Canning Okra for Frying

2.88 avg. rating (61% score) - 8 votes

Canning Okra for Frying

When using this canning method, this fried okra tastes just like fresh okra from the garden, even  in the middle of winter.

Editors’ Note: This is a user-submitted recipe and has not been tested by our editors. Before attempting to can any type of food, we suggest learning about proper canning guidelines.

Yield: 4 quarts

Ingredients

  • 4 quarts water
  • 4 quarts Okra (cut)
  • 1/2 cups vinegar
  • 4 tablespoons Canning Salt

Instructions

Place all ingredients in a pot on stove and bring to a boil and then turn heat off, you do not want to cook the okra.
Heat lids and jars for canning per normal canning guidelines.
Fill jars to within 1/2" of head space and seal.
Turn upside down and leave for 2 days.
When you are ready to fry, dump the jar of okra into a strainer, do not rinse. Take the okra and toss in cornmeal and fry as normal.
Comments
  • Barbie

    If I understand right. You dont actually can them? Just pour the warm in and they seal themselves. Sorry I’m new at canning and need help. :-)

    Reply
  • Nadine W.

    No it has to be real HOT you want to make sure that it seal if not sealed it will go bad. I have never heard of leaving stuff upside down for two days you don’t know if it has sealed right away. I have been doing canning for 50 plus years. Just be careful if you do this. Have a nice day Barbie..

    Reply
  • Wini B.

    I am going to try this tonight. I may only do a 1/2 portion to be on the safe side. Turning the jars upside down is a old timers trick to make sure the seals get hot. Leaving them upside down 2 days is to check the seal and know which if any jars a leaking.

    Reply
  • joyce c.

    I want to know if this will keep for 6mo. to 1year. the recipe is not really clear. do I put th okra in the water?

    Reply
  • Brenda D.

    Hi Joyce,
    This recipe was submitted by a reader and has not been tested by our editors.

    Reply
  • Karen

    This is not a safe canning recipe for room-temperature storage of okra. There is not enough acid in the liquid to prevent spoilage, and correct sealing of canned items with correct amounts of acid requires water-bath canning.

    Reply
  • I have done this the past couple of years, I have not had any problem with mine, I finished the last jar of 2013 a couple months ago. It was great! Like the taste better than when just picked and fried.

    Reply
  • Ok… if you have done this please chime in! after storing the okra this way … does the water turn a little cloudy in a couple of days? I did this.. the seals “popped and sealed within a few minutes… how do I know how long to keep it..and what does the cloudiness mean? thanks

    Reply
  • Do you remove the stems or cut them or just wash and put in jars ?

    Reply
  • Aimee S.

    Hi Joyce,
    This recipe was submitted by a reader and has not been tested by our editors.

    Reply
  • Mavienne H.

    I have canned okra for a couple of years and harvested and saved it in freezer many years and this is the best tasting like fresh. I have processed some of this in canner at 10 pound pressure for 10 minutes. The ones I turned upside down sealed as well as those processed.

    Reply
  • I have can okra like this years. I don’t turn it upside down. I do run clear water over it before frying do not add extra salt before frying. Will keep for years.

    Reply
  • I would not add the okra till all the other ingredients have already come to a boil. THEN add the okra and bring everything back to a boil again. That way it will not cook as long. Make sure everything is hot-hot-hot: jars, lids, bands included. Be sure to wipe off the rim of the jar with a piece of paper towel soaked in vinegar before you put the flat and the band on. I don’t turn the jars upside-down, instead after I tighten the band I tip the jar AWAY from me and turn the jar all the way around. Then let sit on the counter till it seals. Sometimes, you might have a flaw in your jar or the lid and the contents will leak out if it’s upside down. With “tipping the jar”, it might sputter, which is why you tip it away from you. If it does this, you need to remove the band and the flat, wipe the rim of the jar again, put on a new band and flat, and try it again. If it sputters a second time, use a different jar.

    Reply

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