What you need depends on several factors, so no one answer for all. Definitely you should vent to exterior by the shortest way possible. Most- if not all- building codes require it.

Certainly not a lot of people do canning these days, so a bit surprised you were told that. How often and what do you cook? If the occasional pasta or can of soup or other simple water-based reheating, then a recirculator would probably be 'adequate'. Daily bacon & eggs or a big wok are a very different story. You probably fall somewhere in between those extremes. Another thing to consider is the ability of a properly vented hood to help clear the interior of 'oopsies' on the cooktop, normal smoke from your oven, and even paint odors from anywhere in the house.

It's not clear exactly what you mean by "Was recommended we frame duct work up to the attic at least for now so we have the option later." Maybe you already know that releasing into the attic is a big no-no and merely want to frame a chase to be piped later. But that's doing 80% of a job at a time it will be relatively easy to just punch a hole in the roof and do it up right the first time. 

Is there a possibility to go out a side wall instead of through the roof? I'm not suggesting down into basement and then out. If you're on an exterior wall then it's pretty simple. If an interior wall, then perhaps up the wall and between ceiling joists?