Yield: 6 pints
Measure | Ingredient |
---|---|
5 pounds | Green tomatoes; small, firm |
3½ cup | Vinegar |
3½ cup | Water |
¼ cup | Canning salt |
6 eaches | Garlic cloves |
1 each | Fresh dill OR dill seeds |
6 eaches | Bay leaves |
Wash and core tomatoes, cut into halves or quarters. Combine vinegar, water and salt in a large sauce pot. Bring to a boil. Pack tomatoes into hot jars, leaving ¼-inch head space. Add 1 garlic clove, 1 head of dill or 2 teaspoons dill seeds, and 1 bay leaf to each jar.
Pour hot liquid over tomatoes, leaving ¼-inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints. Source: The Ball Blue Book (1991) Typos by Elizabeth Wood.
Submitted By ELIZABETH WOOD On 05-14-95