Once the shucked oysters arrive at the cannery, the quality of the oysters is evaluated. Transport and storage temperatures are monitored. After the oysters have been evaluated, they are put in cold storage until needed.

Before filling the cans, both cans and lids are inspected for any defects. Any cans or lids that do not meet specifications are discarded. Oysters ready to be canned are brought out of cold storage, washed and manually graded. Approved oysters are manually filled into the cans. Brine is added to each can and then the cans are sealed.

At this point the thermal process begins. The sealed cans are cooked under pressure to make sure the product is commercially sterile. Time schedules and temperatures are closely monitored. At the end of the thermal process, each batch is then slowly cooled under sanitized water. The cans are then dried and ready to be labeled and cased. The finished product is either shipped or stored at the warehouse for a later shipping date.