Canning Okra for Frying
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Yield: 4 quarts
When canned like this it tastes just like fresh okra from the garden in the middle of winter.Ingredients:
4 quarts water4 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.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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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.