How to Can Okra for Frying 

 This is NOT pickled okra. This okra is intended for frying. This method produces okra that fries up very crisp and light and tastes much better than frozen okra.

Wash and sterilize your jars and lids. Set the bands aside.

Mix together a solution of 1 cup vinegar to 1 gal of water. (How much you will need will depend on how much okra you have.)

Wash okra and cut into 1/2”-3/4” pieces. Place in a large cooking pot. Add vinegar/water mixture until it just covers the okra.

Bring to a boil and boil for 1 minute. Remove from heat.

Fill hot jars with okra, then add the liquid from the cooking pot until it covers okra.

Leave 1/2” headspace. Remove the bubbles, wipe the jar rims and threads, place the lids and bands on the jars and tighten to finger tight.

Process in a water bath canner for 10 minutes.

Note: The liquid in the jars will be a bit cloudy. There is no way around this that I have found.

When you're ready to fry your okra, simply drain in a colander, rinse well and fry as usual.

Sorry, but I don't have a pic of a finished jar at this time (we ate it all, lol). As soon as I get some more canned this summer I will add some pics.

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