Safety classification
● Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
- Method
- Pressure
canning — mandatory - Jar size
- Pint or quart jars
- Headspace
- 1 inch
- Yield
- About 7 quarts
Safety classification
● Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
- Method
- Pressure
canning — mandatory - Jar size
- Pint or quart jars
- Headspace
- 1 inch
- Yield
- About 7 quarts
Tested source
NCHFP: Tomatoes with Okra or Zucchini. Preserve every tested proportion, preparation control, jar limit, headspace, time, temperature, pressure, and altitude adjustment.
Preparation timeline
- Prepare the correct canner and jars.
- Keep the tested ratio of about 3 lb tomatoes to 1 lb okra or zucchini. Pints process 30 minutes; quarts 35 minutes. Do not use boiling-water processing.
- Fill jars using the tested pack style and headspace.
- Process with the schedule below.
- Cool 12–24 hours and check seals.
Equipment
- Correct boiling-water or pressure canner for this recipe
- Pint or quart jars, lids, and bands
- Nonreactive cookware and measuring tools
- Canning funnel, jar lifter, headspace tool, and timer
Visual method guide
- Prepare
- Measure exactly
- Complete tested preparation
- Fill to 1 inch
- Process
- Cool and check
Safety essentials
Keep the tested ratio of about 3 lb tomatoes to 1 lb okra or zucchini. Pints process 30 minutes; quarts 35 minutes. Do not use boiling-water processing.
Do not change the tested formula, substitute an unapproved process, or use larger jars. Refrigerate unsealed jars.
About this recipe
Tomatoes with Okra or Zucchini is a tested NCHFP home-canning recipe with a yield of about 7 quarts.
Before you begin
Read the complete source procedure and prepare all equipment before filling jars. Safety depends on the recipe-specific controls shown here and in the card.
Tested source
NCHFP: Tomatoes with Okra or Zucchini. Preserve every tested proportion, preparation control, jar limit, headspace, time, temperature, pressure, and altitude adjustment.
Tomatoes with Okra or Zucchini — NCHFP
Ingredients
- 12 lb tomatoes for 7 quarts; use 7 lb for 9 pints
- 4 lb okra or zucchini use 2 1/2 lb for 9 pints
- canning salt optional; 1 teaspoon per quart
- pearl onions or onion slices optional tested variation: 4–5 pearl onions or 2 slices per jar
Equipment
- 1 Pressure canner Dial- or weighted-gauge
- 7 quarts or 9 pints Pint or quart canning jars
- As needed Two-piece canning lids
Directions
- Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30–60 seconds or until skins split; cool, peel, core, and quarter. Trim okra and slice into 1-inch pieces, or cube/slice zucchini.
- Simmer tomatoes for 10 minutes. Add okra or zucchini and boil gently for 5 minutes.
- Pack hot mixture into hot jars, leaving 1-inch headspace. Add optional salt and only the tested optional onion amount. Remove air bubbles, adjust headspace, wipe rims, and apply lids.
- Pressure can pints for 30 minutes or quarts for 35 minutes. Dial gauge: 11 psi at 0–2,000 ft, 12 psi at 2,001–4,000 ft, 13 psi at 4,001–6,000 ft, 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft and 15 psi above 1,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Chill after opening and serve in portions appropriate to the finished preserve.
Frequently asked questions
Can I change the process?
No. Follow the tested source and recipe card exactly.
What if a jar does not seal?
Refrigerate promptly or follow current NCHFP corrective guidance within 24 hours.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Verify jar size, headspace, complete processing control, and seals. If processing is interrupted, do not treat the jar as shelf stable.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September
Main ingredient: Tomatoes
Basis: Typical Northern Hemisphere fresh-harvest timing based on the main ingredient; local climate, variety, and availability vary.
Assigned from tomatoes, the largest fresh ingredient by weight.
How much of the main ingredient should I grow?
40–80 lb of Tomatoes per person per year
The source-cited calculator below can convert your pantry goal into row foot estimates where compatible yield data exists.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.