Recipe: Tomatoes with Okra or Zucchini (canning recipe)

This is really the only one that has tomatoes and zucchini that I know to be safe to process. I usually make zucchini relish, but it is sweet, and no tomatoes. Many people eat the relish on cooked beans or on burgers, hot dogs, etc.

The recipe for it can be found using the search box above the posts.

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,
IN A WEIGHTED-GAUGE PRESSURE CANNER use, use 10 lb. pressure,
packed hot,
pints 30 minutes, quarts 35 minutes.