Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 - 4,000 ft: 12
lb.
4,001 - 6,000 ft: 13
lb.
6,001 - 8,000 ft: 14
lb.
Table 2. Recommended Process Time for Okra in a
weighted-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
