Tomatoes are a borderline acid food and, as you now know, okra is a low acid food, so be sure to follow the tested directions and pressure canning process times from USDA.Įnter your email address to follow this blog and receive notifications of new posts by email. Use the tables in the recommendations to make appropriate altitude adjustments.įor Canning Tomatoes with Okra, okra is added to tomatoes at about a 1 to 3 ratio. Process in a pressure canner pints for 25 minutes and quarts for 40 minutes. Add 1 teaspoon salt to each jar for flavor, if desired. After boiling the pods for 2-minutes, drain liquid such that you can use it to cover the pods after you pack them into jars. Directions for Canning Okra call for tender young pods to be washed and ends trimmed, then left whole or cut into 1-inch pieces. Using a pressure canner, okra can be canned by itself or with tomatoes. Unlike okra by itself, which is a low acid food, acidified foods like this pickled okra can be safely processed in a boiling water canner. Drying time depends on air circulation - directing a fan towards a slightly opened oven speeds up drying time.Īs with pickled products in general, this recipe for Pickled Dilled Okra contains enough vinegar in proportion to solid food that the previously low acid food becomes acidified. No blanching is required, just place in a single layer on dehydrator trays or cookie sheets and dry for 8-10 hours in a dehydrator, up to twice as long in an oven. (And drying really reduces that gooey slime.) Wash, trim, and slice okra crosswise into 1/8- to ¼- inch disks.
Okra and tomatoes recipe full#
Full ingredient & nutrition information of the Vegan Gumbo Calories.
Spread in a single layer on shallow trays and place trays in freezer just long enough for them to firm, then package quickly leaving ½-inch headspace, seal, and freeze.ĭrying Okra is also a simple process, so long as you have a food dehydrator or an oven that registers 140☏. Inspired by New Orleans, gumbo is loved all over the USA With okra, tomatoes, and onions, this animal-product-free version will please meat-eaters and vegans alike CALORIES: 142.6 FAT: 0.7 g PROTEIN: 4.3 g CARBS: 31.2 g FIBER: 3.5 g. Pack into freezer containers leaving ½-inch headspace, seal, and freeze.įor Freezing Okra for Frying, follow instructions above but dredge with flour or meal after slicing crosswise. Quickly cool and drain pods, then either leave whole or slice crosswise. Water blanch small pods (4 inches or less) for 3 minutes and large pods for 4 minutes. Complete recommendations are accessible by clicking the blue links below.įreezing Okra is simple, but the best quality frozen okra will result from smoother rather than more ridged varieties because the smooth types do not split as easily. Once you’ve had enough fresh southern-style fried okra this spring, preserve those precious pods by freezing, drying, pickling, or canning them. In addition to being supremely slimy (and providing high fiber from all that mucilage), did you know that okra is also in the same family as cotton, cacao, and hibiscus ( Malvaceae)?
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