How to Can Okra
Fresh okra preserved by pressure canning or pickled.
The Short Answer
Plain okra must be pressure canned. Process pints for 25 minutes and quarts for 40 minutes. Pickled okra can be water bath canned.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Okra
Water bath only for pickled okra.
Headspace: 0.5 inches
Pressure Canning Okra
Trim stems without cutting into pod.
Headspace: 1 inch
Step-by-Step: Canning Okra
- Wash. Trim stems without cutting into pod.
- Pressure: pack whole or sliced, cover with boiling water.
- Pickled: pack whole pods vertically with dill, garlic, hot pepper. Cover with vinegar brine.
- Remove air bubbles, wipe rims, apply lids.
Do not cut into the pod when trimming. The interior leaks out and makes everything slimy. Just trim the stem, leaving the cap intact.
Safety Notes
Important: Plain okra is low-acid and requires pressure canning.
The Bottom Line
Okra must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Do not cut into pods. Leave whole. Quick blanching before packing helps reduce sliminess.