Tomatoes With Okra

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

• Ready In: 1 hr 5 mins
• Yields: 10 pints

Ingredients

• 6  pints  chopped peeled cored tomatoes
• 6  pints  sliced okra
• 5  teaspoons salt

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.