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|
|Hot||Pints||25 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.