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15 Responses to Canning Okra for Frying

  1. Barbie May 9, 2013 at 5:45 pm #

    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. :-)

    • Nadine W. Martin June 12, 2013 at 1:07 pm #

      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..

  2. Sandy Dickerson June 29, 2013 at 12:02 am #

    How do you can okra to fry an it taste like fresh

  3. Wini Brady October 7, 2013 at 9:09 pm #

    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.

  4. joyce crumpton May 20, 2014 at 4:50 pm #

    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?

    • Brenda Darroch May 21, 2014 at 9:33 am #

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

  5. Karen July 2, 2014 at 2:10 pm #

    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.

  6. Tammy July 26, 2014 at 12:51 pm #

    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.

  7. Hollie August 22, 2014 at 11:55 pm #

    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

  8. Joyce April 27, 2015 at 9:19 pm #

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

    • Aimee Seavey April 29, 2015 at 11:54 am #

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

  9. Cecelia mcdonnell August 4, 2015 at 7:57 pm #

    This is the best okra, never had no problems.

  10. Mavienne Hodges August 8, 2015 at 9:38 am #

    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.

  11. sharon September 9, 2015 at 7:56 am #

    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.

  12. Ilene October 26, 2015 at 7:58 am #

    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.

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