Canning Okra

Title:
Canning Okra

Yield:
1 Recipe

Categories:
Vegetables,
Canning




Ingredients:









 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini