Yield: 1 Recipe Quant
- 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