Canning Kitchen Design

Canning Kitchen Design

When I have a large group canning session, we’re set up out at the garden in the open barn. It’s covered for some shade. This could be a pop-up or tarp next to the garden, so that a team of pickers can keep bringing bins of tomatoes straight from the vine. Dump them into coolers and rinse with the hose. Drain right into the grass. Folding tables or scrap wood tables are set up with multiple cutting boards for quartering tomatoes. Juice runs down the tables and it doesn’t matter. The tables can be hosed or wiped off. The Victoria Mill churns tomatoes into skinless puree, making its own drippy mess that doesn’t matter out there. Tables hold several camp stoves for the simmering tomatoes and the canner. For one canning party, several people brought their campstoves and we were cranking out the jars. On days like this, we like to pull out the Mega Canner. It’s a half whiskey barrel and it holds 19 jars, compared with seven jars in a standard canning pot. The optimal outdoor kitchen has four table spaces. Keep in mind that when I am canning by myself, I work in my house or on the porch, with the canner on a portable campstove just outside the house. It can be that simple. But here I will share how I set up an outdoor canning kitchen for a crowd of helpers. The first table is a prep table—set up with cutting boards and knives, bowls and maybe a food mill like the Victoria Mill. The second table is for the stove tops. These are propane camp stoves. A single burner one is good for the canner, because it hogs the other burner anyway. A double-burner is good for two pots of simmering tomatoes. Having one of each is ideal, so there can be two pots of tomatoes going, maybe at different stages of puree, and the canner pot. Or make yourself a Mega Canner! The third table is a filling station, for filling the jars. This is a clean space with a ladle, a pouring funnel, a clean rage to wipe jar rims, a chopstick or such for running along the edges of each to release bubbles, boiled lids and rings, and tongs for transporting the jars to the canner. A jar of lemon juice and a measured tablespoon should be on this table–add a tablespoon to each pint jar of tomatoes to add some acidity for protection from botulism. The fourth table is the cooling table–for setting out hot jars to cool. Hopefully this table can be protected by cover and shade. Ideally this has some towels on it, to cushion the hot jars coming out of the boiling canner. If possible, leave hot jars here for 24 hours to cool before transporting elsewhere. Always consult a canning guide for safety guidelines and instructions on canning. Ball has always been the guide for canning.
canning kitchen design 1

Canning Kitchen Design

I do most of my tomato canning in August, when temps are peak. And I don’t choose to have air-conditioning in my house. That’s a personal choice, and here’s another: who says that big hot canning pot needs to be in my house heating things up? Nobody! Homesteading takes vigilance, always rethinking the norm and making logical decisions that might not be the mainstream way of doing things. Like cooking outside. And definitely, canning outside. That canner makes the house hot in a hurry, and it’s all pretty messy. Do it outside! Find a good space for your portable canning kitchen, either by the house or garden-side. I tend to set up solo canning or canning with a couple friends near the house, ideally on the covered porch. Big canning parties are set up out by the garden, because there are more tomatoes and mess and demand for space involved.
canning kitchen design 2

Canning Kitchen Design

Canning Kitchen Make your kitchen more efficient for home canning! Our kitchen work stations provide more counter space for prep work. Use our dietary scale for nutrition information. Smoke your veggies this summer with our line of Bradley smokers. Canning Supply is the top source for home canning supplies, tools, and ingredients!
canning kitchen design 3

Canning Kitchen Design

The canning kitchen is a self-help facility equipped for the preparation, preservation, and heat processing of seasonally available fruits and vegetables, pickles and relishes, sauces and syrups, and of course jams and jellies. The foods are processed by using the “home-style” method of canning by using traditional water bath canners and dial gauge pressure canners on commercial gas ranges. A Community Canning Kitchen also provides a Health Department approved facility where microenterprises can prepare food products for retail sale to the public.
canning kitchen design 4

Canning Kitchen Design

Make your kitchen more efficient for home canning! Our kitchen work stations provide more counter space for prep work. Use our dietary scale for nutrition information. Smoke your veggies this summer with our line of Bradley smokers. Canning Supply is the top source for home canning supplies, tools, and ingredients!
canning kitchen design 5

Canning Kitchen Design

If you are done with tomatoes, you can still incorporate these ideas for applesauce making. The heat in the house might not matter as much, but you might really appreciate the extra space with an outdoor setup and keeping the mess outside. Imagine if canning day didn’t take over the family kitchen space! Make the outdoor canning kitchen of your dreams, or keep it as simple as a propane campstove.
canning kitchen design 6

Canning Kitchen Design

Thanks to the organizational skills of Jenny Jack, this same group of bloggers got together again, only this time the meeting was virtual and we created a giveaway (details below) instead of ordering pizza.  To get the blog hop rolling, Penguin Random House Canada generously sent us all copies of Amy’s books. Because organizing us wasn’t enough for the boundless Jenny, she is donating a signed copy of The Canning Kitchen. The participants (again, listed below) chipped in to donate a $100 gift certificate from Canadian Tire so the winner can buy all the canning supplies needed to create something for themselves from Amy’s book.
canning kitchen design 7

Canning Kitchen Design

When I am canning in smaller batches, alone or with a couple friends, my outdoor kitchen consists of a campstove or two and propane tank and maybe a table. These are sessions I like to have near the house, so I can do other things while simmering tomatoes to thicken for hours. If it’s not a terribly hot day, I’ll simmer the tomatoes on the kitchen stove and reserve the outdoor propane campstove for the canner, just out the door nearest the kitchen. The canner creates the most heat in the house, and it heats up much faster on the campstove. Mostly, I want that canner on the back deck near the kitchen. I’ve also set the whole thing up right in front of the house or on the porch, where the mess won’t stress. The great thing about this portable setup is that you can setup wherever you like and you will figure out which is the best scenario for you, and how it changes with each project. It depends on the weather, the participants involved, the simmering time, where the kids are, and what else is going on that day.
canning kitchen design 8

In June, Amy Bronee came to town for a book signing at The Bookshelf. If her name is familiar, she’s the author of The Canning Kitchen and writes the Family Feedbag blog. While I had only to stroll a few blocks from my home, several food bloggers drove from out of town for the launch. Not only did we get to sample her homemade jam, we all had dinner and got to know Amy a bit more.
canning kitchen design 9

Charmian Christie Posted at 21:46h, 26 August Reply I have no sway in who wins, but my fingers are crossed for you. Canning is a lot of fun and small batches cook up quickly.
canning kitchen design 10

Charmian Christie Posted at 14:17h, 27 August Reply Be warned, it’s addictive. Glad you like the article. Amy is wise in the ways of canning
canning kitchen design 11

The list below should help you find a canning center near you. These listings are a draft, gathered from phone book listings and government agriculture websites, and still growing rapidly. I’ve also heard that LDS (Mormon) canneries are all over the country and you don’t have to be a member to use them.
canning kitchen design 12

In the 1940s, what Gilbreth called “circular routing” became known as the kitchen “work triangle,” a concept that designers still rely on today. In an efficiently planned kitchen, the perimeter of the triangle formed by stove, sink, and refrigerator should be no greater than 26 feet, with a typical distance of 5.5 feet between appliances. Gilbreth’s rolling cart has largely been eliminated from contemporary kitchen design, likely due to the increase in counter space. Our “continuous kitchen” with sink, stove, and cabinets harnessed into one larger unit by a solid surface—the refrigerator remains an outlier—developed in the late 1930s.
canning kitchen design 13

She did, however, partner with the Brooklyn Borough Gas Company to develop Gilbreth’s Kitchen Practical, unveiled in 1929 at a Women’s Exposition. The kitchen was intended to showcase the new gas-fueled appliances as well as Gilbreth’s research on motion savings. It was to replace the loose-fit kitchen of many traditional homes (including the Gilbreths’): a large room with discrete pieces of furniture around the edges. These might include a table, a freestanding cupboard or Hoosier cabinet, an icebox, a sink with a drying board and a stove. Ingredients, utensils and cookware might be across the room, or even in a separate pantry.