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| Keywords: FMIB 44309 Iron retort--Here the fish sealed in cans, are cooked for an hour and fifteen minutes at 240 degrees F, with a steam pressure of.jpeg check categories 22 August 2015 2 Iron retort--Here the fish sealed in cans are cooked for an hour and fifteen minutes at 240 degrees F with a steam pressure of 15 lbs to the square inch After this final cooking the canned sockeye is taken directly to the warehouse Subject Fishery processing Canneries Fishery processing industries--Equipment and supplies Tag Commercial Fisheries 1906 Cite book Iron retort--Here the fish sealed in cans are cooked for an hour and fifteen minutes at 240 degrees F with a steam pressure of 15 lbs to the square inch After this final cooking the canned sockeye is taken directly to the warehouse Seattle WA 1905 Pacific Fisherman annual 1906 27 author PD-UWASH-FMIB Institution University of Washington FMIB-source accession number 44309 Images from the Freshwater and Marine Image Bank to check Fisheries Canneries | ||||
