LOCATION: Recipes >> Preserving >> Canning Okra
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Canning Okra
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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
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