Cooking Tutorial: How to Can Okra

This method of canning Okra will allow a person to keep okra for months and then still be able to fry it up to be crisp and tasty! Okra battered and fried brown will not be slimy. To use okra that been stored, just put it in a colander and rinse the vinegar out and then cook it. The okra will taste as it just came from the garden. The two people were my Mother (cutting okra) and my Father (adding salt & vinegar) Reason I prefer this method over freezing. This method doesn't take space in the freezer. Also the freezing method often forms ice crystals that ruptures the cell walls. If this happens, then the okra will become slimy when thawed. Ingredients 1 gallon of water 6 tablespoons of white vinegar 2 tablespoons of PLAIN salt (Don't use iodized salt) Instructions Bring water to boil Add okra and bring the water to a boil again. Boil for six minutes then turn stove off. Put okra in jars while heating lids. Bring water to boil again; then add water to jars. Put lids on jars. Listen for the popping sound of jars sealing. Check all jar lids to verify that they have sealed.