Question: I am looking for ways to preserve Okra.
Thanks
Rosa from Evergreen, LA
Answer: Rosa,
Here are a few different options for preserving okra:
Canning: Use tender, young pods for canning. Remove and discard pods showing signs of disease or rust spots. You should plan on about 11 pounds of okra for every 7 quarts canned (7 pounds per 9 pints). Wash the pods and trim off the ends. You can either leave them whole or cut them into 1-inch pieces. Place them in a large saucepan and cover them with hot water. Boil for 2 minutes before draining. Fill jars with hot okra and cooking liquid, leaving 1-inch of headspace. If desired, add salt to taste.
Freezing: The smooth type varieties freeze as well as, or better than, the ridged varieties because they do not split as easily.
Wash. Remove the stems at the end of the seed cells, being careful not to expose the seed cell. Water blanch small pods 3 minutes and large pods 4 minutes. Cool promptly and drain. Leave whole or slice crosswise. Package, leaving 1/2-inch headspace. Seal, label and freeze.
To freeze for frying: Wash and remove stems. Blanch small pods 3 minutes and large pods 4 minutes. Cool promptly and drain. Slice crosswise and dredge with meal or flour. Spread in a single layer on shallow trays. Place in freezer just long enough to freeze firm. Package quickly leaving 1/2-inch headspace. Seal, label and freeze.
Drying-Dry in a dehydrator 4 to 6 hours or 6
to 10 hours in an oven on a low setting.
About The Author: Ellen Brown is our Green Living and Gardening Expert. Click here to ask Ellen a question! Ellen Brown is an environmental writer and photographer and the owner of Sustainable Media, an environmental media company that specializes in helping businesses and organizations promote eco-friendly products and services. Contact her on the web at http://www.sustainable-media.com
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