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 |
Peas, Fresh Blackeye (Cow-peas, Blackeye Beans)
•Raw Pack.—Shell and wash blackeye peas.
In glass jars.—Pack raw blackeye peas to 1½ inches of top of pint jars and 2 inches of top of quart jars; do not shake or press peas down. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jars. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 35 minutes |
| Quart jars | 40 minutes |
As soon as you remove jars from canner, complete seals if necessary.