| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Small firm green tomatoes |
| 1/4 |
c |
Canning; pickling salt |
| 3 1/2 |
c |
Vinegar |
| 3 1/2 |
c |
Water |
| 6 |
|
Garlic cloves; (up to 7) |
| 6 |
|
Heads fresh dill or 1/4 cup dill seeds; (up to 7) |
| 6 |
|
Bay leaves; (up to 7) |
INSTRUCTIONS
Source: Ball Blue Book Guide to Home Canning, Freezing, & Dehydration, via
the San Diego Union-Tribune
Prepare jars & lids according to manufacturer's instructions.
Wash & core tomatoes; cut into halves or quarters; set aside.
Combine salt, vinegar, & water in a large saucepan. Bring to boil.
Pack tomatoes into hot jars, leaving 1/4 inch headspace. Working one jar at
a time, add 1 garlic clove, 1 head of dill (or 2 teaspoons dill seed), & 1
bay leaf.
Ladle hot liquid over tomatoes, leaving 1/4 inch headspace. Remove air
bubbles. Adjust two piece caps. Process 15 minutes in boiling water bath.
Makes about 6 pints.
Posted to JEWISH-FOOD digest by Marsha Miller <Mmiller@ci.escondido.ca.us>
on Jul 17, 1998, converted by MM_Buster v2.0l.
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