Canning okra

How to safely home pressure can okra. This is a walk-through of the USDA tested recommendations.

Course Side Dish
Cuisine American
Keyword Okra
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Yield 1 varies
Calories 120 kcal



  1. NOTE: Follow this ratio of ingredients -- for every 1.5 kg (3 lbs) tomatoes, use up to 500 g (1 lb) okra.
  2. Wash okra. Trim stems off, and either cut into 2 to 3 cm (1 inch) pieces, or, leave whole. Set aside.
  3. Wash tomatoes and peel tomatoes.
  4. Core and quarter tomatoes.
  5. Put in large pot.
  6. Bring pot of tomatoes to a boil, then lower to a simmer and let simmer uncovered for 10 minutes.
  7. Add okra. Let simmer 5 more minutes.
  8. Pack into jar size choice, distributing solids and liquids equally.
  9. Leave 3 cm (1 inch) headspace.
  10. If desired, add 1/2 teaspoon salt or salt sub to each half-litre (pint) jar; 1 teaspoon to each litre (quart) jar.
  11. If desired, tuck into either size jar either two onion slices 1/2 cm (1/4 inch) thick or 4 to 5 peeled pearl onions.
  12. Debubble, adjust headspace.
  13. Wipe jar rims.
  14. Put lids on.
  15. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  16. Processing time: half-litre (US pint) jars for 30 minutes OR 1 litre (US quart) jars for 35 minutes.