In: United States Department of Agriculture (USDA). What is the shelf life of home canned goods? Recipe source More information about Salt-Free Canning in general. When pressure canning, you must adjust the pressure for your altitude.
#Okra and tomatoes plus#
3.25 kg (7 lbs ) of tomatoes PLUS 1 kg (2.5 lbs) okra = 9 x half-litres (US pints) canned tomato and okra.5.5 kg (12 lb) of tomatoes PLUS 2 kg (4 lbs) okra = 7 litres (US quarts) canned tomato and okra.1.5 kg (3 lb) of tomatoes PLUS 500 g (1 lbs) okra = 1 ¾ litres (US quarts) canned tomato and okra.Stews such as these taste even better the next day and can even be eaten cold on a warm summer's day.Follow this ratio of ingredients: For every 1.5 kg (3 lbs) tomatoes, use up to 500 g (1 lb) okra Serving suggestionsĪs with many Lebanese dishes, this dish is usually served with fresh warm flatbreads although it can also be eaten with rice. It has been part of the Mediterranean diet for centuries and this is one of the best ways to prepare vegetables in. Olive oil is rich in good fats and antioxidants which can help in the fight against strokes and heart disease. Okra is also good at helping your body regulate blood sugar levels and has anti-cancer properties.Įven though this dish seems to use a lot of olive oil, it is still a healthy alternative to fried or processed foods.
#Okra and tomatoes full#
Okra is a highly nutritious food full of fibre and folates, especially good for pregnant women. When you add the chopped garlic cloves, lower the heat and after a minute or two add the okra. Lots of people don't take their time over the onions as they don't consider it to be a main part of the dish but this is your flavour base so if you have time sauté the onions on low heat until caramelised which gives it the delicious factor people can't figure out.Īlso, be careful not to burn the garlic. When making any stew, you must try and cook out the onion properly and not rush this phase. Try it with and without the pomegranate molasses and you will see the difference it makes. I have also added a dash of pomegranate molasses at the end and a hint of chilli which I feel really elevates it.
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The spicesīlack pepper is the only ground spice you will need. The extra ingredient you will need is fresh cilantro (coriander) and it is usually served with rice. You can also make a meat version of this by adding little pieces of fillet lamb or beef which you have sautéed beforehand so as not to get a boiled taste, and cook along with the sauce for half an hour or so. I like baby okra as it is slightly sweeter and it's not too hard to find either. There are lots of different types of okra such as the long lady finger types or the small button ones, so you may need to adjust the cooking time slightly to cater for this. You can also use canned chopped tomatoes when out of season and this is perfectly fine.Ĭanned tomatoes are some of the best preserved vegetables and all the best chefs and home cooks rely on them. If your tomatoes are not that tomatoey then add a spoon of tomato concentrate and some water which will enhance the flavour. (Note: USE the juice from the tomatoes as well.). My recipe uses fresh tomatoes which give the best flavour. 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. The best seasonal okra can be found in September but I feel it tastes almost as good when you use frozen as it's a stew and doesn't demand the same level of freshness.
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