Designing a Home Canning Kitchen
I need some advice.
I'm going to be building a new home next year, which will be a relatively small cottage in the country (1,396 sq ft) built on the edge of an heirloom fruit orchard and large organic garden. The cottage is currently still in the design phase, but nearly complete.
I'm going to be doing a lot of canning and preserving, but know of the headaches and inconveniences of doing a lot of canning in your own kitchen during the hottest months of the year. I want to avoid these inconveniences by adding a small separate "summer canning kitchen" that is close to the main kitchen, but still completely separate from it, allowing me to keep the associated steam and heat and chaos confined to its own space.
I've got a couple of challenges, the primary one being available space. I'm intentionally building a small house because I've spent enough years in a home heating and cleaning a lot of house that just wasn't being used. So I hired an architect who has done a great job keeping holding the reigns and making sure I'm only building as much house as I truly need. The result of this is that I've got a room measuring only 7' x 8' in which to create this seasonal canning kitchen. Fortunately, it's only 5 feet and two doors away from the main kitchen in the house.
I'd really value some input from the canning experts out there in taking this 7' x 8' room and maximizing the capabilities of this new space. I'm new to larger-scale canning and therefore don't know how best to design this space and what exactly I'm going to need.
Foremost, I will be making sure that this space is as well-ventilated as possible, both with a ventilation fan as well as a 12" x 72" dormer window above the workspace that can be opened as needed.
The basic components I believe I'm going to need for this canning kitchen are:
1) A couple of high-output burners that can be used indoors.
2) A utility sink.
3) A prep area (with butcher block)
4) A full counter work space for canning and the subsequent cooling, labeling and packing of what I've canned.
5) As much storage as I can allocate for canning supplies, both in the way of counter space and cupboard space.
6) Waste containers for hauling off organic material to the compost area.
Beyond these, I'm at a loss.
I'd really appreciate some expert advice in how to design and equip this space. One advantage that I've got is that a full kitchen will indeed just be 5 feet away, so I'll be able to use that space as well for things that aren't going to fill the house with heat and steam (dishwasher, refrigerator, extra sink and counter top space, etc.)
I'm envisioning two 8' long counters (24" deep) with a 36" wide aisle between them. A utility sink will be part of one counter, or possible at the opposite end of the room between the counters. I'll also have two high-output burners ( this model specifically ) for accommodating both a 40 quart stock pot and a 40 quart pressure cooker/canner.
Here's where I hit the wall though and need your advice.
Would any of you experts be kind enough to offer me some advice as to how YOU would set up a seasonal canning kitchen given the space constraints I've got to work with?
By the way, here's a part of the floorplan that will give you an overview of the main kitchen and where it will sit relative to the canning kitchen:
Thanks in advance for your input!