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."
photo by Antifreesz photo by Antifreesz
photo by Antifreesz
photo by Linajjac photo by Linajjac
photo by barefootmommawv photo by barefootmommawv
photo by barefootmommawv photo by barefootmommawv
Ready In:
4 quarts




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

Questions & Replies

default avatar
  1. Lou B.
    How long to you keep these before opening?


  1. Suzanne Rivera
    The Fire Balls are wonderful. What a great way to use up those green tomatoes at the end of the season.I will definately be making more of them next year & the recipe is being passed on to my friends who think they are wonderful too.GOOD JOB.
  2. Nancy Ward
    Have been giving away jars of these like wildfire-everybody wants one, even the ones who don't like tomatoes. Can't keep up production!!
  3. Antifreesz
    Rose R red,Tomatoes too... Sometimes green but Never blue So here's what to do When summer is through ;)
  4. Lumberjackie
    These are great! I didn't expect to enjoy them as much as I do, since the texture is quite a bit softer than most of my preferred pickles. However, when eaten as a side to fish, meat, or a cheese tray - rather than out of hand - they're wonderful. I'll be making these again next season. Thanks for the recipe!
  5. logcabingirl13
    Maggie gave me a taste of these delicious tomatoes about 30 years ago. Though I've never made them, I've often talked about how good they are! This year, I plan to make a small batch with green grape tomatoes. I'll keep you posted! Thank you so much for posting this recipe!!! Maggie is a wonderful lady!!!



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