Cannery - Frequently Asked Questions
- Where is the cannery located?
- Who can use the cannery?
- What are the hours?
- Can I use my own jars?
- How much does it cost?
- What do I need to bring?
- What equipment is available?
- What am I expected to do?
- Is there someone to assist me?
- Are there any limits to the amount of food
I can bring?
- How many quarts will I get from a bushel?
- May the equipment be used if I don't plan
1. Where is the cannery located?
The Hanover County Cannery is located on Route 54, two miles
east of Ashland or four miles west of Route 301. It is located
behind the Taylor House at the Taylor Complex.
2. Who can use the cannery?
The cannery is available to the residents of Hanover County and
3. What are the hours?
The cannery is available for use during the following hours in July, August and October. Processing must begin during hours shaded in grey. Cleanup must be completed by close of business.
||Cannery Closing Time
||1:00 p.m. -7:00 p.m.
||8:30 a.m. – 11:00 a.m.
||8:30 a.m. – 11:00 a.m.
||8:30 a.m.- 1:00 p.m.
September is by appointment only. Please call the cannery Supervisor (804-365-6484) to check availability.
For processes taking longer than five (5) hours, special arrangements must be made with the Cannery Supervisor.
4. Can I use my own jars?
Yes, but you must provide regulation canning jars with rings and
new lids. You may also can in tin cans purchased at the cannery.
Cost per can includes the processing fee.
5. How much does it cost?
For Hanover County residents, the cost is $ 1.12/can or $.30/jar. For non-Hanover County residents the charges are $ 1.27/can and $.40/jar (cans are provided, jars are not provided). Fees are charged for equipment use when not canning.
6. What do I need to bring?
You will need to bring clean produce, paring knives, dish cloths
and towels, plus any added ingredients you desire. Boxes for transporting
cans home are available for purchase.
7. What equipment is available?
There are large stainless steel sinks and work tables; steam jacketed
kettles in 30, 40, and 80-gallon sizes; a steam blancher, corn cutter;
juicer-pulper. Boxes for storage and travel are for sale.
8. What am I expected to do?
You will be expected to prepare the food and place it in cans or
jars. The cannery staff will seal the cans and operate the retorts
(pressure canners). Each person will be responsible for cleaning
the area and equipment they use.
9. Is there someone to assist me?
The cannery staff is there to answer your questions and to show
you how to use the equipment. They will assist you through the entire
process but they cannot do your canning for you or clean up after
10. Are there any limits to the amount of
food I can bring?
Yes, no less than one bushel of produce will be processed unless
others are canning the same thing at the same time. With large amounts
of food, please bring adequate help to enable you to finish within
a reasonable length of time.
11. How many quarts will I get from a bushel?
For the majority of fruits and vegetables, you will get an average
of 18-21 quarts. For some things such as peas, greens, beans, and
corn the average is about 8 quarts.
12. How long will it take me to can?
The average stay is about five hours, but the time will vary according
to the type and amount of food plus the help you bring.
13. May the equipment be used if I don't
plan to can?
Yes, some of our equipment may be used to prepare large quantities
of food or to prepare food for freezing. There is a charge for this
service. A corn cutter, potato peeler, kettles, and blancher are
FOR SAFETY'S SAKE, no short shorts, halters, or open shoes
may be worn at the cannery. Children under 12 years of age are not
For Further Information Call:
804-365-6484 (Hanover County Cannery)
804-365-6181 (Hanover County Public Works Department)
804-752-4310 (Virginia Cooperative Extension Service) (1-800-365-6123,
if long distance)