We like to leave the lid off so that we can keep an eye on things, but you can leave it on and just check on it every now and then, if you prefer.
Has anyone ever sliced there okra up instead of using the whole pod? Is that okay to do and how did it turn out?
Is that hot water bath? I've seen recipes that don't process at all but say to use hot jars, flats and rings with hot okra in jars. Tighten lids on and that's all. Sounds like they could have a problem with tainted okra.
Hi Jan, Yes, you need to process jars 15 minutes in boiling water canner. We realize this recipe needed clarification and have updated it, accordingly (August, 2020).
a couple of questions come to mind: is this a good way to use pods that are past their prime (aka - too tough)? also, is there an advantage/disadvantage to pressure can vs. water bath on this?--maybe the pressurizing would softening the tough pods?
We recommend very fresh and tender pods (not past their prime) for canning. This recipe is for boiing water-bath canning. You could certainly pressure can if you have the equipment and time; let us know if it makes a difference!
Canning has changed over the years due to botulism poisoning. If you want to store your jarred food outside of the fridge in a pantry or on a shelf for up to a year, it is very important to put the jars in a boiling water bath to make the environment inside our canned goods inhospitable to the bacteria. High heat will inactivate any toxin present. This heat treatment will also destroy organisms that might cause spoilage and inactivate the enzymes that could affect flavor, color and texture during storage. Always rocess products for the length of time specified in each recipe. Learn more in our Introduction to Canning Guide here: https://www.almanac.com/canning-for-beginners