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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Recipe found in the Ball Blue Book of Canning. Ingredients:
6 pints chopped peeled cored tomatoes |
6 pints sliced okra |
5 teaspoons salt |
Directions:
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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