Wet-pack Canning

Produce is prepared (peeling, blanching, etc.), placed in quart cans (provided at the facility) or glass jars (not available at the facility), sealed, cooked either under pressure or in a water bath for the appropriate time, and cooled.

Dry-pack Canning

Dry foods such as sugar, flour, meal, etc. are placed in either cans or buckets and packed down tightly. An oxygen absorber package is then placed on top, and the bucket or can is sealed.

Blanching

Foods are exposed to raw steam to stop enzyme reaction, expel respiratory gases, soften tissue, and retain flavor and color in the produce. After blanching, food may be either canned or packaged for freezing.

Peeling

A mechanical peeler is available to peel produce such as potatoes. Produce may then be further processed for canning or freezing.

Cooking

Large cooking vats are available for those who wish to cook produce and then package it for freezing. These vats are also used to cook canned products such as soups, boiled peanuts, and fruits.

Corn Creaming

Holt Creamer System available for use. The system will cut whole kernel or cream corn. The corn can then be blanched for freezing. All corn should be shucked before you arrive.

What can be processed?

Okra, Squash, Cabbage, Asparagus, Peaches, Carrots, Corn, Soup, Pears, Mixed Vegetables, Mixed Fruits, Spaghetti Sauce, Boiled Peanuts, Berries (black, blue, etc.), Beans (lima, green, butter, etc.), Tomatoes (whole, stewed, juice, soup), Apples (in syrup, butter, sauce), Greens (turnips, mustards, collards, etc.), Potatoes (irish, sweet, new, etc.), Peas (black eyes, field, etc.), Dry products (flour, sugar, etc.), and much more!

Tift County Schools