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 possible to track the history of meal recipes far back into antiquity, at least as far back into history as pharonic Egypt, and potentially, even further back. In practice though, these, old recipes were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to experts in ancient history is a collection of clay tablets in Sumerian which recount 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 wonderful. Later on, in The time of the romans around 25BC a roman called Apicius wrote some scripts describing recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius tells us how the cooks of Roman times were skilled in the use of many different aromatic flavors, including some familiar names such as bay, rue and asafoetida. Later, we find some recipe books which were published in the fourteenth century ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the spicy food that we all know today, but rather recipes for the types of meals prepared by the chefs of the upper classes of the period. Later on in the 1400s, people returning from the crusades brought back many foods and spices from the holy lands, including spices like basil and coriander. The introduction of these new culinary ideas created a surge in cookery books, most of which still exist in private libraries. For the decades that followed, the powerful and wealthy houses competed with each other to offer the most extravagent meals, and consequentially the best chefs and their recipe collections increased in prestige. However, it wasn`t until the 1800s the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cook books are in great demand, as a result of better eduction, people having increased spare time and a general increase in wealth. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Canning Okra recipe.
