To ensure safe, sanitary, and effective canning in #10 cans. These instructions should be provided to all customers who use the dry-pack facilities.
- Supply canning area with cans, lids, labels and product.
- Wash hands with soap and water.
- Remove loose jewelry and items from shirt pockets.
- Wear hair nets, aprons and gloves.
- Do not eat or drink in the cannery area.
- Do not work in contact with food if you are sick or have an open sore.
- Use a scoop to fill cans. Do not use an empty can as a scoop
- Control dust by carefully emptying bags and scooping product.
- Fill cans to within 1/4 inch of top of can.
Using Oxygen Absorber Packets: Oxygen absorber packets have a limited shelf life in the open air. Packets should not be exposed to air for more than four hours before cans are sealed cans.
- Before opening the bag: 1. Check the indicator tablet on the side of the bag. If the tablet is blue, reseal the bag with the clamp for 24 hours. 2. If the tablet is still blue after 24 hours, discard the packets.
- Open plastic bag of oxygen absorber packets: 1. If the plastic bag has a clamp, pull the two sides of the clamp apart. 2. If the plastic bag is heat-sealed, locate the notch on the upper left-hand corner of the printed side. Then starting at the notch, tear open the top of the bag. (Do not cut open.)
- Remove from bag the number of packets to be used within the next 30 minutes and spread them out on a tray. These packets are now exposed and will begin to absorb oxygen.
- Do not repeatedly open and close the plastic bag for a few packets at a time. Do not place unused, exposed packets back into the plastic bag.
- After removing the packets, reseal the bag by pressing out the air and fastening the clamp above the indicator tablet.
- Place one packet on the top of the product in each can. Do not puncture or open packets. Use packets with all products except sugar.
- Note: Do not leave the plastic bag open to air. Do not refill the tray before using all exposed packets. Do not eat contents of packets.
- Place lids on cans and seal cans promptly.
- Write the date and the product on the can or write date on the product-specific "Not for Sale" labels and place the labels on the cans.
- Use a dry towel to wipe off surfaces that have contact with food when changing from one product to another to avoid cross-contamination of products.
- When you have finished, remove all food residue from the processing area by wiping with a dry cloth, sweeping and vacuuming. Properly dispose of bags and boxes. Leave area organized and clean.
Approved Products Provided By the Cannery
Approved products are limited to those that retain flavor and nutritional values and are produced or used by Welfare Services. For storage to be successful, dry-pack products need to be low moisture (10 percent moisture or less), good quality and insect free.
The following products are available at dry-pack canneries:
- Apple Slices
- Pinto Beans
- Pink Beans
- Great Northern Beans
- Dry Carrots
- Hot Cocoa Mix
- White Flour
- Fruit Drink Mix
- Rolled Oats
- Dry Onions
- Granulated Sugar
- White Rice
Approved Products Not Provided by the Cannery
The following additional products are approved for canning. They are not procured or provided by dry-pack canneries unless authorized by Church headquarters for a specific cannery.
- Grains: Low moisture whole grains, (not milled or cracked) that do not have an oily seed coat
- Legumes: Dry peas and other beans not listed above
- Pasta: Pasta products that do not contain egg
- Fruits and Vegetables: Dehydrated or freeze dried products that are dry enough to snap when broken.
- TVP: Texturized Vegetable Protein
- Cheese Powder
- Gelatin and Pudding Desserts: Products that do not contain eggs.
- Store dry-pack items in a cool, dry location (70 degrees or cooler) away from sunlight.
- Store on shelves or on raised platforms rather than directly in contact with concrete floors or walls to avoid moisture damage.
The following items are examples of products that do not store well in cans because of moisture, oil, or other concerns. These types of products should not be dry-pack canned. These products and emergency supplies such as first-aid kits and food rations (candy, granola bars, etc.) are best stored when rotated frequently.
- Baking Powder
- Baking soda
- Brown Rice
- Brown Sugar
- Chewy Dehydrated Fruit (like raisins)
- Dried Eggs
- Dried Meat
- Milled Grain Cereal
- Mixes Containing Leavening (such as pancake or biscuit mix)
- Nuts (roasted or raw)
- Pearled Barley
- Whole Wheat Flour