Canning okra

How to safely home pressure can okra used tested USDA methods.

Course Side Dish
Cuisine American
Keyword Okra
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Yield 1 varies
Calories 120 kcal



  1. Wash okra pods.
  2. Trim the ends.
  3. You may leave the pods whole, or, slice them horizontally into 3 cm (1 inch) pieces.
  4. Put in a sauce pan, and pour very hot water over them so that the pot will boil quicker.
  5. When it comes to a boil, boil 2 minutes.
  6. Drain (but don't plunge into cold water - keep hot.)
  7. Pack hot okra into the jars you are using -- either half-litre (US pint) jars or 1 litre (US quart) jars.
  8. Leave 3 cm (1 inch) headspace.
  9. OPTIONAL: few pinches of salt or non-bitter, non-clouding salt-sub per jar.
  10. Fill jars with either the cooking liquid OR fresh boiling water (such as from a kettle, for instance), maintaining headspace.
  11. Debubble, adjust headspace.
  12. Wipe jar rims.
  13. Put lids on.
  14. 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.)
  15. Processing time: half-litre (US pint) jars for 25 minutes OR 1 litre (US quart) jars for 40 minutes.