Title: Tomatoes with Okra or Zucchini
Categories: Vegetable Canning
Yield: 1 Text

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Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or zucchini is needed per canner load of 7 quarts. An average of 7 pounds of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner load of 9 pints.

Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the jars, if desired. Fill jars with mixture, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2, depending on the method of canning used.

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

Table 1. Recommended process time for Tomatoes with Okra or Zucchini in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 35 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 ~ 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 - 6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Tomatoes with Okra or Zucchini in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30 minutes for Pints, 35 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 ~ 1,000 ft: 10 lb. Above 1,000 ft: 15 lb.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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