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Selecting, Preparing and Canning Tomatoes with Okra or Zucchini


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Tomatoes with Okra or Zucchini

Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or zucchini is needed per canner load of 7 quarts. An average of 7 pounds of tomatoes and 2 1/2 pounds of okra or zucchini is needed per canner load of 9 pints.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:
  • Wash tomatoes and okra or zucchini.
  • Dip tomatoes in boiling water 30 to 60 seconds or until skins split.
  • Then dip in cold water, slip off skins and remove cores, and quarter.
  • Trim stems from okra and slice into 1 inch pieces or leave whole.
  • Slice or cube zucchini if used.
  • Bring tomatoes to a boil and simmer 10 minutes.
  • Add okra or zucchini and boil gently 5 minutes.
  • Add 1 teaspoon of salt for each quart to the jars, if desired.
  • Fill jars with mixture, leaving 1 inch headspace. Adjust lids and process according to the recommendations in Table 1, Table 2, depending on the method of canning used.

Variation: You may add four or five pearl onions or two onion slices to each jar.

Table 1. Recommended process time for Tomatoes with Okra or Zucchini in a dial-gauge pressure canner.
  Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Pints 30 min 11 lb 12 lb 13 lb 14 lb
Quarts 35 11 12 13 14

Table 2. Recommended process time for Tomatoes with Okra or Zucchini in a weighted-gauge pressure canner.
  Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot Pints 30 min 10 lb 15 lb
Quarts 35 10 15



Canning Tomatoes and Tomato Products

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.