| Story Views | |
| Now: | |
| Last Hour: | |
| Last 24 Hours: | |
| Total: | |
Visits to a LDS Cannery, by Mrs. R.L.B.
This is a little like a “how I spent my summer vacation” story, as I spent mine learning how to can the #10 cans of dried food at a local Latter Day Saints (Mormon) cannery. The canneries are also referred to as Home Storage Centers. I have to say up front, I have heard that different canneries may differ in policy regarding non-Mormons using their facilities, but I had the most wonderful experience in Reno with the good people of their cannery. God bless them for welcoming me with open arms.
Let me explain briefly the “summer vacation” comment. My husband and I were planning to build a home on some property nearby, had sold our big city home and moved to the Reno area. Then we found out the neighbor was a major liability and for other reasons as well thought perhaps we had not chosen so well for a retreat in the mountains. After spending the summer trying to make an impossible situation work, we decided to move on and put the property up for sale. I have always believed in the “Invisible Hand” as George Washington called it, (thanks, Glenn Beck) and our temporary misery had a purpose: to move us on to where we have a better retreat and to give us the time and resources to build our food stores. My connection with the Mormons was a beautiful light this summer when everything else felt so rotten and disappointing.
So one day after moving here, I called the LDS cannery and was given the number of the man in charge of the food storage mission. I called and explained I was new in town and didn’t know anyone, and that I was hoping they would let me do some canning. He was gracious and told me when to come in. In many canneries, they prefer that another Mormon accompany you. They showed me their Bishop’s storehouse and explained they fast two meals every month and used the money they save for the Bishop’s storehouse to help provide food for others in need. I was deeply moved by how they provided to those in need. Then they put me to work in the cannery.
I have to digress here; I had one misconception of the cannery before I went in, thinking that they are canning jars of food. They are not. They are canning large #10 cans of dried food, many with items that store roughly 25 to 30 years. They do have some items that have lesser shelf life, and also some items in bags, like the pancake mix. It is all dry canning. I think #10 cans have an advantage over 5 gallon buckets in that they are lighter and easier to handle, and you are not exposing as much food to the air once you open them.
Here’s how it works. The canning was done by appointment two mornings a week. I called the contact person and would ask if they were canning and if they needed help on a team.
Source:
