Okra

Ingredients

Fresh okra pods
Water
White vinegar
Canning salt
Garlic cloves (optional)
Dried red pepper flakes (optional)

Equipment

Water bath canner
Canning jars with lids and bands
Canning funnel
Jar lifter
Clean cloth or paper towel
Knife

Instructions

1. Wash the okra pods thoroughly and trim off the stems, leaving about 1/2 inch of stem attached to each pod. Leave the pods whole or cut them into 1-inch pieces.
2. Fill a large pot with water and bring it to a boil. Add the okra pods and blanch them for 3 minutes. This will help to retain their color and texture during canning.
3. Remove the okra pods from the pot and place them in a bowl of ice water to cool.
In a separate pot, mix together 6 cups of water, 2 cups of white vinegar, and 1/2 cup of canning salt. Bring the mixture to a boil.
4. Remove the jars from the canner and place them on a clean cloth or paper towel.
5. Add 1 clove of garlic and 1/4 teaspoon of dried red pepper flakes (optional) to each jar, if desired.
6. Use a canning funnel to pack the okra pods tightly into the jars, leaving about 1/2 inch of headspace.
7. Pour the hot brine mixture over the okra, leaving 1/2 inch of headspace.
8. Use a clean knife to remove any air bubbles from the jars, and adjust the headspace if necessary by adding more brine.
9. Wipe the rims of the jars with a clean cloth or paper towel. Place the lids on top of the jars and screw on the bands.
10. Place the jars in a water bath canner and process them for 25 minutes (for pint jars) or 30 minutes (for quart jars), adjusting for altitude as necessary.
11. After processing, use a jar lifter to remove the jars from the canner and place them on a towel to cool. Allow the jars to cool for 24 hours, then check the seals to ensure they are properly sealed.

That's it! Your canned okra is now ready to be stored and enjoyed. You can eat it straight out of the jar as a snack, add it to soups and stews, or use it as a side dish.