Michigan State University Extension
Preserving Food Safely - 01600181
08/03/99

CANNING OKRA


QUANTITY: An average of 11 pounds is needed per canner
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 hot 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.

RECOMMENDED PROCESS TIMES FOR OKRA IN A
DIAL-GAUGE PRESSURE CANNER
             

                      Canner Pressure (PSI) at Altitudes of  

Style                                                        

of    Jar     Process  0-        2001-    4001-    6001      

Pack  Size    Time     2000 ft.  4000 ft. 6000 ft. 8000 ft.  

Hot   Pints   25 min.  11 lb.    12 lb.    13 lb.    14 lb.  

Hot  Quarts   40       11        12        13        14


RECOMMENDED PROCESS TIMES FOR OKRA IN A
WEIGHTED-GAUGE PRESSURE CANNER 
            

                      Canner Pressure (PSI) at Altitudes of  

Style                                                        

of       Jar     Process       0-                   Above    

Pack     Size    Time          1000 ft.             1000 ft. 

Hot      Pints   25 min.       10 lb.               15 lb.   

Hot      Quarts  40            10                   15


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