Michigan State University Extension
Preserving Food Safely - 01600876
10/13/97
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.
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 hot jars with
mixture, leaving 1-inch headspace. Adjust lids and process.
VARIATION: You may add four or five pearl onions or
two onion slices to each jar.
RECOMMENDED PROCESS TIMES FOR TOMATOES
WITH OKRA OR ZUCCHINI IN A DIAL-GAUGE
PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of Style of Jar Process 0- 2001- 4001- 6001- Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 30 min. 11 lb. 12 lb. 13 lb. 14 Hot Quarts 35 11 12 13 14
RECOMMENDED PROCESS TIMES FOR TOMATOES
WITH OKRA OR ZUCCHINI IN A WEIGHTED-GAUGE
PRESSURE CANNER
Canner Gauge Pressure (PSI)
at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1001 ft.
Hot Pints 30 min. 10 lb. 15 lb. Hot Quarts 35 10 15