A very popular style of canteen used ca. 1750 to 1850 was called a cheese box canteen. These were made with two round sides and a piece of very thin white oak quarter sawn. The oak was steamed, and wrapped around the sides pieces and nailed in place when dry. Bees wax was then poured in and sealed all around. That's the simple instructions. There are other small details when you get into it. This type of canteen does not dry out and does not need to have water in it all the time.