Here in Albuquerque they have a very nice modern cannery next door to the Bishop’s Storehouse. Very modern with stainless steel tables and equipment, four canning machines and tile floors and walls to make easy clean-up. Very nice set-up.
Ah, ok, I was wondering. I know only through reading, but I’ve been told that because it’s a non-profit system, there are some strange requirements in some areas, that vary. Some are allowed only LDS clients, some allow non LDS clients with a sponsor, and some allow anyone. I have never lived in an area that did not allow an open client system, but my understanding was that’s it’s municipal, though I could have been misinformed. I know that with the “wet-pack” (beef stew, corn, peas, chicken, etc. etc. in cans) are only allowed to sell any intems at the rate of production cost, and that you are limited in the number you can purchase, and that you MUST volunteer for so many hours (and can only purchase the same foodstuff you canned, and must pick it up later in the week because of health codes or some such, after quality control) or be an LDS Storehouse or cannery missionary. I personally have never gone to one of the cities where the wet pack was available, and have no clue about if one has to be a Latter-day Saint or not, but it’s something that may be worth looking into.
It’s good to know you had a good experience. I’ve been to the dry pack cannery a in a neighboring town a few times, but the price on all food is getting to be so high. I’m glad I expanded my garden this year by nearly 10x the size. I’m hoping to learn canning this year too, because I love salsa!