Okra - Canning

Simmering in this heat dome makes me think of being a jar in a canning water bath, boiling until I pop!  And, since we have fresh okra, I decided to can a batch of pickled okra to keep the goodness going throughout the winter.

If you have never canned before, start now! It is easier than expected.  You simply boil water, add empty jars to sanitize them, fill them with okra and vinegar recipe, place them back into the boiling water to pressurize them, and voila! You have just canned!

canned okra

 

I wanted to include a recipe for pickled okra that we have been using since our okra crop turned up for you to enjoy.  If you have ever planted okra, you know that it comes in by the droves, so to keep from frying it up every night, I decided to make different, healthier use of it.

What are some of your favorite okra recipes?  Please share, as I am drowning in okra over here!

You can serve it throughout football season as an appetizer or a side to grilled hamburgers and hot dogs, or save it to take to Thanksgiving and Christmas!!

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Ingredients

  • 1 (9-piece) canning kit, including canner, jar lifter, and canning rack
  • 7 (1-pt.) canning jars
  • 2 1/2 pounds small fresh okra
  • 7 small fresh green chile peppers
  • 7 garlic cloves
  • 2 tablespoons plus 1 tsp. dill seeds
  • 4 cups white vinegar (5% acidity)
  • 1/2 cup salt
  • 1/4 cup sugar

Preparation

  • 1. Bring canner half-full with water to a boil; simmer. Meanwhile, place jars in a large stockpot with water to cover; bring to a boil, and simmer. Place bands and lids in a large saucepan with water to cover; bring to a boil, and simmer. Remove hot jars 1 at a time using jar lifter.
  • 2. Pack okra into hot jars, filling to 1/2 inch from top. Place 1 pepper, 1 garlic clove, and 1 tsp. dill seeds in each jar. Bring vinegar, salt, sugar, and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1/2 inch from top.
  • 3. Wipe jar rims; cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add additional boiling water as needed to cover by 1 to 2 inches.
  • 4. Bring water to a rolling boil; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to a cutting board; cool 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed. Store in a cool, dry place at room temperature up to 1 year.

Louise Osborne, Lexington, Kentucky, Southern Living 
SEPTEMBER 2010