Canning Okra for Frying
Yield: 4 quarts
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.
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- 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.