---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Okra
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  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)
  * Meal-Master format courtesy of Karen Mintzias
 
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