Canning Okra for Frying

When canned like this it tastes just like fresh okra from the garden in the middle of winter.


4 quarts water
4 quarts Okra (cut)
1/2 cups vinegar
4 tablespoons Canning Salt


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 ½” 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.

Cooking & Recipes


4 quarts

Preparation Method

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