Mary & Martha's Kitchen Recipe

Category	Canning and Preserving
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Fire Balls Recipe 14 lb Small green cherry tomatoes 4 Garlic cloves 4 Celery stalks 4 Hot red peppers 4 Heads dill 1 qt ;Water 1/2 c Pickling salt 2 qt White vinegar Pack 3 1/2 lbs. cherry tomatoes in hot quart jars. To each quart, add a garlic clove, a celery stalk, a hot red pepper, and a head of dill. Combine water, pickling salt and vinegar. Boil. Fill jars to 1/2" from top. Process 10 minutes in boiling water bath. From Maggie Hennessey in _A Taste of West Virginia: A Book of Favorite Recipes_. Leawood, KS: Circulation Service, Inc., 1991. Pp. 10-11. Posted by Cathy Harned.

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<h1>Fire Balls</h1> <h2>Recipe</h2><p> <P>14 lb Small green cherry tomatoes <P>4 Garlic cloves <P>4 Celery stalks <P>4 Hot red peppers <P>4 Heads dill <P>1 qt ;Water <P>1/2 c Pickling salt <P>2 qt White vinegar <P>Pack 3 1/2 lbs. cherry tomatoes in hot quart jars. To each quart, add a garlic clove, a celery stalk, a hot red pepper, and a head of dill. Combine water, pickling salt and vinegar. Boil. Fill jars to 1/2" from top. Process 10 minutes in boiling water bath. From Maggie Hennessey in _A Taste of West Virginia: A Book of Favorite Recipes_. Leawood, KS: Circulation Service, Inc., 1991. Pp. 10-11. Posted by Cathy Harned. <div><a href='http://www.maryandmarthaskitchen.com/Fire_Balls/28392/' title='Fire Balls Recipe'>Fire Balls Recipe</a></div>

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