Michigan State University Extension
Preserving Food Safely - 01600181
10/13/97

### 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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