is in the basement, you need to think very carefully.
Basements tend to be damp, which might lead to another problem, the formation of moisture. Most cans are made of steel and it may tend to rust if exposed to moisture. This may spoil the food. Dented or damaged cans may rust faster.
If you’re forced to store food in a moist environment, canned goods should be stored inside a separate, air-tight container to keep moisture out. Another disadvantage of canned foods is that the cans are often heavy and cumbersome to transport because they usually contain a lot of water.