Canner Operator

Each year since 1946, MCC has sent out a mobile meat canner, which MCC workers and volunteers use to preserve hundreds of thousands of cans of meat for communities in need across the globe. Canner operators travel with the meat canner to over 30 different locations across the US and Canada, canning beef, turkey, chicken, and pork. Canners are responsible for all aspects of the project including: operating steam and pressure vessels, coordinating volunteers, maintaining and communicating USDA regulations, and the maintenance of all machinery in the canning process. Lifelong relationships are forged, opening new doors for life after canning.
MCC prefers to place 2 Canners per year. The Canning Team is comprised of four individuals, typically 2 in their first year and 2 in their second.

Due to the travel demands for Canner Operators and the conservative contexts of many canning sites, MCC prefers that Canners be single and male. The four men who comprise the canning team typically stay together in lodging provided by the host committees and serve as leaders at the canning sites. Due to CDL requirements for driving in multiple states, MCC prefers that Canner Operators be at least 21 years old.

Canner operators work 8 to 12 hour days from October through April including Saturdays. The extra hours are compensated by time off over Christmas and other breaks in the canning schedule. Summers are spent in Akron with regular working hours. This may include working for the maintenance department or as drivers, materials handlers, etc. at warehouse facilities. MCC will arrange for each canner to attend a U.S.D.A. approved canning course and to obtain a Commercial Driver’s License (CDL).

Previously, the Canner Operators were part of an MCC voluntary service unit which no longer exists. The four members of the Canning Crew remain as a mutually supportive community. The Canner Operators are expected to cultivate community through such activities as eating together, informal discussions, Bible studies, and recreation. In addition, MCC provides each Canner Operator with the opportunity to visit another country or locations where MCC meat has been programmed one time during their two-year term.


1. Drive to, set up and operate canner at 34 locations in 13 states, plus Ontario.
2. Operate canning equipment
a. Steam boiler
b. Steam cookers
c. Steam-jacketed kettles
d. Sealer
3. Supervise and coordinate volunteers working on-site during canning operations.
4. Relate with the canning committees and local volunteers promoting MCC.
5. Maintain and service canner to be ready for the next canning season.
6. Other duties during summer include working for maintenance department, warehouse work in the material resource center, and trips to airports.
7. Interact with and speak to MCC supporters.
8. Achieve and maintain a Commercial Driver’s License, which includes submitting to drug and alcohol testing.
9. Move frequently to new locations
10. Working with many different people
11. Appreciate and honor hospitality; practice good manners

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