Hi all,
Can someone please give me some help on canning dill green tomatoes. The
recipes that I have call for sprigs of fresh dill. I don't have any so I
intend to use either dried dill weed or dried dill seeds. Can some give me
the amount of seeds or dried weed needed to equal 1 sprig. Thanks.
John

On 8/19/2010 6:18 PM, wrote:
> Hi all,
> Can someone please give me some help on canning dill green tomatoes. The
> recipes that I have call for sprigs of fresh dill. I don't have any so I
> intend to use either dried dill weed or dried dill seeds. Can some give me
> the amount of seeds or dried weed needed to equal 1 sprig. Thanks.
> John

You can use two tablespoons dill seed for each four lbs of pickling
vegetable and get the same results. Using dried fernleaf dill I usually
put two sprigs in each pint jar and four in each quart jar when I make
pickled green tomatoes.

Thanks George,
Do you ever use store bought dried dill? If so how much would you need
per pint of pickled green tomatoes?
John

On 8/19/2010 9:49 PM, wrote:
> Thanks George,
> Do you ever use store bought dried dill? If so how much would you need
> per pint of pickled green tomatoes?
> John
A couple of times John, when my herb garden failed to produce. I
always put about a tablespoon of the dried dill leaf in a pint, any more
and it can really get strong. The thing to remember about dehydrated
herbs is that they are 1.5 to 2 times a strong as fresh herbs.

Thanks George,
I will remember that .That's the kind of info that a canner can really
use..That's what I like about this NG, People who have the experience and
the knowledge and like to share it with others. Thanks again. John

George Shirley wrote:
> On 8/19/2010 9:49 PM, wrote:
>> Thanks George,
>> Do you ever use store bought dried dill? If so how much would you
>> need
>> per pint of pickled green tomatoes?
>> John
> A couple of times John, when my herb garden failed to produce. I always
> put about a tablespoon of the dried dill leaf in a pint, any more and it
> can really get strong. The thing to remember about dehydrated herbs is
> that they are 1.5 to 2 times a strong as fresh herbs.


Yes, if the dehydrated aren't 10 years old, like many people's herbs and
spices. ;-)

gloria p

On Sat, 21 Aug 2010 01:43:53 GMT, wrote:

>Thanks George,
> I will remember that .That's the kind of info that a canner can really
> use..That's what I like about this NG, People who have the experience and
> the knowledge and like to share it with others. Thanks again. John

From the University of Georgia book, for a quart jar:
3 heads of dill
1 to 2 tablespoons dill seed
2 tablespoons dill weed
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 8/20/2010 9:26 PM, gloria.p wrote:
> George Shirley wrote:
>> On 8/19/2010 9:49 PM, wrote:
>>> Thanks George,
>>> Do you ever use store bought dried dill? If so how much would you need
>>> per pint of pickled green tomatoes?
>>> John
>> A couple of times John, when my herb garden failed to produce. I
>> always put about a tablespoon of the dried dill leaf in a pint, any
>> more and it can really get strong. The thing to remember about
>> dehydrated herbs is that they are 1.5 to 2 times a strong as fresh herbs.
>
>
> Yes, if the dehydrated aren't 10 years old, like many people's herbs and
> spices. ;-)
>
> gloria p

When I get a bumper crop I dehydrate my own, they go into a vacuum
sealed jar that is kept in the dark. I've used them up to three years
old with no problem.

This year I dehydrated eight trays of fernleaf dill, I like it better
than I do the regular dill. One year we saved two quarts of dill seed,
crush a few of those babies and rub them behind your ears, pickle lovers
will follow you everywhere you go. <G>