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	15 lb
	Quarts	40	10	15