Free Recipe Canning Okra
Recipe Type: Free Vegetable Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Canning Okra Recipe
Canning Okra
Canning Okra Preparation
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
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