We’ve been so busy this year that we haven’t done as much canning, but the tomatoes and okra were building up (despite the wretched drought) and I was starting to worry I wouldn’t get to eat pickled okra this year if I didn’t get on it.
When I’m in a hurry, I forego the diced tomatoes, rotel-style tomatoes, and all other options besides tomato sauce, because I can chuck the whole tomatoes into a pot and just run it all through a food mill when it breaks down. This year, everything will become tomato sauce to be turned into soup, chili, pasta sauce, and whatever else we dream up in February.
My trusty okra pickle recipe from Canning For a New Generation, and the inevitable bit of fruit float I always get. It will still be delicious.