This program celebrates the 150th anniversary of the tin can. To meet military demands for preserved foods during war, Nicholas Appert devised a method of preserving foods by heating them in sealed containers to destroy the bacteria. In 1812 Peter Durand invented the tin can and the first canning factory opened in Great Britain. A dramatization describes a typical 1815 dinner consisting predominantly of pickled, salted, smoked, and dried foods. Thomas Kensett patented Durand's tin cans in the U.S. in 1825. During the Civil War demands for canned foods increased, boosting mass production of the tin cans. Other products began appearing in cans, such as I. W. Lyons' tooth powder for home use; Gerhard Mennen's talcum powder for babies, in a lithographed can with a sprinkle top; and Gilbert Van Camp's pork and beans combination. A selection of 1880s mass produced, decorative tins display a variety of products, many non-perishable. Soldering the tops of cans by hand gave way to open-topped cans that could be seamed shut by machine. The only exception to this were condensed or evaporated milk cans, patented in 1856 by Gail Borden. A film shows a canning factory, producing 30,000 cans per hour, from cutting the tin plate to testing and shipping the final products. The aerosol can, first used in World War II for insecticide, is also discussed.