Canning Okra

Okra is one of my favorite things to grow in the garden. It’s not difficult to germinate, grows quickly and produces like crazy. Not to mention the flower of the buds are absolutely gorgeous. The bees love them!

Quite honestly, over the years, I have ended up giving most of it away to friends and family. For as much as I love to grow it, there’s only so much of it we can eat. And when your freezer space is limited, well, you have to choose your battles.

Now…

When I first came across this tutorial from one of my favorite Youtube channels, I had my reservations.

I watched the next video with a turned up nose. One of the draw backs of okra is its tendency to become excessively slimy when not cooked properly. So, I was a bit surprised when at the end of the video, it seemed to have turned out crunchy and light.

I decided to make a small batch and give it a try.

You’ll start by washing and chopping your okra into 3/4″ – 1″ pieces. Then you make a simple brine on the stovetop, fill your jars with the okra and brine and put on the lid and ring. Easy peasy. Then, you just wait for the PING!

The texture held up beautifully when cooked. It was not mushy or slimy. And I just love how it looks in the jars. So pretty!

Even if you don’t have a garden, this is a great way to add more veggies to your storage pantry. You could purchase fresh okra from the farmers market or a pick-your-own farm. As with most foods, the fresher it is, the better it will preserve.

I love the simplicity of the process. Especially during the hottest days of summer when the garden is producing at full tilt and there’s always something that needs to be processed, preserved and put by. Even though it’s a complete labor of love, it can still be exhausting. But with this easy method, I’m excited to grow even more beautiful okra plants and add to the bounty of my pantry!

~Blessings ~

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