Canned Okra and Tomatoes
- 2 quarts chopped, peeled, cored tomatoes
- 1 chopped onion
- 2 quarts sliced okra - stem and blossom ends removed
- Canning salt
Use equal measures of tomatoes and okra.
Cook tomatoes and onion 15 minutes in a large saucepot.
Add okra. Cook 5 minutes.
Ladle hot vegetables into hot jars, leaving 1-inch headspace.
Add 1/2 teaspoon salt to each pint jar; 1 teaspoon salt to each quart jar.
Remove air bubbles and wipe rims. Adjust two-piece caps. Process pints 30 minutes, quarts 35 minutes, at 10 pounds pressure in a pressure canner.