Canned Okra and Tomatoes

By lindaauman

Ingredients

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

Preparation

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.