Tin in tin cans is exposed to impact of compounds present in food, that can have effect on corrosion processes either by accelerating them or slowing them down. Substances that are used for protection against corrosion are called inhibitors. Influence of acacia honey and chestnut honey addition to 3% solution of NaCl on tin corrosion is investigated in experimental part of this paper. The investigation is conducted by measuring the weight alternation in the specific time periods (after 24, 48 and 115 hours) of exposition of tin samples to the activity of solutions, that were prepared by addition of particular varieties of honey and honey with black radish juice in set concentrations (200, 400, 600, 800 and 1000 ppm) to water and 3% solution of NaCl. Electrical conductivity and pH value were determined in all solutions prior to making the experiment. Based on the results, the following values were calculated: corrosion rates, surface coverage degrees, inhibition efficiency of acacia and chestnut honey, as well as inhibition efficiency of same sorts of honey with black radish juice added, adsorption balance constants and standard adsorption energies. The results obtained from these experiments show that the inhibition efficiency of acacia honey is lower than the inhibition of chestnut honey, and that black radish juice addition increases the inhibition efficiencies of both varieties of honey. Since its surface coverage is better, chestnut honey acts as a better corrosion inhibitor. Addition of black radish juice enhances the efficiency of corrosion inhibitors.