Preparation:
Prepare home canning jars and lids according to manufac- turer's directions. Wash and core green tomatoes; cut into halves or quarters. Combine vinegar, water and salt; bring to boil. Pack tomatoes into hot jars, leaving 1/4-inch headspace. Add clove garlic, 1 bay leaf and 1 head dill or 2 tablespoons dill seed to each jar. Carefully pour hot liquid over toma- toes, leaving 1/4-inch headspace, removing air bubbles with spatula. Adjust caps; process 15 minutes in boiling water bath canne |
