• Prep Time:
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  • Serves: 1 Text

Tomatoes with Okra or Zucchini

  • Recipe Submitted by on

Category: Canning, Vegetables

 Ingredients List

  • 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 jars with mixture, leaving 1-inch headspace. Adjust lids and
  • process according to the recommendations in Table 1 or 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.
  • Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30 minutes for
  • Pints, 35 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
  • ~ 2,000 ft: 11 lb.
  • 2,001 - 4,000 ft: 12 lb.
  • 4,001 - 6,000 ft: 13 lb.
  • 6,001 - 8,000 ft: 14 lb.
  • Table 2. Recommended process time for Tomatoes with Okra or Zucchini in a
  • weighted-gauge pressure canner.
  • Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30 minutes for
  • Pints, 35 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
  • ~ 1,000 ft: 10 lb.
  • Above 1,000 ft: 15 lb.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Tomatoes, Green Pepper, and Cucumbers
Categories: Vegetables
Yield: 4 Servings

3 md Ripe tomatoes diced
1 sm Green pepper diced
2 md Cucumbers pared and very
Thinl
1/2 c Minced parsley
1/4 c Minced fresh mint leaves
(optional)
3 Green onions, including
Green parts thinly
Sliced
1/4 c Lemon juice
1/4 c Olive oil
1 1/2 ts Salt

Place tomatoes, pepper, cucumber, parsley, mint (if used), and green onion
in a salad bowl. Beat together lemon juice, olive oil, and salt; pour over
vegetables, toss, and serve.

Serves 4.

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