Fire Balls

This recipe is from Maggie Hennessey's book A taste of West Virgina: A book of favorite recipes. So many people were requesting recipes for canning cherry tomatoes that when I found this I wanted to share it. Let me know how it comes out-I think it looks very tasty.

• Ready In: 30 mins
• Yields: 4 quarts

Ingredients

• 14  lbs  small green cherry tomatoes
• 4  cloves garlic
• 4  stalks celery
• 4  hot red peppers
• 4  heads dill
• 1  quart water
• 1⁄2 cup pickling salt
• 2  quarts white vinegar

Directions

1. Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars.
2. To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill.
3. Combine water, pickling salt and vinegar.
4. Boil.
5. Fill jars to 1/2 inch head space from top.
6. Process 10 minutes in boiling water bath.
7. Makes 4 quarts.