Canned 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.

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash pods and trim ends. Leave whole or cut into 1-inch pieces.

3. Cover with hot water in a saucepan, boil 2 minutes and drain.

4. Add 1 teaspoon of salt per quart to the jar, if desired.Fill jars with hot okra and cooking liquid, leaving 1-inch headspace.

5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

6. Process in a pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for 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 min 11 lb 12 lb 13 lb 14 lb

Processing Times for 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 min 10 lb 15 lb

Source: National Center for Home Food Preservation




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