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.
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
Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart)
Processing method: Pressure canning only
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.
- 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.
Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|Half-litre (1 US pint)||30 mins||10 lbs||15 lb|
|1 litre (1 US quart)||35 mins||10 lbs||15 lb|
- 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.
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
More information about Salt-Free Canning in general.
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.
Cooking with canning
Per 1 litre (US quart) jar:
- 434 calories, 99 mg sodium
* Nutrition info provided by https://caloriecount.about.com