File: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
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| Author |
Unknown author |
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| Description |
English: 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
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| Date | 1906 | |||||||||||||||||||||||
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| Current location |
English: Freshwater and Marine Image Bank |
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| Source/Photographer |
English: 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, Pacific Fisherman annual 1906, Seattle, WA, 1905, p. 27 |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
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| current | 13:21, 22 August 2015 | | 1,264 × 608 (277 KB) | BMacZeroBot (talk | contribs) |
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