Safe to store dry goods in tin?

I don't spray painted or put food directly in contact with the tin layer for fear of tin getting tarnished when reacted with the food or ingredients in it. But if I had to use it, I put the stuff in his original pack then put into those decorative tins. At least I feel comfortable there is a layer of protection on the stuff against in contact with the tin surface.

I'd recommend Tubberware over Tins, as the seals are more secure. Rice should be fine, but flour might get stuck in the crevices of the tin container.

Generally I just use my holiday containers for cookies and other baked goods.

Air locked is really the best ways to store food, or freeze, why? I used to presume it, but one person dose not eat food up quickly and most of it gets worms or *eve bugs growing in it if not properly stored, so make sure to mark how long you have it as well, they accumulate the longer it sits in even a air tight container. In the freezer not so/as *readily, *write the name of product, & don't forget to date it, so *put it on front, there, then others can see it too, if they happen to cook or use any! I know European people born way before us, like the grandparents,eve some parents were tons more healthy too, lived longer as well, could it be for these reasons, fewer bugs, worms in the food, even if microscopic? They bought the food daily ate it immediately, then walked to market the next day, to start all over, rarely was it shipped, or saved for leftovers.Could be part of that reasons they were just *so much healthier than all of us in this generation are today! Or they killed it, ate it and then went out the next day, or soon to repeat the process,but it was *fresher!

No. Those are meant for short term use. We never even put the food products directly in the metal tin... there's always tissue first. Even with a desiccant, I wouldn't trust it. Use containers that are food grade quality meant for storage. I wouldn't trust those tins.