Stew in a Jar

I am currently experimenting with stews in jars from our nice local French deli. When I had horrible flu Alistair bought the cassoulet in a jar which was fantastic. Cassoulet has a bit of everything....duck, sausage, white beans in a yummy, gloopy and I fear fatty base. This week I got the Coq au Vin in a jar which I am currently heating on the hob. Should I progress to try tins? I have a fear of tins but perhaps worth it if I can find anything interesting in a tinned format? From my childhood I fondly remember tinned foods....Fray Bentos pies, ravioli, spaghetti rings, corned beef and condensed milk. Is the tin a victim of food snobbery perhaps?