Canning Okra And Tomatoes Together Recipes

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

CANNING OKRA

Steps:

• NOTE: Follow this ratio of ingredients -- for every 1.5 kg (3 lbs) tomatoes, use up to 500 g (1 lb) okra.
• Wash okra. Trim stems off, and either cut into 2 to 3 cm (1 inch) pieces, or, leave whole. Set aside.
• Wash tomatoes and peel tomatoes.
• Core and quarter tomatoes.
• Put in large pot.
• Bring pot of tomatoes to a boil, then lower to a simmer and let simmer uncovered for 10 minutes.
• Add okra. Let simmer 5 more minutes.
• Pack into jar size choice, distributing solids and liquids equally.
• Leave 3 cm (1 inch) headspace.
• If desired, add 1/2 teaspoon salt or salt sub to each half-litre (pint) jar; 1 teaspoon to each litre (quart) jar.
• If desired, tuck into either size jar either two onion slices 1/2 cm (1/4 inch) thick or 4 to 5 peeled pearl onions.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: half-litre (US pint) jars for 30 minutes OR 1 litre (US quart) jars for 35 minutes.

CANNED TOMATOES AND OKRA

Steps:

• 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 in a dial gauge pressure canner at 11 pounds pressure or a weighted gauge pressure canner at 10 pounds pressure. -Pints: 30 minutes -Quarts: 35 minutes
• Variation: You may add four or five pearl onions or two onion slices to each jar.

OKRA WITH TOMATOES

Steps:

• Cover the bottom of a skillet with the olive oil and place over medium heat. Place the garlic, onion, and cayenne pepper in the skillet and stir until fragrant. Stir in the green pepper. Cook and stir until tender, about 5 minutes. Stir in the frozen okra and allow to cook for 5 minutes more. Stir in both the diced and the stewed tomatoes. Season with salt and pepper. Reduce heat to medium-low and simmer until all vegetables are tender, 5 to 7 minutes.

OKRA AND TOMATOES

Steps:

• Place all ingredients in a dutch oven and cook over over medium heat until onion and okra is just crisp tender or done to your liking. (Note: USE the juice from the tomatoes as well.).
• Taste and add salt and pepper as desired.
• NOTE: Do not salt before the okra and onion are done to your liking. The salt seems to add to the slime. Also, stir only as much as you need The more you stir the slimier it can get.
• Serve with Hot Sauce if desired.
• OAMC NOTE: This freezes well in any quantity desired. Simply reheat when needed.