How To Can Squash And Okra - cooking recipe

Ingredients

8 Tbsp. white vinegar
4 Tbsp. plain salt
1 gal. water
1 gal. squash or okra

Preparation

Loosen the skins of 15 pounds ripe tomatoes.
Dip tomatoes, one at a time, in boiling water for 1/2 minute.
Then dip them quickly in cold water.
Peel the tomatoes.
Remove stem ends and cores of tomatoes.
Pack small or medium tomatoes whole.
Cut large tomatoes in quarters or eighths.
Use a spoon to remove excess seeds, if desired.
Drain in colander.
Before starting the canning procedure, heat the canning jars and rings in boiling water to make sure they are sterile.