The shucked oysters are received at the cannery. Upon delivery sensory evaluations are performed. All accepted oysters are put in cold storage until needed for canning.

In preparation for the canning process, the oysters are thawed and then washed. The time and quality of the water are monitored closely to avoid any contamination. Smoking the oysters comes next.

Once the oysters have been smoked, they are graded, sized, and sorted. Cans and lids are also inspected for contamination or defects. All cans are manually filled and then weighted. Cottonseed oil is added and the cans are hermetically sealed to prevent recontamination through poorly made seams. 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. After the thermal process the cans are cooled in 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.