In our house we try to rotate stock so nothing will end up sitting for more than a year.

I would assume as long as the can/jar is sealed up good and kept in a cool and constant temperature, the shelf life would be the same for either

Any canning/jarring experts out there that can guide us in the right direction?

Supposin'.... if a can had any fault in the interior coating the contents would degrade faster than a glass container so long as it was kept in the dark... all else being equal. Any other ideas?

Any acidic foods, such as tomato sauce will eat away at any exposed metal in a dented can, which can lead to botulism. Thats why if you buy dented can goods, they need to be used right away.

So home canned stuff in jars will last as long a tinned foods???

If properly done, home canned foods will last several years when stored properly in a cool, dark location. I suggest rotating foods to ensure that you always have fresher foods. When my grandmother passed away, we found home canned foods from lord only knows when. The jars were still sealed and aside from some discoloration, the contents appeared in tact...although we did not open it. One advantage to home caned vs commercially canned is the fact that you can see and inspect the contents.