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02/14/12, 06:12 PM
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Scotties rule!
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Join Date: Mar 2005
Location: IL
Posts: 1,614
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Big, handsome hunk to lift heavy pots! 
Kathie
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www.littlebitfarm.net
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02/14/12, 06:25 PM
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Join Date: Oct 2007
Location: Northern Michigan
Posts: 377
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Lots of cupboards. Two stoves!!!!! I never have enough room on the stove for all the boiling stuff going on!!!! Counter space counter space counter space!!!
Two or three work-a-holic helpers.
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02/14/12, 06:38 PM
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Join Date: Jun 2008
Location: Ontario, Canada
Posts: 281
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Wow weee!
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02/14/12, 06:50 PM
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Join Date: Apr 2009
Location: VA
Posts: 715
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It would be tile or something waterproof on all surfaces including walls and ceilings and a strong hose to wash everything off. I am a messy canner!
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02/14/12, 07:42 PM
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Join Date: Sep 2005
Location: EastTN: Former State of Franklin
Posts: 4,483
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2 years ago, we decided to update our original kitchen from when we built in 1985. It was always our "canning kitchen", but while I had it gutted down to the studs, and building all new cabinets, etc, we needed a kitchen to use for a few months....so I built an 'auxiliary kitchen' on the back of the garage, that would later be a meat cutting room (mostly) and canning kitchen (somewhat).
Old kitchen:
SO, I sawed a big hole in the back wall of the attached garage, leveled out an area for a slab, built a flue for a wood cook stove, and so on...new space is 12 x 24.
The opening from the garage is now a set of double doors so I can drive the tractor straight up to the aux kitchen with hog halves or beef quarters to hang in the walk in cooler (6x6). The door to the left of the woodstove is a walk in pantry for canned goods.
Commercial deep sink, dishwasher out of the old kitchen ( nothing wrong with it ) Cabinets yet to be finished.
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02/14/12, 10:32 PM
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Join Date: Dec 2005
Location: wandering feet
Posts: 276
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Super deep, big sink to comfortably wash canners and large pans and a pot faucet and sprayer, then a smaller sink for smaller things to better conserve water. I most hate trying to cram a big pot in a small sink!
I would also build open, deep shelves to specifically hold the canners, etc. I had a pot rack at the last house that held the long handled spoons, strainers, etc. which I really miss. The pantry would be one end of the kitchen so I wouldn't have to haul the jars very far.
Do you plan to process meat too? I would build a counter specifically to hold my grinder too, it has never fit on any modern counter I've had - always had to attach it to the bar stool.
LOVE this thread!
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02/14/12, 10:44 PM
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Join Date: Dec 2005
Location: wandering feet
Posts: 276
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Oh, and in my dream kitchen there would not be a single shelf under the counter, there would be deep drawers instead. I'm not so young anymore to get down on my hands and knees and look for stuff on the back of the shelves!
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02/14/12, 10:46 PM
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Join Date: Feb 2007
Location: SW Michigan
Posts: 16,408
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I'd have 2 messy kitchens.
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02/15/12, 06:30 AM
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I love South Dakota
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Join Date: Jun 2006
Location: South Dakota
Posts: 5,266
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I love talking kitchens, canning or otherwise. I've joined the TKO group (totally kitchen obsessed). My second favorite furom is the Kitchen one on Gardenweb.com.
My summer kitchen is torn apart and I'm waiting for warm weather to put it back together, and have more changes planned. My house kitchen (and the rest of the house too) is in the final stages of a compete gut and rebuild. I also have mostly drawers and lots of pullouts.
But most of my canning stuff is stored in the big closet. I keep the empty jars in the pantry - but my pantry is the old cellar off the basement. I chuckle when people talk about a pantry and they mean something the size of a broom closet. But I know I'm the odd one there (not on this message board at least).
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02/15/12, 06:40 AM
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Join Date: Jun 2008
Location: Ontario, Canada
Posts: 281
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Tn Andy. Your kitchen are amazing. I love the island.
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02/15/12, 06:43 AM
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Join Date: Sep 2010
Posts: 41
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Gotta have a three holed sink. Makes it really easy to wash, wash and sort 55 gallon trash bags full of spinach.
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02/15/12, 06:48 AM
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Join Date: Jul 2010
Location: Southern NY
Posts: 2,330
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I would like to have drains in the floor and a place in the ceiling for hooks and use it for butchering also.
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02/15/12, 06:48 AM
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Join Date: Jun 2008
Location: Ontario, Canada
Posts: 281
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What do you do with 55gallon trash bags of spinach?
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02/15/12, 08:00 AM
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Join Date: Sep 2005
Location: EastTN: Former State of Franklin
Posts: 4,483
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Quote:
Originally Posted by Faith
Tn Andy. Your kitchen are amazing. I love the island.
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Faith,
That was the before picture.....here's the after. My cabinet building skills have come along some since 1985.
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02/15/12, 08:09 AM
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Join Date: Jul 2005
Location: East Tenn.
Posts: 10,131
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Quote:
Originally Posted by TnAndy
Faith,
That was the before picture.....here's the after. My cabinet building skills have come along some since 1985.
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Looks like it came right out of Home and Garden  Nicely done
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FREEEEEEEDDDDDDDOOOOOOMMM!!!
Prof Kingsfield. Rules!!
http://tnwoodwright.blogspot.com/
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02/15/12, 08:21 AM
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Chief Vegtable Grower :)
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Join Date: Feb 2004
Location: South Dakota
Posts: 941
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Quote:
Originally Posted by kimmom2five
It would be tile or something waterproof on all surfaces including walls and ceilings and a strong hose to wash everything off. I am a messy canner!
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I am too! When my folks had their fudge shop, they converted an existing room into a commercial kitchen. They used what I believe is called "glassboard". It is the same stuff that dairies use in the milk room. Easy to clean and easy to sanitize. I have splattered mint green fudge and red strawberry fudge on them and while the food dye stained my fingers, it did not stain the wall. Dad hooked up a garden hose with sprayer to the hot water under the sink and we could easily wash down the walls! Plus all this passed state inspection!
Carrie in SD
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Life is too short not to enjoy it!  
Smile, it makes everyone wonder what you are up too!!   :baby04:
 Gravity and I tend to see eye to floor 
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02/15/12, 08:37 AM
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Join Date: Sep 2003
Location: NW PA
Posts: 730
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About 30 yrs ago I had a nice canning kitchen in an one of my old houses. I was able to walk in from the garden into the basement. then there was a room with a U shaped canning area with a swivel stool to sit on. I could place my veggies on the end of the counter. the sink was next to that. so i could sit and wash the freshly picked produce. from there i could put clean veggies on the next counter space. turn some more to where the jars are stacked on shelves with long counter under it. here i was able to fill the jars. turn again and i had more counter space, then stove and then another counter for unloading the canner. worked really well for me and i have always wished for something similar.
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Live Simply; Laugh Much
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02/15/12, 08:43 AM
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Chief Vegtable Grower :)
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Join Date: Feb 2004
Location: South Dakota
Posts: 941
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One thing that DH and I have talked about with our canning kitchen in having the shelves for the jars in a wall that separates the two kitchens. That way I am putting the newest stuff in the back from the canning kitchen and grabbing the oldest stuff to cook with. Clear as mud??
I must be the weird one as I want my counter tops a bit higher. I am only 5'5" but I find our current tables and counter cause me to hunch over. I like the idea of a couple different heights to accommodate everyone! Everything must be able to be hosed down to a floor drain when I am done! My DH said the last time I canned tomato stuffs - it looked like a murder had happened!  I told him that if he didn't provide supper that didn't require said kitchen that there would be! 
I too want the three compartment sink, two stoves, pot filler is a must, two ovens, lots of outlets, pull out bottom drawers. Instead of a walk in cooler, we have looked at getting a wrecked refrigerator/freezer trailer. The ones we have looked at where still water tight and and the cooling unit runs on propane. So think those big trailers pulled by semis hauling ice cream or other dairy products. Knock the wheels off and add a ramp and overhang out to the trailer. Plus then you only use it when you need it so you are not wasting energy. Plus, since I live in the land of 7+ months of winter, I wouldn't need the propane to keep it cool. I have as yet not bought one but hope to at our next place.
A big center island/table is a must for me. I want a butcher block one. My dad had built one for the canning/butchering kitchen at my grandparent's place. It was taller and could clamp meat grinders to. It was huge! It was around 4 X 10'. I know that you could get a sausage stuffer, big tub o ground meat and at least 5 adults around it and nobody bumped elbows!
A bathroom is a must as well! We had a 3/4 bath off the above mentioned kitchen. We would fill large metal tubs full of cold well water out of the shower and dump the blanched veggies in. They cooled fast and didn't take up valuable sink space. Plus you don't want to track through the house to use the bathroom either.
Big rubber mats to stand on that can be hosed off! Big rolling racks to set hot jars on. That way they good air flow and they are easier to move!
I am sure there is more but I am a bit foggy this am. 
Carrie in SD
__________________
Life is too short not to enjoy it!
Smile, it makes everyone wonder what you are up too!! :baby04:
Gravity and I tend to see eye to floor
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02/15/12, 08:50 AM
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Join Date: Jun 2008
Location: Ontario, Canada
Posts: 281
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Oh my goodness!! Tnandy, I am drooling. That is the most beautiful useful kitchen I have ever seen! Wow! Are you a cabinet maker?
Pumpkinlady, I love the flow of your kitchen area, I bet you miss it!
I am going to start raised gardens in Front of my house this year. I have lots of space in the back but unfortunately, I don't have a great well. I have two 1000 gallon containers for rainwater for my gardens so ive decided to bring everything closer to the house. I'm hoping to be able to grow all my needs and make a living with the rest so I'm trying to make it as ergonomicaly pleasing as possible.
This method will also aid me In Preserving, as everything will be closer to the house.
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