Canning Okra

As an Iowa girl who never got outside of the midwest, I was 20 years old before I even heard of okra. When I was finally exposed to it, I liked it enough that I had to try growing it. It turns out that it actually grows quite well in Iowa. Though I occasionally have people ask me, "what is that?"

Growing it myself is the only way to get fresh okra here. Though I have seen frozen and canned okra in the grocery store, I have never seen fresh okra at the farmers market or in the produce section of the grocery store.



Since vegetables are low- acid, they have to be processed in a pressure canner. Okra can be canned by itself, but I am more likely to can it with tomatoes. I can eat this as is, add corn to it, or add it to soups.

To can okra, boil it for 2 minutes and drain. Fill hot jars leaving 1 inch headspace. If desired, add 1/2 tsp canning salt to pint jars or 1 tsp to quart jars. Cover with boiling water. Process using the pressure canner method. Process pints for 25 minutes, or quarts for 40 minutes.

Here is the recipe that I use for okra and tomatoes.

1 quart sliced okra
4 tomatoes, chopped
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 tsp basil
1 tsp thyme
cayenne pepper to taste
2 tsp canning salt (optional)

Combine all ingredient and simmer till soft. Fill hot jars leaving 1 inch headspace. Add enough boiling water to cover. Process using the pressure canner method. Process pints for 30 minutes, or quarts for 35 minutes.