Canned Okra for Frying
If you grow okra or find it cheap at the market, you have to try this! Canning okra specifically for frying is a total game-changer. It stays crisp and fries up beautifully — just like fresh. No more wasting okra or buying expensive frozen bags!
Ingredients (makes several jars)
- About ¾–1¼ gallons fresh okra, rinsed and cut into pieces
- ½ cup white vinegar
- 3–5 tablespoons canning salt
- Water (enough to almost cover the okra)
Instructions
- Place the cut okra in a large pot and add enough water to almost cover it.
- Stir in the vinegar and canning salt.
- Bring to a boil and cook until the okra turns bright green. Continue boiling for 2–3 minutes longer.
- Pack the hot okra into clean, hot jars, making sure the liquid covers the okra completely. Leave proper headspace.
- Wipe the rims clean, apply lids and rings, and seal immediately.
- Let the jars cool on a towel and check the seals.
To Use
Open the jar, pour the okra into a colander, and rinse really well. Pat dry if needed, then fry as usual (a cornmeal coating is classic!). It fries up crispy and delicious!
This is one of the smartest ways to preserve okra. Having jars ready means fresh-tasting fried okra anytime!
