Making and Canning Okra
Okra is easy to can at home using this recipe and procedure. Always
select the freshest and youngest pods for canning.
Whole Okra

weights are always approximated..

1 lb.

2 lbs.
Boiling Water
as needed
as needed
Lemon Juice
1 tablespoon
2 tablespoons
Canning Salt
1/2 teaspoon
1 teaspoon
Pressure Canner Processing
25 minutes
40 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Only use perfect vegetables for canning.
  3. Trim and wash the okra.
  4. Leave whole or cut as desired.
  5. Blanch 2 minutes, reserving cooking liquid for canning.
  6. Pour lemon juice and salt into jars.
  7. Canning using cold pack method with 1” of headspace, and then adding boiling
    water, maintaining 1" headspace.
  8. Processing with a Pressure Canner 25 minutes for pints, or 40 minutes for quarts,
    at 11 pounds, or 10 pounds for a weighted gauge.
  9. For elevations above 1,000 foot level see Altitude Time Adjustments.
  10. After processing, remove from boiling water and place the jars on a towel,
    separated by 1” to cool naturally.
  11. Labeling and Storing
A Simple Approach to Preserving Homemade Foods
Follow jar and cap manufacturer's recommendations and instructions and visit their
websites for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write:
© 2004 David G. Blackburn
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