Once the cans of salmon were properly filled they would move along the conveyor to the capping station. Cans were topped with a lid that was loosely crimped onto the can and stamped with a code to indicate the cannery, type of salmon, and location.
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Cannery worker fills the column of caps to be placed on the cans by the capping machine. Gulf of Georgia Cannery Society Archives courtesy of the Canadian Fishing Company CFC 3-21-18.