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Last Updated on June 4, 2021 by Renee’
You are watching: How To Cook Canned Okra
I am very blessed to have a dad who has an organic garden. This year he outdid himself. We have had so many Green Beans, Squash, Tomatoes, Okra etc…
I have been trying to preserve it all by freezing, canning & fermenting. Right now, the okra is really keeping me busy.
So I researched several articles & most of them all said pretty much the same thing. I was concerned that they didn’t use a pressure canner or a water bath canner. After researching, I felt pretty confident that this would work. This is the same way my mom & grandmother can tomatoes, without the vinegar, of course. Because tomatoes are acidic they don’t need the vinegar. Since Okra isn’t you have to add the vinegar for the acidity. If you aren’t sure, you can always freeze it. I prefer to can it because of saving freezer space.
It was so easy, especially to do just 2 quarts at a time. You can always double or triple the batch if needed.
I wanted to preserve all this wonderful okra so that I can add to gumbo’s & soups. But the main reason was so that we could have our favorite Paleo Southern Fried Okra during the winter.
This recipe makes about 2 quarts.
- 2 quarts of okra chopped
- 8 Tbs. of ACV
- 1 1/2 Tbs. sea salt
- 7 c. filtered water (I love my Berkey filter system) Do not use Tap Water due to fluoride & chlorine.
- 2 Quart Canning Jars or 4 Pint Jars
- 2 Canning Lids with Rings or 4 for Pints
- Large Bowl or 2 Qt. measuring bowl like this one
- 1 Large Pot for bringing okra to boil
- 1 Large Pot with boiling water for heating jars
- Small Pot with water for lids & rings
- Cutting Board
- Jar Lifter
- Slotted Spoon
- Canning Funnel
- Stainless Measuring Cup with spout
- Wash & cut okra into bite-size pieces removing ends.
- Fill Large Pot with water, add jars & bring to boil. Reduce heat to simmer.
- Fill Small Pan with water, add rings & lids & bring to boil. Reduce heat to simmer.
- Add Filtered Water, salt & ACV to Large Pot. Bring to boil.
- Add Okra. Bring to boil. Cook 6 min.
- Remove Jar from boiling water with a jar lifter. Put Canning Funnel on the jar.
- Use a slotted spoon to put okra in the jar until full leaving 1-inch headspace. May need to shake a couple of times to settle the okra.
- Use a stainless measuring cup to pour boiling liquid over the okra until covered with liquid leaving 1-inch headspace.
- Use a clean towel (paper is fine) dampened to clean rim of jar.
- Use tongs to remove lid & ring from boiling water & put on jar. Use a towel if necessary to tighten lid. Jar & lid will be hot.
- As Jar cools you will hear a pop. That means it has sealed.
- Repeat for 2nd jar & so on if using pints or doubling the recipe.
- I had a reader very concerned that this wasn’t pressured canned & that it is no longer recommended to can it this way. If you are concerned please pressure can it for 40 min. at 10 lbs. pressure. This recipe was gotten from several “old-timers”. I haven’t had any issues & we are still eating what we canned last summer. Or if you are unsure, you can freeze your okra. If you do choose to can it this way do at your own risk.
- Please refer to the National Center for Home Food Preservation for pressure canning info.
*Scroll down for a printable recipe card.
Some Okra Recipes:
- Pan-Fried Okra with Bacon
- Paleo Southern Fried Okra
- Grilled Okra
- Fermented Pickled Okra
More Canning & Freezing Recipes:
- How to Can Squash
- How to Can Bone Broth
- How to Can Green Beans
- How to Can Potatoes
- How to Can Beef
- How to Can Tomatoes
- How to Freeze Green Beans
- How to Freeze Tomatoes
- How to Freeze Squash
- How to Freeze Okra
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More info on canning & preserving here & get your free guide to canning here.
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