ULES AND REGULATIONS
ANY ITEMS TO BE PROCESSED MUST BE AT
No equipment, pots, pans or utensils are to be
removed from the cannery.
Patrons to have cans checked and payment made
THE CANNERY NO LATER THAN 10:30 A.M. before leaving the cannery.
♦ Instructors are not permitted to do canning for ♦ Each patron is expected to follow through com-
anyone. pleted canning operations. Be sure to remove
containers of food from retort basket or crate as
♦ All food containers (cans) must be marked with
soon as crate of canned foods are removed from
the patron number assigned.
cooling water bath spray.
♦ Responsibility for marking is the responsibility ♦ For Safety Sake: During the regular operating
of the patron hours, shoes and shirts are required, no sandals/
♦ Each patron must clean up after each operation or open toe shoes allowed.
and remove garbage, wash equipment and leave ♦ BEDFORD COUNTY DISCLAIMS ANY
area clean by washing tabletop and sink.
RESPONSIBILITY FOR INJURY TO PER-
♦ Do not request that processing procedure, time SONS OR PROPERTY PROXIMATELY
or temperature be changed. Cannery personnel CAUSED BY THE CANNING OPERA-
have been instructed to observe recommended TION.
procedures and processing schedules.
♦ Preparation and processing procedures in the
cannery must conform to state food regulations
for community canneries. User cooperation is
W HERE CAN I FIND MORE
INFORMATION ABOUT CANNING?
♦ People using facilities must observe safety pre- For general information on canning and food
cautions (steam is dangerous if not properly han- preservation, see the Virginia Cooperative Ex-
dled). tension website at
♦ Children under age 15 will not be permitted in
the processing room http://www.ext.vt.edu/resources/
♦ All patrons must observe strict sanitary prac- Health, Nutrition and Foods
tices. Wear clean protective clothing (no shorts or contact
or halters), closed toe shoes, hands clean, long Susan Prillaman
hair pulled back and secured. Extension Agent, Foods, Nutrition and Health
Virginia Cooperative Extension—Bedford
♦ No smoking, tobacco chewing or spitting in
122 E. Main Street, Suite 102
Bedford, Virginia 24523
♦ No off-grade or spoiled products shall be canned Phone: (540)586-7675
or brought into the cannery. Excessively dirty 12404 E. Lynchburg Salem Turnpike
produce shall be washed at home prior to can-
(US 460 at VA 811)
nery appointment. Behind New London Academy
♦ Patrons must bring sufficient help to prepare and
process food within allotted time.
W HY PRESERVE YOUR OWN
F REQUENTLY ASKED
How long will it take?
The average stay is between two and three
hours. The time will vary according to the type
and amount of food plus the help you bring. For
♦ Save money. instance, cooking down apple butter or tomato
How much does it cost? sauce takes several hours, but preparing whole
♦ Know what's in your food. There is a processing charge of 35 cents per tomatoes is much quicker.
♦ Enjoy garden or other locally grown pro- pint cans and 45 cents for quart cans.
♦ Reduce the environmental costs of foods What do I need to bring?
produced and shipped across country. You will need to bring PRODUCE READY TO
CAN (e.g., beans already washed and snapped,
♦ Enjoy a fun family activity. apples cut and cored), spices (i.e. salt), clean
♦ Create meaningful gifts. dish cloths and towels, permanent markers,
measuring utensils, knives.
What equipment is available?
F OR MORE THAN 50 YEARS
Bedford County has
A blancher, kettles, hot water bath and pressure
canners, food mills, utensils (ladles, spatulas,
cutting boards), stainless steel buckets and
operated a community bowls, food grinder/juicers.
cannery at New London
Academy for the benefit I’ve never canned before. Will someone be
of gardeners who want there to assist me?
to preserve their har- Yes, the cannery staff is there to answer your
vest. (Besides produce,
the cannery can also
preserve meat, by ap-
pointment only). The cannery accommodates
questions, show you how to use the equipment,
and assist you through the entire process. They
cannot do your canning for you or clean up after
EW LONDON CANNERY
Is located at 12404 E. Lynchburg Salem
you. You will be expected to prepare the food
#300 (pint) and #2-1/2 (quart) cans and provides and place it in the cans. The staff will operate Turnpike behind New London Academy
the work space, sinks and limited supplies. The the canners. (US 460 at VA 811)
cannery is open to everyone, whether they live ♦ Opens the first week of July (or the last
in the county or not. Our cannery currently is How many cans will I need? week of June, depending on the season)
used by individuals as well as several charities For many fruits and vegetables you will get an
who use the cannery for fundraisers to support ♦ REGULAR OPERATING HOURS ARE ON
average of 18 to 22 quarts per bushel of fresh TUESDAYS AND THURSDAYS, FROM 7:30
many community needs. Only a handful of Vir- produce. Produce such as peas, greens, beans,
ginia counties still operate local canneries. A.M. UNTIL 1:00 P.M. ANY ITEMS TO BE
and corn averages about eight quarts per bushel. PROCESSED MUST BE AT THE CANNERY NO
LATER THAN 10:30 A.M.
♦ Phone number is 434‑525-9706 (in season
only), Scott Polinèk.