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• 11. [Image] Interior of a salmon canning establishment, Astoria, Oregon

  	This shows the actual canning. Women are largely employed in the canneries for this particular part of the work. They become very skillful and are able to make very good wages, the sum usually depending ...
  	Citation × Citation Citation Abstract Copy Title: Interior of a salmon canning establishment, Astoria, Oregon Year: 1925 This shows the actual canning. Women are largely employed in the canneries for this particular part of the work. They become very skillful and are able to make very good wages, the sum usually depending upon the number of crates they are able to fill per day. Tests for weight are made while the cans are being filled and if any are found under weight they must be refilled. The lidding process follows. Some years ago the lids were placed by hand, then the cans run over a belt through a machine which soldered the lids. In late years most of the canneries have been provided with a new machine which entirely eliminates the soldering process. The lids are placed and crimped on automatically by one stroke of this machine. It is a most remarkable labor saving device, doing the work much more quickly and efficiently than the old soldering method. The cans are then stacked in crates and placed in a retort heated to the proper temperature. This drives the excess water and gases from the flesh, but the temperature is not hot enough to drive off the rich oils. The lids are then punctured and after the water and gas are freed the small holes are soldered and the cans again placed in a retort and the cooking process takes place. After cooking, the cans are cooled and stacked in the warehouse to await the lacquering, labeling and boxing for shipment. Title: Interior of a salmon canning establishment, Astoria, Oregon Year: 1925 This shows the actual canning. Women are largely employed in the canneries for this particular part of the work. They become very skillful and are able to make very good wages, the sum usually depending upon the number of crates they are able to fill per day. Tests for weight are made while the cans are being filled and if any are found under weight they must be refilled. The lidding process follows. Some years ago the lids were placed by hand, then the cans run over a belt through a machine which soldered the lids. In late years most of the canneries have been provided with a new machine which entirely eliminates the soldering process. The lids are placed and crimped on automatically by one stroke of this machine. It is a most remarkable labor saving device, doing the work much more quickly and efficiently than the old soldering method. The cans are then stacked in crates and placed in a retort heated to the proper temperature. This drives the excess water and gases from the flesh, but the temperature is not hot enough to drive off the rich oils. The lids are then punctured and after the water and gas are freed the small holes are soldered and the cans again placed in a retort and the cooking process takes place. After cooking, the cans are cooled and stacked in the warehouse to await the lacquering, labeling and boxing for shipment. Close

• 12. [Image] "Iron chink" in operation

  	This slide represents a catch of salmon on the floor of the cannery. In the larger and more modern plants very specialized machinery is used. The first machine through which the salmon are run is the "iron ...
  	Citation × Citation Citation Abstract Copy Title: "Iron chink" in operation Year: 1925 This slide represents a catch of salmon on the floor of the cannery. In the larger and more modern plants very specialized machinery is used. The first machine through which the salmon are run is the "iron chink". This removes the head and the fins and opens and cleans the fish. The work is done very rapidly and quite completely. The cleaning, however, must usually be completed by hand, which process removes clotted blood and other waste material. Title: "Iron chink" in operation Year: 1925 This slide represents a catch of salmon on the floor of the cannery. In the larger and more modern plants very specialized machinery is used. The first machine through which the salmon are run is the "iron chink". This removes the head and the fins and opens and cleans the fish. The work is done very rapidly and quite completely. The cleaning, however, must usually be completed by hand, which process removes clotted blood and other waste material. Close

• 13. [Image] Some of the fisherman who supply the Astoria canneries, Columbia River

  	This is a typical scene showing a group of fishermen near the mouth of the Columbia. The salmon fishing season is comparatively short and the efforts of the fisherman are exceedingly strenuous during this ...
  	Citation × Citation Citation Abstract Copy Title: Some of the fisherman who supply the Astoria canneries, Columbia River Year: 1925 This is a typical scene showing a group of fishermen near the mouth of the Columbia. The salmon fishing season is comparatively short and the efforts of the fisherman are exceedingly strenuous during this period. In the Columbia river the spring season for salmon opens May 1st. The principal run of the Chinook and Sockeye salmon is in the spring and summer. Other species run best in the fall, so that the season for the Silver Salmon in the smaller rivers of the state is in the autumn. The salmon when taken by net, trap or wheel, are usually transported to the cannery by boat. Title: Some of the fisherman who supply the Astoria canneries, Columbia River Year: 1925 This is a typical scene showing a group of fishermen near the mouth of the Columbia. The salmon fishing season is comparatively short and the efforts of the fisherman are exceedingly strenuous during this period. In the Columbia river the spring season for salmon opens May 1st. The principal run of the Chinook and Sockeye salmon is in the spring and summer. Other species run best in the fall, so that the season for the Silver Salmon in the smaller rivers of the state is in the autumn. The salmon when taken by net, trap or wheel, are usually transported to the cannery by boat. Close