*  Exported from  MasterCook  *

                               Canning Okra

Recipe By     : USDA Agriculture Information Bulletin #539, 1994
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Canning

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** NONE ***

  Quantity:

  An average of 11 lb is needed per canner load of 7 qt; an average
  of 7 lb is needed per canner load of 9 pt. A bushel weighs 26 lb
  and yields 16 to 18 qt--an average of 1-1/2 lb per qt.
  
  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" pieces. Cover
  with hot water in a saucepan, boil 2 minutes and drain. Fill jars
  with hot okra and cooking liquid, leaving 1" headspace. Add 1 ts
  salt per qt 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 to 2,000 feet -- 11 lb
          2,001 to 4,000 feet -- 12 lb
          4,001 to 6,000 feet -- 13 lb
          6,001 to 8,000 feet -- 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 to 1,000 feet -- 10 lb
             Above 1,000 feet -- 15 lb
  
  Formatted by: Karen Mintzias

 
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