There was a plan afoot with my sister…hit the farmers markets in Dutchess and Fairfield Counties and spend a day canning the bounty!
Over the week-end I observed canning at a home in Greenwich. What a process!
The quantities were astounding. Tomatoes from a New Jersey farm. 
200 pounds of onions! 
The process required the entire kitchen and deck.
The family began at 4 a.m.
and planned to work 
until midnight 
and then start the process again the next day for the second batches! 
The yield is mind boggling for a family enterprise! Our plans for dilly beans and mango chutney seemed quite simple by comparison.
The day before the canning, I gathered the equipment, 
the vegetables.
Covered the granite surfaces because there was a lot of vinegar involved, 
to protect from spills and once the process began at 10 a.m.,
there was no stopping! After 4 hours, we had some delicious mango chutney canned along with some dilly beans. 
I marvelled at what we had done – my first attempt! But I was even more incredulous at what the Greenwich canners had produced! We had so much fun that we plan to do it again. We also made basil pesto, but as I told you in an earlier post, my cameras were stolen, and I am limping along with the I Phone.
Sorry about the quality of the photographs, but do tell me if you are attempting to can this year!
Jayne In Georgia 
Wow – 4am though midnight! Are you mad! I do know of a certain Kenwood Cooking Chef appliance that would take the hard world out of chopping, slicing, stirring and cooking this lot in great batches that would have made things much easier, but at a cost!
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That’s a long canning session but as long as you’re using all the same stuff and making a mess. Go for it! You’ll enjoy those goodies this winter.
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