Tomatoes with Okra or Zucchini — NCHFP
Tested NCHFP pressure-canning recipe combining tomatoes with okra or zucchini.
Ingredients
Tomatoes with okra or zucchini
- 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
Hot-pack pressure-canning method
- 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.
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Recipe Notes
Safety status: tested. Pressure canning is mandatory. Use about 3 lb tomatoes to 1 lb okra or zucchini and do not substitute boiling-water processing.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/tomatoes-with-okra-or-zucchini/