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) * format
courtesy of