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 |
