Ellie-
I also do a lot of canning, and while I'm not fortunate enough to have a specific kitchen for canning, my home kitchen isn't that much bigger, and I can in it quite well! I am at the end of my kitchen remodel and just canned a bunch of tuna last weekend- my new kitchen lay out is fantastic for canning. I'm sure your space could be as well.

Here's my suggestions. Rather than have the stove on the long wall, how about putting it on the short wall, yet close to the countertop of the long wall. That way you just shift to the side, and you are at the prep area. I also suggest putting the sink in the middle with countertop on each side to give you ample space to prep on the left of the sink (maybe dishwasher under this counter) then sink (and might I suggest a huge farm sink - perfect for canning!), then prep space, then small jog to the right, then stove. This way the cross winds will still impact all the area, and the sink is still accessible from both sides, but the hot stove is sort of out of your prepping area. Does that make sense?

Here's my verbal layout:
Long wall: countertop - sink - countertop
Short wall: Stove, fireplace
Long wall: Countertop storage area
Short wall: Door and Window

And here's a photo of my still unfinished kitchen during the recent tuna canning episode:

Your space sounds lovely- good luck with planning!

Hey Oldhousegal . . . how does canning go on the smooth top range? I LOVE smooth top ranges, but DH wants gas. (Bah.) For canning, he says.

So, do tell . . . how has it gone? Does the high-end range make the difference? Or is canning technically a no-no, but you do it anyway?

haha, I just gotta laugh because our summer canning kitchen is my mom's garage with picnic tables and a propane stove set up :-).

Unfortunately I don't have any input as to how to lay it out.

You're blessed to have a specific canning kitchen. How neat, even just for storage of the canning stuff alone if nothing else!

Hi andalee- I would LOVE To have gas, but my natural gas company wants to charge me 8K to install it since my pipes are too old! I can't afford that, so got the new stove instead of my old electric coil.

This stove works great! I don't worry about scooting things around on the ceramic top because it doesn't scratch and I use Shaklee's scour off to clean it, and it will clean anything off. It holds the full canner without any problems and the optional small/large burners are fantastic. The manual for my stove says canning is definitely ok!

I still haven't finished the kitchen, but have already canned the remainder of my garden and of course the late Pacific tuna rush!

Check out Macybaby's. Lots of great repurposed stuff there. Very functional.

Thanks so much Plllog for posting that link. I was hoping it would pop up. I thought that was a great thread!! Years ago when I canned I used electric and that is all I had access to. In the near future I'd like to get an induction range. There should be no problem with that either as long as your pans and pressure cooker was steel. Unless someone knows different? I'd appreciate any information on induction.

There are some issues with induction. One is that you have to mind that the unit doesn't shut itself off, either from overheating, or, if it has this feature, from being left on too long without being adjusted (that one is less likely with canning--more of an issue with something you simmer all day). The other is the interplay between the pressure canner and the glass surface.

Most stainless pressure cookers are relatively small, and I haven't seen a steel pressure canner. The big steel waterbath canners don't have flat bottoms. They may still work, but it's not ideal because of the heated air in the non-touching area.

The problem is if you can find one that will work without potentially breaking the glass.

You can put up a small batch of jam just using a waterbath in a stock pot or dutch oven on induction without a problem.

I hope Macybaby sees this, or maybe you can e-mail her or find her earlier posts about trying to find a canning solution that would work with her induction. There were issues.

damn... your summer canning kitchen is the size of my permanent only kitchen! :)

Thanks everyone for the help. I am so glad you understand what I am trying to do. I like the idea of the stove not on the long wall if it works. What would you think of it on the short wall where the door is? Dang, I wish I could draw this out for you.

I have been doing the canning on the propane burner outside on the patio but decided that I do SO much of it, that this would be perfect if I can swing it. I'll have to do the inside work myself.

Babushka, if that is your kitchen size, please tell me how it is layed out.

thanks,
Ellie

Good luck with your summer kitchen - I sure do love mine.

I love having the cooktop at a lower level on an island. I can work on any side, and I have two rolling carts the same height I can bring over for extra space next to the cooktop. The lower level is great for looking into the large kettles without having to stand on my tiptoes and look down my nose to see inside. And it's much easier as I don't have to lift as much.

I only have one wall that works well for putting counters on, and it was the main work area and sink. The sink has a grey water drain so it had to be out the back side.

With the two moveable rolling carts, I don't need any other fixed countertops. The cooktop only cost about $200, and being able to work on all sides is such a plus.

DH and I are making changes right now. We put up insulation and installed a bathroom type ceiling fan above the cooktop.

I have used my Presto on a glass top stove, but I would not use my AA on it. I also have a Fagor 10qt stainless canner/cooker that I use on my induction.

As to it potentially overheating, I don't find that a concern. Once up to pressure I turn the temp down to about 3.5 or lower, and it holds fine. I've simmered a big kettle of tomato sauce on higher power for much longer with no problem.

One of the things I also really like is being able to bring the wagon load of veggies right into the room - and not worrying about having to get every single little bit of potato or carrot peel off the floor. Once they dry, they sweep up just fine.

My summer kitchen came about because I fell in love with induction, and my search for a way to keep canning started. I ended up with four pressure canners, a 220 hotplate, two propane burners and a coil cooktop. I don't have natural gas on the property, or it may have been a simple solution.

My husband keeps his mouth shut - he is "into" reloading and he's had several years head start on outfitting his reloading room!

I have seen your kitchen before, MB and love it. I like the way it is laid out.

What would all of you put on the short wall where the door adn window are? I'm thinking it could be the corner cabinet around that way and the longer wall the rest of the cabinets. My concern is that no one really uses or works where there is a corner. Thoughts?

Ellie