How To Preserve Okra

This in-depth guide will no doubt help teach you How To Preserve Okra in no time at all! Discover freezing, dehydrating, and canning techniques, along with expert tips included for perfect preservation every time!

Preserving Guide: How To Preserve Okra

Nothing beats the satisfaction of growing your own okra, but what happens when your plants produce more than you can eat fresh? Learning how to preserve okra properly means you’ll never waste another pod from your garden harvest!

Mastering these preservation techniques will keep this nutritious vegetable available in your kitchen all year long. From simple freezing methods to traditional canning techniques, this guide will help you through every step to ensure your preserved okra maintains its flavor, texture, and nutritional value!

When To Harvest Okra

You should harvest your okra when the pods are 2-3 inches.

How To Store Okra

In the refrigerator.

How To Make Dehydrated Okra

• CUT: Use young, tender pods only. Cut 1⁄2-inch crosswise, slice, or split lengthwise.
• DIPPING: Water blanch for 2-3 minutes
• DEHYDRATOR: 8-10 hours
• APPEARANCE WHEN DRY: tough, brittle

Canning Okra

QUANTITY: An average of 11 pounds is needed per canner load of 7 quarts; an average of
7 pounds is needed per canner load of 9 pints. A bushel weighs 26 pounds and yields 16 to
18 quarts – an average of 1-1/2 pounds per quart.

Wash pods and trim ends.

CANNING:

• Leave whole or cut into 1-inch pieces.
• Cover with hot water in a saucepan. Boil 2 minutes and drain.
• Fill prepared jars with hot okra, leaving 1-inch headspace.
• If desired, add 1⁄2 teaspoon salt to pint jars; 1 teaspoon of salt to quart jars.
• Cover okra in jars with fresh boiling water, leaving 1-inch headspace. Remove air bubbles; wipe jar rims with clean, damp paper towel.
• Adjust lids and process

Freezing Okra

PREPARING OKRA

The smooth type varieties freeze as well as or better than the ridged varieties because they do not split as easily.

• Select young tender pods and separate into small pods (4 inches or under) and large pods.
• Wash. Remove the stems at the end of the seed cells, being careful not to expose the seed cell.

FREEZING REGULARLY 

1. Water blanch small pods 3 minutes and large pods 4 minutes.
2. Cool promptly and drain.
3. Leave whole or slice crosswise.
4. Package, leaving 1/2-inch headspace.
5. Seal and freeze.

FREEZING FOR FRYING

1. Wash and remove stems.
2. Blanch small pods 3 minutes and large pods 4 minutes.
3. Cool promptly and drain.
4. Slice crosswise and dredge with meal or flour.
5. Spread in a single layer on shallow trays.
6. Place in the freezer just long enough to freeze firm.
7. Package quickly, leaving 1/2-inch headspace.
8. Seal and freeze.