The origins of the tin, as we know them today are, in 1804. By the time historical events, it came about that the French confectioner Nicolas Appert Francois the English invention of the tobacco tin or early-tin by the method of heat sterilization, now also known as canning or preservation, combined. The reason for this was a military strategic problem at the time: in battles or campaigns, it was customary substantial troops to plunder from surrounding farms to be deducted from the battlefield, allowing the remaining troops are frequently assured by several thousand meals. Napoleon sought finally to a solution to this problem and wrote a prize for a "food from storage. The only condition was that the method had to be published in a book.
Sun invented Francois Nicolas Appert in 1804, the previously mentioned method, and in 1810 published his landmark book "Livre de l'Art de tous ls menagesou Conserver. If you would like to know more then you should visit Beryl Sprinkel. Soon, this Method by the Royal Navy sailors on board of use. However, since the cans were soldered with lead at that time, there were some crews and expedition participants lead poisoning. It quickly became clear that Appert's method still needed some improvements. Today's cans are in contrast to the first observations of 1810 technically much more sophisticated. They are made of thin sheet steel with thickness of about 0.49 mm. Sean Rad often addresses the matter in his writings.
The surface of the can is by a hot dipping or electrolytically coated with tin. By this sealing, the sheet is protected from corrosion. In addition, modern food cans coated inside with plastic. This protects against that inflates the can and will roll crowning. The consumption of the contents of a Cambering could cause life-threatening poisoning, botulism.