Union County Canning Plant to open July 7


BLAIRSVILLE, Ga – The Union County Canning Plant will open on July 7 by appointment only. Also, the cannery will be limited to 11 groups per time slot.

The cannery will be open on Tuesdays and Thursdays, and no walkups will be accepted.

Those interested in canning must call (706) 439-6043 in advance.  Appointments will be scheduled in two different time slots: 6 a.m.-8:45 a.m. and 9 a.m.-11:45 a.m. The cannery asks that no one brings extra product to be canned at one time. The timed appointments will have set limits and can’t be extended to accommodate overages.

Upon first visiting the cannery, visitors must sign a 2020 Registration Form/Waiver to receive their canning number for the year. If forgotten, the numbers will be posted. Each individual will be assigned a table and asked to remain at their for most of the canning process. After washing the food, they should notify a cannery worker if the food needs to be cooked or steamed. Staff will also sterilize jars, but canners should write their registration number on can lids with Sharpie and immerse them in hot water. Also, canners must fill their jars with the hot product and put lids on jars. A staff member will take it from there and give canners a designated time to return and pick up the finished cans.

See the cannery guidelines below:

COVID-19 Guidelines:

  1. Use of the Canning Plant will be by appointment only.  No walkups will be accepted.  Appointments will be limited to 11 groups per time slot.  No children under 13 will be permitted in the Canning Plant under any circumstances.

  2. All persons entering the Canning Plant shall be screened for cough, fever, and recent exposure to COVID-19. Anyone with a temperature of 100.4 degrees or greater will not be permitted to enter the Union County Canning Plant.

  3. Face masks or face covering are required to enter the Union County Canning Plant. An appropriate face mask or face covering is one that covers the wearer’s nose and mouth with fabric or filter material.  Gloves are also required inside the Canning Plant.

  4. Maintain proper social distancing while inside the Canning Plant.

What to bring: Jars, lids (Ball or Kerr), bands, product to be canned, your recipe, and all ingredients.

Cost:  25₵ per pint  •  35₵ per quart

Brief History of Canning

The practice of preserving food by hermetically sealing it inside containers began in 1809 in France. Nicolas Appert started the process as a response to the call from government to preserve food for army and navy use. 50 years later, Louis Paster discovered that the heat killed microorganisms in food, and sealing it prevented other microorganisms from entering. In 1810, Peter Durand patented the use of tin-coated iron cans instead of bottles. Soon after the canning process crossed the pond and the United States quickly became the largest producer of canned goods in the world. 

Cannery Dates & Guidelines Summer 2020


2020 Fannin County Canning Plant Guidelines
811 Summit Street Blue Ridge, GA 30513
Across from the Swan Drive in Marquee

 The Canning Plant will begin full-time operation on July 7, 2020 by appointment only and with
COVID-19 guidelines in place.

 We will take appointments for 7:30 AM, 9:10 AM, 11:50 AM, and 1:30 PM each day.
Appointments for products containing meat will not be made after the 11:50 appointment.

 The canning plant will be open on Tuesday and Thursday each week from July 7 until
September 29. Appointments will be scheduled in 90 minute increments. Please alter quantity
of your product (if needed) to adhere to the 90 minute time frame.

COVID-19 guidelines are as follows:

1. Anyone with a temperature above 100.3 , with a cough, with shortness of breath, who
has been feeling ill, or who has knowingly been exposed to the COVID-19 virus should NOT
come to the canning plant. We will take the temperature of every individual as he or she
enters the Canning Plant.

2. Agriculture teachers, cannery staff, and anyone who comes to the Canning Plant will be
required to wear a face mask/covering.

3. The canning plant will be sanitized before and after each customer. Appointments are
being scheduled to ensure time for cleaning and sanitizing between customers.

4. Hand soap and disposable towels will be provided.

5. Social distancing of 6 feet will be required inside the canning facility. Please adhere to
station markers set up inside the canning plant.

6. Groups will be limited to a maximum of 3 people.

7. When your appointment time is over, you will need to leave the building and return later
for product pick up.

 Customers will be required to make appointments by texting or calling Rhonda Mathews at
706-455-2545 from 8:00 AM to 3:00 PM Monday – Thursday. If no answer, then please leave a
voicemail and your call will be returned ASAP.

 We encourage customers to do as much prep work as possible at home before coming to the
canning plant (ex. washing produce, snapping beans, washing jars, frying meat, cutting apples)


Dr. Michael Gwatney


Chad Galloway

Terry Bramlett

Bobby Bearden

Mike Cole

Lewis DeWeese



All ingredients for canning various produce are the responsibility of the customer.
The cannery does not provide salt and other canning ingredients.

Basic supplies such as spoons, pots and pans, etc. are available for use while canning.
Cannery customers are reminded that the facility is operated as an educational program to the

Customers are responsible for preparing various produce according to individual recipes and
getting it in the jar/can with assistance and guidance from cannery personnel.

Once the product is placed in the jars or cans, it is then the responsibility of the customer to
clean the work area.

All products processed at this facility must be for home use only.

Basic information will be available by calling the Cannery phone number 706-632-0208 and
listening to the greeting. Please do not leave a voicemail on this line.

Staff: The cannery will be managed by the Fannin County Agricultural Education staff and
operated by the Fannin County Board of Education.

Rhonda Mathews – Young Farmer Teacher

Emily Fellenbaum – FCHS Ag Teacher

Cherie White – FCMS Ag Teacher

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