Support for the canning center can be enhanced by making a special effort to include a diverse membership on a board of directors for the center.
Farmers, low-income people, business people, contractors, Extension personnel, community organizers, local officials, and members of the clergy are all potential supporters and advisors for the cannery.
Although organizing a community cannery requires a lot of work, this need not be a roadblock to initiating the project. It takes many hours to plan the canning operation, draft proposals, develop community support, locate a site, and to select, purchase and install equipment. Because this can easily be a full-time job for one person, efforts should be made to hire a coordinator. In many instances, paid community organizers, Vista volunteers, and home economists have provided valuable assistance in completing the work.
Preparation for and organization of the cannery are the foundation of the project. At least six months should be set aside for organizing.
[Illustration: William E. Carnahan Tomatoes in the canning process, at a community cannery.]
[Illustration: William E. Carnahan Sweet corn ready to have kernels removed for canning.]
[Illustration: At later stage, liquid is poured over hot-packed corn. Note one advantage of a community cannery is that quantities of food can be processed in a few hours.]
Here are some questions to consider before starting a community center:
How many people will commit themselves to organizing a center?
How much support can be expected from the community, town officials, local growers?
How many community and family gardens are in the area?
How near are the community gardens to the cannery site?
Can the canning center exist merely to provide a service to the community, or will the cannery have to become involved in a commercial venture?
If some food processed at the cannery is to be sold, are local farmers willing to contract with the cannery to supply it with produce? How close are these farmers to the cannery?
Is a building available for canning purposes (for example, some old creamery)?
If so, what is the size of the building? What is its condition?
Are there cement floors and walls constructed so they can be washed down daily?