Recipe Archives->Preserving->Canning Okra

 
Selecting, Preparing and Canning: 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.

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, 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.

Canner Gauge Pressure (PSI) at Altitudes of

Style   Jar   Process   0-2000 ft  2001-4000 ft  4001-6000 ft  6001-8000 ft
of Pack Size   Time

Hot     Pints   30 min    11 lb      12 lb         13 lb          14 lb
        Quarts  35 min    11 lb      12 lb         13 lb          14 lb


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

Canner Gauge Pressure (PSI) at Altitudes of

Style   Jar     Process    0-1000 ft   Above 1000 ft
of Pack Size     Time

Hot     Pints    30 min      10 lb        15 lb
        Quarts   35 min      10 lb        15 lb

Printable version: canning-okra.txt.