Schedule set for food processing center at ECI

by | May 31, 2011 9:14 pm

   The Emanuel County Food Processing Center will open for public

use and instruction in safe food processing techniques on June 9,

2011 at 7:30 am.

   The center, located on the Emanuel County Institute School

Campus will be open Monday through Friday from 7:30 a.m. to 1 p.m.

on the following date for patrons: June 9, 10, 13, 14, 15, 16, 17,

20, 21, 22, 23, 24, 27, 28, 29, and 30; July 1, 6, 7, 8. The dates

above are the ONLY dates that are open for service.

   The center is operated by the school system’s agricultural

education staff and students who process corn.  Patrons will be

responsible for preparing and packing fruit and vegetables, while

agriculture teachers handle the processing. Facilities are

available for canning in No. 401 cans (Quart size).  Cans are

furnished by the Food Processing Center, and the cost is included

in the processing charge.  Patrons should bring knives, clean

cloths, and non-iodized salt and other condiments as needed for

preparing the products.

   The canning plant will only be open on the dates above. 

Limited spaces available, call early! The

canning facility can only process so many ears of corn each day due

to limited space and time, so if you would like an appointment

please call at least one week in advance to make an

appointment.  The Food Processing Center provides custom

shelling, washing, and blanching of peas and beans to the public. 

Pea and bean shelling will be available at a cost of $3 per

bushel.  Items can be washed and blanched for an additional $1 per

bushel.  The customers will be responsible for providing bags.  If

the customer would like for their product to be bagged by the staff

at the facility, there will be additional cost of $1 per bushel

added to the total cost.  If the peas and beans are to be canned,

the additional cost for the cans will be added.

   All fruits and vegetables are canned in quart cans at a cost of

55 cents per can. Patrons are responsible for packaging and

preparing the products for freezing and canning or an additional

cost will be applied.  No vegetables or fruit will be

dropped off for the staff to prepare unless the additional charge

has been discussed. The additional cost of 50 cents per can, which

will be added to the total, is for preparing the fruits and

vegetables; from peeling, blanching, dicing, coring, cooking, or

other processes that must take place in preparing the products from

start to finish.  This allows the facility to pay the staff which

is preparing the products for the public.  Many different fruits

and vegetables may be processed at the food canning facility.  Some

of the more common produce placed in cans are tomatoes, tomato

juice, string beans, squash, potatoes, peaches, and peanuts.

   The staff at the canning facility will process the corn.  The

customer is responsible for scheduling an appointment and

delivering the corn.  The corn is processed the same day that it is

dropped off and the customer is responsible for picking up their

finished product before closing, which will be before three pm each

day.  Corn will be shucked, silked, cut, blanched, and bagged for

the freezer at a cost of $20 per 100 ears or you can figure 20

cents an ear.  All corn processed is done by appointments only and

will begin on June 9.  A customer will need to call 478-763-3661

between the hours of operation to set up an appointment, if no one

answers please leave a detailed message and someone will call back

verifying your appointment.  The patron must furnish their

own freezer bags and coolers to put the finished product

in.  Remember:  Corn will be processed on the same day and

must be picked up at closing.  

   If you have any questions concerning the canning facility,

please feel free to call Tori Meadows, E.C.I. Agricultural

Instructor at 478-763-3661.  Please be reminded to call ahead of

time to make an appointment for the processing of corn.

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