Okra — NCHFP
Tested NCHFP pressure-canning directions for plain okra.
Ingredients
Okra
- 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.
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Recipe Notes
Plain okra is low acid and requires pressure canning.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/okra/