1Put the vinegar, water and salt for your pickling liquid in a pot and bring to a boil. Once it boils turn off the heat, cover and allow it to cool overnight on the stove in the same pot.
2Wash off tomatoes with cold water.
Sterilize Mason jars (You will need clean "hot" sterilized jars for packing)
3In each jar place sprig of dill, clove of garlic, celery seed, 1/2 tsp all spice and green tomatoes.
Pour the boiled pickling liquid over the tomatoes to 1/2 inch from the top of the jar.
HOW TO SEAL JARS:
1. Place cap in position.
2. Partially tighten the tops of the glass jars by screwing the top of the Mason jar on completely, then turning it back one-fourth of a turn to loosen it.
3. Place jars on the rack, lower them into the hot-water bath and boil 2 hours for greens; 1 1/2 hours for roots and tubers; 3 hours for beans; 5 hours for corn and peas; 16 minutes for berries and soft fruits; 20 minutes for hard fruits; and 30 minutes for fruits without sugar. Begin to count the time when the water begins to boil vigorously or jumps.
4. Be sure that the lid of canner is provided with a small hole to allow for escape of steam.
5. Remove the jars from the boiler at the end of the sterilization, or processing, period and seal immediately.
6. Invert the jars to test the seal. If not sealed properly, determine the cause, remedy it, and re-sterilize in the hot-water bath for 10 minutes.
7. Cool as quickly as possible, avoiding drafts.
8. Label, wrap, and store jars in a cool, dark place. A uniform system of labelling will add to the attrac-tiveness of canned goods. Use labels of one size for all jars. Print the name of food and year on each label. Place the labels 4 inches from bottom of quart jars, 2 inches from bottom of pint jars, and l 1/2 inches from bottom of jelly glasses. Put the labels on straight.