This recipe guides you through the essential steps for safely pressure canning fresh okra, ensuring you can enjoy this Southern staple long after the harvest season ends. Using a hot-pack method, tender okra pods are briefly boiled to preserve their vibrant green color and firm texture before being sealed in jars. It is a practical skill for gardeners and cooks who want to stock their pantry with nutritious, plant-based ingredients. Perfect for adding to gumbo, jambalaya, or simple steamed side dishes, home-canned okra retains its distinctive flavor and nutritional value. This method is strictly for pressure canning, as okra is a low-acid vegetable and requires high heat to prevent spoilage. Follow the altitude adjustments carefully for safe preservation.
Canning Okra
Description
This recipe guides you through the essential steps for safely pressure canning fresh okra, ensuring you can enjoy this Southern staple long after the harvest season ends. Using a hot-pack method, tender okra pods are briefly boiled to preserve their vibrant green color and firm texture before being sealed in jars. It is a practical skill for gardeners and cooks who want to stock their pantry with nutritious, plant-based ingredients. Perfect for adding to gumbo, jambalaya, or simple steamed side dishes, home-canned okra retains its distinctive flavor and nutritional value. This method is strictly for pressure canning, as okra is a low-acid vegetable and requires high heat to prevent spoilage. Follow the altitude adjustments carefully for safe preservation.Ingredients
Directions
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Select young, tender okra pods, discarding any that are diseased, slimy, or have rust spots.
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Wash the pods thoroughly and trim off the stem ends, being careful not to cut into the pod to avoid slime.
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Leave the pods whole or cut them into 1-inch pieces, depending on your preference.
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Cover the okra with boiling water in a saucepan, boil for 2 minutes, then drain immediately.
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Pack the hot okra tightly into clean, hot canning jars, leaving 1-inch headspace at the top.
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Fill jars with the hot cooking liquid or fresh boiling water, maintaining the 1-inch headspace.
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Add 1 teaspoon of salt per quart jar if desired for flavor enhancement.
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Wipe the jar rims clean, adjust lids, and screw on bands until fingertip tight.
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Process the jars in a pressure canner according to your altitude and canner type.
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For dial-gauge canners: Process pints for 25 minutes and quarts for 40 minutes at 11 PSI (0-2000 ft).
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Adjust dial-gauge pressure to 12 PSI for 2001-4000 ft, 13 PSI for 4001-6000 ft, and 14 PSI for 6001-8000 ft.
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For weighted-gauge canners: Process pints for 25 minutes and quarts for 40 minutes at 10 PSI (0-1000 ft).
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Use 15 PSI for weighted-gauge canners at altitudes above 1000 ft.
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Allow the canner to cool naturally before removing jars to let them seal.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 123.5kcal
- % Daily Value *
- Total Fat 8.5g14%
- Saturated Fat 3.0g15%
- Cholesterol 21.0mg8%
- Sodium 341.5mg15%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
