The wheel of CFPA has four spokes:
Access, Education, Support, and Community.
Access, Education, Support, and Community.
what
their culture, race, ability, or
economic background.
Our
Canning Equipment Library reflects one part of our commitment to access. 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.
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.
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.
We also have the sheets for making fruit leathers
And what would a library be without books?
2 of: Preserving withPomona 's
Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and
Canning Jams, Jellies, Conserves, and More, Duffy, Allison Carroll
1 of: Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars, McClellan, Marisa
3 of: Ball Complete Book of Home Preserving, Kingry, Judy and Devine, Lauren
"WHAT MAY I CHECK OUT OF THE CANNING EQUIPMENT LIBRARY?"
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
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.
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
.
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
1 of: Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars, McClellan, Marisa
3 of: Ball Complete Book of Home Preserving, Kingry, Judy and Devine, Lauren
Questions? Need more Information? CONTACT US
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