Schedule set for food processing center at ECI
by Emanuel County Live | 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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