1 no ingredients
Directions
Quantity: An average of 11 pounds is needed percanner load of 7
quarts; an average of 7 pounds is needed per canner load of 9 pints.
A bushel weighs 26 pounds and yields 16 to 18 quarts-- an average of
1-1/2 pounds per quart.
Quality: Select young, tender pods. Remove and discard diseased and
rust-spotted pods.
Procedure: Wash pods and trim ends. Leave whole or cut into 1-inch
pieces. Cover with hot water in a saucepan, boil 2 minutes and drain.
Fill jars with hot okra and cooking liquid, leaving 1-inch headspace.
Add 1 teaspoon of salt per quart to the jar, if desired.
Adjust lids and process following the recommendations in Table 1 and
Table 2 according to the method of canning used.
Table 1. Recommended process time for Okra in a dial-gauge pressure
canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 25
minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended Process Time for Okra in a weighted-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 25
minutes for Pints, 40 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipe
Canning Okra Recipe brought to you by Recipe Ideas
Categories: Canning; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes far back into the distant past, in truth as far as the early Egyptians, and possibly even further. However, in the main part, these old recipes were just very simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts are some stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a man called Apicius compiled a few scripts which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius also recounts how the chefs of Roman times made use of many spices and herbs, including many that are still in use today such as thyme, fennel and dill. As our culinary historical trip moves on a few more years there are two interesting recipe books from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that appears on menues today, but instead recipes for the types of meals served to the upper classes of those days. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the East, including coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in manuscripts on cookery, most of which are kept safe in private cookery archives. By the arrival of the twentieth century, recipe books are highly popular due to increased literacy, people having more leisure time and having more money. |
We hope you enjoy this Canning Okra recipe.
