Ingredients

Instructions

  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.