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A Guide to Pressure Canning Okra in Water
Okra is a humble yet powerful staple in Southern and global kitchens. Known for its signature pod shape and thickening abilities, okra is beloved in stews, soups, and sautéed dishes.
Home canning okra in water lets you preserve this summer harvest for year-round use—but while the flavor holds strong, the crisp texture does not. And that’s okay, this pantry staple still delivers on taste, nutrition, and versatility. Home canning okra gives you access to a seasonal vegetable all year long—without relying on your freezer.
Whether you add it to hearty stews or quick veggie sautés, water-packed okra is a reliable, shelf-stable ingredient that enhances meals with little effort.
A Brief History of Okra
Originally cultivated in Africa and South Asia, okra (Abelmoschus esculentus) found its way to the Americas through the transatlantic slave trade. It quickly became a hallmark of Southern cuisine and is often featured in gumbo, a word rooted in West African language. Okra’s rich heritage and practical uses have made it a garden favorite for generations.
Nutritional Benefits of Okra
Okra is high in fiber, vitamin C, and antioxidants. It contains folate and vitamin K, making it a nutrient-rich food for supporting digestion, bone health, and immune function. Its unique mucilage—a thick gel-like substance—is excellent for naturally thickening soups and stews, while also soothing the digestive tract.
Using Pressure-Canned Okra in Cooking
Home-canned okra is perfect for hot dishes like gumbo, stews, chili, and tomato-based soups. Add it near the end of cooking to avoid over-softening. You can also drain and briefly sauté it with tomatoes, onions, and garlic for a fast Southern-style side dish. Because it’s already cooked and shelf-stable, it dramatically reduces your prep time.
If you want a more robust flavor, toss a drained canned of okra into a skillet with bacon drippings and tomatoes. It’s a Southern favorite that hits the table in under 10 minutes.
Pressure Canning Okra in Water Recipe
Yield: About 7 quarts or 14 pints
Prep Time: 1 hour
Processing Time: 25–40 minutes
Ingredients
- 12 to 16 pounds of fresh okra
- Boiling water
- Pickling or canning salt (optional)
Instructions
- Wash the okra thoroughly. Trim stems without cutting into the pod. Slice the pods into 1-inch rounds or leave whole, depending on your preference.
- Raw pack okra into jars, leaving a 1-inch headspace. Add 1 tsp salt per quart or ½ tsp per pint, if desired, for flavor.
- Pour boiling water over okra maintaining the 1-inch headspace. Remove any trapped air pockets and add more water to keep the headspace if needed.
- Wipe rims with a damp cloth dipped in vinegar. Apply lids and screw bands and hand tighten.
- Place jars in a pressure canner with the recommended amount of water. Process pints for 25 minutes at 10 PSI or according to your elevation and canner type. If processing in quarts, process for 40 minutes.
- Allow canner to return to zero pressure naturally. Remove canner lid and allow jars to rest for 10 minutes before removing them to cool.
Canning okra in water gives you a convenient way to stretch your harvest and enjoy its flavor year-round. While it won’t be crisp after canning, it remains a deeply satisfying ingredient in cooked meals—saving you time and adding that unmistakable earthy, Southern flair to your favorite dishes.
Pro Tip: For best flavor and texture, use small to medium pods, no longer than 4 inches. Overgrown okra becomes tough and fibrous—even after canning.
Happy Canning!
xo
Diane, The Canning Diva
www.canningdiva.com
