Preparation:
Wash tomatoes. Slice 1/4-inch thick. Pack loosely in hot sterilized quart
jars with 1/2-inch headspace. To each quart, add 3-4 heads of dill (or 2
T), 1 clove garlic, 1 clove. In saucepan (non-aluminum), combine vinegar,
salt, and 4 C water. Bring to boil. Pour boiling liquid over tomatoes,
leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath in
quart jars for 20-minutes. Makes 5 quarts. |
