Tomatoes With Okra or Zucchini

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. (Use about 3 pounds tomatoes to 1 pound vegetable.)

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 quar- ter. 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 hot jars with mix- ture, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

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

Recommended process time for Tomatoes with Okra or Zucchini in a dial-gauge pressure canner
Style of Pack Jar Size Process Time Canner Pressure (PSI) at Altitudes of
0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Hot Pints 30 min 11 lb 12 lb 13 lb 14 lb
Quarts 35 11 12 13 14
Recommended process time for Tomatoes with Okra or Zucchini in a weighted-gauge pressure canner
Style of Pack Jar Size Process Time Canner Pressure (PSI) at Altitudes of
0-1,000 ft Above 1,000 ft
Hot Pints 30 min 10 lb 15 lb
Quarts 35 10 15

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