Fire Balls



	Fire Balls vegetables, condiments, canning 14 lb small green cherry tomatoes 4 garlic cloves 4 celery stalks 4 hot red peppers 4 heads dill 1 quart ; water 1/2 cup pickling salt 2 quart 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.