Community Canning Centers

Community canning centers have been operating successfully for a number of years in some sections of the country. in others they are a recent development. in all sections, however, interest in such centers has been stimulated by the wartime need of preserving fruits and vegetables in order that civilian food requirements may be met and in order that foods will not go to waste during periods of peak production.

As a result of this development there have been many requests for information on the establishment and operation of community canning centers. This publication has been prepared to meet these requests. It is based on the experience of successfully operated community food preservation centers and represents the present thinking of a group of plant supervisors and authorities in the field of food preservation.

Although the scope of this publication has been limited to
canning, many communities that plan long-term programs may find it desirable to include other methods of preservation, such as quick-freezing, dehydrating, salting, brining, and storage. Such additions to the canning unit can be made readily because the equipment used in the preparation of foods for preservation is basic to all methods.

The canning techniques presented are for approved steam-pressure and water-bath methods and are based on uniform, ungraded products, packed in a clean, sanitary manner. Of necessity, this publication is written from the national point of view to apply to all sections. The techniques need to be adapted for local use, and to conform with State food, safety, health, and sanitation laws.

This publication supersedes Miscellaneous Publication No. 472, Community Food Preservation Centers.

U.S. Department of Agriculture. Production and Marketing Administration

National Agricultural Library

1944

Miscellaneous Publication Number 544