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.