INGREDIENTS

INSTRUCTIONS

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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