Canning Instructions for the Month
Use young, tender okra. If to be added to soup, it should be sliced; otherwise can pods whole. Wash and drain okra. Remove stem and blossom ends without cutting into pod. Boil 2 minutes. Pack, hot, into hot Ball jars, leaving 1 inch head space. Add 1 teaspoon salt to each quart. If needed, add boiling water to cover, leaving 1 inch head space. Adjust caps. Process pints 25 minutes, quarts 40 minutes, at 10 pounds pressure.
2 cups sugar
1 Tablespoon whole allspice
1 1/2 teaspoon salt
2 sticks cinnamon
3 1/2 cups vinegar
1 1/2 cups water
2 quarts peeled, cooked small beets
To cook beets...wash and drain beets. Leave 2 inches of stems and the tap roots. Cover with boiling water and cook until tender. Combine all ingredients, except beets; simmer 15 minutes. Pack beets into hot Ball jars, leaving 1/2 inch head space. (Cut larger beets in half. if necessary.) Remove cinnimon. Bring liquid to boiling. Pour. boiling hot over beets, leaving 1/2 inch head space. Adjust caps. Process pints and quarts 30 minutes in boiling-water bath. Yield: about 6 pints.