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)
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 1/2 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