An additional 20 qt stockpot and a steam juicer are #1 and 2 on my list. A paring knife I don't have to sharpen daily would be nice too.

Then there is the "likely-will-never-get" item - a six burner gas stove.

Dave

Then there is the "likely-will-never-get" item - a six burner gas stove.

***
A man's gotta have a dream, Dave. ;)
Come to think of it I would like to upgrade my knives. I have one really good Henkel chef's knife but the rest are getting old. Winners here I come....

Last night I was thinking it may be time to price out food dehydrators too. I have an oldie and I think it has lost some of its effectiveness. I know drying food takes time but this is REALLY slow!

If my fruit trees continue to bear well - apple, pear, apricot, citrus, then a juicer might come in handy. I did quite a few batches of wine this year, and some handy, dandy helpers might be worthwhile. Also, apple peelers might be a consideration.

I thought I could get along without a food processor, - when my old one broke its start latch - but chopping a lot of small stuff can get old - so perhaps one of those also.

Bejay

My list is almost the same as Trishcuits.

Kitchen scale
Tortilla press (want DH to make me one)
Cherry pitter (just did 5 lbs by hand)

Fagor 10qt stainless steal pressure canner (for use on my induction cooktop)

I also keep thinking I should get a good quality mandolin - but I do have a slicing attachement for the KA so I'm not sure how how much I'd use it. Does not stop me from wanting one though!

When you actually enjoy doing your canning and preserving and cooking in general then these things are more like toys aren't they? At least that's how I feel anyway. Like guys and tools...

macybaby,
The Fagor 10 quart is a poor choice for a canner. It only cans at 8 and 15 pounds and 90% of American lives at 1000 feet or less and uses 10 pounds.
Additionally, it will only hold 4 quarts. I almost never can such a small batch. Doubling the time if it is a 90 minute canning cycle is a lot of extra time and wasted energy if you have 6 or 7 quarts which many recipes are designed for.
In addition, how do you free vent the steam off after the lid is placed on for the required 10 minutes before you pressurize the pot.? After the steam is all released, you need to wait another 10 minutes. How do you do this????
For about the same money buy a Presto 16 or 23. They both will do 7 quarts and you can can at 10 pounds with no problem. Made in America and parts available anywhere.
Jim in So Calif

Macy - do you live where you have to do everything at 15 lbs?

About the mandoline - we finally broke down and bought a professional stainless steel one with all the interchangeable blades, etc. late last year (after canning season) so just recently started using it. Wife and I must both be klutz fingered because we sure aren't impressed with it so far. Takes alot of elbow grease to use and wastes too much of the food IMO. Our cheapo plastic V blade slicer works better than this heavy steel straight blade one.

Just something to think about.

Dave

Cookbooks...bought a complete (3 vol set): First (maybe only??) Edition 1944 Sunset's Kitchen Cabinet Recipes yesterday...$1.50. Dau says I can probably get $5.00 off EBay.. Ha

I live where I do my canning at about 12-13lbs anyway, so doing it at 15 isn't that much more.

This will be my third canner (own a presto 16qt and an AA 21 qt), and it's only for the occasional small batch when I don't want to haul out the heavy equipment, including a heat source since aluminum canners don't work on my regular kitchen cooktop. Probably mostly for things like broth and meat.

But I also think it would be neat to do some real pressure cooking too, never done that.

I do love my canning "toys"

Cherry pitter, now I am back in the UK, I can access a mad amount of wild plums on the highways and byways, they are tiny look like cherrys, but lush to eat.
Kicking myself I didn't buy more jars in the US, brought lots of lids but struggling with jars at the mo, kerr jars in the UK for 12 are around $50 and lids about $12 which is just taking the michael...not impressed!
other than that I got my self setup in the US, I have 2 pressure canners, I forgot to buy the rubber replacement bits before I left but they are the type of light weight item when family and friends visiting the US, I ask them to bring back.
ummmm what do I want....my lovely kitchen I had in the US and this will crack you all up, my house in connecticut is cheeper in price to buy than the house we are renting in the UK and my kitchen in the US footprint is 2/3 in size of our entire house in the UK, and we had family room, dining rm, living room, office room.... I don't need some of that stuff but I would KILL to have my old kitchen back :)

I love my Fagor Duo 10qt, especially since you can pressure fry in one. I do want a All American Pressure Canner 25-30 qt.

Other kitchen related items I'd like include, All Clad 8 inch frying pan with lid for omelets, a serrated blade for my meat slicer, a sausage stuffer and a cold smoker.

I've been using the meat grinding attachment for my Kitchen Aid and it is killing my hands to press the meat. I would love a better, free standing grinder, something with some horsepower.