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Canned Okra and Tomatoes


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  • 2 quarts chopped, peeled, cored tomatoes
  • 1 chopped onion
  • 2 quarts sliced okra - stem and blossom ends removed
  • Canning salt



Step 1

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.


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