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