8. Can closing: The scalers place the filled cans on a conveyor 

 ifhich feeds them paat a brining machine. This machine automatically injects 

 the proper amount of 96-100° salt brine into the can. The cans then 



paas under a perforated pipe vhich floods them with hot water, diluting the 

 brine to the desired strength of approximately 25° calinometer. The tem- 

 perature of the water controls tlie vacuvmi to be induced in the can. Tlie 

 cans are then fed to the closing machine which knocks out excess water to 

 effect the proper headspace and seals on the can lid or cover. The sealed 

 cans are discharged into metal retort baskets. 



9. Processing: Tlie filled metal retort baskets are moved on 

 dollies to the retorts. A power hoist picks up the baskets and lowers 

 them into the retorts which are then manually closed. Processing is by 

 means of steam operating under pressure to give a temperature of 250"^ F. 

 Time of processing is dependent txpon the size container used. The usual 

 consumer size cans, that is 211 x 300 and 307 x 113, are processed for 



12 minutes. As soon as the processing time has elapsed, the steam valves 

 are closed, blov;-off valves are opened, and the retort is flooded \rith 

 water. Imiiiadiate cooling of the containers is necessary to prevent over- 

 cooking idth consequent softening and reduced shelf life of the product. 



10. Warehousing and labeling: The baskets are removed from the 

 retorts and moved on dollies to the warehouse where they are set on an 

 angle to drain off all cooling water and dry the cans. If cans are cased 

 out while wet, the cartons \j111 be wealcened and often the cans will rust 

 to such an extent they become unsaleable. The cans are generally cased 

 out of the retort baskets, 2k cans to the case. Tlie cases are stacked 

 \ri.th each size grade and code separated. Since the producer rarely knows 

 what label will be placed on a given lot of shrimp until sales orders are 

 on hand, it is impossible to la.bel directly out of the process baskets. 

 Warehoused stocks are labeled mechanically, usually just prior to shipment. 



292 



