~Canning Zucchini with Tomato. I use this often for a base in Soups or pour it over chicken and bake it. let me know if you have other ideas:) God's Blessings.

Tomatoes and Zucchini
(or Tomatoes and Okra)  

https://extension.umaine.edu/publications/4085e/

Procedure. Wash tomatoes and 4 pounds of okra or zucchini if making a 7 quart batch and 2.5 pounds if you are making a 9 pint batch. These ratios have been tested for safety and altering them is not recommended. Dip tomatoes in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a boil and simmer 10 minutes. Add okra and zucchini and boil gently 5 minutes. Add 1 teaspoon salt to each quart, if desired. Fill jars with mixture, leaving 1-inch headspace. Adjust lids and process jars 

Variation: You may add four or five pearl onions or two onion slices to each jar.

The hardest part of this recipe is skinning the tomatoes. BUT, I found this tomato
strainer at a thrift store for only a couple of dollars. IT Worked great!
The seedless and skinless sauce come out the side chute.

I placed sliced tomato in the hopper, (skins and all) and press the tomatoes with my fingers 

and crank the handle.

The seeds and skins come out the front chute.

This is my first batch, I have made more since this was done:)
Thank-you Abba!

Glory to God on High~
JMJ ~Tina