---------- 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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