I had asked this question in another thread and then got distracted for several days and now can't remember where it was or who I asked!

Anyway, I would love to have a "canning kitchen" but was wondering what was included in one by those who have them and what would be included if you could.

Thanks for your responses 8-)

-- Dena (ddew1962@earthlink.net), February 12, 2002

Answers

I think I answered this but since it is twilight zone day, I don't know where! Mine is a combination laundry/canning room. It has a door to the outside which is great. On one wall is a refrigerator, large doulble sink and a stove. Above this are two 8 feet long shelves, that I put my canners, roasters, juicer, ice cream maker, food dryers, etc... on.

On another wall is the door coming into the room, my freezer and a set of shelves from floor to ceiling that holds empty jars. Another wall has a set of drawers, the hot water heater, the washer and the dryer. In front of the hot water heater, I have a 5 foot long countertop with baskets on shelves underneath.

I also have clotheslines in here for hanging up laundry. This room is 12x16 feet. It is pretty crowded! But there is no wasted space, and it is nice to have the second area, so the whole house isn't out of whack when canning or butchering.

-- Melissa in SE Ohio (me@home.net), February 12, 2002.

The hardest thing for us is storing the empty canning jars. We have learned to store them with the lids on so it's easier to clean next summer.

I use only a big dutch oven. But I bought something from lehmans that lets you sterilize the lids in a holder--much easier than burning your fingers trying to fish them out of boiling water.

Also I bought a jar lifter and a new funnel.

I use a big cookie pan for putting the just sterilized jars in the oven while I am filling one or two at a time.

-- Ann Markson (tngreenacres@hotmail.com), February 12, 2002.

I store all of my jars upside down. I just put my lids in a bowl of warm water. I read that if the item is being processed longer than 10 minutes it isn't necessary to boil lids and rings. So I was happy to leave out this step. I do think a little warm water helps soften the rubber up a little though.

-- Melissa in SE Ohio (me@home.net), February 12, 2002.

Hello Dena,

Here is an idea that I am going to try for canning that was suggested by a friend of my wife's. My wife grew up in a fishing village on the southern coast of Puerto Rico. They would create little kitchens around the docks for cooking seafood using this method that I am about to show you. I thought it would work great as a canning kitchen outside instead of getting the house kitchen all hot and using up the propane or electricity from the cookstove.

Take a fifty-five or a thirty-five gallon steel drum with and set it on its end. Fill it about two-thirds full of dirt or sand. Cut a hole on the side at the same level as the dirt. This hole will have to be big enough to allow you for fill it with firewood. Now, if you have a steel drum with the top intact, you can use it as your cooking surface. If you have a steel drum with no top, just as a grate or some heavy wire so as to put your canning pots on.

If you prefer, you can install this stove in a simple pole framed shelter, add a table, water hose, and viola! A summer kitchen!

Sincerely,

Ernest

-- http://communities.msn.com/livingoffthelandintheozarks (espresso42@hotmail.com), February 12, 2002.

Very neat idea, Earnest! We'll have to try that this summer.

-- Cheryl in KS (cherylmccoy@rocketmail.com), February 12, 2002.

Anne Markson: This may post twice so I apologize if it does. For the problem of the hot lids, take a small magnet and glue it to the end of a non-meltable stick of plastic, an old broken ladle handle or something like that. Then, you just use that to retrieve the lids, no burned fingers. They sell little wands like that through the canning supply places but you sure could make your own.

-- Katie (homesteader@accessnevada.com), February 12, 2002.

My dream canning kitchen has its own stove; deep, double sinks; and lots of shelf space. The second stove will come in handy with extra holiday baking, and the times when you want to bake fresh rolls but there's a turkey in the oven. The deep sinks will help with washing stock pots and canning kettles. The shelves, perhaps with gingham curtains to block dust, will never be empty. I like the idea of having the washer there, like at Melissa's house. The washer could drain into the big sinks for grey water on the garden.

-- Cathy N. (homekeeper86@sympatico.ca), February 12, 2002.

I dont have a place just for the purpose of canning right now but maybe I will soon.We are building a pantry/utility room in our garage.It will be I think my husband said about 35 by 8feet.I will have mainly pantry area so I think I will have an old stove and sink put in and maybe some ideas from this post too.I do like to can up food but I dont like heating up the kitchen ,if only canning season was in the winter when we need the heat!

-- willa (goodall6@hotmail.com), February 13, 2002.

Thanks for the answers and ideas. We are hoping to move soon and I will keep my eyes open for possibilities in this area. When I was little I remember my mom cooking beets outside on an old camping stove since she didn't want to heat the house. I didn't think about it until the description of an outdoor "kitchen". Thanks again.

-- Dena (ddew1962@earthlink.net), February 13, 2002.