 Okrahoma *a guest post
Ingredients: 5 pounds diced tomatoes, drained 4 ears sweet corn, cut off cob 2 pounds okra, sliced 1 Tbs Lemon juice (while cooking) canning salt, added to jars Directions: 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 1/2 tsp canning salt to each pint jar. 1 tsp canning salt to each quart jar. 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 or 3 quarts. Recipe from: JD Provence Recipe comparable to: NCHFP Mixed Vegetables Photo by: JD Provence for Canning and Cooking at Home
1 Comment
Jenia r Johnson
8/28/2023 02:18:29 am
I had no idea what I seen growing up in my basement in jars that mama cooked and canned was called Okrahoma !! I'm from SC and I'm so happy I've finally found a recipe!! Thank you so much!! Your comment will be posted after it is approved.
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