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