Name: Canning Okra
Ingredients: 2,001 - 4,000 ft: 12 lb.; 4,001 - 6,000 ft: 13 lb.; 6,001 - 8,000 ft: 14 lb.; Above 1,000 ft: 15 lb.

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables, Canning	1	Recipe

INGREDIENTS

		2,001 – 4,000 ft: 12 lb.
		4,001 – 6,000 ft: 13 lb.
		6,001 – 8,000 ft: 14 lb.
		Above 1,000 ft: 15 lb.

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.
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.
======================================================= === * 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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