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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
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
55
minutes
minutes
Servings
1
varies
Calories
120
kcal
Ingredients
okra
tomatoes
salt
(OR non-bitter, non-clouding salt sub. Optional)
onion
(optional)
Instructions
NOTE: Follow this ratio of ingredients -- for every 1.5 kg (3 lbs) tomatoes, use up to 500 g (1 lb) okra.
Wash okra. Trim stems off, and either cut into 2 to 3 cm (1 inch) pieces, or, leave whole. Set aside.
Wash tomatoes and peel tomatoes.
Core and quarter tomatoes.
Put in large pot.
Bring pot of tomatoes to a boil, then lower to a simmer and let simmer uncovered for 10 minutes.
Add okra. Let simmer 5 more minutes.
Pack into jar size choice, distributing solids and liquids equally.
Leave 3 cm (1 inch) headspace.
If desired, add ½ teaspoon salt or salt sub to each half-litre (pint) jar; 1 teaspoon to each litre (quart) jar.
If desired, tuck into either size jar either two onion slices ½ cm (¼ inch) thick or 4 to 5 peeled pearl onions.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
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.)
Processing time: half-litre (US pint) jars for 30 minutes OR 1 litre (US quart) jars for 35 minutes.
Nutrition
Serving:
340
g
|
Calories:
120
kcal
|
Carbohydrates:
22.4
g
|
Protein:
5.8
g
|
Fat:
0.6
g
|
Saturated Fat:
0.1
g
|
Sodium:
21
mg
|
Potassium:
897
mg
|
Fiber:
9.6
g
|
Sugar:
4.4
g