We have a small home and have to can in our kitchen. That said we also have
a side porch that we utilized with a turkey cooker to heat up all of the
pots. Boy did this work out this year. We were able to boil everything
quickly without making our house into a steam sauna.

Anyone else do this?

Any other tips for a family with a small house?


Chuck

In article ,
"Luv2golf" wrote:

We have a small home and have to can in our kitchen.

Most of us do, Chuck. "-) It's where my stove is.

Any other tips for a family with a small house?

Think long and hard before you acquire more "stuff." I know of some
people who will NOT bring any new "stuff" into the house unless they get
rid of at least as much as they are bringing in.

--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

Thanks for the reply Barb.

We're pretty much newbies at canning. Only 3 years under our belts... but a
lot of people that we know utilize a separate canning area complete with
stove and sinks, though I still can't see how they keep the humidity down.

I hear you on keeping the clutter out. We're always donating stuff to
different causes.

Chuck




"Melba's Jammin'" wrote in message
...
In article ,
"Luv2golf" wrote:

We have a small home and have to can in our kitchen.

Most of us do, Chuck. "-) It's where my stove is.

Any other tips for a family with a small house?

Think long and hard before you acquire more "stuff." I know of some
people who will NOT bring any new "stuff" into the house unless they get
rid of at least as much as they are bringing in.

--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

Luv2golf wrote:

We have a small home and have to can in our kitchen. That said we also have
a side porch that we utilized with a turkey cooker to heat up all of the
pots. Boy did this work out this year. We were able to boil everything
quickly without making our house into a steam sauna.
Anyone else do this?
Any other tips for a family with a small house?
Chuck

George told me how he organizes his stuff in a coupla plastic bins with lids.
Works for me. In the off seasons, they go in the attic or spare room. My best
size is about size of two plump pillows one atop the other. Holds most of my
canning stuff, but the jars & pots.
Edrena.

On Wed, 23 Aug 2006 21:28:44 -0400, "Luv2golf"
wrote:

We have a small home and have to can in our kitchen. That said we also have
a side porch that we utilized with a turkey cooker to heat up all of the
pots. Boy did this work out this year. We were able to boil everything
quickly without making our house into a steam sauna.

Anyone else do this?

I have thought about it be decided the hassle of having to carry large
pots of water and bring back hot jars was not worth it. Yes, I could
get my husband to do it but that got real old fast last year when I
had a broken arm. I ended up doing things on his schedule instead of
mine.

And how do you manage to get everything going at the same time? I
frequently have food cooking to be canned, the water bath canner
coming up to a boil, a pan with hot water for lids and water in the
kettle hot just in case I need to top off the BWB. And yes, it is a
sauna even with the air conditioning going.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

"The Cook" wrote in message
...
On Wed, 23 Aug 2006 21:28:44 -0400, "Luv2golf"
wrote:

We have a small home and have to can in our kitchen. That said we also
have
a side porch that we utilized with a turkey cooker to heat up all of the
pots. Boy did this work out this year. We were able to boil everything
quickly without making our house into a steam sauna.

Anyone else do this?

I have thought about it be decided the hassle of having to carry large
pots of water and bring back hot jars was not worth it.

The hot jars get placed into large pots and carried in 4 at a time.



Yes, I could
get my husband to do it but that got real old fast last year when I
had a broken arm. I ended up doing things on his schedule instead of
mine.

A broken arm would essentially shut us down too ;-)



And how do you manage to get everything going at the same time?

We keep the pots side by side. And switch between them. You would be
amazed how fast a turkey fryer using propane can heat up even a large pot of
water.

If you get both pots up to boil it does not take much to get it back
boiling. We also use the kitchen stove to keep things up to temp but
nothing near to what we had to do before.



I
frequently have food cooking to be canned, the water bath canner
coming up to a boil, a pan with hot water for lids and water in the
kettle hot just in case I need to top off the BWB. And yes, it is a
sauna even with the air conditioning going.

What I can't take even more than the humidity is the fumes from vinegar
odors. Now those fumes are almost null.



Chuck

In article ,
"Luv2golf" wrote:

Thanks for the reply Barb.

We're pretty much newbies at canning. Only 3 years under our belts... but a
lot of people that we know utilize a separate canning area complete with
stove and sinks, though I still can't see how they keep the humidity down.

I hear you on keeping the clutter out. We're always donating stuff to
different causes.

Chuck




"Melba's Jammin'" wrote in message
...
In article ,
"Luv2golf" wrote:

We have a small home and have to can in our kitchen.

Most of us do, Chuck. "-) It's where my stove is.

Any other tips for a family with a small house?

Think long and hard before you acquire more "stuff." I know of some
people who will NOT bring any new "stuff" into the house unless they get
rid of at least as much as they are bringing in.

--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

What part of the country are you in, Chuck? A lot of people? Wow! No
teasing here ‹ I'm curious. As far as humidity, a certain amount is
going to be generated, I don't think there's too much you can do about
it. Pressure canning would produce less humidity, I think, but that is
not an appropriate method for everything. Using the propane burner on
the turkey fryer thing sounds like a plan, though I've never done it.

Mom's words stick in my head and my heart: "You have to can when the
fruit is ready, Barbie, not when YOU are ready." She did it on a wood
stove, then moved up to gas. It took a lot of jars to feed 12 people at
a meal. Maybe when you crack a jar in the dead of winter (real winter)
remembering those steamy August days helps warm you up. God rest her
soul.

Carry on, Charles! Saint Pectina and Saint Vinaigrette be your beacons!
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

"Luv2golf" wrote in message
...
We have a small home and have to can in our kitchen. That said we also
have
a side porch that we utilized with a turkey cooker to heat up all of the
pots. Boy did this work out this year. We were able to boil everything
quickly without making our house into a steam sauna.

Anyone else do this?

Any other tips for a family with a small house?


Chuck


We don't have a small kitchen, but we do can on the deck with a propane
burner. Much faster than waiting for the honking canner to boil on the
stove. We mostly do it when we are mass producing tomatoes or pickles or
salsas. Also for blanching the corn before we cob it for the freezer. And in
the spring, we finish the last of the boil of maple syrup on that once we've
reduced the sap from 100 gallons to about 3.

Anita

"Anita Amaro" wrote in message
net.ca...

"Luv2golf" wrote in message
...
We have a small home and have to can in our kitchen. That said we also
have
a side porch that we utilized with a turkey cooker to heat up all of the
pots. Boy did this work out this year. We were able to boil everything
quickly without making our house into a steam sauna.

Anyone else do this?

Any other tips for a family with a small house?


Chuck


We don't have a small kitchen, but we do can on the deck with a propane
burner. Much faster than waiting for the honking canner to boil on the
stove. We mostly do it when we are mass producing tomatoes or pickles or
salsas. Also for blanching the corn before we cob it for the freezer. And
in
the spring, we finish the last of the boil of maple syrup on that once
we've
reduced the sap from 100 gallons to about 3.

If I am not mistaken propane heats faster. Plus the turkey fryer flame is
amazingly large.

I can get a quart canner boiling in about 9 minutes vs about 25 on the
stove.

It's worked so well this year that we're going to do it this way every year.


Chuck