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Tomatoes With Okra

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“Posted by request. Recipe found in the Ball Blue Book of Canning.”
1hr 5mins
10 pints

Ingredients Nutrition


  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.

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