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.

Hot Pack - Cover with hot water in a saucepan, boil 2 minutes and drain. Fill hot jars with hot okra and cooking liquid, leaving 1-inch headspace. Add 1/2 teaspoon of salt to pints, 1 teaspoon to quarts, if desired. Remove air bubbles, adjust lids and process.

Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Pints 25 min 11 lb 10 lb
Quarts 40 min

For processing at above 1,000 ft, see Altitude Adjustments.

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