Canning Okra for Frying


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. Wipe jars and seal. Process for 40 minutes.

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.


4 quarts

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Canning okra for frying

With the water bath canning for 40 minutes, does the okra keep it’s shape or does it continue to cook and lose it’s shape?


Is that hot water bath? I've seen recipes that don't process at all but say to use hot jars, flats and rings with hot okra in jars. Tighten lids on and that's all. Sounds like they could have a problem with tainted okra.

canning okra


canning okra

The Editors's picture

Hi, Pat. Yes, that would be a hot water bath.

canning okra

The Editors's picture

Hi, Jan. Yes, that would be a hot water bath.

canning okra

a couple of questions come to mind: is this a good way to use pods that are past their prime (aka - too tough)? also, is there an advantage/disadvantage to pressure can vs. water bath on this?--maybe the pressurizing would softening the tough pods?

The instructions say process

The instructions say process for 40 mins. It does not say if its waterbath or pressure processing. If it is pressure it does not say 10 pounds which I am assuming that is what it would be.

Canned okra

Can this be done in pressure canner?

pressure canning okra

The Editors's picture

Hi, Mary. USDA guidelines recommend pressure canning okra for 25 minutes.

Canning okra

Does this recipe have to be pressured

Why is this no longer safe?

Why is this no longer safe?

When canning, jars need to be

The Editors's picture

When canning, jars need to be processed. This heat treatment will destroy organisms that might cause spoilage and inactivate the enzymes that could affect flavor, color and texture during storage. Process products for the length of time specified in each recipe.

Please follow the national

Please follow the national center for home food preservation for proper and safe canning methods. Inversion canning is no longer considered safe canning practice.