Canning Okra
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 |
|
|
|