*  Exported from  MasterCook  *
 
                                CANNING OKRA
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Canning
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   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.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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