Contents: 1 Introduction to Canning 2 Canning Raw Materials, Ingredients, Equipment, Machineries and Tools 3 Metal Cans for Canning Types of Can for Fish Canning Can Manufacturing Process 4 Canning Process and Operations Preparation of Raw Material for Canning Can Filling Operations Can Seaming Operations Retort and its Operations Can Cooling, Labelling and Storage Operations 5 Quality Observation in Canning Quality Evaluation of Can Double Seam Study of Heat Penetration in Canned Fish Study on Relation between Can Closing Temperature and the Resultant Vacuum Study on Relation between Head Space and the Resultant Vacuum Study on Cut Out Test for Canned Fishery Products 6 Canning for Fish and Fishery Products Canning of Mackerel in Natural Style (Salmon Style) Canning of Oil Sardine in Oil/ Brine Canning of Seer Fish in Oil/Tomato Sauce Canning of Shrimp (Dry Pack) Canning of Shrimp in Brine (Wet Pack) Canning of Clams in Brine /Oil Canning of Green Mussels in Masala / Oil / Brine Canning of Crab Meat Canning of Indian Oil Sardine in Curry Canning of Shrimp in Masala Canning of Indian Mackerel in Brine /Oil Canning of Mackerel Fillets in Tomato Sauce Canning of Fried Sardines in Tomato Sauce and Oil Canning of Pomfrets in Oil/Tomato Sauce Canning of Mrigala (Indian Major Carp) Fillets 7 Can and Canning Industry Lay Out Lay Out of Fish Canning Factory Lay Out of Fish Processing Factory Point to be Observe During Visit to Can Manufacturing Industry Point to be Observe During Visit to Fish Canning Industry Appendix Common Seam Defects and their Causes Unit and its Conversion1