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.

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.

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

Table 2. Recommended Process Time for Okra in a weighted-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 25 minutes for
Pints, 40 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of