Kitchen Advice

[Monica Sherman]

I'd like to become a "Master Food Preserver" to better make use of our farm produce and lighten our carbon footprint. Plus, we're looking to certify the kitchen so we can sell some of our products. So, we could use some help from those who have lots of experience. Right now my husband and I live in a tiny barn apartment on our farm and have no room to do much kitchen work (luckily my poor mother-in-law lets me take over her kitchen at times for my preservation projects). Soon we'll be building on a house and creating my dream kitchen! Before we get too into the kitchen plans, it would really help us if I could talk to some fellow preservers to see what they recommend based on what they do/have in their kitchens. Three bay sink a must? Ideal storage design? Extra burners? Larger exhaust fan? Stainless steel everything? Hookup on the outside of the house? Any info would help.

Thanks, Monica

[persephone doliner]

Hi Monica,
You can get a booklet with guidelines for home/commercial kitchen from your county health department. USDA may also have requirements--ask the county.
All the features you list sound good. The 3-bay sink is indeed required, I think. Also washable walls.

[crowjoy]

I think an alternative to the 3 bay sink for commercial kitchen is a volcanizer/sterilizer. But Seph is right, get the book and follow it to the letter.

The Women's Community Center has a commercial kitchen you can rent for processing, which would allow you to sell your goods with their certification, but you should research that fully too!

[Katie Quinn-Jacobs]

Unfortunately, the WCB is closing! Another certified kitchen is available at the Varna Community Center. Also, although in the very early planning stages, a growing consensus is forming around the idea of a community shared-use kitchen...maybe at the former P&C on the Northside.

[crowjoy]

What?? Oh no! What a terrible loss to the community. :(

[Katie Quinn-Jacobs]

I agree. That's why a group is hoping to adopt a plan for the old P&C building. Ideas abound beyond the obvious need for a grocery as a retail anchor, shared-use kitchen, meeting place and a small bakery and/or a coffee shop are among them.

[persephone doliner]

Oh--re "Master Food Preserver--Co-op Ext. is probably going to run the course locally again next year. You have do do an apprenticeship also to become a certified MFP. But to make products you sell, you may need a totally different USDA food handler certificate.
The Food Venture Center in Geneva is the best source of info. on everything about becoming a seller of processed foods. I have the CD that tells all--they will send you one on request, or you are welcome to copy mine.

[Pat]

Seph - I know when we made jam together in March that we talked briefly about the Master Food Preserver course. Will it really not be run again until next year? I was kinda hoping to take it this year, too.

[persephone doliner]

That's what I hear. It may be possible to go take it in another NY town this year. Try writing to Carole Fisher, Co-op Ext.'s preserving educator, for info., & to let her know you want to do it. Carole recently joined IthaCan.