The first canned goods were in glass containers. I don't know if it was wine bottles, but seeing that they were French, there were probably plenty of empty wine bottles.

About two hundred years ago Napoleon Bonaparte said this famous dictum "An army marches on its stomach." Napoleon’s armies were in the process of conquering Europe, which entailed a lot of marching, and he needed a means of providing his French army with wholesome and palatable provisions. To this end he offered a 12,000-franc prize to anyone who could develop a means of preserving food for the army and navy, which was won French chef named Nicholas Appert in 1809. Mssr. Appert spent 14 years developing his new process, which he published under the title L'Art de conserver, pendant plusieurs années, toutes les substances animales et végétales (The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years). The process consisted of enclosing it hermetically sealed glass containers and heating it for a period of time. While he did not understand how the process worked (this would wait until Louis Pasteur explained that the heat sterilized the bacteria in the jar and thus prevented spoilage), he was nevertheless able to provision Napoleon’s army and begin the canning industry. In 1810 Peter Durand of England patented the use of tin-coated iron can instead of bottles, forming the basis of modern tin-coated steel cans used today. [The term "tin can" is a bit of misnomer, since only an extremely thin layer of tin covers the steel to prevent rust.]