Recipe: Canning Tomatoes and Zucchini

I can provide a recipe for tomatoes with zucchini and it allows for adding a little onion. It must be followed exactly in order for it to be acidic enough to safely can. Otherwise you will be at a risk for botulism. That, and using too much zucchini, unless it is a zucchini pickle, will become too dense and not safe for canning.

Adding the potatoes and garlic will not be safe to do. The jars are filled with a hot mixture.

You could can the following mixture, then add some potato and garlic after opening. This will be a soft, cooked product.

TOMATOES WITH OKRA OR ZUCCHINI

QUANTITY:
An average of 12 pounds of tomatoes and 4 pounds of okra or zucchini is needed per canner load of 7 quarts. An average of 7 pounds of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner load of 9 pints.

PROCEDURE:
Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. Trim stems from okra and slice into 1- inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the jars, if desired. Fill hot jars with mixture, leaving 1-inch headspace. Adjust lids and process.

VARIATION:
You may add four or five pearl onions or two onion slices to each jar.

RECOMMENDED PROCESS TIMES FOR TOMATOES WITH OKRA OR ZUCCHINI IN A DIAL-GAUGE PRESSURE CANNER use 11 lb. pressure, for a WEIGHTED GAUGE CANNER, use 10 lb. pressure.
Pints, 30 minutes, quarts 35 minutes.