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. 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.

Cooking & Recipes


4 quarts

Preparation Method

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Why is this no longer safe?

Why is this no longer safe?

When canning, jars need to be

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.