Canning Okra: A Simple Recipe for Preserving

This recipe makes 3 quart jars of okra. The recipe is listed below!

Canned OkraPhoto byGracie Latrelle

Ingredients:

12 Cups of Red or Green Okra (slice the okra into circles)

7 Cups of Water

1 1/2 Tablespoons of Salt

8 Tablespoons of White Vinegar

Directions:

Prepare your water bath canner by filling it up with water and go ahead and place it on the stove and began heating the canner up. Do not bring the canner to a boil but just heat the water up enough so that the filled jars and the water in the canner are about the same temperature. This prevents the jars from breaking.

In a large stock pot add the 8 tablespoons of white vinegar, 7 cups of water and 1 1/2 tablespoons of salt. Stir the ingredients together and bring the mixture to a boil.

Slice your okra into circle pieces and place it in the liquid mixture, stir and bring the mixture back to a boil. Remove the okra mixture from the stove top and begin adding the mixture to quart jars. Fill the jars until you have 1 inch headspace on the top of the jars.

Wipe the rims off and place the lids and rings on the jars fingertip tight.

Bubble bath the jars for 20 minutes. After 20 minutes are up carefully remove the jars from the canner and place them onto a clean towel on top of your countertop. Let the jars seal and let the jars sit alone untouched for 24 hours.