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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe from the Ball Blue Book. Ingredients:
5 lbs small firm green tomatoes |
1/4 cup canning salt |
3 1/2 cups vinegar |
3 1/2 cups water |
6 -7 cloves garlic |
6 -7 heads fresh dill or 1/4 cup dill seed |
6 -7 bay leaves |
Directions:
1. Wash and core tomatoes; cut into halves or quarters.
2. Combine salt, vinegar and water in a large saucepopt.
3. Bring to a boil.
4. Pack tomatoes into hot jars, leaving 1/4-inch headspace.
5. Add 1 garlic clove, 1 head of dill (or 2 tsp. dill seeds) and 1 bay leaf to each jar.
6. Ladle hot liquid over tomatoes, leaving 1/4-inch headspace.
7. Remove air bubbles.
8. Adjust two-piece caps.
9. Process 15 minutes in a boiling-water canner.
10. Yield: about 6 pints.
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