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.

Jar size: Pints or Quarts

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash tomatoes and okra or zucchini.

3. 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.

4. Trim stems from okra and slice into 1-inch pieces or leave whole.

5. Slice or cube zucchini if used.

6. Bring tomatoes to a boil and simmer 10 minutes.

7. Add okra or zucchini and boil gently 5 minutes.

8. Add 1 teaspoon of salt for each quart to the jars, if desired. Fill jars with mixture, leaving 1-inch headspace.

9. Wipe rims with a clean damp paper towel, apply two-piece lids, process in a pressure canner according to the recommendations.

10. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Time for a Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints

30 min

11 lb

12 lb

13 lb

14 lb

Quarts

35 min

11 lb

12 lb

13 lb

14 lb

 

Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot

Pints

30 min

10 lb

15 lb

Quarts

35 min

10 lb

15 lb

Source: National Center for Home Food Preservation




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