Tomatoes

Ingredients

• 8 ounces coarse sea salt
• 4 gallons water
• 1½ pounds coarse sea salt for brining
• 6 ounces bay leaves
• 4 ounces mace

Directions

1. Select tender, white celery and cut the stems to the height of the cans.

2. Blanch the celery in salted water until easily pierced with a pin.

3. Pack the celery into cans or jars.

4. Prepare brine with 4 gallons of water and 1½ pounds of salt.

5. Process quarts for 18 minutes at 235°F (113°C) or half gallons for 2 hours.