6 minute read
The Cannery's Comeback
Community project fights food insecurity, revives facility
By Shelley Basinger
If you happen to stop by the New London Cannery on a “stew project” day, you better be prepared to wash your hands, roll up your sleeves, and get to work. The building is so full of people, there almost isn’t enough room for onlookers.
There is a fast-moving assembly line underway, and no minute can be wasted as a hearty beef stew is quickly moved from cauldron to cans.
It’s encouraging to see the historic facility bustling with such life once again.
In The Beginning
When the New London Cannery opened its doors for the first time in 1942, the U.S. was in the early stages of World War II. Rations of certain foods were enforced starting in May 1942.
It’s safe to say organizers likely underestimated the popularity of the Cannery in the community. According to a January 1947 article in the Bedford Bulletin, the facility had outgrown its space in the basement of New London Academy. More than 60,000 cans were processed during the 1946 season, and organizers were looking for funds to expand to a stand-alone building.
Decades of success followed the move to the current New London Cannery building behind the school, with residents from Bedford and Campbell counties using the facility regularly.
A Family Tradition
In 1980, Bedford County assumed operation responsibilities for the New London Cannery.
Sharon Johnson’s grandfather, A.D. Yates, played a major role in making that a smooth transition. He was a cannery instructor for over 40 years.
“My grandfather always used to say, if you can put it in a can, we can fill it up and process it,” Johnson recalls.
She remembers spending her childhood years at the Cannery alongside her grandfather. She also worked at the Cannery in the early ’80s as a teenager.
“We stayed busy. I was at the Cannery recently, and my assigned number for my cans was #7. This same time of year back in the day, we would be in the #50s for the numbers,” she said.
In July, August and early September, she recalls processing garden veggies such as tomatoes and green beans. By fall, the Cannery stayed full of folks bringing in apples for apple butter and apple sauce or making stews and sauces.
“It was a big social event back then too because everybody knew everybody. They would sit outside and talk and wait and just spend time together” she said.
Through The Years
The New London Cannery has opened every season since those early days.
Brian Martin, Parks Manager for Bedford County Parks & Rec, oversees operations at the Cannery, serving a similar role as Johnson and her grandfather.
“I love the process of canning and helping others with it,” he says.
During the 2023 season, Martin estimates that approximately 1,200 cans were produced at the facility, a noticeable decline from the heyday of the Cannery’s founding. He says it’s been exciting—and almost nostalgic—to see the Cannery return to its busier days.
“I have always said that walking into the Cannery is like stepping back in time,” he said. “This year’s stew project is the first time I have seen the Cannery have as many people working inside as some of the old photos we have."
Canning For The Community
The stew project all started with a grant from the Bedford Community Health Foundation (BCHF) to the local Hunters for the Hungry group. BCHF Executive Director Denny Huff had approached the group about the idea of canning venison and providing it to area food banks and pantries. At the same time, he was talking with the Virginia Cooperative Extension’s Susan Prillaman about the idea.
“At some point, the idea of making a stew was suggested to provide a complete nutritious meal. Susan began working to get a large volume recipe for a test run,” said Huff.
Planning and preparation are paramount when you are preparing food for mass distribution. Huff brought in other community partners including the Virginia Department of Health, the Town of Bedford, and Bedford Urban Garden.
It took a couple of test batches to get it right—but the group finally succeeded. Together this year, they have canned just under 1,000 quarts of venison stew that will be distributed to food banks and pantries in Bedford County and the Town of Bedford.
“Food banks/pantries are telling us they are seeing more people show up for food and other services,” said Huff. “We decided on the venison stew because we were also hearing that lean protein is difficult to find and is also expensive.”
New Momentum
The group’s next goal is to use the Cannery to can other products for food pantries. They are planning to make a big batch of applesauce in November.
“If we can do this annually, we believe we can make a difference in food insecurity in our area,” said Huff.
Martin is excited that the Cannery is making headlines again, just like it did in the ’40s when it opened its doors.
“With the help of Denny and this stew project, not only are locals learning more about what the Cannery offers, but we have also received calls from groups outside the area, even in other states, wanting to know if they could do similar projects,” he said. “We’re excited to see where the Cannery goes from here."
The New London Cannery is open Tuesdays and Thursdays, 6 a.m. to noon, from July through December. Learn more at www.bedfordcountyva.gov/cannery.
