AT

MICROFICHE
REFERENCE
LIBRARY

A project of Vohteers

in Asia

.
V cl-a . . Centers:
A Proiect
v Economx Development

Prue .

.
lq

by: Stephen Klein

Published by:
Center for Community Economic Development
1320 19th Street N.W.
Washington, DC 20036 USA
Paper copies are $ 2.50.
Available
from:
Center for Community Economic Development
P.O. Box 13065
Washington, DC 2OOu9 USA
Reproduced by permission of the
Community Economic Development.

Center for

Reproduction of this microfiche

document in any
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Community
Canning
Centers
A Project Profile in
Community Economic
Ikvelopment
S!CEPHEN
KLEZN

Centerfor Community
EconomicDevelopment
Cambridge,
Massachusetts
1977

@ Copyright
All

rights

Printed

1977 by the Center

for

Community

reserved
in the United

States

of America

Economic

Development

ACKNOWLEDGEMENTS
This
help
for

study

of community

of many people
Community

Saundra

provided

both

Leona Robbins

and pushing

this

season.

and Planning

at MIT also

such a project

took

pated

by providing

those

community

following
very

helpful

Task Force;

I would

Coop; June Smith,

Fund;

David

Canner Equipment
To these

goes the credit.

people

Meeks,

Ball

at MIT.

They

support

Among

to acknowledge

the

questions

and

The Bread and Law

Rev. Roger Plant,
County

The Southwest

Virginia

and Terry

Vermont-

Community
Community

Stapleton,

Corporation.
and all

the others

Any weaknesses

as

3 partici-

Washington

Corporation;

burdens

and Mark

report.

for

the

of Urban Studies
and other

this

like

Roger Sternberg,

and Bob Turner,

in editing
before

constant

available

Agricultural
Szathmary

job

in Appendix

or by reviewing

who were constantly

comments:

listed

and
on my

be out well

and provided

the groups

people,

criticism

and Planning

Women in Agriculture;

Robert

Development
Dixie

and business

Michelson

editing,

the

contractual

go to Edward Hill

Judy Gillian,

New Hampshire
Cannery;

thanks

time

their

of the Department

study

All

interview

in their

would

in the typing,

this

form.

individuals

so it

with

of the Center

did an incredible

of Urban Studies

me to undertake

the end product

and useful

Congelton

My special

of the Department

encouraged

Stephan

Shatz

shared

entails.

forth.

through

Sandra

staff

beyond

enthusiasm

publication

was put together

went well

study

and Dinah

1977 growing

Schuster

this

centers

and publications

Development

to bring

Bailey

drafts.

The research

Economic

responsibilities

canning

who made this

study

possible

Stephen

Klein

are my own.

TABLE OF CONTENTS

INTRODUCTION
History

of Small-Scale

Canning

Process

COMMUNITY CANNING CENTER VARIABLES

The Canning

Variable

1: Cans or Jars

Variable

2: Self-Service

Variable

3: Production

9
13

or Staff-Canned
for

Commercial

or Noncommercial

14

Use

18

THE EIGHT DIFFERENT MODtL POSSIBILITIES

26

Model Combinations
THE COSTS AND BENEFITS OF COMMUNITY CANNING

30

APPENDIX 1: CALCULATING CONSUMERSURPLUS AND PROJECTED COSTS

36

APPENDIX 2: GENERAL TECHNICAL CONSIDERATIONS

43

Equipment

43

Sources

45

Labor Requirements
Health and Insurance
Local

46

Regulations

47

Requi$nents

APPENDIX 3: CENTERS CONTACTED FOR STUDY--TYPE OF OPERATION AND

49

FUNDING; ADDRESSES

54

BIBLIOGRAPHY

ILLUSTRATIONS
Exhibit
Chart
Figure

1: A Typical
of Canning

Fee-Cannery

Center

1: How the Eight

Exhibit

2: Tazewell

Exhibit

3: Botetourt

Ad

17

Variables
Basic

Models

CCC Breakdown
Community

of Cannery

Cannery

Table

of Projected

Monetary

Savings

Table

of Projected

Monetary

Costs

Were Derived
Use

Newsletter

18
23
28-29
33
34-35

INTRODUCTION

The research

and interviews

JlJne and November,

mont,

by telephone

lina,
ing

1976.

New Hampshire,

viewed

North

lacking.

to learn

Corporation
An effort
formation

sources.

sources

in supplying

A draft

of this

groups

for

contacted

study

that

not only

feasible

as self-sufficient

impact

be the case.

Community

benefits

range

to actual
All

ing.

to reach
outside

Caro-

the exist-

and what was

Company ar.d the Ball

about

their

experi-

self-sufficiency,

of interest
note.

canning

centers

on community

from higher

visited

was circulated

groups

in community
excellent

canning,

This

turned

quality

food and greater

They are not,

While

because

they

were

out

not to

community
however,

we underto show

projects

but that

ventures.

must still

and infor-

We hoped to be able

do provide

all

comments

in the bibliography.

residents,

were subsidized.
they

All

centers

savings.

in-

to many of
and their

publication.

optimistic

canning

to the primary

and criticism,

business

monetary

centers

in North

existed

accountable

study

final

surge

were community

beneficial

liance

and inter-

surveyed

Equipment

have been included

on a very

of their

that

We also

information

review

in this

Because of the recent

this

centers

in Ver-

canneries.

have been incorporated

took

Canner

centers

and Virginia,

information

has been made to remain

the above mentioned

mation

what

out between

canning

of other

and Georgia.

of the Dixie

small-scale

were carried

Tennessee,

sponsors

from it

were helpful

ences with

study

community

Massachusetts,
Florida,

The staff

this

We visited

community

Dakota,

literature

for

users

food

with

self-re-

self-sustain-

some were attempting

rely

on some form of

help.

Cotmnunity

canning

is at best

a marginal

business

enterprise.

Its

financial

stability

trollable

variables.

its

distribution

that
they

other

growers

canning

by a number of uncon-

is dependent

of alternative

might

center

degree

of produce

on the availability

markets

Inasmuch

have.

equipment

on the weather;
or uses

as prices

for

are set by equipment

tin

cans

producers,

too are ungovernable.

Community

attest

groups

to their

fits

to both
time

high

food

we investigated

porations,

community

These projects
producers

state

on the funding

districts,

sources

equipment

own produce

tically

integrated

finished

community

food

co-ops,

of Agriculture

and the type

staff

and supervision
and process
(that

is,

so that

it

for

community
the

cor-

and in-

Depending

from those

people

to centers

grew and processed

residents.

CCCs employed

varied

could
that

produce,

lit-

The

agencies

these

home use,

and in very

programs.

of operation,

bene-

development

action

The centers

workers.

direct

community

community

extension

(CCCs)

institutions.

for

community

centers

very

and food consumers,

counties,

Department

two to fifteen

provided

included

canning

provide

were owned by or operated

agencies

school

dividual

their

have sponsored

visibility.

community

The sponsoring

tween

that

become one of the most well-known

centers

be-

that
bring

were verand sold

the

product).

All

community

volume varies
tin

to a large

The supply

the community

and for

tle

is affected

canning

from 7,000

centers
to 212,000

cans and most of the equipment

some level

of community

tent

to which

tion

of the center.

produce

for

users
local

Community
sidization

support.

quarts.

All

and regional
centers
This

They use glass

All

in the production

depends

centers

operations.

is hand-operated.

participation

participate

canning

are small-scale

on both

are designed

jars
centers

process.

the design

to process

Yearly
and/or
require
The ex-

and orientalocally

grown

consumption.
have received

interest

and financial

considerable
backing

funding

and sub-

stems from a num-

ber of factors,
which include:
-- the rising
cost of food, which has led to more community and family gardening;
-- an increasing
concern over food additives
and the chemicals
used
Home and community canning allows
in producing
commercial
food.

each family

to control

a growing sentiment
for community control
and self-reliance
in
This is in part due to the more frequent
occurrence
food production.
of transportation
and food processing
industry
strikes,
as well as
to the fear of another oil or energy crisis
and its potential
effects
on national
food availability;

--

a renewed interest
in the importance
of establishing
a sense of
community that has led to recognition
of the role of the community canning center in bringing
people together.

people

which

energy costs,
economical;

which

led

have made home canning

of Small-Scale
--

in CCCs has revived

after

to their

and freez-

Canning

a long

creation

period

in the

of neglect.

The

1930s are motivating

today.
In the depression

omy, people
stimulated
own labor

home canning,

a process

of their

utilize

its

needs.

each family

of Muncie,

Indiana,

ning

developed
This

War II.

production.

the capital

suitable

investment

canneries
program

number of them were

canneries

reyion.

This

, which
fertile

canner

the Ball
for

and

Brothers

of glass

can-

community

pur-

had to

project

gardens

for

3,600
with

farmland

during

World

to increase

as an important

of emergency

totaled

states,

important

victory

A variety

in the southern

metal

each family

extremely

were developed

supply.

a larger

support.

Small
food

its

was relatively

became a popular

were also

canneries

to fill

was the production

center

This

to utilize

gardens

however,

to plant

community

in the Piedmont

period,

reduced

centers

a family

own ten-gallon

were encouraged

to our total
these

that

econ-

own needs.

home canning

canning

canning

Citizens

allows

from family

a small

Administration

Community

that

had to buy its

community

of the national

more of their

whose main business

These initial

Work Projects

for

Nevertheless,
During

own stove.

chase and use.

the collapse

and the produce

food

since

make.

with

to provide

resources

jars,

years,

were forced

costly,

sored

eats;

--

same concerns

bution

it

increased
ing less

Interest

food

is in the food

--

History

part

what

contri-

agencies

by 1946.

spon-

A large

a heavy concentration
was a major

source

of
3

produce

for

neries

the eastern

United

States.

and the 97 state-sponsored

these

wartime

concern

to a number of state

and prisons
Prisons

Georgia

had extensive

such as the

in Massachusetts

for

been created
people

institutions.

Billerica
for

was greater
community

than
canning

occurred,

farms

County

Prison

virtually

all

area

hospitals

and process-ing

and the Concord

centers.

Reformatory

own food

needs.

the food production

capacity

which

national

peacetime
dried

demand.

Funding

for

fell,

and

up, food prices

food markets.

and outside

production

of their

centers

to commercial

in food

New England

institution-run

provided

returned

start-ups

can-

were begun during

self-sufficiency

With the end of World War II

the wartime

canneries

Virginia

years.

At the same time,

spread

Most of the 50-odd

Virtually

of the South

had

no new community

small-scale

canning

all

but died.
The southern
county

canneries

governments

presence

survived

on a community

in these

government

that

communities

playing

a major

were run by area

self-service

basis.

in covering

with

labor

and

The cannery's

became institutionalized,
role

schools
the

state

and administration

costs.
During
private
with

the

1950s and through

canneries
companies

market.

closed

mixture

of custom

for

local

and per-can
ters

rate

for

workers

that

would

grower.

be absorbed

basis.
into

the labor

manufacturer

from his

During

enterprises

force

facility

shares

canneries

operated

of the

nationwide
firms

private-label

(See Exhibit

ran a cannery

clothespin

that

the rest

larger

The smaller

process

and fee canneries

any area

in Maine had a canning

acquiring

to 1,038.

were owned by small

on a seasonal

New England

canneries

markets

canneries

would

establishments

number of small

became more and more centralized,

From 1958 to 1972 the number of private

from 1,630

small

Canning

1960s a large

such as Del Monte and Hunts

dropped
ders

down.

the late

were a
special

or-

at a per-hour

#1)

that

Some of these

ran the canning

cen-

of the year

the cannery

workers

of the associated

enterprise.

One

during

manufacturing
to process

peak season by diverting

business.
beans that

Another
could

bean trader
not be sold

Boston,

Massachusetts

02202
Contact:

Guy L. Paris
727-3018

CUSTOM CANNING
MASSACHUSETTSDEPARTMENT OF AGRICULTURE HELPS CONSUMER
BEAT THE HIGH COST 8F FOOD.

With the local harvest

in our midst and heavy supplies
of
fresh fruit
and vegetables
reasonably
priced,
now is the
time to do your canning.
Many of us have considered
doing this,
but, some
We have become reluctant
fallen
by the wayside.
because it involves
the buying of jars and other
to do the job correctly.
Nevertheless,
it's
one
beating
the high cost of food.

of us have
to do it,
equipment
way of

The Department of Agriculture

has had several
conferences
of 17 Spaulding
Street,
Townsend,
with Collins
Food, Inc.,
Massachusetts,
regarding
this subject.
Recently,
they have
consented
to open up their
facilities
for custom canning.
All of which means that they will
"can" your product at a
cost of .07 cents per 20-ounce can, which they will
provide;
plus $15.00 an hour for operational
costs.
You must supply the product that you want canned and have it
ready for canning.
This can be done at home or at the cannery.
The secret of the whole operation
is to have as many
people as possible
involved
in order to make it economical.
Parties

interested

should
Collins

at 597-6625

EXHIBIT

during

1: A Typical

contact:
Food Products,

the day and 632-5840

Fee-Cannery

Inc.
at night.

Ad

in fresh

markets

was a death
equipment
close

blow

due to quality

imperfections.

to these

operations.

inputs,

small

labor,

and produce

1960s and early

ters

picked

Office

erty

were channeled

pany,

up.

the major

came out with

west.

into

a packaged

portable

with

the Ball

alternates

to

period,

Corporation

took

both
canning

interested

existing

in setting

fort.

groups

chanan,

Virginia,
Inc.;

Community

canning

canning

in Vermont;

the Durham CAA in

The Dur-

the Pine Ridge MoCompany and

in sales

and community

in their

Community

organizations
on the devel-

making
Cannery,

Community

centers

initially

such an efInc.,

started

A similar

in Bu-

Improvement

and the Abington,

County,

reces-

A number of

are currently

in Crawford

centers

Services

Dakota.

Equipment

operations.

run by the county.

cooperative

Valley

up and the 1972 economic

owned by the Botetourt

Center,

can-

comnunities.

increase

centers

the country

the community

by a nonprofit

up community

in South

Canner

money dried

are the Botetourt

Bread & Law Task Force

Canning

set

Food and Medical

reservation

self-sufficient

Among these

operation

equipment.

canning

around

equipment,

were the Mountain

two towns while

a large

Com-

be built

turnkey

Tennessee,

the Dixie

Equipment

could

up new ones began to concentrate

opment of financially
community

that

cen-

the war on pov-

can processing

that

Reservation

experienced

processing
hold,

Indian

for

canning

in the South and in the Mid-

equipment

between

As the war on poverty

businesses

Canner

This

OEO groups

a number of small

this

food

both

and the OEO-CAA Emergency

visits

During

tin

communities.

portable

Ridge

funds

center

Agency of Tazewell,

on the Pine

Unit

basic

Dixie

Opportunity

ham CAA cannery

nity

of energy,

in community
Dixie

canning

by a number of OEO groups

Carolina,

program

tion,

canning.

of small-scale

and moved between

centers

North

sion

costs

most of these

Opportunity

community

Among the CAAs and the old

Economic

bile

forced

1970s interest

of Economic

manufacturer

a trailer

was bought
ning

The rising

crisis

down.
In the late

into

The 1973 energy

Virginia,
attempt

Associa-

by the
Corrwnuwas made

Kansas.

have not been successful

self-sufficient

The returns

enterprises.
itative

to community

and quantitative

The center
these

itself

(in

receives

the

only

canning

centers

form of monetary
the fees

it

must be low enough to make canning

are both

savings

charges

attractive

qual-

to the

users).

to cover

costs,

and

to these

potential

users.
The Canning
Canning,
Poorly

in either

processed

Botulism
foods

food

specified

level
low-acid

fruit

juices,

fish,

asparagus

in foods

and time

foods.

and sweet

packed with

known.

To avoid

cold.

care.
produce

toxins.

these

dangers

temperatures

in the

in a retort
With glass

produce

for

in either

an atmospher:c

more bacteria-susceptible

temperatures.
vents

Most jars

cooker

corn,

time

peaches,

squash,

meats,

do not survive

drops,

however,

the

in preparation

cans the
l/4-1/8

product
inch

directly

an exhauster

they
which

The can is then

for

time

the product

The jars
for

high

low-acid
have two-piece

foods
tops;

is

can fer"exhausts"
sealed

and

and temperature.

and the top of the

are then
acid

the can

of "head space."

so that

the proper

into

for

to be canned

steam heat.

the space between

can be up to one inch.

berries,

bacteria

the

processing

most are packed

must go through

container

include

and then cut

are sealed

and pressurizer
jars

less

with

increases.

leaves

can through

varies

apples,

As acidity

are heated,

that

require

Harmful

In the case of tin

level

processing

foods

acidity.

of bacteria

such as sauerkraut
Most canned

for
include

low-acid

some products

a liquid

the air

foods

or meat is cleaned

While
while

the air

which

foods

potatoes.

of low pH or high

canning.

for

bacteria
at specified

necessary

High-acid

of the presence

placed

heated

High-acid

and tomatoes;

The produce

all

being

of the food.

than

ment.

harmful

considerable

times.

acidity

Products

requires

are the most well

after

The temperature

or jar

or cans,

can contain

and salmonella

must be canned

danger

jars

Process

sealed

and placed

foods

or a pressure

requiring

higher

as the product

cooker

cooking
is heated

out.
7

they

When both cans and jars

have been processed

are placed

bath

molecules

contract

pleting

the seal.

low-acid

produce,

time

in a cooling

and temperature

and a vacuum is
For commercial
proper

recording

at which

or spray.
created
operations
equipment

a batch

for

the proper

As the contents
which

clamps

is processed.

cool,

the

down the top,

or on comnercial
is required

time

sales

to verify

comof

the

COMMUNITY CANNING CENTER VARIABLES

Conmnunity organizations

that

done so using

a wide

range

requirements,

and commercial

on a number of factors,
production
the produce
jars?

will

Next,

maintain
consumption

or will

that

Vermont's

of centers

if

these

variables

in setting

allows

service

for

canning
Variable

or will

canneries

types

combinations
Virginia,

and

same state,

of container,

have combined

jars.

home

Most community

in the

both

of

noncommercial

have chosen

Corporation

us to understand

up a community

be self

commercially?

glass

is how

cans or glass

The CCCs of Abingdon,

using

output,

must consider

use tin

processing

of processing

operations

depend

Then comes the question

questions

Improvement

capable

will

canning.
be sold

participation

agricultural

group

the center

group

have

of beneficiaries.

the center

Bread and Law Task Force

and noncommercial
three

Will

some flexibility.
Community

resources,

group

centers

These decisions

the community

the produce

in answering

for

the Botetourt
examples

questions

is the community

centers

allow

intended

canning

community

components.

to do the actual

--

types,

such as capital

they must decide

end product
canning

sales

be processed.

a staff

community

of equipment

demand, and the

One of the first

have started

while

comnercial

The examination

what considerations

are

of these

are involved

center.
1: Cans or Jars

Cans
The tin

can technology

of reducing

larger

cormnercial

machinery.

Because of these

was scaled

to community

equipment
origins,

into
tin

use through

simpler,

can community

a process

more labor-intensive
canning

centers

tend

to have fairly

cannery

built

800 quarts

by Dixie

ters

Dixie

Dixie's

can operation

capacity

school

service

varies

The packaged

Company can process

supplier

portable

encountered.

run by the Virginia

and community

capacities.

is the major

equipment.

tin

tional
tion

production

Canner Equipment

per day.*

can preserving
capacity

high

cannery

which

purposes,

canning

typical.

quarts,

tin

was the smallest

are used both

are.more

from l,OOO-3,000

roughly

of small-scale

The community

system,

portable

depending

cen-

for

educa-

Daily

produc-

on the equip-

ment on hand.
The initial
greatly.
tion,

investment

In 1972 Dixie's
cost

Today it

recently

Valley

would

for

cost

ation,

estimates

Inc.,
Cannery

ond-hand

purchases

necessary
important

$20,000.

to note

both
that

inheritance

purchased.

A juicer/pulper

preparation

time and thereby

can have a large

Most tin

The tin
feet

in buildings

*Estimate
10

retort
effect

can operations

can centers

Dixie

for

Canner's

from

with

sec-

some of the

cost.

and investment

is

on the equipment
reduce

operation.

cooking

it

the

The pur-

the sealed

cans

efficiency.
in fairly

large

averaged

about

structures.
2,500

square

rooms.

cannery
with

a capacity

as judicious

can dramatically

pressure

in the South

with

their

depending

on operational

of one to three
portable

as well

speed up the whole

are housed

observed

from interviews

greatly

AssociCommu-

some equipment

capacity

tomatoes
for

Improvement

center,

to reduce

center

vary

a 2,500-3,000

of a building

helped

canning
both

chase of an additional

This,

Virginia

up the Botetourt

The Botetourt

Administration.

installa-

in Southwest

Community

in setting

varies

Agency roughly

with

managed to secure

and wiring,

In discussing

center

also

including

A county

canning

expenses

and the

plumbing

center,

Opportunity

$60,000.

cans per day,

Services

canning

The Botetourt

its

at roughly

of 1,500-3,500
the General

$200,000.

can operation

Economic

set up a new community

can capacity

also

of a tin

portable

the Mountain

$31,000.

nity

cost

Dixie

requires
equipment

about
users.

750 square

feet.

The

Tazewell

Community

equipment,
tive

found

Cannery,
it

however,

necessary

which

to enlarge

uses this

Dixie

the space for

portable

a more effec-

operation.
Tin can centers,

to areas

due to their

where canning

the total

output

eliminates

for

locally

fer

glass

produced
for

canning

center

gardens

for

time

nity

canning

food

for

prison

center

to reduce

their

for

produce.

and county

total

foods

to institutional
County

Their

in Abingdon,

The com-

Virginia,

receive

working

utilization

two

in the prison

of the commu-

for

the cannery,

and a chance

doing

to pre-

use.

Prisoners

revenues

while

tend

reasons.

institutions,

sentence

Most markets

each one day spent

means additional

the state

potential.

and one hospital.

served

and

The use of the tin

processed

adaptable

run by Washington
prisons

or canning

type

suited

preservation

high.

as ecological

are very

is used by two area

days credit

as well

are best

form of food

commercial

or "specialty"

aesthetic

capacity,

is relatively

much of its

Tin can centers

munity

is an accepted

agricultural

can also

higher

garden

for

cheaper
prisoners

and cannery

work.

Jars
The Food Preservation
manufacturer
compact
Ball
quart
$4,800

of the glass

canning

unit

has developed

three-unit

sizes.*

capacity
for

jar

of operation

Ball

Corporation

day.

Ball

centers

purchase

materials.
a center

2:

General

groups

Technical

unit

two such units.

even close

and

a 300-500
costs

about

The two-unit

to cost
quarts

have reached

because

two-,

get a $500 discount.

of 400-800

be unusual

of home canning.

in one-,

canning

capacity
Few centers

The Ball

advertises

is estimated

phenomenon of canning

*See Appendix

sold

costs,

to operate

is the main

equipment.

"unit"

The compact

to the peaking
for

Jar

Nonprofit

has a daily

canning
center

size.

installation

Corporation

from the technology

canning

The standard

canning

type

community

a complete

the one-unit

including

of Ball

was developed

per 8-hour

Most community
center,

Program

this

$15,000.
accordl"ng

to

volume.

of crop

seasonality

to full

capacity

Considerations:

This

Equipment

Due
it

for

would
more

Sources
11

than

This

a few weeks.

operated

The actual

centers.

operation

has been verified

(self-service

Glass
one-unit

jar

volume

reached

or staff-run)

community

canning

by both

self-help

depends

require

being

limited

center

in Keene,

New Hampshire,

is housed

feet

of space,

while

two-unit

centers

tin

can and glass

250 square

on the type

and the products

centers

and staffof

processed.

space.

in approximately

require

a minimum of

500 feet.*
that

The basic

difference

between

of cost.

Individual

tin

but this

cost

usable;
price
cost

is repeated

since

only

the

while

in the New England

standard

saler

that

to groups

at present.
numerous

jar

unit

been available

small

for

jars

start-up

center

is preferable

the problem

*Ball
1,540
12

Corporation
square feet;

size

for

currently

18-25&.

are being

set

suited

jar.

for

up
more
jars

markets.

One community
glass

jars

was told

by a whole-

is particularly

appealing

In addition,
where

This
only

community

recently
8,000

people

or canning

they

starting

is borne

Their

Many area

to freezing

recommendations
3=unit,
2,260

jar

past.

Canners.

may have been that

the purchase

nonreturnable

sales,

in areas

in the recent

have turned

of glass

capital.

has been processing

old

are re-

The use of glass

between

the Ball

of capacity.

jars,

had to be used.

and jar

10 percent

jars

food and specialty

type

connnercial

Community

about

gardens.

the

ence of Botetourt
operation

centers

is

glass

(#2-l/2)

and cap sells

to organic

low cost,

limited

Glass

They are ideally

to decide

glass

of its

small-capacity
not

Ball

jar

than

to some extent

food-preservation

when trying

with

Ball

even affects

returnable

Because

need replacing,

of appealing

Consumer preference
or the

jar

with

has the advantage

center,

trip.

operations

less

Tin cans of the one-quart

area

regions

canning

at each processing

a one-quart

A number of Ball
populated

cost

seals

is an investment.
12-14&,

can containers

jar

overcharged

are: l-unit,
square feet.

out

canning

a
has

by the experi-

revived

quarts

with

tin

can

a season,

or

who used to can in the

at home.
the

first

820 square

While

part

of

year,

they

feet;

2-unit,

also

started

with
Ball

a large-capacity

Corporation

by educational
schools

center

canning

centers

of home economics

are often

Ball

operations

and nutrition,
Variable

for

as well

teaching

demand.

and utilized

extension

as for

2: Self-Service

insufficient

sponsored

Both cooperative

institutions.

have subsidized

in an area with

programs

purposes

community

and

in classes

use.

or Staff-Canned

Self-Service
Almost

all

the centers

In these

ventures.

of the processing
one to four
center

centers

the early

be less

The Shelburne
the first

fore.

Naturally,

this

figure

with

service

centers

are cheaper

own time

place

Administration
self-service
guidelines
in interstate
appropriate

important
under

than

basis
are that

commerce,
state

users

will

be first-timers.

for

All,

Inc.,

to meet FDA requirements

had never

in subsequent

that

canned

be-

partic-

inflow

of different

users.

Self-

community

residents

because

people

paying

for

the processing

of self-service
is fairly

community

the facility
regulatory

can be major,

*Memo from Heinz G. Wilms, Director,

state food officials,
June 2, 1976.

centers

clear.

canl:ing
cannery

can

service,
is that

The Food .:nd Drug

centers

operating

to FDA requirements.*

a community

and local

found

by this

are not subject

unless

in a self-service

is diminished

FDA regulations
that

of the canning

as clients

characteristic

has ruled

and do most

can be run with

and type

participating

capacity
for

canning

years

the constant
rather

own produce

operation

size

decreases

Production

community

the amount processed

85% of those

format,

their

on the

years

ipatory

A very

A self-service

CCC, run by Gardens

year

become repeaters.

use their

in their

bec,ause most of the

Vermont

during

ran self-service
bring

depending

employees,

will

users

themselves.

During

center.

visited

The general

offers

products

is more properly

regulated

agencies.
involving

State Service
(HFO-310)

on a

The effects
increased

Branch,

for

sale

by
of having

costs

for

FDA, to

13

labor,

capital,

Appendix

and maintenance.
center

must be set

end processing
people

is discussed

more fully

in

2.

A self-service
hours

This

to accommodate
either

increases

community

participation.

members,

and evening

its

The participatory

is commonplace.

together,

gistics,

requires

to work at similar

community

Its
and week-

aspect,

chores

which

brings

or to discuss

lo-

interaction.

Staff-Canned
Staff-run
trained

centers

staff

cessed.

require

in charge

necessary
the produce

and a place

is on hand for

and six

a larger

facility

requires

maximum use of labor

inputs

four

of operations,

The staff-canning

space since

between

depends

to hold
canning,

employees.

quantity

can be pro-

refrigerated

on a steady

the finished
production

storage

supply

of all

the

Unless

product.
is slowed

With a

down consider-

ably.
Staff-operated
regulation.

Since

facilities,
sidered

canneries
the entire

commercial.
borders.

state

users,

it

be involved

these

involved

in

in towns

near

centers

comnerce

that

have staff-canning

employment

dents

to find

the time

Variable

where

centers

are located

provide

canning

whether

components

it

for

services

they would

of the

~1s~

be con-

to out-of-

be considered

to

or not.
would

are more suitable

be difficult

to use a self-service

3: Production

Commercial

for

to

community

resi-

center.
or Noncommercial

Use

Use

Community

14

to businesses

in interstate

of high

had varying

could

unresolved

areas

Commercial

the operation

apply

for

to FDA

processing,

is still

Centers

respect

pay not just

Some staff-run

Should

a gray area with

residents

FDA regulations

commerce.

state

into

the community

but for

interstate

fall

canning

degrees

centers

of success.

that

have attempted

A comnercial

commercial

component

requires

sales

have

supply

,
I

labor,

capital,

Appendix

and maintenance.
center

must be set

end processing
people

is discussed

more fully

in

2.

A self-service
hours

This

to accommodate
either

increases

community

participation.

members,

and evening

its

The participatory

is commonplace.

together,

gistics,

requires

to work at similar

community

Its
and week-

aspect,

chores

which

brings

or to discuss

lo-

interaction.

Staff-Canned
Staff-run
trained

centers

staff

cessed.

require

in charge

necessary

facility

the produce

and a place

is on hand for

and six

a larger
requires

maximum use of labor

inputs

four

of operations,

The staff-canning

space since

between

depends

to hold
canning,

employees.

quantity

can be pro-

refrigerated

on a steady

the finished
production

storage

supply

product.
is slowed

With a

of all

the

Unless
down consider-

ably.
Staff-operated
regulation.

Since

facilities,
sidered

canneries
the entire

comnercial.
borders.

state

users,

it

be involved

these

is still

Centers

that

employment

dents

to find

the time

Commercial .- Use
Community canning

14

involved

in

in towns

near

centers

where

are located

provide

canning

whether

services

they would

components

it

would

be con-

to out-of-

be considered

for

centers

of success.

Commercial

that

are more suitable

be difficult

to use a self-service

3: Production

degrees

to businesses

have staff-canning

of high

had varying

could

centers

use of the

to

commerce or not.

areas

Variable

the operation

apply

for

to FDA

processing,

unresolved

in interstate

respect

pay not just

Some staff-run

Should

a gray area with

residents

FDA regulations

commerce.

state

into

the community

but for

interstate

fall

community

resi-

center.
or Noncommercial

have attempted

A comnercial

for

to

Use

commercial

component

requires

sales

have

supply

characteristics

which

guarantee

Some centers

have operated

while

others

are attempting

ning

operation

gration.

to maximize

Just

as supply

must have nearby

markets

Among the qualities

a constant

through

availability

contracts

to combine
on labor

with

community

a community

utilization

of supply.
run farm with

through

must be constant,

a commercial

where

will

the produce

necessary

to assure

growers,
a can-

vertical

inte-

operation

be purchased.

sales

are:

1. High value produce - a major selling

point in New England
been the organic
quality
of community canned produce;

has

2. Ethnic specialty
items - a center
in Kansas found a certain
recipe for canned peppers was very popular among local residents of German descent;
3. Institutional
markets - some centers
are experimenting
with
contracts
with public
institutions
and agencies
to supply
their
food needs with local produce.
This could include
government meal programs,
as well as schools and hospitals.
Commercial

operations

full

FDA regulations.

well

as investment

vices.

in thermometers
are

such as tomatoes
Commercial

inventory

centers.

operations.

personnel,

temperature-recording
is limited

a larger
to sell

to assure

canning

centers

The center

and good accessibility

operate

*See Appendix
Regulations

require

the

capital

as
de-

to high-acid
investment

commercially,

product

buyers

to community

General

center

should

on an appointment

2:

make up the bulk

A noncommercial

and participation.
centers

production

trained

to

than

some sort

of

a consistent

Use

Noncommercial
canning

if

specially

and other

In order

must be created

supply.
Noncommercial

less

commerce are subject

and apples.*

operations

do noncommercial

in interstate

These can require

Restrictions

foods

engaged

Technical

depends

be designed
residents.

basis,

but

of small

community

on community

with

adequate

Most community
in off-periods

Considerations:

Health

support
parking
canning

walk-ins

and Insurance
15

are generally

accepted.

quate

are

funding

nity

produce.

with

weather

conciitions

which

day were processing

CCCs also
center.

Noncorrmercial
and farming

retail

other

are often-used
prices

the amount that

process

commu-

the amount of production

varies

center

munity

Cannery

in Virginia

charge

in an effort

bean blight

plagues.

and a dry spell

Virginia

and Georgia.

had been processing

forms

of food preservation.

alternatives
cotnnunity

a CCC can charge

canning

and insect

year

of commercially

munity

all

and ade-

400 quarts

to cover

canning

its

is relatively
which

to the community

canned

for

centers

food.

with

found

must compete

Demand for

elastic.

reopened

limit

the com-

The Botetourt
a relatively

that

canning

These factors

service.

price

costs

Freezing

Com-

high

the volume dried

service

up dramat-

ically.
Noncommercial
suburban

operations

locations.

in gardening
These canning
is popular

centers

and energy

costs

the competitive

intensive

food

center

agency
losses.

and middle
dates

16

for

or a large
The users
action

of fresh
suited

advantage

in a number of rural

wherever

the population

produce
to areas

are high.

preservation.

income families,
social

supply

are best

increases
service

have been built

They are suitable

or a cheap

100 quarts.

Tin can noncommercial

against

centers

in southern

in the prior
only

good publicity

as bacteriological

production

compete with

and home canning

year

1976 summer season,

garden

centers

the first

as well

in the

reduced

Canning

important.

In gardening

For instance,
seriously

During

This
with

is readily
where

both

other

The sponsoring

forms
group

concern

which

of community

canning

centers

making
funding.

canning

center

available.
gardening

demand and

of more energy-

should

profitmaking

engages

individual

assures

and

be a social

can absorb
tend

projects

canning

to be low
prime

candi-

CHART OF CANNING CENTER VARIABLES

A. PROCESS VARIABLES

Characteristics

1.

a. capacity:
800-3,000
quarts per day
b. initial
cost of investment:
$18,000$210,000
c. container
cost
lower:
12-14t each
d. min. space: 2,500
sq. ft.*

Tin Can/
Glass Jar

*Dixie
complete portable requires
only 750
sq. ft.

a. capacity:
200-500
quarts per day
b. cost of investment:
$8,000 per unit,
including
installment
c. container
cost
higher:
approx.
206; reusable
d. min. space 350
sq. ft..*
*829 sq. ft. is recommended

Self-service
2.

Selfservice/
Staffcanned

Staff-canned

a. employees:
l-3
b. less production
capacity
c. cheaper to patrons
d. FDA regulation
applicable

Suitability

Glass Jars

Tin Cans

in-

a. employees:
min. 3
b. larger
quantity
processed
c. working class has
increased
access
d. FDA regulation
unclear
e. need for inventory
space

Tin Cans

Glass

areas with:
large agricultural
production;
low value produce (eg.
sauerkraut,
peaches);
less concern for organic and specialty
items; potential
institutional
users

Jars

areas with numerous

gardens;
high-value
food items; low-capital
needs; concern for organic products
and specialty
markets;
institutional
users

Staff-canned

Self-service
a. social
service
agency or larger
profit-raking
concern that can subsidize operation
b. areas where individual gardening
popular,
energy costs high

a. rural
areas

manufacturing

b. high-employment
ral areas

B. PRODUCT VARIABLES
Suitability

Characteristics
Commercial
3.

Commercial/
Noncommercial

a. need guaranteed
produce supply
b. markets available
for
specialty
items/
local distribution
c. glass jar operations
because of market
d. FDA commercial
restrictions
e. need for inventory
storage
space

Noncommercial

Commercial

a. heavy subsidies
rea. low-volume specialty
quired;
indefinite
product areas
product
supply
b. home freezer
compe- b. farm area with direct
tition
market stands
c. requires
parking/
c. guaranteed
institutional
market
publicity
d. FDA requirements
not
applicable

Noncommercial
a. areas where members of household
not working
b. densely popul ated
regions
c. provides
soci al
center

ru-

THE EIGHT DIFFERENT MODEL POSSIBILITIES

Although
eight
actually

we have talked

possible

models

of three

variables

based on those

be considered

for

and can graphically

variables,

community

canning

only

five

of these

show
can

centers.
.

SELF-SERVICE (SS)

COMMERCIAL
(CO)

c co ss

STAFF-CANNED (SC)

c co SC

CANS (C)

(NC)

SELF-SERVICE (SS)
C NC SS

NONCOMMERCIAL
STAFF-CANNED (SC)
(SS)

J CO SS

ISTAFF-CANNED (SC)

J CO SC

ISELF-SERVICE
l~~ZERcIAL

C NC SC

JARS (J)
(SS)

J NC SS

I STAFF-CANNED (SC)

J Ni SC

ISELF-SERVICE
I (NC)
~NONCOMMERC
IAL 1

FIGURE 1:

18

How the Eight

Basic

Models

Were Derived

C CO SS (Cans,
C CO SC (Cans,
Neither
market

for

duction,

Cocmercial,
Corrrnercial,
of the first

community
a small

ies of scale
Community
higher

canned

and market

canning

price

than

ferentiation

produce

to cover

do large

processing

commercially
Thus far

cans difficult.

been done with

glass

has been restricted

C NC SS (Cans,

canning

Abingdon

Cannery

canning

operation

sponsored
corporation.
relatively

1:

Cannery
using

incorporated

of Buchanan,
tin

to 212,000

volume,

states.

and green),

were fairly

model.

They

and the

today

subsidies

also

development

observed

pro-

Cannery,

peaches,

The costs

Including

Consumer Surplus

were

cabbage,

to the user

the price

in

of the can,

21 and 23 cents.

successful

In

canned 80 quarts.

included

and meats.

CCC has been quite

centers

The Botetourt

user

ran between

pro-

these

the centers

processed

self-

Most also

and one community

per year.

standard.

of one quart

but

with

the average

crops

this

Virginia,

Traditionally

quarts

that

centers

Calculating

ear-

institutions.

cans in a noncommercial

in the southern

to be high

tin-can

sale

Virginia.

counties,

and canning

*See Appendix

visited

agencies,

dried

dif-

as mentioned

to public

action

(both

low-cost,

marketing

product

commercial

in cans,

governments,

apples,

the C NC SS centers

Interest

and state

8,000

has limited

make the use of

for

boards

southern

volume,

jars.

can be differentiated

markets

canning

of Abingdon,

new CCC, reported

beans

community

centers

They tend

between

of specialty

the econom-

have to charge

The need for

containers.

1975 in these

processing

produce.

pro-

canneries.

This

that

in glass

by school

come from community

cessing

canned

are prevalent

cess some produce

would

operations.*
items

centers

Community

Community

compete with

connnercial

specialty

In general

Self-Service)

were the Botetourt

Community

large

The commercial

market.

can never

expenses,

to possible

Noncomercial,

Two community

service

of the

and the psychology

has only

center

centers,
those

was encountered.

is a specialty

canning

control

only

from large-scale

lier,

two combinations

community

CCCs to marketing

tin

Self-Service)
Staff-

The high-

in integrating

and Projected

Costs
19

itself

with

example

During

of this.

the

of the school-affiliated
The center
inside

until

11 p.m.

State

Its

large
that

Children's

Home.

C NC SS centers,
is

kept

The center
county,

basis,
for

is staffed

which

try

are those

all

of which

care

These canning

operate

20

gardens,

basis.

it

that

active
from

and from the Tria number of other

the winter

months

hours.

of the processing.

Although

it

during

slow periods.

operation

includes

and a variety

cost)
of #2-l/2
can)
only)
only)

is
four

of supplementary

fell

of Georgia.

short

using

canneries

Dixie

volumes
than

ranging
50,000

canneries
These

equipment.
The state

of

go to cover
size

has be-

of a coordinator

from 12,000
(the

in the coun-

Each district

pays the salary

fees

Even with

even.

has 97 community

districts.

Service

by the

record-keeping.

of self-sufficiency.

The state

do less

is subsidized

community

Georgia

agricultural

process

It

of breaking

basis

levels

four

can)

and fiscal

and established

as a helper.

centers

who are al-

curtailed

employees.

of purchasing

at varying
into

People
stays

with

During

Its

in 1975.

from the community,

along

exhauster,

on a self-service

as well

Canneries

their

quarts

1976 season were:

organized

is divided

each cannery

users

and cans.

type

1975 volume,

tween 9 and 27 canneries.

a year.

jars

belt

in the state

operate

the center

are accepted

by two full-time

takes
quart

at 1 p.m.

operation,

walk-ins

from the

The most well

Georgia

from

gallon
(processing
and can
quart (processing
and cost
(processing
and cost of #2
quart (glass jar processing
pint (glass jar processing

the 212,000

canneries

produce

beans make up the bulk

Prices
456
21&
14$
St
5t

included

The Abingdon

a conveyor

equipment.

doors

212,000

On peak days,

1975 volume

has facilities

retorts,

its

good

volume has been the highest

open one or two days a week with

run on an appointment
large

its

CCC is a fairly

reaching

is open on a year-round

Meats and dried

The center

centers,

and closes

process

Virginia

few years

can keep processing.

prisons

the center

last

canning

opens at 6 a.m.

ready

two area

The Abingdon,

the community.

for

operational
to 100,000

of one full

costs.
quarts

trailer

load

of tin

to reach

cans)

will

often

the 50,000-can

cooperative

coordinate

level

purchasing

can purchasing

and receive

was tried

large

but dropped

with

order

other

communities

discounts.

Larger

due to difficulties

in sched-

uling.
A self-service
major

operation

investment

center

to cover

needs the large

the center
three

capacity

staff

Mt.

in 1972.

a trailer
to cover

project

provides

comes from active

both

Economic
EOA bought

The county
rent

labor

costs

benefit

covers

stems from

to working

in low wage,
husbands

non-union

and wives

up on their

way home at night.

sure

them to gain
time.

use,
with

since

two or

the savings

In winter

months

them in,

dinners

their

after

The Tazewell

can them,

long
center

working
cost

and $10,000

covered

a staff-run

center,

the Tazewell

Patrons

leave

their

of the

feeling

that

People

allows

in the morning

for

full

time

giving

a major

and have them available

and

find

hours

This

center

up all

lei-

canning.

without

beans are again

area with

In many

center

working
time

this

is a rural

The staff-run

excess

item.

The work-

to prepare

quick

hours.

close

equipment

The willingness

and factories.

of home canning

dried

packaged/portable

Tazewell

mills

in Tazewell,
is built

on the way to work

but have little

ers can bring

storage.

A C NC SS

and the cannery

the general

work.

produce

Agency

complete

costs

people.

pick

on weekends

a Dixie

is not an expense.

their

allows

operate

the CCC run by the

Opportunity

labor

to drop off

to garden

costs.
comnunity

centers

type was visited,

workers
it

requires

Staff-Canned)

Valley

so that

employment

families

can processing

and operating

Most of these

of this

The Mt. Valley

county
high

that

Noncommercial,

County,

Tennessee.
into

capital

large.

Only one operation

cannery

initial

volume

is

can do tin

members.

C NC SC (Cans,
Claiborne

that

to $31,000.

installation

and supplies.

operation

produce

Of this,

invested

in the cooler

$21,000

went

Because

it

in a cooler,
while

it

for

is

for

awats

pro-

21

cessing.

It was built

the first

two years'

before

having

residents

clearly

by examining

Canning

a noncommercial,

for

at their

sale

can specialty
were able
leave

a fair

center,
ation

stands,

variables

itself

exposure

are shown
2.)

taking

type

Vermont.

advantage

of canning

to

stands,

they

costs

a farmers'

operation

center

products

of the center

to cover

New Hampshire,

farmers

to process

at their

was sufficient
market

Small

center

marketing

a direct

at the Gardens

and still

cooperative

with

a small

as an independent

canning
oper-

does not exist.

J CO SC (Jars,

Commercial,

The insecure

state

nomic independence.
Vermont,food
volved
seconds
one-unit
quart

apples

center.
wholesale,

Another

appear

of lower

The canned
and resold

centers

was sold
for

of this

different

type

of operation

in Montpelier,
Human Development
of the state.

Sour."

It

in-

at a Ball

jar

Staff

were processed

bought

approximately

The operation
Cooperative

eco-

some volunteers.

butter.
for

for

by the Plainfield,

as much as $1,50

Hill

areas

plus

of interest

potential

"Pumpkin

workers,

as a collective.

from the Campaign for

in three

produce

deal

the highest

called

-- which

retail

by the Cherry

example

operation

quality

a great

was attempted

sauce>,and apple

The Bread and Law Task Force

grant

to offer

3 and 5 paid

were apple

Pumpkin Sour operated

the 1975 season

has generated

One such operation

of between

products
--

which

coop in a spin-off

a staff

The only

Staff-Canned)
of funding

in J CO SC operations,

22

to initial

New England

canning

direct
that

supplementing
this

to prove

(See Exhibit

in Shelburne,

In Lebanon,

but as yet

related

and weather

in upper

self-service

a price

profit.

has discussed

Center

Through

to charge

the cannery

to cover

Self-Service)

roadside

items.

allowing

report.

J CO SS occurs

utilized

was sufficient

The problems

statistical

Commercial,

Community

which

as to equipment

their

The combination

expenses,

refunding.

as well

J CO SS (Jars,

an OEO grant,

operating

to solicit

to area

For All

under

85t a

per quart.

was bought

out after

Cannery.
was started
Vermont,

in August

received

to establish

1976.

a $75,000

three

canning.

These are the Cherry

Hill

COMMUNITY CANNERY - CLAIBORNE COUNTY, TN

Statistical
Beginning

Report

1972 (first
year cannery
in operation)

was

No. families
used cannery
No. cans used

175
21,556

1973-4
30, 1974
May 1 - April
No. families
used cannery
No. cans used

350
63,6i3

1974-5
May 1 - April
30, 1975
No. familes
used cannery
No. cans used

327
49,229*

1975-6
May 1, 1975 - April
30, 1976
No. families
used cannery
No. cans used

436
38,961**

1972

FOOTNOTES
*1974-5

**1975-6

EXHIBIT 2:

- 3 months cannery out of use due

to boiler
breakdown.
One employee laid off;
salary used in
payment of new boiler
- Due to dry weather very poor gardens; cannery not in use as much
as in some previous
years.

Tazewell

CCC Breakdown

of Cannery

Use

23

Cooperative
Barton,
port

Cannery

and the Rutland

included

gional

specific

use and for

Canning

CETA funds

buyers

and food

output

includes

mainly

processing.

has a high

A Massachusetts
Crashing
which

try

was sold

private

states.

And Self

Northampton,

Mass.,

is considering

for

the area's

state

schools

problem

Pumpkin Sour depended

bought.

a payment

to pick

Some Vermont

of the three
after

is able

of these
24

and tomato

operation

processed

a community

might

be producing

J CO SC operations

is control

community
harvest,

to cover

canning

grew.

a high
owners

dropped.

called
pickle

cannery

and
in

government
for

local

canneries

bulk

of canning

and

growing
canning

their
centers

operate

grow their

orchards

to maximize
and sold

have tried

to control

vertical

In Vermont
own tomatoes

center.

apples

crop was bad,

Tower collective

own produce.

the canning

for

supply.

maple syrup
through

and the Crashing

over

of abandoned

In an attempt

J CO SC operations

seasonality

price

When the apple

Pumpkin Sour bought

the

they

inteof
the staff

and beans

None of the centers

expenses.
of the demand for

has faced
specialty

and paying

still

Other

have tried

The extent
No center

for

containers.

Massachusetts
and,

what apples

and make up for

gration.

canning

to reprocess

went out and offered

of labor,

in smaller

supply

beets,

in the New England

a contract

on contracts

of apples

the utilization
it

facing

They also

availability

Their

markets.

Inc.,

They also

elderly.

to food co-ops,

or "natural,"

an organically

Reliance,

community

and hospitals.

The major
they

organic,

food distributors

Mid-Atlantic
foods

some beans;

sup-

the canning

self-service
sells

in

Re-

such as Erewhon.

ran a one-season

They produced

through

for

During

which

with

in regional

collective

Tower Pickles.

aside

to process

value

subsidization

of five.

companies

products,

Cannery

from the New England

operation,

distribution

These canneries
which

grant

are set

commercial
apple

Additional

has a staff

of time

the staff-run

private

produce,

and a $13,000

amounts

Kingdom Cooperative

Cooperative.

Each center

Commission.

season,

the Northeast

in Barre,

a ceiling
&nned

foods

specialty

on demand.
include

products
'Major

is as yet

New England

unknown.

purchasers

Erewhon and Llama foods.

Many

CCCs have been told

Selling

that

a large

quantity

during

to sell

cash flow

problems.

sufficient

its

canned

New England

bulk-buying

trucking

capability.

system,

product

foods

the food co-op

Tower pickle

investment

operation

vested

roughly

canning

unit.

at $20,000

to $25,000

commercial

canning.

began with

a series

first

was donated.

year

interest,

Pumpkin Sour,
of loans

labor,

in early

Noncommercial,

Among New England

Vermont,

reached

which

cannery

with

self-service
state

Garden Way Canning

also

Community

received

as well

jar

compact

commercial

and non-

commercial

operation,

Labor

for

expenses,

before

the
loan

of volunit

sold

out

Self-Service)

Canning

federal,

as the Vermont

state,

Center
Center

basis.

are the Keene,

sponsorship;

with

private

foundation

of Northampton,
Canneries,

New Hampshire

the Shelbourne,

"Self-Reliance,

and private

Cooperative

work on a self-service

centers

and federal

and the Woman in Agriculture-sponsored

Hampshire

CCCs.

are valued

contribution

point

area

centers

covered

a major

marketing

The Crashing

grants.

revenues

and

Pumpkin Sour in-

canning

strictly

a break-even

scale
for

varies.

in initial

with

has begun

1976.

J NC SS (Jars,
community

and,

larger

market

up to do both

the only

comIn the

of one Ball

community

The 1975 season

the operation

this

no equipment.

and $1,000

and some depreciation

to purchase

have some storage

and installation

each and are set

and do not have

the year.

become a useful

new Vermont

and

Organization

will

through

virtually

in purchase

The three

throughout

that

storage

are forced

in a J CO SC center

utilized

$7,000

they

produces

center's

budgets

Food Cooperative

will

sale

eliminating

and each subregion

network

commercial

on limited

are available

is possible

has been diffi-

is to the canning

produces,

operate

market,

for

It

As a result

effort
It

natural

time.
as it

which

be bought.

producing

the New England

The financial

teer

harvest

space.

region

a major

center

Food co-ops

storage

will

a seemingly

canning

advantage

mercially

production

to food co-ops,

A community

cult.

all

support
which

These centers

support;

Inc.,"
Massachusetts,
to begin
sell
usually

its

operation;

commercially
charge

and

a basic
25

fee.

Use of kettles,

additional

charges.

processing
involves

ment to cover
the area
for

low-income

Services

groups.

more seasonal

Very often

The Vermont

costs.

Community

juicer/pulpers,
Cooperative

These smaller
This
and short

employ two or three

people.

J NC SC (Jars,

staff

Noncommercial,

No CCCs in the study

have a lower

canning

the amount of subsidy

tively

to pick

Ball

equipment

growing

centers

true

pay-

have arranged

up processing

one-unit

for

fees

tend

to be

in New England

season.

be-

Most J NC SS centers

Staff-Canned)

used the 3 NC SC format.

volume and are more labor-intensive

Staff

centers.

Canneries

is especially

cause of the hard winters

extra

food stamps are acceptable

Administration

in operation.

and other

would

than

be too expensive

needed to maintain

Glass

for

tin

jar

operations

can processing

such an operation,

such a center

would

and

be prohibi-

high.

Model Combinations
In combining
an innovative

the above models

concept

Many centers

offer

same product,

product.

to allow

for

allowing

user

choice

between

a variety

to community

of processes

Canning

and staff-canned
The Cherry

development.
to achieve

in process
canneries

thereby

their

the

as well

as

have facilities

permitting

container.

useful

the commercial

Cooperative

of Massachusetts

commercial

Hill

meet varying

26

about

is extremely

the Vermont

Center
Cooperative

10 p.m. and running

self-service

community

have utilized

community

This

in remaining

ability

to

responsive

needs.

In New England,
Community

enterprise

preference

cans or jars,

decisions

centers

of processes

consumer

A number of southern

members to make "process"

combine

a variety

for

canning

and community

the community

thus

in final

in business

community

a split

operations

operation.

will

will

does this

shift.

This

help

The flexible

times

by operating

combination

purchasers.
to subsidize
structure

and the Hampshire

run self-service

at different

Cannery

demands of community
component

Canneries

It

allows

noncommercial

during

the day.

from 4 a.m.

to

the center

to

is hoped that

the lower-income-generating,
also

is useful

in keeping

more money in the community.

are able

to,

by doing

their

with

while

other

cotnnunity

own canning.

a combination

Those who want to purchase

members can gain

Most of the centers

local

products

a financial

savings

discussed

earlier

run

of models.

27

VOL.lNO.1

JULY7,1976

Botetourt Community Cannery?

Whats that?

A non-profit community service.Basic&y were a canning company whose

facilities are open to the public. Our purpose is to he you get your garden out
of the groun !r and onto the shelf.

Q Thats uey cleuer.

fi

Thank you.

Q Do you mean that I can come

in and do my own canning?
.

Q Thats perfect!
A You bet.
I only have a small garden What
Q
does the cannery dofor me?
A Were tailor-made for folks like you.
You dont do enough canning to go to
the trouble and expense of getting set up
at home, but youd still like to save some
of those great Octobers you raised, not
to mention those juicy tomatoes. Just
bringem to the Cannery!

Q This all sounds uey nice, but 1

just cant leave the children alone at

home while Im oflat the canne&
ii In all modesty weve thought of
everythin . Theres a playground at the
Cannery 9or the kids,where they can lay
with each other and stay nicely out oPthe
MY

Q fm concernedabout cleanliness.
R

So are we. So is the Food and Drug

Administration. The Cannery Supetisor

is FDA Certified, so youll know our

facilitiesare clean and safe,and we intend
to stay that way

Q On other
lot of canning to do. . .
.
.
.
n!d.
?Z!?$fL~&wS~~Ethe

makers, pu$$ig machines: meatg&ders,

kettles, everything.

Thatsoun&@All
theaduantages of home canning with none of
the messor expense!
fi

Thats the idea.

What abut thoseof us who dont

know how to can?
Well teach you. You can learn as
you do it, and also at our free demonstrations. Well stay with you all the way
from cucumber to pickle.

fi

hand, if Iue got a

Q How much does it cost?

A Then we can make it a lot easier

and save you a lot of time. You can do a
lot more at once here than you can at
home.

A Depends on what youre doing, so

the cost varies. But remember, were a
non-profit organization.

This sounds like one ofthose newQ

Q The thing I like about canning is
fangled ideas to me.
when Gladys comes ouer to help, and
we have such a good time talking and
exchanging recipes and ideas. It makes
the time go so much faster.

A Not at all. The Canney was first

started back in the forties to help folks
who were growing Victoy gardens. Its a
good old idea thats even better now with
the new and updated equipment that we
have at the cannety

iI

Then the Canney should suit you

to a T. There are alwavs other folks
there, doing just what ou and Gladys
do. Youll see your neigx bors, renew old
acquaintancesand make new friends.The
Cannery is a real community affair.

I haveafav applesoutback, and

Q
euey year I get more apples than I

a-

Frankly, 1 cant wait to start canQ

ning! When does the canney open?

know what to do with.

fi

Then the Community Cannery is

the perfect answer.

A WeopenJuly7ihandwellbeopen
evey Tuesdayand Friday until the end
of October. And dont forget to watch for
those free demonstrations.

Butwhowantsl100quartsofcanQ
ned apples?

QfI Ineedtoknowmom...

A Nobody But this is another reason

the Cannery is so great You can take
those applesand make applesause,apple
butter, apple jelly and canned apples. All
at the same time.

Call the Canney at 254-2408, or call

344-6624 in Roanoke, or 473-2264 in
Fincastle.

A Community Development Project of

the Botetourt Improvement Association, Inc.

--

THE COSTS AND BENEFITS OF COMMUNITY CANNING

Community

canning

centers

of benefits

they

provide.

action,
for

a stronger

business
it,

force,

for

local

licensing

but does not receive

supply

financing

enough

of ways.

canning

it

rendered

inter-

training
users,
center

and
is

is an independent
such as roads

benefits
costs.

Nor can the return

would

center
centers

preserve

those

who use

Both the fluctuations

industry

make a self-

from sales

of canning

make up the difference.

received

Let

by the community.

food

affects
provide

in their

good public

user of the center

means one family

the canning

center

project.

users

each in the

1971-72

close

to 1,900

Indirectly,

community
a meeting

interaction
place

in a number

where

homes or buy it

in the

individuals
store

who

come and

each other.

The CCCs provide

members who share

for

the sponsoring

in the community

School-connected
season.

individuals

area farmers

exposure

directly
who sell

If

a mean family

benefited
fresh

in the processed

directly

food

center.

That most ceriters

comnunities

attests

to their

high

size

also

437 L.,

is assumed,
centers.

non-immediate

receive

are weli

from

averaged

of 4.3

and those

Each

benefits

from each of these

produce

canning

visibility

group.

CCCs in Virginia

a community

30

food,

investments,

of the canning

services

of community

canning

than

to cover

the quantity

to community

, a CCC project

now at the benefits

Self-service

work alongside

family

savings

for

Interaction

A community
normally

quality

The community

in fees

difficult.

more closely

Community

higher

"infrastructure"

division

and the processing

us look

degree

infrastructure

and the seasonality

operation

supplies

growers.

As in other

bicycle

in produce

a higher

the monetary

of the community

venture.

or a city

low investment

These include

labor

market

much more a part

a fairly

sense of self-reliance,

the community

a more stable

require

a benefit

known in their

and community

impact.

from

Community

Self-Reliance

Existence

of a CCC provides

the economic
costs

conditions

families

important

food

for

serves

whereby

Higher

family
Quality

recipes

the increasing
beings,

as for

and fits

child

over

and labor

in food

production

The canning centers

allow
in producing
food.
Most users

care

themselves.

into

a reciprocity

A gift

services

The canned
system

of canned

or other

food

ain

from

from the

of need.

food

helps

to provide

from their

better

own garden

may be used and sweeteners

awareness

community

of the dangers

canning

offers

food.

or purchase
eliminated

of chemical

families

Clients

can process

from local
if

desired.

With

insecticides

more control

producers.

over

to human

this

part

of their

as well.

Training

in New Skills

People

who work at CCCs learn

processing,

food preservation,

and dealing

with

toward

other

Monetary

regulatory

employment

paying
average

a quart
quart

of skills,

among which

management,

The community

agencies.

customer
cannery

are

relations,

can be a door

opportunities.

Savings
commercial
user

prices.
each user

used in growing
to process
of produce

who can their

The Botetourt

canned 80 quarts

of SO& per quart,

inputs

a variety

accounting,

Some money is saved by people

I

independence

as well
ties

more control

As transportation

are supported.

with

canning

harvested

Personal

time

with

Food

Participatory
freshly

networks

ir: times

live.

residents.

community

be returned

residents

prices,

and relatives

service

might

area

use of free

friends

informal

receiving

the

they

food

for

to strengthen

one family

diet

national

to maximize

process
food

under which

go up, affecting

is increasingly

community

the garden.

one can of produce

was 8& (See Appendix
(See Table

a total

of $15.20.

savings

to a comnunity

Community

as high

Canners

Assuming

of produce.
saves $40,

own produce

less

found

an average

the costs

Assuming

a canning

center

of raising

l),

saves

of Monetary
as $40,280

Benefits).
(in

than

that

value
and the

charges
that

234.

one

19$ per can,

This

the Abingdon

the

retail

of processing

and the cost

the user

rather

or

means a total
center

which
31

had a 212,000-quart
munity

Cannery

Stability
faced

Community

farmers

with

for

canning

center

within

role

in keeping

This

and federal
canning

centers.
costs.

These costs

as well

as ongoing
utilities,

sales

fees

ship

phone,

made up some of these

fee for

membership
discussed

access
fees.

using

can play
with

still

an important

canning

centers

Costs

for

illustrates

cans,

purchase

by introducing

a $2.00

costs
canning

and jars,

Community

annual

also

for

situ-

and merchandise

The Botetourt

Cooperatives

to

of supplies,

expenses.

from existing

grants

this

The processing

1, the calculated

community

discretionary

in equipment,

facility.

state,

has not been able

maintenance,

of these

figures

grown produce.

these

cannery

Monetary

revenues

In Appendix
projected

even after

and labor.

to the canning

is

A community

has been made available

in equipment
short

it

amount of private,

investment

instrrance,

fall

large

comnunity

initial

expenses

generally

which

of Projected

include

and locally

the communities

however,

the average

to produce,
output.

the market,

to the

funding

their

Always

viable.

end up costing

The Table

rent,

Com-

from CCCs.

be able

for

fresh

economically

On balance,

ation.

Cannery

farms

discretionary

will

to stabilize

is due in part

have been counted,

cover

the Botetourt

directly

markets

the demand for

benefits

little.

stable

by helping

small

these

benefit

as to how much they

increases

added demand,

very

a community

them to develop

This

All

(for

Growers

uncertainty

difficult

to as low as $1,520

in 1975).

for

Small

volume)

member-

charge

each model are

centers.

Sumnary
In reviewing
ourselves

asking

ing agencies

why it

continue

numbers despite
not only

the costs

is that
to build

the need for

ongoing

to meet differing

support,

interaction,
32

involve

of community

towns,

counties,

and support

canning

states,

community

subsidization.

but a choice

and various

canneries

Why do communities
between

we find

different

types

fund-

in increasing
offer

them

of canneries

needs?

Those whose support

profits

and benefits

sustains

more than
increased

a direct

self-reliance,

CCCs understand
dollar

inflow.

better

quality

that

in community

The benefits
food,

economics,

of community

and skill-building,

plus

monetary

are vital
investment

savings

enough

for

social

families

and added stability

reasons

and the ongoing

to far

outweigh

for

area growers,

the costs

of the

initial

subsidization.

TABLE OF PROJECTED MONETARY SAVINGS

Estimated
mercial

consumer

canning

constant,
idea.

annual
this

center

or monetary

models.

Since

is not offered

See Appendix

1 for

for

the

comparability,

explanation

Volume,
23t.

40,000.*

Processing

value

produce,

of canned

fee,

inputs

86.

for

processed
but rather

of calculations

Cost of purchased

cultivate

savings,

quantity

ASSUMPTIONS, BASED ON QUARTS

MODEL
C NC SS

surplus,

the three

was not held

to convey

about

noncoma rough

savings.

TOTAL COMMUNITY
USER SAVINGS
$ 7,600

to

Retail

produce

assumption,

5og
C NC SC
,

Volume,
244.

45,000.

Cost of purchased

cultivate
value
J NC SS

produce,
of canned

Volume,
15$.

Processing

15,000.
Jar

inputs

produce,
Processing
56.

5Oc
fee,

inputs

to cultivate

produce

Retail

value,

produce,

$ 8,550

Cost

of purchased
8&.

to

Retail

8c.

investment,

$ 8,100

fee,

processed

85&

*This volume assumption

is that of an average cannery;
if an analysis
of the Abingdon Community Cannery or a number of the larger
southern
community user savings would be up to five times as large.

was done
centers,

33

TABLE OF PROJECTED MONETARY COSTS

The estimated

annual

center

as well

for

models

explanation

cost

for

operating

the three

as one commercial

operation.

C NC SS
(Volume
40,000
quarts;
initial
investment
$55,300)

Depreciation
Maintenance
and
Replacement
Rent
Utilities
Can Purchases
Labor
Insurance
Total Annual Cost
Less Processing
Net Annual

Fees

$ 3,687
800
2,400
1,798
6,000
10,045
500
25,230
9,000

Cost

$16,230

Estimated
Discretionary
Subsidies

12.733

Net Annual Cost,

Less Discretionary
Subsidies

$ 3,497

4,000

Depreciation
Maintenance
and
Replacement
Rent
Utilities
Can Purchases
Labor
Insurance
Total Annual Cost

465
600
1,770
6,750
14,845
500
28,930

Less Processing

11,250

Net Annual

Fees

$17,680

Cost

Estimated
Discretionary
Subsidies
Net Annual Cost,
Less Discretionary
Subsidies
34

TOTAL MONETARYCOSTS

ASSUMPTIONS

(Volume
45,000
quarts;
initial
investment
$60,000)

See Appendix

canning

of calculations.

MODEL

C NC SC

noncomwercial

13,666

$ 4,014

MODEL

ASSUMPTIONS

J NC SS

Depreciation
Maintenance
and
Replacement
Rents
Utilities
Jar Purchases
Labor
Insurance
Total Annual Cost

(Volume
15,000
quarts;
initial
investment
$16,200)

Less Sales of Jars

Less Processing
Fees
Net Annual

TOTAL MONETARYC@STS
-8 1,080
219
2,400
1,250
3,000
7,406
400
15,755
3,000
2,250

Cost

Estimated
Discretionary
Subsidies

$10,505
6,173

Net Annual Cost Less

Discretionary
Subsidies

J CO SC
(Volume,
21,000
quarts;
initial
investment
$14,600)

Depreciation
Maintenance
and
Replacement
Rent
Utilities
Jars
Labor
Product Purchase
Insurance
Total Annual Cost
Less Sales

of Production

Net Annual

Cost

Estimated
Discretionary
Subsidies
Net Annual Cost, Less
Discretionary
Subsidies

$ 4,332

$ 1,080
219
2,400
1,750
3,780
16,000
3,500
600
29,329
17,850
$11,479
7,973
$ 3,506

35

APPENDIX 1: CALCULATING PROJECTED MONETARY SAVINGS AND COSTS

Consumer Surplus,
The consumer
based on the

or Monetary

Savings,

surplus
calculation
following
formula:

Calculations

would

have to be

(canning center volume) x (retail

value, less
processing
fees, and container
and cultivation
costs)
Estimating

Volume

C NC SS-40,000

quarts.

from the Botetourt

output

Tin can container

CCC's 8,000

of 212,000

quarts.
quart

volume estimate

has a wide

C NC SC-45,000

annual

J NC SC-15,000
We are assuming
production

Rutland,

Barton,

three

expect

range

Tennessee
center

volumes

of between

its

first

15,000-18,000
Estimating
quart

canning

(#2 l/2)

centers

with

is for

canneries
The tin

reported

can center

year

annual

equipment.

a relatively

100 operating

(See Exhibit
high

canneries

in Vermont.
using

2)

output.

days at 150 units

was based on projections

2,000-28,000

The first

a combination

operation

from the

processed

of the
7,212

quarts

of operation.

model,

charged

output

will

vary,

getting

as high

as

a one-quart

jar

ran between

fee did

include

the

price

processing

fee was generally

in Tazewell,
varied

Costs

similar

can the processing

J NC SS operations

36

CCC's 1975

from the average

used Dixie

estimate

Fees and Container

In the C NC SC operation

not

Virginia,

ranged

and as low as 5,000-7,000.

Processing

All

was estimated

The Shelburne

For the J NC SS two-unit

volumes

community

in 1973 and 1974.

and Shelburne

J NC SS and J CO SC models.
in 60 days during

school

The estimate

per day.
Barre,

to the Abingdon,

CCC, which

This

quarts.

operations

of variability.

This

a two-unit

average

volume

quarts.

of the Tazewell

quarts

The Virginia

a 20,000-25,000

output

it

somewhat

lo-15t,

with

of the jar.

fees.

For the one-

234 at C NC SS centers.

was 24&.
in processing

prices.

15C more common.

One-quart,

Processing
This

reusable

processing
jars

can cost

The 154 or less

from 18-23e.
jar

of 4-5

A center

might

5 percent

This

seasons.
break

cost

annual

per jar
loss

1 or 2 percent

home breakage

estimate
of the

this

per year,

assumed a life

expectancy

of 20 percent

.jars

leaves

is conservative.

processes;

us with

per

assuming

a true

another

annual

loss

of 6-7 percent.
Costs of Purchased Inputs
--Estimating
It was assumed that most of the produce
centers

is home-grown.
insecticide,

buy fertilizer,
ation

of gardening

imately

40-50

the grower's
South,

and seeds,

equipment

percent

to the growers

was also

of the crop

labor.

cost

is used for
produce
relies

for

of inputs
purchased

Retail

The average
packaged
prices

processed

the quantity

received

for

added through

located
with

in the

an estimated

the value

regions,

on organic

of

this

is

agriculture

which

inputs.
price

to consumers
at 506.

because

prices

of one quart

This

canned

at a CCC for

of produce

S5t a quart

estimate

a very conservative

estimate.

Vermont

canneries

organic

have risen

since

quantity

home use runs

This

their

price

price

retail

of produce
about

wholesale
butter.

per quart

*Experiments
conducted
at CCED in Cambridge,
Massachusetts,
Abingdon community cannery in Abingdon,
Virginia.

by weight
higher

can.*

and apple
is

is
were

20 percent

processed

sales

estimate

the estimates

was the average

applesauce

produce

was based on retail

This

The average
for

of processed

foods.

in a commercially

was used.

Pumpkin Sour's

cooperative

come to approx-

The same estimate

While

in southern

summer of 1976 and the actual

in a container
For jars

of $1.44.

by the emphasis

of commercially

conservative

made in early

depreci-

is value

per bushel,

gardeners

are cheaper

in a can is estimated

relatively

The remainder

to

Price
retail

of a variety

rototilling;

These items

in New England.

in New England

on fewer

Estimating

to family

the 3 NC SS centers

compensated

included.

18 quarts

canning

are the money spent

For the C NC SS and C NC SC operations

per bushel

and costs

in community

and possibly

value.

86 is based on approximately

monetary

than

The costs

canned

charged

price
This

is

by the

$1.06.
and at the

37

Project

Costs

Calculations

for the three noncommercial

canThe cost assumptions
ning centers
(C NC SS, C NC SC, and J NC SS) and the
one J CO SC model are based on information
collected
during site visits
to a number of canneries
throughout
the United States.
Regions, as well as communities,
This appendix is a rough
will
have different
costs.
Communities should be able to alter
the numbers
guide.
to fit their
particular
situation.
Initial

Investment
Start-up

location

Estimates

costs

for

community

and availability

canning

of high-quality,
Projected

of suppliers.

centers

will

equipment

equipment

4 steam-jacketed
1 electric

is bought

by piece

1,800"
1,200

tunnel

8,000

boiler

800

1 steam table

1,000

1 juicer/pulper
1 complete

canning

unit

4,300

(Ball)

400

3 sealers
tables,
sinks,

pots,
etc.

20,000
13,000

Installation

$55,300

Total
The C NC SC canning

center

Portable/Packaged

Cannery

should

cost

to $60,000.

center

$31,000

38

on

includes:

kettles

exhaust

1 20-h.p.

close

*See equipment

depending

$ 4,800

4 retorts

Assorted
utensils,

vary

used equipment.

For the C NC SS model we assume that

from a variety

four

years

section

investment

figures.
This

estimate

is based on the Dixie

Including

installation,

same unit

cost

ago.

on used kettles.

these

the Tazewell

centers
canning

Both J NC SS and J CO SC models

2 Ball

jar

1 lo-h.p.

assume the following

units

$ 8,600

boiler

3,000

Miscellaneous

4,000

Total

This

$16,200

on Investment
is calculated

using

a 15-year,

depreciation

runs

6.6 percent

investment
Equipment

investment:

600

Installation

Depreciation

initial

Maintenance

and Replacement

These are estimated

straight

line

of initial

method.

value

This

means

annually.

Costs

at 1.5 percent

of initial

investment.

Rent
This
paid

figure

by Vermont

rent-free
would

less

space than

that

figure.

the southern
tend

an aluminum

centers
of $3.00
would

a square

paid

if

the average

in the

these

do, but

South all

centers

paid

rental
had

rent

costs

land

values

occupy

in regions

with

The C NC SC model assumes the use of a

center.

This

and no building

foot

pay principal

that

centers

canning

trailer

encountered

represents

The J CO SC and 3 NC SS operations

to be lower.

packaged/portable

It

The C NC SS operations

We are assuming

be about

can centers

Dixie
into

canneries.

locations.

they
tin

is set at $200 a month.

rental

costs,

and a lot

size

and 12 percent

canning

operation

is built

is required.

No Dixie

but assuming

an estimated

of 1,000

interest

square

within

feet,

six

portable
land

value

the $600 figure

years.

Utilities
Estimates

on utilities

were taken

operations.

These include

can centers,

costs

ran 8t per quart.

are a mixture
with

electricity,

are estimated
These costs

of fixed

would

vary with

output.

be less

accurate.

gas,

water,

at 4& per quart,

represent

and variable

the volume of the center.

estimates

from budgets

costs

At lower

the cost

Telephone

Ball

price.
per unit

of production

costs,

canning

and telephone.
while

an average
levels

cf existing

for

For tin

jar

operations

Since

utilities

will

decrease

these

example,

cost

do not

39

lars/Cans
Fluctuations
Ball
for

jars

in the

price

were estimated

the #2 l/2

of cans make these

at 204 for

the one-quart

calculations

only

size

cans at 15&

and tin

estimates.

size.

Labor
Cost estimates
three

types

assumed cormnunity

centers

will

employ

combinations

of

of labor:

1.

Full-time

2.

One seasonal
centers

workers

at $3.50/hour,

worker

at $3.00/hour

and $3.50/hour

800 hours/canning

2,000

in Ball

hours/year

in tin
jar

$7 ,oco

can

operations,

season
%K9

3.

Administrative
by the

support

sponsoring

at $6.00/hour
near

urban

units,

agency.

in rural
centers;

usually
This

areas

supplied

is calculated

and $7.00/hour

5 hours/week,

5 months/year.
$

The C NC SS center
one administrative
work unit

is estimated

sunport

units.

needs are estimated

administrative

to need one full-time,

C NC SCs requires

as one full-time,

requirements

3 NC SS:
J CO SC:

2 seasonal
2 full

The Northampton,
a staff

were able

portation,
Produce

and one

were in New England.

Estimates

($7.00/hr.,

5 hrs/week,

12 months)

($7,00O/yr)
($3,00/hr.,

667 hrs.)

Massachusetts,

to provide

and nutrition

visited

support

of 17 during

the

numerous

CCC, sponsored
1976 season.
services,

education,

along

by Women in Agriculture,

Due to a large
such as child

with

the canning

care,

CETA grant
trans-

operation.

Purchases

The J CO SC center
is based on an average

40

part-time,

($3.50/hr)

time

1 seasonal

they

their

were:

1 administrative

employed

and

support.

The J NC SS and J CO SC centers

of labor

one part-time,

more labor;

three

must purchase
in-season

produce

produce

cost

for

canning.

of $3.00/bushel,

The $3,500
according

figure
to

the Ball

Corporation's

For this

projection

sion

ratio.

fact

that

Book, which

of $3.00/bushel

most of the J CO SC centers

produce,

reducing

Insurance

Costs

more details

estimates

is

low.

are based on payments

as an average
This

conver-

is explained

quality

by the

or center-grown

existing

centers

make.

For

2.

Fees
fees

are estimated

at

These per-quart

fees

are projected

at:

(total

C NC SS

23t

(including

can)

C NC SC

256

(including

can)

J NC SS

1%

J CO SS

85&

(estimated

wholesale

As in the other
ing on the
Estimated

projected

product

on the degree

volume)

x (per-quart

fee).

price)

actual

and regional

prices
price

could

vary widely

differentiation

depend-

as well

as

of subsidization.

Discretionary
centers

slots

cannery

space in county

Subsidies

visited

of federal

for

estimates,

processed

consisted

concept

on quarts/bushel.

have used lower

Processing

All

estimates

costs.

see Appendix

Processing

gives

we have assumed 18 quarts/bushel

The estimate

Insurance

..,-'

Blue

received

some level

or private

workers.
buildings,

of discretionary

1. Any federal,

(EDS)
grants

of subsidizatio,,.

to cover

investment

A number of centers
on county
subsidies

state,

Often
costs

were provided

property,

this

or CETA

rent-free

or in area

shcools.

the center

is able

This

includes:

or private

funding

to

attract;
2. Any county
3. Any donated

support,
equipment,

Most of the federal

the General
State

support

of Agriculture

Services

such as provision
labor,

support

for

Administration

of space;

or supplies
CCCs has come from CSA funds,
(GSA),

has consisted

of technical

nutritionists,

training

has provided

assistance
courses,

from

surplus
state

and the provision

while

equipment.
Department
of a

41

Private

number of CETA positions.

ranged

from $1,000
County

grounds,

support
annually

Donated

has included

are another

received

extensive

canneries

have received

technical

subsidy

visited.

figures

Figures,

and the equivalent

subsidies

for

which

canning

projects.

schools,

fair-

as mentioned

and surrounding
Comnunity

greatly

as well

earlier,

reduced

as physical

area

Cannery
its

help

costs.

The only

portable/packaged
agencies.

subsidy

not a factor,

since

of one full-time
vary

costs.

in instal-

Dixie

has sold
for

initial

investment.

New England
All
munity

area

interested

in the framework
feasibility

of

of its
its

plans.

circumstances.

of investment

person.

The actual

own particular

of these

the Dixie

units

to CSA

Rent is usually
Federal

CETA

and some labor

costs,

trailers.

investment,

calculations

at one full-time

worker,

were based on existing

statistics.

are meant to be rough

in starting

with

and sm

visited.

is calculated

center,

rent,

CSA monies.

in mobile

rent,

CCC subsidization

and in each canning

Any community

involves
Both these

the above figures

with

by

as part

operated
four

with

operate

subsidy

vary

investment,

visited

were used in the C NC SC operation

the 3 CO SS cannery

staff

initial

have been paid

the centers

will

received

enormously.

C NC SC center

The 3 NC SS EDS again

always

is estimated

EDS includes

cannery.

They all

are based on the subsidies

of course,

C NC SS centers

The C NC SC center

42

have

costs.

The Botetourt

and equipment

and rent,

plus

Tennessee,

From community

form of subsidy.

In the C NC SS model this

while

in area

that

neti centers.

the centers

slots

in labor

and services

comnunity

of space

In Tazewell,

services

The estimated

labor

have made grants

and staff

provision

pays $14,000

equipment

sources

ling

to initiate

and even courthouses.

the county

Other

to $75,000

foundations

costs

guidelines.

and subsidies

a CCC will
situation

In each com-

received

have to set
in order

this

varied.
information

to determine

the

APPENDIX 2.

GENERAL TECHNICAL CONSIDERATIONS

Equipment
There

of small- scale

are two main suppliers

ration

and the Dixie

complete

canning

community

Canner

centers

canning

Equipment

as well

centers

smaller

companies.

this

Defunct

canneries

of used equipment
food processing
ment surplus

--

should

and state

a number of prisons
Coannunity

contact

The Botetourt

equipment.

the General
cannery,

Below are the names, addresses,

Ball Corporation
345 High Street
Muncie, Indiana
Ball

sells

unit

models.

day,

calculated

center

unit

Each unit

food
is

Both these
pieces

individual

Corpo-

companies

of equipment

are other

and hospitals
organizations
Services

obtained

good sources

have abandoned
eligible

for

Administration,

used this

market
Some

are most often

institutions

one,

Ball

of equipment.
pieces

and kettles

and description

preservation

listed

on an eight-hour

source

governfor

surplus

successfully.

of some equipment

sources:

centers

as having
basis.

in one-,

a 200-500

Equipment

quart

included

two-,
capacity

and threeper

in the nutrition

includes:

1 steam-blancher
1 atmospheric

for

equipment,

47302

complete

package

as individual
Boilers

operations.

canning

Company.

have purchased

from other
way.

Sources

sterilizer
cooker

1 juicer/pulper
4 pressure

cookers

1 steam-jacketed
$-jar

(20 gallon)

lifter

1 hot water

heater

1 spray-cooling
1 exhaust
4 table

kettle

tank

fan
carts

43

12-jar
Oil,
for

gas,
the

blancher

baskets

or electric

boilers

two-unit

variety

of optional

were $4,309
depending

for

equipment

the l-unit

Corporation

operation

service

are also

will

to the

Canner

canneries,

tin

February

charge.

1976 equipment

and $2,664-$3,600

its
Ball

equipment
equipment,

and provide
reliability,

for

prices

the

boiler,

training

in

and customer

to be excellent.
Compnay

pilot

in equipment

plants,
since

cannery,

commercial

canneries,

com-

and laboratories.

They have sold

Recently

have begun marketing

1914.
which

for

occupies

they

a 750-square

foot

equipment
a

trailer.

includes:

the trailer
a hoist rack
cooling
tank
ventilation
& exhaust fans
steam/water
table
a drain and space heater
30 retort
basket separators
1 vertipack
20-h-p.
boiler
2 40-gallon
jacketed
kettles
2 20-gallon
kettles
1 pulper/juicer
3 retorts
1 hot water heater
2 electric
can sealers
1 three-compartment
sink
2 table trucks
'es
3 all-purpose
c
1 electric
hois
1 scale
Miscellaneous
pots and other

assorted

equipment.

Delivery

months.

The company will

equipment,

44

model and a lo-h.p.

at an additional

center

service

specializes

can canneries

packaged/portable
Equipment

the l-unit

is available.

purchaser.

are reported

Dixie
for

supplied

nutrition

Dixie Canner Equipment

786 E. Broad Street
P. 0. Box 1348
Athens, GA 30601
munity

for

on the model.

Ball
its

model)

(a 6-h.p.

takes
although

three
service

to four
on this

equipment

can usually

service
be found

the
locally.

Individual
trial

pieces

cooking

of equipment

Almost

all

tin

portable

cannery

variance

depending

Dixie

also

catalog

increasing

equipment,
Estimated

expertise.

cost

on the

Most companies

Guide,

rely

without

canning

canning

kettles
these

Canneries

manufacturers
charge

found

Canneries

kettles

had paid

Good quality
canneries

sell

they

the wide

participation.
A price

equipment

tend

list

and

to produce

A comprehensive
in:

only

listing

of

The Food Processor's

Ass'n.

outlets

used steam-jacketed

on the

$700 apiece;

can be purchased

commercial

a considerable

is largely

found

by word-of-mouth.

Vermont,

was able

to purchase

and other

The Dixie

Bowery.

At present,

in New York the Vermont

three.

and in the South

a bean belt

of user

is contained

equipment

used equipment

or small-scale

per day with

saved money by buying

new for

$900 for

and maintenance

from:

in New York at kitchen

20-gallon

equipment.

centers.

production.

Food Processing
Machinery
& Supplies
7758 Wisconsin Avenue
Washington,
0. C.
20014
(301) 656-5724
Vermont

parts

to them.

high-volume

equipment

quarts

and indus-

is $60,000.

on some Dixie

for

manufacture

for

unit

and the degree

equipment

commercial
of spare

Dixie

from 400-900

by writing

that

suitable

available

the complete

produce

standard

to larger

the availability

can operations

can be obtained

food-processing

for

can process

sells

equipment

are similar

operations.

from defunct
Throughout

amount of unutilized
The community

three

assorted

retorts,

equipment

community

New England

equipment
canning

center

a bean cutter,

from a state

exists.

in Barton,

an apple

agency

for

It
slicer,

roughly

$700.
The General
equipment.

Services

Federally

Administration

sponsored

groups

Labor
Canning
cans and jars
sponsored

is unskilled
have sent

by the National

seasonal

should

been a source

investigate

this

of surplus
possibility.

Requirements
work.

one or two staff

Canners

has also

CCC operations

that

members to training

Association

and the

utilize

both

sessions

Food and Drug

45

Though these

Administration.
commercial

they

operations,

production,

since

for

processing

legally

certified

sessions
staff

mercial

can provide

functions,
the labor

needed

Most canning
and fiscal

centers

seasonal

visited

informal

system

the harvest

of a trained

and costs

Information

a staff

of two,

and other

on

although
Com-

services.

Certain

up to 7 workers.

sponsoring

and

of Agriculture.

maintenance,

had sponsoring

at harvest

centers

whereby

season,

While

months.

maintain

the workers

put

but make up for

this

a canning

time,

that

center

must be carried

group

can provide

are lowered

considerably.

groups

handled

that

these,

administration

centers

that

a year-round

staff

in considerable
by taking

often

have an

overtime

time

off

during

in the winter

may operate

11 hours

a day,

opened during

the rest

of the year

6 days a week
did

so

2-3 days a week.

Health
The major

of food

health

contamination.

alternative

hazard

food

portant

that

centers

maintain

pressurized

preparation

supervision
a log

retorts.

in food
since

sanitation

ment of FDA regulations

there

help

In all

would

to assure

require

canning
over

canning
proper

reduce

the risk

cooking

sanitation
it

is

time.

Most

of dangerous

of cooking-times,

im-

out of the

and regulations

a time/temperature

as an

centers

in and the time

inspections

and on verification

community

is more control

the time

These logs

comes from the possibility

encourage

is adequate
recording

Regulations

processing

techniques.

Food and Drug Administration

on general

and Insurance

Many people

to home canning

and proper

46

the

any commercial

accounting.

Those canning

for

If

larger

of the requirements

with

hours

and light

plans

Departments

involve

toward

to obtain.

operate

centers

season.

is only

easier

canning

such as administration

out beyond the canning

part

The presence

centers

canning

the center

from state

longer

are oriented

to fulfill

makes insurance
canning

and staff-run

if

foods.

can be obtained

Most self-service
a larger

helps

low-acid
also

sessions

are required

the training

processer

training

training

mistakes.

center
Strict

recorder

both
enforce-

which

would

automatically

record

the time

and temperature

as each batch

is

processed.
These federal

regulations

are applicable
in production

to any canning

related

operation

involved

service

community

canning

centers

are exempt

mercial

community

canning

centers

or those

facility

engaged

in connnercial

for

or food-

interstate

corrmerce.

from these

regulations.

CCCs which

operations

would

to be those

general

are part

be subject

SelfCom-

of a larger

to FDA restric-

tions.
State

requirements

tend

related

businesses.

Most of these

itation.

Other

requirements

inspect

state

the canning

some test
easily

samples

at the

liability,

workers

and users
resulting

liability

is relatively
annually.

these

centers

tend to treat
center

Product
are not

them as high

was encountered

A number of centers
although
brought

it

that

under
risks.

what

had problems

canning

and sewage requirements

waste

products.

out this
problems

It

people.

to

analysis

of
are
liability.

injuries

poorly
product

might

to

the possibility
produce.

General

on the size

of

can run from

is more difficult

the course
with

the right

to obtain.

insurance

companies

of the study
processed
liability

no canning

produce.
insurance,

ensue should

a suit

be

them.
Local

Community

depends

inspection,

During

legal

processed

insurance
federal

have not taken

is unclear

against

liability

of san-

covers

covers

cost

of the staff

issues

and product

liability
Its

food-

of Agriculture.

businesses,

or poorly

easy to obtain.

and number and salary

$200-$600
Since

Product

covering

These regulations

liability

of all

from contaminated

as a yearly

Departments

general

is required

basic

include

product.

state

of the center.

of a suit
the center

individual

which

as well

center's

needs of CCCs include

General

cover

commonly found

at any time

of the canning

obtainable
Insurance

center

regulations

regulations

Produce

centers

Requirements
are all

are minimal.
discards

fairly

low-volume

Most centers
tend

to be utilized

operations.

encountered

Water

had few

by the center

staff

47

either

for

generally
for

feeding
require

sewage.

48

family

a one-inch

Most centers

use or in existing
zoning

the

problems.

county

pig or adding
pipe

for

water

have been located

or school

structues.

to a compost

heap.

and a four-inch
in areas

drainage

zoned for

As yet

there

Centers
pipe

commercial
have been no
.

APPENDIX 3:

Centers

Contacted

for

Study

TYPEOF OPERATION
AND FUNDING
Commercial

_Community Self-Reliance,
Inc. Northampton,
Mass.
Keene Community
Keene, N.H.

Inc.

value

tional

Ff,';

Co-Op Cannery

Coop.

Claiborne
Cannery.

County Community
Tazewell,
Tenn..

Abingdon
Abingdon,

Community
Va.
Community
Va.

Durham Community
Durham, N.C.

Cannery
Cannery

Cannery

Se1fStaff
run
*

service

Cooper-

ative
buying

suppl ies Local State

*
*

Fed. Private

Rutland County Canning

West Rutland,
Vt.

Botetourt
Fincastle,

High

Com-

Northeast
Kingdom Cooperative
Cannery
Barton,
Vt.

--

Non-

Insti turn

Cannery

Gardens For Ail,

Shelburne,
Vt.
Hill
Vt.

Cans

Crashing Tower Pickles

Montague, Mass.

Cherry
Barre,

Jars

Funding

.&

*
*
*

*
-

Emergency Food Services

Community Cannery
Pine Ridge, S.D.

Pumpkin Sour
Plainfield,
Vt
Georgia State
Canneries

Community

Laurel Grove
Community Cannery
Community Canneries
Rogersville
& Telford,

Tenn.

* = Currently
operating
= Closed down
#= Planned for future

Full

addresses

follow

Cotmnunity Self-Reliance,
Inc.
Hampshire Comnunity Canning Center
33 King Street
Northampton,
Mass.
01060
Contact:
Judy Gillian
Keene Community Cannery
Keene State College
Joslin
House
Main Street
Keene, N. H.
03431
Contact:
Ms. Jean Eaves
Crashing Tower Pickles
Montague Farms
Old Chestnut Hill Road
Montague, Mass.
Contact:
Ana Georgie
Gardens For All,
Inc.
Bay and Harbor Roads, Box 371
Shelburne,
Vt.
05482
Contact:
Tommy Thompson or Judy Loomis
Cherry Hill Co-Op Cannery
Barre Montpelier
Road, M-R #l
Barre, Vt.
05641
Contact:
Jean Lathrop
Northeast
Kingdom Cooperative
P. 0. Box 277
Upper Main Street
Barton,
Vt.
05822
Contact:
Pat Croghan

Cannery

Rutland County Canning Cooperative

78 Marble Street
West Rutland,
Vt.
05777
Contact:
Rick Chinsley
;la;bo;;;
Tazewell,
Contact:

52

;Zunty

Community

Tenn.
37879
Mrs. Leo Yokum

Cannery
-

Washington County Community

24210
Abington,
Va.
Contact:
Ms. June Smith

Cannery

Botetourt
Community Cannery,
Inc.
24090
P. 0. Box 213, Fincastfe,
Va.
Contact:
Jim McDowell
Durham Community Cannery
Operation
Breakthrough
600 North Mangum
27701
Durham, N. C.
Cantact:
Lonnie Wilson
'Emergency Food Services
Community
Ogalala
57764
Pine Ridge, S. D.
Contact:
Bot Bettelyoun
Pumpkin Sour (see #5, Cherry
Jean Lathrop)

Hill

Rev. Roger Plant

Vermont-New Hampshire Agricultural
8 Prospect Street
West Lebanon, New Hampshire 03784

Cannery

Co-Op Cannery;

Cooperative

53

Bibliography

Ball

Blue Book.

The Ball

Bread and Law Task Force.

5 State St., Montpelier,

Corporation,

Muncie,

Ind.

Community Food Preservation

Vt. 05602. 25&

A Complete
Canning Trade, Inc.
2619 Maryland Ave. Baltimore,

Course
Md.

Food and Drug Administration,

H.E.W.
Register
39 (191): 3750-3754 (Jan.

in Canning.

"Food Service
29, 1974).

10th

Centers
ed.

(June

1975)

1975

Sanitation",

Federal

Gorham, Lucy, A Winter Harvest:

A Handbook for Establishing
Community
Canning and Dehydration
Centers-.
(1976) Maine Audubon Society,
53 Baxter
Blvd. Portland,
Me. 04101.
254
Kansas Cooperative
Extension
Service.
Management and Operational
to Create a Community Canning Center:
Final Report.
Submitted
Ozarks Regional Commission,
(Jan. 1974)
Manhattan,
Kansas.
Lee, Jasper
Guide for
Education

Assistance
to the

S. and Charles B. Wood, eds.

Food Preservation
Manual.
School-Community
Canneries
in Virginia
(1975)
Agricultura
Program Virginia
Polytechnic
Institute,
Blacksburg,
Va.

Federal Register.
"Manufacturing,
processing
certain
canned food products"
Food and Drug Administration
HEW 39 (20): 35437-35470
(Oct.1,
1974).
"Records Retention
Requirements
for Thermally
Packed in Hermetically
Sealed Containers."
Drug Administration
HEW 38 *16, Part III):

Processed Low-Ac%d Foods

Federal Register,
Food and
2398-2410 (Jan. 24, 1973).

United States Dept. of Agriculture

"Canning in 61 ass Jars in Community
Canning Centers Agricultural
Handbook #44.
c/o USDA Publications
Wash.,
D. C.
Vermont Tomrmrrow.
Development
(July
$1.00.

Food and Agriculture:

A Citizens
Guide to Community
1976) Virginia,
5 State St., Montpelier,
Vt. 05602

54

ABOUT THE AUTHOR

Stephen
in rural

Klein

has worked

economic

development

In New England
England
promoting

in New England

and has worked

of Agriculture

and Latin

America

and organization.

he is on the Clarification

Food Cooperative

Department

both

Committee

with

the Massachusetts

and the Cooperative

a more self-reliant

of the New

Extension

food consumption

State

Service

and food

in

production

system.
Previously,

while

Food and Agriculture

of the Dominican
extension

Organization
Republic

to be channeled

cooperatives.
after

in the Peace Corps,

hurricane

Aguan Valley
Currently

He also
Fifi

worked

and the secretariat

a system

of agricultural

through

farmer's

organizations

served

small

as zonal

coordinator

for

in the agrarian-reform-controlled

in Colon,

with

the

of agriculture

on developing

relief

and
supplies

area of the

Honduras.

Mr. Klein,

who holds

the University

of California

degree

in the Department

program

Mr. Klein

a B.A.

at Berkeley,

in political
is finishing

of Urban Studies

science

from

a master's

and Planning

at MIT.

The Center for Community Economic Development (CCED)

is an independent
research
group located
at 639
Massachusetts
Avenue,
Cambridge,
Massachusetts
02139.
c
Its primary function
is to conduct public
policy
research
by examining
the ongoing problems of community
development
corporations
(CDCs) and of other community-based
organiCDCs and other similar
community groups are instituted
and
zations.
controlled
by local residents
to improve the economy of their
home
areas.
The central
aim of these organizations
is to increase
the
participation
of their
constituents
in the national's
economic,
R & D activities
at CCED are designed
social,
and political
life.
to support
that goal.

CD

CCED also maintains

a library,
acts as a clearinghouse
for materials
and information
on community-based
economic development,
and provides
The work is supported
by
advocacy services
related
to its research.
a grant from the federal
Community Services
Administration,
as well
as by other government and private
funding
sources.
The opinions
expressed
in this paper and all other CCED publications
are those of the authors
and should not be construed
as representing
the opinions
or policy
of any agency of the United States government.
A complete list
of publications
is available
upon request.

'