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14 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.

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