Canning Okra

Canning Okra

Prep Time: 0

Yield: 0

Canning Okra

Ingredients

Instructions

  1. Quantity: An average of 11 pounds is needed percanner load of 7 quarts; an average of 7 pounds is needed per canner load of 9 pints. A bushel weighs 26 pounds and yields 16 to 18 quarts-- an average of 1-1/2 pounds per quart.

    Quality: Select young, tender pods. Remove and discard diseased and rust-spotted pods.

    Procedure: Wash pods and trim ends. Leave whole or cut into 1-inch pieces. Cover with hot water in a saucepan, boil 2 minutes and drain. Fill jars with hot okra and cooking liquid, leaving 1-inch headspace. Add 1 teaspoon of salt per quart to the jar, if desired.

    Adjust lids and process following the recommendations in Table 1 and Table 2 according to the method of canning used.

    Table 1. Recommended process time for Okra in a dial-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Hot Pints 25 min 11 lb 12 lb 13 lb 14 lb
    Quarts 40 11 12 13 14


    Table 2. Recommended Process Time for Okra in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot Pints 25 min 10 lb 15 lb
    Quarts 40 10 15
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