Canning Okra And Tomatoes Together Food

OKRA AND TOMATOES RECIPE

Steps:

• Wash the tomatoes and okra under cool running water.
• Dice the onions.
• Place a skillet over Medium heat on your stove top.
• Add just enough oil to lightly coat the pan.
• Add bacon grease for seasoning if desired.
• When pan is hot, add the onions. Stir to coat with oil.
• Let the onions cook for several minutes while you prepare the tomatoes.
• Dice the tomatoes into larger sized pieces.
• Add the tomatoes to the skillet.
• Remove the ends from the okra and discard the pieces.
• Slice the okra pods into about ½ inch slices.
• Add the okra to the skillet.
• Add the black pepper, the salt and the sugar. Stir to combine.
• Reduce the heat slightly, and continue to stir and cook uncovered.
• Add a little warm water if needed to keep the vegetables moist.
• Cook until the okra is as tender as desired.
• Serve warm.
• Enjoy!

CANNED TOMATOES AND OKRA

Steps:

• 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 jars with mixture, leaving 1-inch headspace.
• Adjust lids and process in a dial gauge pressure canner at 11 pounds pressure or a weighted gauge pressure canner at 10 pounds pressure. -Pints: 30 minutes -Quarts: 35 minutes
• Variation: You may add four or five pearl onions or two onion slices to each jar.

OKRA AND TOMATOES

Steps:

• In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
• Add the onion and garlic; saute for 5 more minutes.
• Stir in tomatoes (with their juices), sugar, thyme, bay leaf, vinegar and Worcestershire sauce. Use the juices from the tomatoes to deglaze the pan, scraping up the browned bits from the bottom. Reduce the heat to low and simmer, uncovered, for 10 minutes.
• Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender (about 10-12 minutes for fresh okra or 7-8 minutes for frozen okra).
• Remove the bay leaf. Season with salt and pepper, to taste. Serve immediately.

CANNING OKRA

Steps:

• NOTE: Follow this ratio of ingredients -- for every 1.5 kg (3 lbs) tomatoes, use up to 500 g (1 lb) okra.
• Wash okra. Trim stems off, and either cut into 2 to 3 cm (1 inch) pieces, or, leave whole. Set aside.
• Wash tomatoes and peel tomatoes.
• Core and quarter tomatoes.
• Put in large pot.
• Bring pot of tomatoes to a boil, then lower to a simmer and let simmer uncovered for 10 minutes.
• Add okra. Let simmer 5 more minutes.
• Pack into jar size choice, distributing solids and liquids equally.
• Leave 3 cm (1 inch) headspace.
• If desired, add 1/2 teaspoon salt or salt sub to each half-litre (pint) jar; 1 teaspoon to each litre (quart) jar.
• If desired, tuck into either size jar either two onion slices 1/2 cm (1/4 inch) thick or 4 to 5 peeled pearl onions.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: half-litre (US pint) jars for 30 minutes OR 1 litre (US quart) jars for 35 minutes.

OKRA AND TOMATOES

Steps:

• Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.
• Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately.
• *Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.

STEWED OKRA AND TOMATOES

Steps:

• In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
• Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

OKRA WITH TOMATOES

Steps:

• Cover the bottom of a skillet with the olive oil and place over medium heat. Place the garlic, onion, and cayenne pepper in the skillet and stir until fragrant. Stir in the green pepper. Cook and stir until tender, about 5 minutes. Stir in the frozen okra and allow to cook for 5 minutes more. Stir in both the diced and the stewed tomatoes. Season with salt and pepper. Reduce heat to medium-low and simmer until all vegetables are tender, 5 to 7 minutes.

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

OKRA AND TOMATOES

Steps:

• Place all ingredients in a dutch oven and cook over over medium heat until onion and okra is just crisp tender or done to your liking. (Note: USE the juice from the tomatoes as well.).
• Taste and add salt and pepper as desired.
• NOTE: Do not salt before the okra and onion are done to your liking. The salt seems to add to the slime. Also, stir only as much as you need The more you stir the slimier it can get.
• Serve with Hot Sauce if desired.
• OAMC NOTE: This freezes well in any quantity desired. Simply reheat when needed.