My local community cannery charges something like $0.50 per can to use. This is absurd when the same size can of produce at the grocery store (can, food transportation and labor) wouldn?t cost more than $0.50. Needless to say few people ever use the cannery and it is a perpetual target for budget cuts.

But suppose you wanted to open a community cannery of your own. Can anyone give me any kind of rough estimate as to what the machinery for a cannery would cost? I think I would want something that would allow you to do more than just canning- maybe vacuum sealing or quick freezing so the users could rely on food purchased in bulk from elsewhere rather than simply what they can grow themselves.

Most states will require a community cannery or any public kitchen to be up to professional standards. That is to insure safe and sanitary conditions. This can be a minimum of $50,000 just for the basic kitchen. The specialty equipment to can or freeze would be extra. Contact your local health department and co-operative extension for more info on your local laws. It is a great idea of their is enough need in your community!

Another source might be the Latter Day Saints. They have professional quality, community kitchens for their families and will rent them to communities. Also you could you could check with local Granges. They often have canning kitchens.

Hello, Friends: This thread interests me because we are laying plans here in upstate New York (Schoharie County, 28 miles west of Albany and about the same miles east of Utica) for a small-scale, community cannery. We're into the second draft of the business plan and have received lots of local support, and resources at the county and state level. I'd be happy to share what we're up to with anyone.

One frustration is not knowing who else has tried this. Can anyone give me a cannery, location, and contact person? The only model close by is Beech-Nut which really isn't a good example for us.

We're aware of the Latter-Day Saints but would like more information on wet-pack and dry-pack. The tip about Granges is something we'll pursue.

Tidbit: the stated cost of 50 cents per can is about right from our research. What your cannery needs to do a better job of is explaining this cost, and show how you need to compare apples to apples and not run to a huge-box store for price comparisons. Canned local produce is a whole 'nother animal.

We're intending to use the co-op cannery model not only to take control of our food, but as a way to keep the youth here, provide jobs, and demonstrate that the way you eat can change the world.

The folks at Embarcader Home Cannery have been very kind and helpful to us and custom-design and sell a "Cannery in a Box;" visit their website for details: ewww.ehcan.com

Thanks for listening, and I hope something comes of my questions.

Peter

I'm working on a state-by-state listing of community canneries, community kitchens with canning equipment and commercial canneries that are open to public use (whether for free or for a fee). I'm posting what I find on this page: http://www.pickyourown.org/cannery.htm

If you know of any such canneries or kitchens, please write me, and I'll add them to the list!

Thanks!

Blake
www.pickyourown.org

I'm currently working on a feasibility study and so researching costs for setting up a community cannery and possible funding sources. The website you're working on is quite helpful. Thank you.

I have blogged about the need for a local cannery to serve our small farmers in central Ohio. It seems the most under served area is low-acid foods. I have compiled some resources on this page that might be helpful.
http://localfoodcolumbus.wordpress.com/projects/community-cannery-local-food-processor/

Peter, I am very interested in your project in Scholharie, especially regarding low-acid canning. Please let us know your progress.

Mayda
LocalfoodColumbus.org

This reply is in response to Peter, the person who was working on the second draft of a business plan for a community cannery in upstate New York. With the increase in seed sales reported in USA Today a few weeks ago, it appears many people will be growing their own food this year. As these new growers will find out, they will produce more than they need and will be seeking advice, expertise and equipment to safely store their food for later consumption.

I am in Colorado and would love to see your business plan and potentially open (if the numbers work out) such a facility.

NuSprout, Peter

Great websites, ideas and plans. We started last year and will be working on a very similiar idea out here in Colorado. Hopefully we can keep in touch and get the ball rolling big time.

All you needs to start your own cannery are large stainless steel sinks and work tables; steam jacketed kettles in 30, 40, and 80-gallon sizes; a steam blancher, corn cutter; juicer-pulpier. Boxes for storage and travel are for sale.
Tons of lucks for your business.
By:
Richard Morgan
Marketing Associate
Recovery Bull Software

I would also love to see a copy of the business plan as well please!

Thanks in advance.

~ Erin Handy

Did anybody receive a look at Peter's business plan or pursue any interest in his undertakings?

Thinking of contacting him; yet would like to not waste his time by researching as much as possible beforehand.

Thank you.