Mother Earth Farm
Cannery Project
Orchard
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The Cannery Project
The Cannery Project, a partnership with the Church of Jesus Christ of Latter-Day Saints Bishop’s Storehouse in Kent,
began in 1996. The purpose of this project is to can and re-pack fresh and frozen foods. This product is then distributed to local food banks, increasing the shelf life of otherwise perishable goods and reducing the need to purchase canned food. This project relies heavily upon volunteers from local service clubs, universities and businesses. In
2007 it produced over 40,000 cans of corn, carrots, and applesauce for distribution by the EFN warehouse crew.
To find out about volunteering for the Cannery Project click
here.
Canned Food Safety Tips
No matter where you purchase or receive your canned food, it is first stored in a warehouse where dust and other debris can collect on the lids. Because of this it is best to rinse and wipe off the tops of cans before opening them.
Do not eat from a can that has:
- Severe dents on a side seam
- Leaks
- Sharp dents parallel to rim
- Bulges or puffed end(s)
- Buckled or pinched tops/bottoms
