Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Posted by request. Recipe found in the Ball Blue Book of Canning.

Ingredients Nutrition

Directions

  1. In a large non reactive saucepan cook tomatoes over medium heat for 15 minutes, stirring often to prevent burning/scorching.
  2. Add the sliced okra and cook for 5 minutes.
  3. Ladle hot vegetables into hot sterile jars leaving 1 inch head space.
  4. Add 1/2 teaspoon salt to each pint.
  5. Wipe rims and adjust caps.
  6. Process pints for 30 minutes at 10 pounds pressure in a steam-pressure canner.
  7. Adjust times and pressure for your altitude.
  8. Should make 10 pints-ish.
  9. For quart jars add 1 teaspoon salt to each jar and process 35 minutes at 10 pounds pressurein a steam-pressure canner.

Reviews

(1)
Most Helpful

Perfect just what I was looking for. You people never cease to amaze me. I've never asked a question here that someone couldn't answer. Thank you

donnaw.v. mcguire March 11, 2005

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