Canning and Preserving Industry Workers

Canning and preserving industry workers monitor equipment and perform routine tasks in food-processing plants that can, preserve, and quick-freeze such foods as vegetables, fruits, frozen dinners, jams, jellies, preserves, pickles, and soups. They also process and preserve seafood, including shrimp, oysters, crabs, clams, and fish. The job closest to canning and preserving industry workers that the U.S. Department of Labor provides information for is food batchmakers, and there are 109,660 of them working in the United States.

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Quick Facts
Alternate Title(s) None
Duties Mix or blend ingredients for food products; follow recipes; record production and test data; set up, operate, and monitor equipment; clean and sterilize vats and factory processing areas
Salary Range Below $25,000 to $75,000
Work Environment Primarily Indoors
Best Geographical Location(s) California, Idaho, Illinois, Iowa, New Mexico, Pennsylvania, Texas, Utah, and Wisconsin; major urban centers
Minimum Education Level
  • High School Diploma
School Subjects
  • Agriculture
  • Chemistry
  • Family and Consumer Science
Experience Prior food preparation experience; on-the-job training
Personality Traits
  • Conventional
  • Hands On
  • Technical
  • Interpersonal
  • Math
  • Mechanical/Manual Dexterity
Certification or Licensing Required
Special Requirements None
Employment Prospects Fair
Advancement Prospects Fair
Outlook Little Change or More Slowly than the Average
Career Ladder
  • Food Technologist
  • Food Processing Industry Field Contractor
  • Food Batchmaker
  • Production Helper

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