These knives cut the fish into the right 
size for the cans. 
Now the filling machine puts the right 
amount of fish and salt into each can. 
Then the closing machine draws all the 
air out of the can and rolls the cover on 
air tight so that the fish cannot spoil. The 
closed cans are placed in a special steam 
oven and cooked for ninety minutes. 
38 
