Canning Okra

This summer has been unusual for Oklahoma. Temps cooler than normal and lots of rain. I am not complaining because my hay is growing and has not been cut yet. More rain, more hay, more bales, more income from the ranch. My only disappointment is my okra. I didn’t get to plant it in June and July so I thought I would not have any for canning or freezing, but not to worry I found some! It has been hard to find since it is a heat loving plant. I know, I know. Yes it is a little slimy but so good. People are either in the love it or hate it camp. I am in the love it. LOL! Here is another recipe that I use for pickling okra. It is a Paula Deen recipe.

1 1/2 pound fresh Okra, use young, tender pods that will fit without slicing in a pint jar, caps trimmed but not cut off
3 teaspoons dried Dill
3 teaspoons Sugar
2 cups Water
1 cup White Distilled Vinager, 5%
2 tablespoon Pickling Salt (do not use table salt)
Pint sterilized canning jars, rings and lids about 3, (your milage will vary)

Sterlize jars and lids for 10 minutes in hot water bath. Fill all jars evenly with fresh okra. Pack rather tight to stop the okra from floating after canned. Put Put 1 teasppon of dill and 1 teaspoon of sugar in each jar.
In a small pot heat water, vinager and salt over medium high heat. Bring to a boil. Ladle the hot liquid into the jars. Fill jars and leave 1/4 inch head space. Wipe rims with a damp paper towel and seal with lids and rings.
Using a large hot water canner, process the jars in boiling water for 10 minutes. Be certain that the water level is at least 1 inch over thetop of the jars. Right after you put the jars in the boiling water the temp will come down to a simmer. Count the 10 minute processing time from the point the water starts a high rolling boil again. Remove from water bath and cool on two folded dish towels. Listen for the telltale ping that indicates the jars have sealed. Check the jars after 2 hours to insure the lids have a godo seal. The lids should be flat and should not open using just finger tip strength. If any has not sealed, put in the fridge and use within a week. After wiping the outside of the jars for any residue place in a dark pantry or cabinet.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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