It’s just after 11:00PM and I still have two burners rolling on the stove. I’m experimenting with a recipe for an asparagus soup concentrate that can be pressure canned and preserving a few odds and ends.
And it’s hot as heck.
Canning, pressure canning, dehydrating and cooking preserves can really heat up the house. Here’s a few ideas for lowering the heat when preserving on warmer days:
- Move canning outside. If you’re lucky enough to have an overhang or a covered porch, this is an easy step. Create a small outdoor kitchen space and cook over a camp stove or the side burner of a BBQ. I actually move our dehydrator onto our small fire escape when the weather gets really warm in order to stay cool.
- Change techniques. I’m pressure canning soup and stock. If I had a deep freezer I could easily freeze both items and cut a lot of heat out of my kitchen.
- Convert your garage. OK, this is extreme – but it’s common in much of Nova Scotia; Garages are converted into rough kitchens (i.e. a fridge, sink, stove and counter are added to an otherwise ‘normal’ garage).
- Be a night owl. Preserve later at night or early in the morning when it’s cooler (and energy is often more affordable).
- Work slower. This may sound counter intuitive but multitasking (such as heating water while you’re chopping vegetables) can create extra heat in the kitchen (i.e. your water boils before your jam has cooked). By working one-task-at-a-time you can ensure the heat is only on when it’s needed.
How do you stay cool in the kitchen?