First step is to measure your tomatoes and zucchini. Remember about 3 pounds tomatoes to 1 pound vegetable.
Wash your produce. Just give them a good rinse.
Peel tomatoes by blanching in boiling water until skins split, then slip off peels. Remove stem and slice tomatoes in quarters.
If using Okra, cut off stems and slice into 1 inch pieces. (You can leave them whole if desired.)
If using zucchini cut into bite size cubes. Peel if desired.
Combine tomatoes and vegetables.
Bring tomatoes only to a boil and simmer 10 minutes.
Then add zucchini (or okra) and boil gently 5 minutes.
Packing the Jars
Add salt to your jars, 1 teaspoon per quart, 1/2 teaspoon per pint.
Fill jar with tomato zucchini mix. Leave 1 inch headspace.
Remove air bubbles and check your headspace again. Adjust if needed.
Wipe rims of jar clean with damp towel or paper towel.
Add your canning lids and rings, finger tight.
Place jar in the canner. When all jars are filled, process according to the instruction and chart in the notes area below.
Processing with a Pressure Canner
Put the lid on the canner leaving the weights off. Bring to a boil. Watch for steam to start coming out the vent pipe in the lid.
Allow the steam to ‘vent’ for 10 minutes then put the weights on. Use the proper weight for your altitude (check the chart) This is when pressure will start to build.
When the pressure reaches your requirements, start your time. Process for the full time indicated, adjusting the heat as needed to maintain the correct pressure for the entire time.
When processing time is completed turn off the heat. Do not remove weights yet. Let the canner sit undisturbed until pressure comes back to zero. Do not try to speed up the cooling process.
Remove the weight and wait 5 minutes.
Open the lid to allow steam to escape. (carefully don’t let it hit your face or arms!) Leave the lid setting on top of the canner slightly ajar and wait 5 minutes again.
Take the lid off the canner and remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars).
Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.
When the jars are cool, remove the metal bands, check the seals, wash jars, dry completely, and store in a cool dark place.
Notes
NOTES:Optional -You may add four or five pearl onions or two onion slices to each jar.Pressure canning instruction.Pay attention to the proper time for the proper equipment. ———-Processing in a Pressure Canner. Pints are processed for 30 minutesQuarts are processed for 35 minutes.Step one - use the chart for the style of pressure canner you are using. Step two - check the altitude adjustments for your altitude.Dial Gauge – Watch the dial on your canner to determine pressure.AltitudeWeight (pounds pressure)0-2000 11 lbs2001-4,000 12 lbs4,001-6,000 13 lbs6,001-8,000 14lbsWeighted Gauge – Watch for the weight to ‘jiggle’ to determine pressure.Altitude Weight (pounds pressure)0-1000 ft 10 lbsAbove 1000 15 pounds