The FAQs that do exist on some forums were written many years back when Spike still owned the website. Since it was bought by iVillage several years ago no additional FAQs have been allowed. As often discussed on the forums that do have them, no one ever reads them anyway. ;) And NCHFP has an excellent set of canning FAQs - far better than any we could create here - so it easier to refer folks to them. Dave Here is a link that might be useful: NCHFP - Canning FAQs

I'm thinking FL weave (and if that doesn't work this year, next year I'll run a panel of CRW down the middle). Peppers (I use those 3-ring "tomato" cages for them in field, next year once plastic is on may even skip those in HT) and determinate tomatoes along the sides. Sure, I could string up the tomatoes, but you cut production by pruning determinates, and unless I buy more pipe I'm not going to have purlins (just center ridgepole) anyway. I also remember Jay commenting that he doesn't string his tomatoes up b/c if the wind takes the structure, he'd rather it didn't take all his crop with it. But anybody have any advice about T posts for support of the structure? And/or how close to ends to run that center bed (double row) of tomatoes? Got the cypress in place to start building first side bed, it wasn't 16ft long but more like 14 so I'm 4-5ft shy of going the whole length of the tunnel, unless DH cuts some more (he did cut 8 2-ft lengths for front-back spacers to keep it from bowing). Going to start putting those together tomorrow, filling them with compost. Today won't do much but plant beans and such, DS has Scout thing in afternoon (if it's still on with possible T-storms) and I really have to do something fun with DD b/c she's sulking that she has a 4-day w/e and hasn't done anything fun (going fishing, catching tadpoles, going out for ice cream Sunday, watching parade, making cupcakes, and having Papa over for dinner last night doesn't count).

Oh darn...that floorplan is wrong. The cabinets in the island are drawers now. (new reasonably priced cabinetmaker). That is a rangetop, no range so no oven below Cabinetmaker said he can put the sink in either direction without any trouble. Pros for running it over the ovens: When pulling stuff out of fridge, it's a matter of turning around and bam you are at the sink. Pros of putting it along the short side of the island: More room behind you for when prepping. Unless 42" on the side is plenty of room for someone to walk by. My question about the 48" between the island and the rangetop is really about should I make it a BIGGER opening if I wanted it on the short side.

Other considerations: . Trash & recycle pullout...works best in the Prep Zone, near the Cooking Zone, and, if only one and possible, near the Cleanup Zone. Far more trash & recyclables are generated while prepping and cooking than while cleaning up. So, if you have to choose, put the trash & recycle in the Prep Zone instead of the Cleanup Zone. [That's the biggest mistake I made, I put it in the Cleanup Zone across a 6' aisle from the Prep Zone...it's my biggest regret by far in my kitchen.] Prep sinks...should be no smaller than 12" x 12"...and bigger is better - I recommend no less than 15" in each direction, 18" would be better, IMHO. Anything smaller is not very useful for prepping. Those smaller sinks are often called "bar sinks" b/c they're really only big enough for filling a glass with water or dumping a glass. They're not big enough to clean veggies/fruit or empty a colander. Zone protection...strive to protect the Cooking Zone from traffic - both through-traffic as well as in-kitchen traffic. While cooking, you are dealing with very hot pots/pans/food and you don't want to be tripping over or dodging traffic, open DW doors, etc. This usually means putting the Cooking Zone in the most "secluded" area...but not always, it depends on the workflow in your design. Work/Landing Space...Be sure you have adequate work and landing space near/around appliances and in zones. Sometimes skimping is required when it's a small kitchen. Prep Zone...36" continuous/clear countertop and next to a water source. Experience has shown that 42" is much better. Cooking Zone...See Cooktop/Range Cleanup Zone...See "Sink - Only or Cleanup Sink" Sink - Only or Cleanup Sink...A minimum of 24" of clear counterspace on one side of the sink, and 18" on the other side with the 24" at the same counter height as the sink. Sink - Prep... A minimum of 6" of clear counterspace on one side of the prep sink and 36" of clear prep workspace on the other side (again, 42" is much better). Refrigerator...A minimum of 15" of clear counterspace on the handle side of the refrigerator or on either side of a side-by-side or no more than 48" across from the refrigerator. If an oven is next to the refrigerator, the refrigerator should be the one placed next to counterspace. Ovens (Wall)...A minimum of 15" of clear landing space next to or above an oven if there it is on an aisle with through-traffic If it's on an aisle with no through-traffic, then the 15" can be across from it. MW...A minimum of 15" of clear landing space above, below, or nest to the MW. Counterspace if two zones/appliances are next to each other…Take the longest of the two and add 12". Cooktop/Range -- If the range/cooktop is against the wall, a minimum of 9" of counterspace b/w the wall (protected by flame retardant material) and the range/cooktop. -- If the range/cooktop is on the end of a run that is open, a minimum of 18" of counterspace is needed for both emergency landing space and a safety zone/buffer b/w the range/cooktop and end of the counter. -- The other side of the range/cooktop should have a minimum of 24" for both emergency landing space and workspace. -- If the range/cooktop is in an island or peninsula with no seating behind the range/cooktop, then there should be a minimum of 18" b/w the back of the range/cooktop and the back counter edge of the island/peninsula. -- If the range/cooktop is in an island or peninsula with seating behind the range/cooktop, then there should be a minimum of 24" b/w the back of the range/cooktop and the back counter edge of the island/peninsula. -- Note: For functionality, at least 24" on each side is better, regardless of location of cooktop/range. This space can be shared with the Prep Zone on one side; if it is, then there should be at least 48" (36" + 12") on the side shared with the Prep Zone. -- Check your local Code. Some local Codes are more restrictive. If not, stick to these recommendations.