Tomatoes with okra, but skip the okra?

I'm sure this has been asked before, but I found these two recipes for pressure canning tomatoes with okra:

• National Center for Home Food Preservation – University of Georgia
• Healthy Canninng

My understanding is that recipes can be modified by removing low-acid ingredients (but not replacing them), which would mean I could remove the okra (~pH 6 – low acid). But…

That would essentially turn the recipe into this one which requires acidification (but with double the processing time).

Am I reading this right? Is this a tested recipe for canning tomatoes without acidification? (The extra processing time is obviously going to impact texture of course.)

I'm assuming that I'm missing something important, but this seems to follow all the safe canning rules.