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Canned Okra to Fry - Image generated by artificial intelligence. Introducing our flavorful Canned Okra to Fry Recipe, a delicious side dish that will surely satisfy your taste buds. Made with only three ingredients, this recipe is both easy and convenient to prepare, making it perfect for busy weeknights or lazy weekends..
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Heat lids and jars for canning per normal canning guidelines. Fill jars to within 1/2″ 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. New England Today features the best in New England travel.
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When it comes to canning okra, selecting fresh and high-quality okra is essential. Look for okra pods that are firm, bright green, and free from any blemishes or spots.. This stops the cooking process and helps to retain the vibrant green color of the pods. Let the okra cool in the ice water for around 3 minutes.
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Fusion_power August 22, 2022, 2:46am #5. I've made pickled okra for years. Going on memory, a tablespoon of vinegar along with 1/2 teaspoon of salt in a quart of okra filled with water followed by water bath canning. To cook, rinse the okra for a minute under running water, batter with corn meal, and fry in oil.
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Use a pressure canner next or cook the okra in a hot water bath to decrease bacteria growth. A canning pot with boiling water helps. Fill the jars in a canning rack, pouring the boiling water to cover each jar's lid. Process them for 15 minutes and use a jar lifter to remove them from the pot.
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Place packed hot jars in canning rack, and place in simmering water in canner. Add additional water as needed to cover by 1 to 2 inches. Now bring water to a rolling boil. Process jars 15 minutes in boiling water canner. Remove from heat. Remove jars carefully and let cool on a surface for 12 to 24 hours.
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This recipe is from the old Alabama gardner. His recipe was for one batch my recipe is tripled. It's best to use more water than the recipe calls for.When.
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Given how "gloopy" home-canned okra can get, anyway, we'd go with opinion 2, fresh water, to help reduce that. Recipe notes. Jars of home-canned okra will appear to go "cloudy" after a bit. Cloudy is normal for home-canned okra: it's the mucilage in it interacting with the water in the jar. It becomes most apparent after a couple days.
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1/4 c. salt. water. Put okra, vinegar and salt into large pan. Put just enough water to cover okra. Bring to a boil. Boil for 6 minutes, covered. Pack into sterilized jars and seal. You don't need to process. When you get ready to fry, rinse and drain in colander, then roll in meal and fry.
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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.
Canned fried okra like my mama used to do! Self explanatory really
Okra battered and fried b. This method of canning Okra will allow a person to keep okra for months and then still be able to fry it up to be crisp and tasty! Okra battered and fried b.
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This video is about how to can, in glass jars, okra for frying later.No hot water bath nor pressure canner required.Recipe: 4 tbsp apple cider vinegar.
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Okra and Chickpea Curry: Create a delicious Indian-inspired curry by simmering canned okra with chickpeas, coconut milk, and a medley of fragrant spices. Stir-Fried Okra with Garlic: Heat some oil in a pan, add canned okra, minced garlic, and your favorite seasonings for a quick and flavorful side dish.
Classic Southern Fried Okra
sharp knife. cutting board. canning jars with lids. canning utensils. kitchen towel. If you are using okra picked from your garden, then you are going to have to rinse and cut it as instructed in the recipe. When placed in the pot make sure that it is all covered in water before you add the vinegar and salt.
Recipe Of The Day Fried Okra HuffPost
To each jar add 1 teaspoon of canning salt, 1 whole garlic clove, 1 teaspoon of dried dill seed, and 1/4 teaspoon of whole peppercorns. Finish packing the jars as fully as possible with additional okra, tips down, fitting the pods in tightly but taking care not to crush the okra. Bring the vinegar and water to a boil.
How to Can Okra The Health Nut Mama
Bring the water to a boil, and let the okra remain in the boiling water for two minutes. Use a strainer to dump the water. Do not submerge the okra in cold water - keep them hot. Pack the hot okra into pint or quart jars, leaving 1-inch headspace in each jar. Add 1⁄2 teaspoon of salt per pint or 1 teaspoon per quart-sized canning jar.
