Ozark Canned Okra
"This Okra recipe is awsome and simple at the same time. It was given to me by a co-worker who told me to follow the directions and I couldn't help but succeed. She was correct! Prepare it any way you want after canning. Fried, boiled, baked or other. I prefer mine fried of course."
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
6 pints
ingredients
- 1 gallon okra
- 1 1⁄2 quarts water
- 2 tablespoons canning salt
- 6 tablespoons apple cider vinegar
directions
- Place 1 gallon of sliced okra a large pot and just cover with water.
- Add the salt and vinegar.
- Cook the okra until it changes color and turn the fire off. If cooking on electric remove from the burner. This a very important step, this blanching process doesn't take long.You don't want the okra to be very soft. Also remember to just cover the the okra with water.
- Pour liquid off into another container.
- Pack the okra into sterilized jars and add reserved hot liquid.
- Seal with hot lids and rings to pint or quart jars.
- Process in a water bath for ten minutes.
- Before eating, rinse in cold water untill slime is gone.
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Reviews
-
Wonderful recipe! So happy that I have this in the cold winter months!
RECIPE SUBMITTED BY
I'm a main course cook at heart. Chicken and Pork are my favorite meats not to mention the dreaded 1 1/2" Porterhouse Steak over a bed of red hot coals.
I cook a combination ground beef, pork and deer chili that can be made for the meek and mild or the wild and wicked. As I grow older I find myself some where between.
Like so many others,I am quick to change a recipe. I look at it closely, if I don't see what I like, I will subsitute what I,ve seen in simular recipes and make a new one from the many.
