More a description of the process whereby food is heated in a container to destroy the bacteria and then the container is sealed to prevent airborne bacteria re-contaminating the food and causing rotting than a description of the container.
When I was a boy my father had a country mail run. Some of the people it serviced were "ring barkers" who chopped away a ring of bark from trees so that they would die thereby allowing sunshine to fall on the ground promoting the growth of grass. Part of their pay was in mutton (dead sheep, generally not road kill, but with the stinginess of some of the squatters you could not be certain)
The ring barkers had empty cans and lids and a lid rolling device which rolled on and sealed the lids. They were shipped out from Queensland
Pastoral Supplies by steam trains from the nearest city.
The lid had a small hole in the centre to allow steam to vent. They would cut up the meat, put it into the cans with some water
, roll on the lid and stand the cans in a zinc tub with water
up to about an inch from the top of the cans, light a fire under the tub and boil the meat in the cans for about three quarters of an hour. A soldering iron would be used to dab a spot of solder on the vent hole to seal it.
The canned meat was part of their food supply between jobs and allowed them to avoid spoilage and wastage of excess fresh meat. Same process as one uses with recycled supermarket jars, Mason or other brands of preserving jars.
Generic, process related rather than descriptive?