Glass is more popular because it is cheaper/more common equipment and material and has a far more widespread knowledgebase for the household. There are home canning possibilities with metal cans and retort bags, but it will be a lot more expensive.

You can store glass jars in earthquake country securely if you take suitable measures. I live in Anchorage and have over 360 jars in stock right now. They are on shelves with wooden rails, packed in fairly snug, and the only way they will get destroyed is if the house comes down.

You don't have to live remote. Start with something simpler than meat so you can use a less expensive canner rather than a pressure canner. We took a trip one fall to a farm a bit out of town and picked pumpkins and apples. Came home and canned applesauce. Don't wait for a someone take the kid to the park day, my kids liked using the apple peeler/corer/slicer and munched on the peels afterward. We picked three different kinds of apples so we made three batches of different flavored applesauce. Its real simple, you basically, peel and slice into small chunks then put in a pan and cook and blend until its a sauce then put in a little bit of lemon juice and can. You can add cinnamon to make another flavor. Some people add sugar but its not necessary.
Start with something the kids will enjoy then they will want to help and do more.

I found I preferred Princes canned corned beef to fresh. I keep a dozen or so 200g tins of it, that get eaten in sandwiches with Branston Pickle. (Larger tins wouldn't get all eaten.)

Tinned cured ham is something I've been getting into over the last few months. I've settled on Princes premium brand, which I like in sandwiches with beetroot. Lesser quality isn't nice enough for me.

Buy what you eat and eat what you buy. If you can buy in bulk that should save money, but I wouldn't go for cheaper food because it's "only for survival". The tinned meat I buy has a long enough shelf life that it all gets eaten during normal times.

It is for this reason I prefer to can my own. You can't find canned wieners in the grocery. Vienna sausages are not a substitute. Likewise plain ground beef is not available anywhere, and the foil pouched seasoned ground meat I've found has an awful taste. My own corned beef hash recipe is far superior to anything commercially canned, and affords me the opportunity to adulterate it as I see fit, whether with diced green chile, or mushroom, or what have you. Of course I could add these things at the time of consumption, but only if they are handy at the time.

But I also have a stock of commercially canned meats, simply because more is better, and I am not altogether that picky about what I consume. Canned Spam is tasty enough, as is most tuna fish, which is something I do not home can, as I have no cheap source for the raw product here.

Of course, here in the colonies, er, territories, uh, states, we have all this wonderful wild game, and you won't find that in any store. Wild caught canned sockeye salmon is rare and expensive, so when I put up 30 pints at a cost of about $4 a pint by my tally, I was quite pleased. Likewise with the moose meat and caribou I've enjoyed. I suspect a good stag would fare as well in the canner.