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Best layout for canning and preserving
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Posted by lavender_lass WA zone 4 (My Page) on Tue, Jan 26, 10 at 16:10
| I am just starting to grow my own fruit and vegetables. I'd like to start canning and preserving more food, as well as storing root vegetables, apples, etc.
I'm just in the planning stages of remodeling the old farmhouse on our property. I want to include an area for a walk-in pantry, storage for food and a place for canning. I know some old houses had a separate room for this, besides the kitchen, with a sink and lots of counter space. Do you have a space like this, or wish you did, or does the kitchen give you plenty of room?
I would appeciate any suggestions or ideas that you have on storage/prep areas, as well as easiest things to can. I've heard green beans can be tricky, so I'm thinking of staying with fruit and maybe tomatoes. A big freezer can hopefully take care of the beans, peas, carrots, etc.
Thank you for your ideas and suggestions. There's no place on the home forum I could find to ask this question. It's not a style question, but more of a functional/practical question. Thanks again :)
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Follow-Up Postings:
RE: Best layout for canning and preserving
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| This recent discussion of designing a separate home canning kitchen has lots of good ideas in it that you might want to make note of - sink location, assembly line order of things, tools, etc. Also many of us do our canning in an outdoor kitchen and these discussions contain some photos and even more ideas. As to the easiest things to can - it all depends on if you plan to include pressure canning too or just stick with things that con be done in a BWB. Most fruits, jams, jellies, and tomatoes can be done in a BWB but most all other vegetables, meats, mixed low-acid recipes, soups, etc. require pressure canning. But pressure canning is easy too - just a different learning curve. ;) Spend some time reading at NCHFP for all the basic guidelines and recipes. Hope this helps. Dave |
Here is a link that might be useful: Desigining a canning kitchen
RE: Best layout for canning and preserving
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| Thanks Dave, that answers alot of my questions :) |
RE: Best layout for canning and preserving
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| I'd see if you can do something with the laundry room. It is so nice to leave the canning mess and have a clean area to cook a meal in. I do have a summer kitchen but if we add an attached garage I'm going to expand the laundry room 5' into the garage and make a canning area out there. That one will get used more for meat processing as we do more of that in colder months when the summer kitchen is impracticable to use (here in SD). The main thing will be a bigger utility tub and a large work area for cutting up big things. Cathy |
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