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.
4 quarts water
4 quarts Okra (cut)
1/2 cups vinegar
4 tablespoons Canning Salt
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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