| 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 <[email protected]> on Jul 17, 1998, converted by MM_Buster v2.0l.
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