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Canning okra
How to safely home pressure can okra used tested USDA methods.
Course
Side Dish
Cuisine
American
Keyword
Okra
Prep Time
45
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Servings
1
varies
Calories
120
kcal
Ingredients
okra
water
salt
(optional)
Instructions
Wash okra pods.
Trim the ends.
You may leave the pods whole, or, slice them horizontally into 3 cm (1 inch) pieces.
Put in a sauce pan, and pour very hot water over them so that the pot will boil quicker.
When it comes to a boil, boil 2 minutes.
Drain (but don't plunge into cold water - keep hot.)
Pack hot okra into the jars you are using -- either half-litre (US pint) jars or 1 litre (US quart) jars.
Leave 3 cm (1 inch) headspace.
OPTIONAL: few pinches of salt or non-bitter, non-clouding salt-sub per jar.
Fill jars with either the cooking liquid OR fresh boiling water (such as from a kettle, for instance), maintaining headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: half-litre (US pint) jars for 25 minutes OR 1 litre (US quart) jars for 40 minutes.
Nutrition
Serving:
300
g
|
Calories:
120
kcal
|
Carbohydrates:
22.4
g
|
Protein:
5.8
g
|
Fat:
0.6
g
|
Saturated Fat:
0.1
g
|
Sodium:
21
mg
|
Potassium:
897
mg
|
Fiber:
9.6
g
|
Sugar:
4.4
g