1. Wash canning jars, lids, and rings in warm, soapy water and rinse well. Cover the jars in simmering water until ready to use.
2. Wash okra, tomatoes, onions, bay leaves, and celery thoroughly under cool, running water.
3. Trim the tip and stem ends from the okra and cut them into ¼-inch round pieces.
4. Core the tomatoes and dice them into ½ inch slices. Cut ½ inch onion sizes and chop the celery into coarse pieces. Set aside.
5. Prepare your clean, de-veined, peeled shrimp and put them in the refrigerator.
6. In a large stockpot, add the vegetable oil. Add okra and saute over medium-high heat while stirring for 10-12 minutes.
7. Pour in diced tomatoes, onions, and celery. Stir and cook the veggies for 18-20 minutes.
8. Season the mixture with salt, cayenne pepper, thyme, and bay leaves. Cover with water, stir, and bring your gumbo to a boil. Uncover the pot and simmer for 15 minutes.
9. Add your shrimp, and stir to blend before cooking for an additional 30 minutes. Remove the bay leaves.
10. Prepare your pressure canner per the manufacturer’s instructions. Fill it with 2-3 inches of water and place a canning rack inside. Heat the water using your stovetop.
11. Ladle your hot Louisiana gumbo into hot pint or quart jars, leaving 1-inch headspace.
12. Using a bubble popper, remove air bubbles.
13. Wet a clean cloth or paper napkin with vinegar and wipe the rims.
14. Place lids and screw bands on and fasten until fingertip tight.
15. Carefully load the filled jars into the canner using a jar lifter. Attach the lid and turn the heat to high to bring the water to a full, vigorous boil.
16. Open the vent pipe to release a steady stream of steam for 10 minutes.
17. Place the weight on and bring your canner to the appropriate level of pressure per your canner type and elevation:

Dial-Gauge Pressure Canner

• 0 – 2,000ft: 11 lbs
• 2,001 – 4,000ft: 12 lbs
• 4,001 – 6,000ft: 13 lbs
• 6,001ft and up: 14 lbs

Weighted Gauge Pressure Canner

• 0 – 1,000ft: 10 lbs
• 1,001ft and up: 15 lbs

Post Processing  

1. Process pints and quarts for 100 minutes.
2. Once the specified time lapses, turn the burner off. Wait for the pressure to drop to zero before opening the lid.
3. Remove jars from boiling water using a jar lifter. Position the jars on a wire rack or draft-free surface 1 inch apart to cool undisturbed for 12-24 hours.
4. Test seals by pressing the centers of the lids with your finger. Sealed jars don’t flex up and down when pressed. Refrigerate unsealed jars and use them within four days.
5. Remove screw bands and wipe jars and lids. Label sealed jars with canning date and contents. Store in a cool, dry place and enjoy within 12 months.