On Tuesday, January 22, 2008 eight Winchester Friends drove three hours north to Goshen, Indiana to work with Mennonites and Amish canning turkey for export overseas to those in need.  Below are some photos of the group working and some interesting numbers.

For 10 days, hundreds of volunteers from Amish and Mennonite churches gather to cut 40 tons of turkey thighs and legs into 1 inch pieces.  This happens from The Depot, an old mall converted into offices and thrift stores and a warehouse for material resources gathered by the Mennonite Central Committee. The meat is canned in a traveling semi truck that houses the pressure canners.  This photo is of The Depot with the semi trailer at the left of the photo.  This project needed $14,000 each day to pay for meat, cans and shipping of canned meat. A total of 80,000 pounds of turkey were canned from the Goshen site at a cost of $140,000.

After the meat is cut, it is placed in large tubs and taken to the canning truck.  Here the 2 pound cans are being loaded into the truck to be filled.

Tubs of meat are dumped into a large gas kettle where the turkey chunks are stirred to begin the cooking process and heat to 50 degrees. 

2 pounds of salt is added to the meat at this point.

This batch is just 1 of 4 cooked on Tuesday, January 22.  1 ton of deboned turkey thighs and legs cost $3,500, cans cost 65 cents and shipping costs about 20 cents for each can.

Once meat reaches 50 degrees, volunteers put on rubber gloves and reach into the pot, placing handfuls of meat into the cleaned and prepared cans.

Each can is weighted on a scale to make sure there is 1.92 to 1.97 pounds of turkey meat in each can.  A lid is placed on the can and it is sealed.

Gary Girton placing turkey in the cans.

Norman Peters blowing out each can before the meat is added.  Bill Sipe loads the clean cans onto the rack for filling.



144 sealed cans are loaded into a large bucket and then is hoisted into a pressure canner.

6 canners were loaded and pressurized for 2 hours.

After cans are removed from the canners and cooled, cans are washed and labels glued on each can indicating the meat is Food for Relief from the Mennonite Central Committee. Each label is stamped with the place and the time of canning.  1/3 of Winchester Friends Christmas offering went to help with the expenses of this canning project.

After almost a ton of meat was put into cans by Winchester Friends, they took a break to wait for the cans to be unloaded.  Norm Peters, Ron Ferguson and Gary Girton visiting during the break.

Pictured here is Bill Sipe, Murray Schemmer, Norm Peters,  Ron Ferguson, and Rosalyn Landess.

Pictured here L to R is Gary Girton, Brian Lilly and Rosalyn Landess.

In 2007 168,000 pounds of meat was shipped to Burundi to help with a Food for Work project where many Friends received help from MCC. 

In 2007 79,000 pounds of turkey was sent to orphaned and abandoned children.  The Ukraine government has difficulty financing its current system of orphanages and is not able to provide nutritional requirements for the children.  MCC partners distribute meat with other programs to help children without parents.