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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