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Okrahoma *a guest post
5 pounds diced tomatoes, drained
4 ears sweet corn, cut off cob
2 pounds okra, sliced
1 Tbs Lemon juice (while cooking)
bottled lemon juice, **added to jars
canning salt, added to jars
Bring vegetables to boil over medium-high heat, reduce heat to low and simmer, stirring frequently, until broth forms, about 15 - 20 minutes.
Add 1 Tbs lemon juice, continue simmering 5 minutes. Add 1 tsp canning salt to each pint jar. Add 1 Tbs bottled lemon juice to each pint jar (**see note below)
Ladle hot mixture into hot prepared jars leaving 1-inch" head-space. Pressure Can at 11 pounds pressure (Dial Gauge) *or according to your altitude 90 minutes for quarts, 75 minutes for pints/half-pints. Remove from canner, place on towel and cooling rack, in draft free area 24 hours, until completely cool. Remove ring, label & store.
Makes approximately 6 pints.
**Note: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product
Recipe from: JD Provence
Recipe comparable to: NCHFP Mixed Vegetables
Photo by: JD Provence for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home