what makes a kitchen good for canning?
This time of year has gotten me thinking... what aspects of kitchen design make canning or preserving easier (or more enjoyable)?
I know for me, it's lots of counter space on both sides of the sink (one side for unwashed/unprepped food, the other for prep), lots of counter space on both sides of the range (one side for prep, the other for cooling jars), and my kitchen table (so I can sit for certain stretches of prepping). Oh, and convenient pantry space for canning supplies as well as the finished product.
But, I also know that I've made what I have work, and it's in no way perfect. What works for you?