Grady, high temps will cause shorter shelf life, and large swings in temps seem to cause more damage than long periods of steady temps, high or low.
Obviously, rust is a major problem with cans, if they rust through the food is easily contaminated and shelf life is greatly shortened. Try to store it where temp and humidity are more controlled, cooler and drier. Use space under the bed, in the back of closets (stack boxes on edge, heavier ones at bottom), under living room tables, behind couches, chairs, etc. to make space inside temp. controlled area. Most food storage cans are coated to prevent rust, but that only goes so far.
As for Tabasco, you have my permission to eat all of my share. I'll just stick with El Pato sauce, thank you.
How are things on the Gulf Coast? I have family in the Houston area.