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Old 03-31-2011, 02:33 PM   #11
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Good question. I just read that entire thread from last year. IMHO the question of a separate canning kitchen (not asked by last year's originator) depends on how much you do at one time. If you MUST can large amounts (a bushel or two of tomatoes, for instance) it will be pretty much an all day (or two) project and the cool separate space will allow you to work comfortably and not interfere with meals in the regular kitchen. If you can stagger the amounts of produce and do smaller batches, your regular kitchen may be fine. I prefer the smaller batch method, picking or buying enough for 8 qts or 10 pints of tomato sauce and getting it started either early in the morning or evening. Also, I planned my regular kitchen with the prevailing winds in mind, so dawn and twilight are cool times there. Storage of the pressure canner and jars is partly in the kitchen and partly in a loft storage area. I keep the canned produce in a large above counter double cupboard because I like to look at it.

I remember my mother working hard and hot to put up bushels of produce. For me the smaller batch method is more fun and relaxing.
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Old 03-31-2011, 02:40 PM   #12
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Originally Posted by Andy M. View Post
Here is a link to a thread from about a year ago on building a new canning kitchen. Although your situation is a little different, it might be worth reading for some ideas that could work for you.

Designing a Seasonal Canning Kitchen
That's an interesting thread with finally some technical ideas and pictures. The questions asked early on were certainly valid although the originator didn't want to hear them. The amount he was expecting to can was HUGE and I'm wondering if he took any pleasure in producing so much to give away.
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Old 04-05-2011, 05:39 PM   #13
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I would have loved to see a picture of his kitchen when it was finished.
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Old 04-06-2011, 07:58 AM   #14
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The amount he was expecting to can was HUGE and I'm wondering if he took any pleasure in producing so much to give away.
this guy had never canned a jar of tomato sauce in his life

http://www.sufficientself.com/forum/...php?pid=107993
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Old 04-06-2011, 05:54 PM   #15
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Quote from bethzaring: this guy had never canned a jar of tomato sauce in his life

Did he say that? He did seem to be outfitting himself for canning on a commercial scale. Those of us who have done a fair amount of canning might not think those enormous canning kettles were fun to lift and fill and clean. I would really like to see the finished canning kitchen too, and also the hundreds of jars produced.

How do most of you plan the amount you will can? I plan about as much as I will eat plus a few jars to give away. Adjust from year to year. Sometimes I can what's available -- one year a bumper crop of "wild" apricots made a wonderful tart apricot sauce.
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Old 04-06-2011, 08:31 PM   #16
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Originally Posted by web-collage View Post
Quote from bethzaring: this guy had never canned a jar of tomato sauce in his life

Did he say that?
Yes he did, click on this link
http://www.sufficientself.com/forum/...php?pid=107993

I ran into this fellow on several forums, I guess we ran in the same circles..For a while he was a prolific poster for a few weeks..
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Old 04-07-2011, 02:54 AM   #17
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I like to have a canning party. Invite some friends and can a whackload of produce and jams. Make it an all day event. Have food prepared ahead of time for lunch and supper and/or make it potluck. We made ketchup and took turns stirring. It gets really long and boring otherwise. I had a pressure canner at the time. A great big Presto, about two feet tall. I don't remember how many quarts, but bigger than my 20 litre stock pot.
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Old 04-07-2011, 04:43 PM   #18
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I guess he was a real beginner. Gee I hope he did a normal batch before tackling the 41 qt version. The marinara recipe looked ok. My tomato sauce recipe is about like that; I put in whatever is fresh for flavors. I start the sauce in an 8-qt Allclad stainless tri-ply. It cooks down to about 5 qts (or 10 pints) and that's what fits into my pressure canner. In winter I just heat a jar and maybe add olive oil and serve over fresh pasta with parmeson or feta cheese. A really quick meal.

That canning party sounds great. What is the catsup recipe?
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