Canning Okra Recipe

Wash Okra and drain.
Remove stem and blossom ends
   without cutting into pod
Wash again.
Slice or leave whole.
Boil 2 minutes.
Pack hot Okra into hot jars
   leaving 1-inch headspace.
Add 1/2-teaspoon salt to each pint,
1 teaspoon to each quart.

Ladle boiling water over carrots,
leaving 1-inch headspace.
Remove air bubbles.
Adjust two-piece lids.
Process pints 30 minutes, quarts 35 minutes,
   at 10 pounds pressure in a steam-pressure
   canner.

For altitudes 1000 feet or more see altitude adjustment chart