"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Canned Stewed Okra and Tomatoes Recipe

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This recipe for Canned Stewed Okra and Tomatoes, by , is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, August 30, 2009


6 lbs. okra, sliced
6 lbs. tomatoes, peeled and chopped
2 lg. sweet onions, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
extra virgin olive oil
2 c. celery, finely chopped
1/4 c. jalapeņos, finely chopped
8 cloves garlic, finely chopped
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. black pepper
1 qt. V-8 Vegetable Juice

Remove stem head from okra then cut into half-inch slices. Blanch tomatoes in boiling water, then place in container of iced water to loosen skins. Peel and core tomatoes. Saute okra, tomatoes, onion, and bell peppers in olive oil until onions are soft, but okra is still crisp. Combine with remaining ingredients in a large pot and bring to a boil (add water or more vegetable juice if too thick). Lower heat and simmer until vegetables are tender, about 30 minutes. Place in sterilized pint jars, seal and process in boiling water for 30 minutes. This recipe makes about one dozen pints.




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