Can only tender pods. Wash; trim. Cook for 1 minute in boiling water.
Cut into 1-inch lengths or leave pods whole.
_In glass jars._—Pack hot okra to ½ inch of top. Add ½ teaspoon salt to
pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch
space at top of jar. Adjust jar lids. Process in pressure canner at 10
pounds pressure (240° F.)—
Pint jars 25 minutes
Quart jars 40 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot okra to ¼ inch of top. Add ½ teaspoon salt to
No. 2 cans; 1 teaspoon to No. 2½ cans. Fill to top with boiling water.
Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure
canner at 10 pounds pressure (240° F.)—
No. 2 cans 25 minutes
No. 2½ cans 35 minutes