Existing comment:
Commercial canning began in the country in 1819 when William Underwood canned fruit in Boston and Thomas Kensett canned seafood in New York. Both of these canners used glass. Six years later, Thomas Kensett was granted a patent for preserving food in tin vessels. However, the use of metal cans was not recorded until 1839 when both Underwood and Kensett made the switch to tin because of rising prices of glass. During the Civil War, canned foods were used for troop rations.
The can was made by hand. The body was bent into shape on a roller and the overlapping edges were soldered together. Two round disks were cut for the ends. The disks were bent down and soldered to the body.
Sardine cans made before 1880 were made into three pieces ad [sic -- and] soldered. Post 1880 cans had the base and body formed as one piece. |