STREAMING NOW: The Delicious Miss Dahl
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:
30mins
YIELD:
4 quarts
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: