Dilly Tomatoes

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  2. Use a sharp paring knife to score the tomatoes on the bottom with a shallow X. Place the tomatoes in a bowl and add the shallot, the bay, the chopped dill, and the mustard seeds. Toss well and set aside.
  3. Combine the salt, the citric acid, chill flakes, brown sugar, cider vinegar and water in a small pot and bring to a vigorous boil then remove from heat.
  4. Pack tomato mixture firmly into a hot jar leaving a ½ inch headspace.
  5. Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  6. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.