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Title
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A Day on the Cannery Assembly Line
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Description
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By the 1950s, many operations formerly done by hand were now at least partially performed by machines. Fruit arriving at the cannery, such as peaches, was dumped onto “shakers”; then onto the conveyor belt for cleaning, washing, pitting, and halving by machine; and finally sorted into grades by hand. A few women supervisors oversaw this female-dominated task.
On the floor, workers stood at their stations sorting fruit as it came down the conveyor. Cans on conveyors filed by the seam-inspectors, and women “checkers” sealed the cans before they were loaded into cookers. Women concentrated on doing their jobs quickly in order to meet required quotas. Processing areas were noisy, with the constant clamor of machinery and cans running along conveyor belts. Chemicals such as lye and chlorine were used to wash and clean the fruit. Some women who worked in steaming and canning spinach complained of their nails falling off due to prolonged submersion into the spinach vats. Fruit and vegetable processing required a great deal of handwork to sort, weigh, and fill cans with sometimes steaming hot produce. Once canned, some women looked for dented cans before they were boxed up. The work was demanding and exhausting, constantly proceeding at a pace set by the conveyor belt. When the women got home, their bodies smelled like the fruit or vegetable in which they worked all day, particularly tomatoes. It was difficult to get adequate rest. Many women cannery workers complained about hearing the clanking of the machines even in their sleep.
By the 1940s, shifts usually lasted eight hours but could be longer during peak harvest periods, when some canneries operated on a 24-hour schedule. Companies facing labor shortages encouraged regular employees to work overtime, and despite the demands of the job, many welcomed the opportunity to earn extra money.
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Scholar Talk
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https://vimeo.com/812986320
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Identifier
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B4SV Exhibit Topic Three: Slide 015
