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| I am new to canning. I used to help my mother, but never was interested in learning about it back then. I wish I would have paid attention & learned now that she's no longer here.
Anyway, I have been trying to figure out a way to put some okra up so that it can be fried later..so that it isn't soggy & mushy. In searching & searching the various ways (and someone had told my husband this as well), last week I "canned" some cut okra. Now, reading about unsafe practices & all has me paranoid & I'm wondering if it's safe. The brine was: 1 gallon water
Put this to boiling. Once boiling, add the cut okra & bring back to a boil & let boil for 6 minutes. Meanwhile, be simmering bands & lids & heating jars. After the 6 minutes, use a slotted spoon & fill the hot jars with the hot okra & then ladle the brine in the jars to cover the okra. Put the simmered bands & lids on and put on a folded dish towel & listen for the "ping" of the jars sealing as they cool. Supposedly, when ready to use, you just drain the brine out, rinse it well, & batter & fry. There was no mention of processing in a canner. All of the jars sealed. Is this a "false seal"? I have no idea if this would even be mushy or not. The okra looks pretty firm....not as bright green & crisp as fresh from the garden (more of an army green), but doesn't look too soggy & mushy. Is this considered safe enough, at least short term (a few months)? I thought maybe when using, rinsing, battering & the high heat of frying might kill anything? What do you think? Is there any way to put up okra that is the closest to fresh okra for frying? |
Follow-Up Postings:
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| Wow! There is an old frontier, made-up set of instructions! Sorry but okra is a low-acid vegetable. That is not near enough vinegar to make it safe without pressure canning and those instructions has no processing much less pressure canning. Please discard all that. Since it is a week old it cannot be salvaged and could already have botulism growing in it. I linked the correct how to can okra instructions below. Is there any way to put up okra that is the closest to fresh okra for frying? Not that will be like fresh as any form of preservation will soften it. But the best method is sliced thickly, breaded, spread out on a cookie sheet, quick frozen, and then stored in the freezer in ziplock bags till use. Fry frozen, not thawed. Dave |
Here is a link that might be useful: Canning okra
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| Whew, that one might just win the "Unsafest Recipe of the Year" Award :-) As Dave said, the only way I've been able to preserve okra is by freezing it, usually already breaded for frying. It's sure not the same as fresh, but it's pretty darn good in the middle of the winter. |
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| Before cutting the okra in slices & breading it for freezing, does it need to be blanched? |
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| I blanch over steam for 3-4 mins. If the pods are quite large give them an extra min. Then into ice water. I linked the instructions for freezing them below. Dave |
Here is a link that might be useful: Freezing Okra
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