Montgomery County Cannery

The Montgomery County Cannery is located behind the log cabin, on the campus of Auburn High School. The school's address is 4163 Riner Rd., Riner, VA 24149. The cannery phone number is 382-5194 (during operating hours only). Individuals canning for home use and non-profit groups canning for fundraisers may use the cannery. The cannery is open by appointment only on Wednesdays and Saturdays between the hours of 7:00 a.m. and 7:00 p.m.

Location, availability, and hours

[full-sized version] Download the Cannery brochure (168 kb PDF)

The 2007 season runs from mid-July to mid-November. Those wishing to use the cannery after mid-November should make appointments by November 15. Shoes — not sandals! — and shirts are required when canning. Please do not bring children unless they are actively helping with the food preparation. Please let us know if childcare is a concern for you while canning. We may consider ways to assist with childcare in future years. Cannery Working Group Contacts   Kelly Brennan 382-3084   Jim Politis 381-9764   Rick Weaver, Montgomery County Public Schools 382-5117   Working Group email: RinerCannery@yahoo.com   The Cannery's History and Future Canneries — Past & Present In the 1940s every county in Virginia had a community cannery. Many counties — including ours — had more than one. Now only a handful of counties have canneries. Our cannery currently is used by individuals to can their own produce or other locally grown fruits and vegetables. Several charities also use the cannery for fundraisers, the proceeds of which support many community needs. We hope to expand the use of the cannery and upgrade facilities so that it can be used both as a community and a small-scale commercial kitchen. Benefits include:

Our cannery currently is used by individuals to can their own produce or other locally grown fruits and vegetables. Several charities also use the cannery for fundraisers, the proceeds of which support many community needs. We hope to expand the use of the cannery and upgrade facilities so that it can be used both as a community and a small-scale commercial kitchen. Benefits include:

• Creating value-added products by small farmers and businesses
• Increasing the availability of locally grown food
• Helping youth learn more about food preparation and healthy diets
• Providing a place to record and retain local history and foodways through the Riner Branch of the Montgomery Museum

We hope to expand the hours and add equipment as resources become available. We will need support and involvement for this to happen. Please let the Cannery Working Group know what improvements and changes you would like to see. If you would like to help us preserve and improve the cannery, please contact the Cannery Working Group.

Frequently Asked Questions (F.A.Q.)

How much does it cost? What do I need to bring? Where should I park? What equipment is available? Will someone be there to assist me?

How many jars should I bring? How long will it take? Are canning and food preparation classes available? Why should I preserve my own food? Where Can I find more information about canning?

How much does it cost?
	There is a processing charge of 15 cents per pint or quart jar; $1 per gallon of apple sauce and apple butter. All users also pay an initial annual fee (detailed below) and a $2 per visit fee. Annual fees are as follows: In-county users: individuals $5, civic and church groups $20 Out-of-county users: individuals $10, civic and church groups $30
What do I need to bring?
	You will need to bring regulation canning jars with rings and new lids, the food you wish to can, clean dish cloths, and towels. It’s best if you bring food ready to cook (e.g., beans already washed and snapped, apples cut and cored).
Where should I park?
	After unloading between the two mobile units adjacent to cannery, park in paved but unmarked lot below the Ag/Industrial Arts wing or in available AHS parking spots.
What equipment is available?
	A blancher, kettles, hot water bath and pressure canners, apple pulper, food mills, utensils, knives, and funnels for filling jars.
I’ve never canned before. Will someone be there to assist me?
	Yes, the cannery staff is there to answer your questions, show you how to use the equipment, and assist you through the entire process. They cannot do your canning for you or clean up after you. You will be expected to prepare the food and place it in the jars. The staff will operate the pressure canners.
How many jars should I bring?
	For many fruits and vegetables you will get an average of 18 to 22 quarts per bushel of fresh produce. Produce such as peas, greens, beans, and corn averages about eight quarts per bushel.
How long will it take?
	The average stay is between two and three hours. The time will vary according to the type and amount of food plus the help you bring. For instance, cooking down apple butter or tomato sauce takes several hours, but preparing whole tomatoes is much quicker.
What canning and food preparation classes are available?
	The Cannery Working Group anticipates offering classes on topics such as “Introduction to Canning”, “Safely Processing Beans and Other Non-Acid Foods,” and “Heritage Foods.” Please contact the Cannery Working Group if interested, check back for updates on offerings, and/or fill out this brief online questionnaire.
Why should I preserve my own food?
	Save money. Know what's in your food. Enjoy garden or other locally grown produce year-round. Reduce the environmental costs of foods produced and shipped across country. Enjoy a fun family activity. Create meaningful gifts.
Where can I find more information about canning?
	For general information on canning and food preservation, see the Virginia Cooperative Extension website's Canning & Preserving section.

Pictures

The Mount Tabor Ruritan Club uses the cannery to make apple butter for fundraisers. Pictures courtesy of the Mount Tabor Ruritan Club. Used with permission.