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