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To Can Tomatoes and Okra for Soup

A preserved soup made by canning tomatoes and okra together.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Tomato and okra work together. They rank in the top 3% of all ingredient pairs, and cooks put them together in 327 recipes. Both carry damascenone, which smells apple, rose. The science ↓

To Can Tomatoes and Okra for Soup

Ingredients

Directions

Prepare the tomatoes

  1. Pour boiling water over ripe, sound tomatoes.

  2. Remove the skins from the tomatoes.

  3. Place the tomatoes in a porcelain kettle.

  4. Boil the tomatoes. Dip some off as the water rises to reduce the tomatoes more quickly.

  5. Boil until almost ready for table use.

Prepare the okra

  1. Wash the okra.

  2. Cut the okra crosswise.

  3. Drop the okra into boiling water.

  4. Boil the okra for 30 minutes to 1 hour, skimming several times.

Combine and can

  1. Use a perforated ladle to dip the okra into the tomatoes.

  2. Let all boil for another 30 minutes to 1 hour.

  3. Pour the mixture into cans and seal while hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + okratop 3% of all pairs
    Smell alikemoderate
    Cooked together327 recipes

    Shared aroma: damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ripe tomatoes
Break down into the main body and liquid of the soup as they reduce.
Okra
Thickens the soup as its mucilage releases during long simmering.

The step that matters

Pour the mixture into cans and seal while hot.. Hot contents help drive air out of the headspace, so a vacuum forms and the seal holds as the can cools.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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