Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Okra canning safety
| Method | Pressure |
|---|---|
| Pack | Hot pack |
| Jar sizes | Pint or quart |
| Headspace | 1 inch |
| Quantity | About 7 lb per 9 pints or 11 lb per 7 quarts |
Safety boundary: Use plain tender okra, the specified cut size, fresh boiling water, and the complete pressure schedule.
Processing details
Method: Pressure
Tested source
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Okra timeline
- Prepare: Select young tender pods, wash, trim, and leave whole or cut into 1-inch pieces.
- Pack: Boil 2 minutes, drain, pack hot, and cover with fresh boiling water.
- Process: Pressure-can pints 25 minutes or quarts 40 minutes.
Equipment for okra
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pint or quart Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Discard diseased or rust-spotted pods.
- Trim without cutting into the seed cavity; leave whole or cut into 1-inch pieces.
- Boil 2 minutes, drain, and pack with fresh boiling water.
- Leave 1-inch headspace and pressure-can.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Use young tender okra, discard diseased or rust-spotted pods, preserve the tested whole-or-1-inch-piece preparation, pack with fresh boiling water, and process in a pressure canner.
What is okra?
This tested method pressure cans plain young okra pods whole or in 1-inch pieces.
Before you begin
- This is not a pickled-okra process.
- Use only young tender pods.
- Salt is optional.
Altitude-adjusted pressure schedule
| Jar/style | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 25 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 40 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar/style | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 25 min | 10 psi | 15 psi |
| Quarts | 40 min | 10 psi | 15 psi |
Okra — NCHFP
Ingredients
- 11 lb okra average for 7 quarts; 7 lb for 9 pints
- 1 tsp salt optional per quart; 1/2 tsp per pint
- fresh boiling water for packing
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wash pods, trim ends, and leave whole or cut into 1-inch pieces.
- Cover with hot water, boil 2 minutes, and drain.
- Pack hot with fresh boiling water and 1-inch headspace; add optional salt.
- Pressure process pints 25 minutes or quarts 40 minutes.
- Dial 11/12/13/14 psi by altitude; weighted 10 psi through 1,000 ft, 15 psi above.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve okra
Drain and add to gumbo, soups, stews, tomato dishes, or sautéed side dishes.
Okra questions
Can I use this schedule for pickled okra?
No. Pickled okra uses a tested vinegar formula and a boiling-water process.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
What if pressure drops?
Restore the required pressure and restart the full processing time.
Plain canned versus pickled okra
Plain okra is pressure-canned in water. Pickled okra is acidified with a tested vinegar formula and uses another schedule.
Okra troubleshooting
Why is the okra very soft?
Start with young tender pods, keep the two-minute pre-boil, and do not extend processing.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Okra”. Official USDA/NCHFP tested home-canning guidance.
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September
How much of the main ingredient should I grow?
10–22 lb of Okra per person per year
The source-cited calculator below can convert your pantry goal into row foot estimates where compatible yield data exists.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.