Michigan State University Extension
Preserving Food Safely - 01600181
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