This book is included in the Natural Disasters section.
Preface Community canning centers have found a definite place in the life of many communities. That they fill a need is shown by the fact that there has been a continual increase in their number and an expansion of the facilities of those already established. These centers serve many useful purposes. They prevent waste of locally abundant foods and improve the nutritional level of lower income groups by preserving home-grown foods for use at a time when fresh produce is relatively high in price. Schools have found that by using these centers to can produce for their school-lunch programs they have been able to provide better lunches without increasing their cost to the children. As a result of the development of interest in community canning centers many requests for information on their establishment and operation have been received. This publication, a revision of Miscellaneous Publication No. 544, is intended to provide answers to these requests. The information contained in the April 1944 issue of Miscellaneous Publication No. 544 and the supplements released in August and September 1944 have I seen incorporated in this edition with slight revisions. In response to numerous demands, a section has been added on the establishment and operation of small canning centers that use gas burners. The instructions given are based on experience acquired in the organization and operation of successful food- preservation centers and on information obtained from authorities in the field of canning. The canning techniques presented are for approved steam-pressure and water-bath methods and are based on ungraded products packed in a clean, sanitary manner. Since it was necessary to prepare this material for use on a national basis it may be found that the techniques here recommended need slight modification in some cases in order to conform with State laws on food, safety, health, and sanitation. Although the scope of this publication has been limited to canning, many communities have found it desirable to provide facilities for other methods of preservation, such as quick freezing, dehydrating, salting, and brining. Much of the equipment used for the preparation of foods for canning may be used for the preparation of foods to be preserved by any of these methods, thus effecting a saving in space and cost of equipment. Washington, D. C. Issued April 1944, Revised March 1946 Table of Contents Getting the community organized Plan for financing Selecting a supervisor Deciding on the size and type of cannery Selecting the site and building Making the floor plans Steam-operated canning centers Boilers Water-feed system Location Boiler fittings and steam and water lines Boiler operation Retorts Type and number of retorts Retort equipment Mercury-in-glass thermometer Pressure gage Vent and bleeder Safety valve Retort inset crate Installation of retorts Care of retorts Retort operation Venting retorts Processing Pressure cooling of cans in retorts of 106 No. 3 can capacity or larger (pressure maintained with steam) Testing pressure gages Open-process tanks Cooling tank Chain hoist and track Steam-jacketed kettles Steam cooking coil Sealers Operation of sealers (double seamers) Examination of the can seam Adjusting sealers Exhaust boxes Wash sinks Blanch and scald tanks Cold-dip tanks Tanks for the medium Preparation and fill tables Meat-cutting tables Other equipment Cutting boards Blanching baskets Can trays Canning thermometers Dishpans Cutlery Can-seam-inspection equipment Can-straightening device Gloves Utility trucks Garbage cans Steam and water hose Fire extinguishers Tools for adjusting and repairing equipment Replacement parts Cleaning equipment Containers generally used Size of cans Type of finish Purchase of cans Small canning centers operated with gas burners. Operation of gas-heated retorts Operation of pressure canners Care of pressure canners Care of idle equipment Sanitation Safety Management Personnel—employed and volunteer Protection for employees and patrons Getting information to the public Education and training for patrons Planning food for the family Nutritional requirements of the family Quantity of each food to be canned Food-production possibilities Producing food for family use Instructing families in canning practices Patron's agreement Appointments and scheduling Canning procedure Receiving produce Preparation of produce Grading Sorting Soaking Washing Cutting, breaking, peeling Discoloration Scalding Lye peeling Steaming Pulping Reducing Blanching Preparation of containers Filling of cans Checking weight of can contents Allowing for head space Adding canning medium Exhausting Center-can closing temperature Vacuum Initial temperature Sealing Marking cans Stacking cans Processing Water-bath processing Steam-pressure processing Cooling Storage Spoilage Flat-sour Botulinus Swells Hydrogen springers Stack burn Foreign flavors Disposal of spoiled foods Canning instructions Canning fruits, tomatoes, and other acid foods Apple butter Apples in sirup Applesauce Apricots Berries Cherries, sour Cherries, sweet Fruit juices Grapefruit Peaches Pears Pineapple Plums Sauerkraut Tomatoes Tomato juice Canning nonacid vegetables Asparagus Beans, green and wax Beans, green lima Beets Carrots Corn, cream-style Corn, whole-grain Greens Mixed vegetables for soup or salad Okra Peas, green Pumpkin and squash Summer squash Sweetpotatoes in sirup Sweetpotatoes, solid pack Canning meat Roasts, steaks, and stew meat Ground meat Heart and tongue Corned beef Chicken Chicken giblets Soup stock Partial list of manufacturers of canning equipment and supplies Literature cited Additional references
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