Photograph

Interior of the McNasby Oyster Company. Depicts workers shucking oysters while standing in stalls. All of the workers clearly visible in the photograph are a reflection of the demographic makeup of the Eastport neighborhood of Annapolis.

(Photograph on loan from the Maryland State Archives, 'Blacks in Annapolis' collection. SC 2140-1-39)

The McNasby Oyster Co. was a seafood processing plant that focused on shucking and packing oysters into their signature Tiffany Blue cans. The packing process differs from canning in that the tins are filled with cleaned oysters and the lids are simply clicked on using a machine. These cans are then stored on ice and are advertised as "fresh" for up to two weeks.

Canning involves placing foods into their vessels and heating them to a point that destroys bacteria and creates a vacuum seal. Food that is canned has a shelf life of many years in some cases and may involve preservatives.