"Experiencing our Treasures Past & Present"
Carroll County Cannery
In 2012 Canning Day Demonstrations were successfully held for the first time
The Canning Experience
This may or may not be your first canning experience. It is our hope that demonstration sessions will spark your interest in either expanding your own preparation of food or instill the desire to “can” even more of your own foods. There are future goals to provide monthly canning demonstrations during the cannery season hours. Plans are not complete at this time but feel free to visit the Carroll County website www.carrollcountyva.org/cannery for future information and this will be advertised in the local papers once plans are completed.
Guidelines for use of Cannery
To foster a safe and enjoyable experience, guidelines have been developed for those who utilize the cannery facility. We ask that you please be aware of these guidelines and assist in fostering a safe and pleasant experience while using the cannery.
Safety Guidelines and Safe-Handling procedures are posted throughout the Canning Facility and a staff member is always on site to answer any questions.
For Cannery information or appointments call
Hours of Operation for the
7 a.m. until 3:30 p.m.
Opens Mid-July through Mid-December
Recipes for the 2012 Demonstrations
(30 lbs./1 bushel yields about 48 quarts)
Ingredients: Green Beans
1 teaspoon salt per quart jar
Wash beans, string, tip and break or cut beans. Pack beans into a sterilized quart jar leaving 1 inch head space. Add 1 teaspoon of salt. Fill jar with water leaving 1 inch head space. Wipe rims of jar and adjust 2 piece lids on can. Process jars in pressure canner for 25 minutes at 10 lbs. of pressure. Remove jars after pressure is released to 0 lbs. and let set at room temperature until sealed. Store jars in cool place until used.
(53 lbs./1bushel yields about 14 quarts)
1 teaspoon salt per quart jar
Directions: Dip tomatoes in boiling water for 30 seconds, take out and immediately put into cold or iced water. This helps to get the skin off. Remove core and skins, cut in half or quarters. Pack into quart jar tightly. Add 1 teaspoon of salt. Set in hot water bath and process boiling for 30 minutes. Remove from hot water bath let stand at room temperature until sealed. Store jars in cool place until used.
(8lbs yields 6 quarts or 12 pints)
Ingredients: Hot brine bring a boil
6 cups water
4 cups white vinegar
½ cup pickling salt
2 tsp. dill weed
2 tsp. crushed hot pepper (if desired)
(Prepare hot water bath in large pot, have ready for packed pickles.)
Directions: Sterilize jars and lids in boiling water. Pack pickles tightly in jars. Place a clove of garlic in top of filled pickles in jar, sprinkle a dash of dill weed or if available place a sprig of live dill and a dash of crushed red pepper if desired. Pour boiling brine over pickles. Wipe top of jars. Place hot seals on jar, tighten jars well. Place jars in hot water bath for 10 minutes. Do not overcook. Remove immediately and let cool.
- Ag Education Days
- Farm Bureau Young Farmers Ag Day
- Beauty Pageant
- Bench Show & Treeing Contest
- Corn Maze
- Equipment Displays
- Family Fun Games - 4-H
- Foresty Events
- Horse Pull
- Horseshoe Tournament
- Horse Show
- Lawn Mower Race
- Pet Show
- Recipe Contests
- Storytelling & Liars Contest
- Vendor Information
- Other Links
The Fair Committee is seeking volunteers for the upcoming Fair.
If you are interested please contact the fair at 276.730.3128.
Scan this QR Code with your SmartPhone and it will take you to our webpage!
For General Information about the Carroll County Cannery please visit www.carrollcountyva.org/cannery