Canned Tomatoes and Okra
This recipe makes the classic pairing of okra and tomatoes easier than ever
If you've ever wondered what to do with any leftover tomatoes, don't skip this simple canning recipe. The classic combo of okra and tomatoes is made super simple by canning the two together.
These delicious veggies will be ready for any recipe you can think up. Try them stewed, fried, or sautéed. You don't have to wait until summer for this pairing any more. Now you can have tomatoes and okra ready to go at any time of the year.
If okra isn't your favorite, try canning the tomatoes with zucchini.
Ingredients
- To make 7 quarts
- 12 pounds tomatoes
- 4 pounds okra or zucchini
- To make 9 pints
- 7 pounds tomatoes
- 2 1/2 pounds okra or zucchini
Instructions
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Wash tomatoes and okra or zucchini.
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Dip tomatoes in boiling water 30 to 60 seconds or until skins split.
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Then dip in cold water, slip off skins and remove cores, and quarter.
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Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used.
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Bring tomatoes to a boil and simmer 10 minutes.
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Add okra or zucchini and boil gently 5 minutes.
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Add 1 teaspoon of salt for each quart to the jars, if desired. Fill jars with mixture, leaving 1-inch headspace.
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Adjust lids and process in a dial gauge pressure canner at 11 pounds pressure or a weighted gauge pressure canner at 10 pounds pressure.
-Pints: 30 minutes
-Quarts: 35 minutes -
Variation: You may add four or five pearl onions or two onion slices to each jar.
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