ACCESS

The wheel of CFPA has four spokes: 
Access, Education, Support, and Community. 

We embrace Access in all senses: making sure our programs are welcoming to everyone no matter
what their culture, race, ability, or 
economic background.

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Our Canning Equipment Library is a  cornerstone of access in our program.  This resource makes available both common and unusual pieces of canning equipment that folks may not be able to afford or have no place to store at home.   The canning tools are available for borrowing on a first come first serve basis for home use, or the equipment can be booked for groups to have “canning bees.” with CFPA assistance.

Our Canning Equipment Library is currently available by appointment.  To arrange check out, connect with us through the Contact Us tab.



This program is made possible by the generosity of St. Leo’s Food Connection, The Pierce Conservation District’s Green Partnership Grant and The Pt. Defiance-Ruston Senior Center. 


"WHAT MAY I CHECK OUT OF THE CANNING EQUIPMENT LIBRARY?"


Pressure Canners.  Almost everyone has heard stories about someone, who knew someone, who was related to someone, who blew their kitchen up with a pressure canner and the cat ran away and was never seen again.    True there have been accidents when pressure canners have been miss used but there isn’t a single documented case of an actual explosion.    Modern pressure canners have many redundant safety features and pressure canning is still the only way to safely preserve low acid foods like vegetables, meats, and sea foods.   If you’d like to learn how to safely pressure can we will have many opportunities to observe and practice in our kitchen.  And you can borrow a pressure canner to
do your own canning at home or see if you’d like to invest in your own.  There are 4 in stock.

Water bath canning is one of the easiest ways to create shelf stable foods at home.   It is an appropriate
technique for all high acid products like jams, jellies, pickles, fruit, and fruit juices.    We three basic kits of a water bath canner, and a set of hand tools including a:
  • Funnel for filling regular and wide mouth canning jars
  • Bubble remover for releasing trapped air bubbles
  • Magnetic lid lifter removes canning lids from hot water
  • Kitchen tongs for easy handling of hot foods for canning
  • Jar lifter easily removes hot jars from canner Jar wrench helps to remove sticky screw bands
We have 3 sets of tools and canners for loaning.



One of the benefits of having a canning loaning library available is that it makes it possible to get the use of that “one special tool” that speeds up your work immensely but you only need once a year.  The apple peeler/corer, cherry pitter, and the food mill are definitely some of those tools.
The Cherry Pitter


Cherry Pitter - the name says it all.  We have 3 of these seasonal tools.
















The Peeler/Corer makes it possible to prep a huge amount of apple for canning or dehydrating in a very short time.  We have 3.








     






Food Mills and Food Strainer/Sauce Makers are essential when you want to produce a large quantify of applesauce, salsa, tomato sauce.  You can even change screens in a food strainer and make pumpkin puree, and process grapes into pulp for wine making. There are 3 available.




Steam Juicers are also seasonal tools as tree fruits and berries are coming into season the juicer allows easy extraction with no sugar or water add.  It comes out boiling hot and ready for water bath canning.  In a large kitchen you can be extracting juice while you are working on other canning projects. 

       


Fresh fruit can be canned in freshly extracted juice rather than sugar syrup.



Dehydrators can be used year round. But if you don’t have room to store one we have 2 @ 9 trays, and 1 @ 5 trays. 

We also have the sheets for making fruit leathers

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And what would a library be without books?

We have a few copies of the standards and single copies of some unusual volumes.


2 of: So Easy to Preserve, 6th Edition, University of Georgia Cooperative Extension  This is the textbook for many Master Food Preservation Certifications








2 of: Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More, Duffy, Allison Carroll 
             







1 of: Mary Bell's Complete Dehydrator Cookbook, Mary Bell
                       








1 of: Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars, McClellan, Marisa
           








2 of: The Dehydrator Bible: Includes over 400 Recipes, MacKenzie, Jennifer









3 of: Ball Complete Book of Home Preserving, Kingry, Judy and Devine, Lauren










Questions? Need more Information?  CONTACT US

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