Yield: 1 servings
|2 pounds||To 3 lb; Makes 1 quart|
Okra has to be cooked briefly before processing, so have a saucepan or kettle ready in addition to all the basic equipment.
1. Choose small, young tender okra; freshly picked, if possible.
2. Organize and prepare equipment and work area.
3. Wash okra well and remove stem and blossom ends without cutting into pod.
4. Cook in boiling water for 2 minutes.
5. Pack hot, cooked okra into hot pint or quart jars to within 1 inch of tops.
6. Add ½ teaspoon salt to pints, 1 teaspoon to quarts, if desired.
Pour in boiling cooking water to within 1 inch of tops of jars. Use boiling water, if you run out of cooking water.
7. Run a slim, non metal tool down along the inside of each jar to release air bubbles. Add more boiling liquid to within 1 inch of tops.
8. Wipe tops and threads of jars with a damp clean cloth.
9. Put on lids and screw bands as manufacturer directs.
10. Process at 10 pounds pressure, 25 minutes for pints, 40 minutes for quarts. follow manufacturer's directions for your canner.
11. Follow basic steps for steam pressure canning, 10 through 24.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-06-95