photo collage of various fruits and vegetables

How do I? ...Can Vegetables

Selecting, Preparing and Canning Vegetables

Okra

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.

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	25 min	11 lb	12 lb	13 lb	14 lb
Hot	Quarts	40	11	12	13	14

Table 2. Recommended Process Time for Okra in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	25 min	10 lb	15 lb
Hot	Quarts	40	10	15

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

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