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
