Fire Balls

1. 1

   Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars.

2. 2

   To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill.

3. 3

   Combine water, pickling salt and vinegar.

4. 4

   Boil.

5. 5

   Fill jars to 1/2 inch head space from top.

6. 6

   Process 10 minutes in boiling water bath.

No additional tips available.