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Canning Tomatoes with Okra

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

  1. Wash tomatoes and okra or zucchini.

  2. Dip tomatoes in boiling water 30 to 60 seconds or until skins split.

  3. Then dip in cold water, slip off skins and remove cores, and quarter.

  4. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used.

  5. Bring tomatoes to a boil and simmer 10 minutes.

  6. Add okra or zucchini and boil gently 5 minutes.

  7. Add 1 teaspoon of salt for each quart to the jars, if desired. Fill jars with mixture, leaving 1-inch headspace.

  8. 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

  9. Variation: You may add four or five pearl onions or two onion slices to each jar.

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