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Home / Vegetables / Tomatoes with okra

Tomatoes with okra

Filed Under: Seasonal Summer, Tomatoes, Vegetables Tagged With: Creole, Okra, Tomatoes

tomatoes-and-okra-pn2

If you are looking to throw together a gumbo or a Louisiana-style dish in a hurry, this home canned tomatoes and okra would be just the ticket.

Make a roux, add a jar of this stewed tomato and okra, along with some shrimp, celery, peppers and onions, and you have a wonderful Shrimp Creole on your hands. Or add some smoked sausage such as andouille sausage.  Serve with rice, and some crusty bread to dip up the sauce with, and you have a meal from the Deep South.

It’s also great to add to Indian style curry dishes, where okra is known as “bhindi.”

Use only young, tender pods. Old, stringy or rusted pods won’t improve during the canning process.

See also: Other okra recipes for canning.

Contents hide
  • 1 Quantities of okra needed
  • 2 The recipe
  • 3 Canning okra
    • 3.1 Ingredients
    • 3.2 Instructions
    • 3.3 Nutrition
  • 4 Recipe notes
  • 5 Reference information
  • 6 Recipe source
  • 7 Cooking with canning
  • 8 Nutrition

Quantities of okra needed

Follow this ratio of ingredients: For every 1.5 kg (3 lbs) tomatoes, use up to 500 g (1 lb) okra

Numbers are approximate guidelines.

  • 1.5 kg (3 lb) of tomatoes PLUS 500 g (1 lbs) okra = 1 ¾ litres (US quarts) canned tomato and okra
  • 5.5 kg (12 lb) of tomatoes PLUS 2 kg (4 lbs) okra = 7 litres (US quarts) canned tomato and okra
  • 3.25 kg (7 lbs ) of tomatoes PLUS 1 kg (2.5 lbs) okra = 9 x half-litres (US pints) canned tomato and okra

The recipe

Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: varies

Headspace: 3 cm (1 inch)

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-litres (pints) 30 minutes; litres (quarts) 35 minutes.

Print

Canning okra

How to safely home pressure can okra. This is a walk-through of the USDA tested recommendations.
Course Side Dish
Cuisine American
Keyword Okra
Prep Time 45 minutes minutes
Cook Time 1 hour hour 10 minutes minutes
Total Time 1 hour hour 55 minutes minutes
Servings 1 varies
Calories 120kcal

Ingredients

  • okra
  • tomatoes
  • salt (OR non-bitter, non-clouding salt sub. Optional)
  • onion (optional)

Instructions

  • 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 ½ 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 ½ cm (¼ 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.

Nutrition

Serving: 340g | Calories: 120kcal | Carbohydrates: 22.4g | Protein: 5.8g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 21mg | Potassium: 897mg | Fiber: 9.6g | Sugar: 4.4g

Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.

Jar SizeTime0 to 300 m (0 - 1000 feet) pressureAbove 300 m (1000 ft) pressure
Half-litre (1 US pint)30 mins10 lbs15 lb
1 litre (1 US quart)35 mins10 lbs15 lb

Recipe notes

  • 3 lbs of peeled, quartered tomatoes = 3.5 to 4 cups of peeled, quartered tomatoes;
  • 1 lb okra = 2 cups fresh, chopped into 1 inch pieces or 3 cups thawed, chopped into 1 inch pieces.

tomatoes-and-okra-103

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

More information about Salt-Free Canning in general.

What is the shelf life of home canned goods?

Recipe source

Tomatoes with okra or zucchini. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 3-12.

Tomatoes with Okra or Zucchini. In: Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 59.

Modifications: none.

tomatoes-and-okra-101

Cooking with canning

Tomato Okra Rice

Nutrition

Per 1 litre (US quart) jar:

  • 434 calories, 99 mg sodium

tomatoes-and-okra-nutrition

* Nutrition info provided by https://caloriecount.about.com

tomatoes-and-okra-pn1

Tagged With: Creole, Okra, Tomatoes

Filed Under: Seasonal Summer, Tomatoes, Vegetables Tagged With: Creole, Okra, Tomatoes

Reader Interactions

Comments

  1. Karen

    August 26, 2023 at 2:26 pm

    Made this last week. Loved it! Going to make more today. Only difference was I added the onion to the tomatoes while cooking. Being southern, when I heated it up, I added some bacon grease (my essential oil) 😊 Delicious!👍

    Reply
  2. Wanda Harrison

    September 05, 2022 at 1:12 am

    Is there a recipe for water bath canning okra and tomatoes?
    I have searched everywhere and can’t find one.

    Reply
    • Healthy Canning

      September 05, 2022 at 11:31 am

      Not that we know of. It sounds unlikely, because the okra is low-acid and so a ton of something acidic would need to be added, resulting perhaps in a sour-tasting product.

      Reply
      • Frrdda

        September 08, 2022 at 12:24 pm

        So tomatoes don’t provide enough acid?

        Reply
        • Healthy Canning

          September 08, 2022 at 2:02 pm

          Sadly, no.

          Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
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“Many times, I’ll look at personal websites and see things that can be very unsafe. People don’t quite understand that they might do it once and ‘get away with it’ but they could try it a month later and get sick — or make someone else sick.”

— Dr Elizabeth Andress, NBC News. 13 December 2010.
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