How to Can Okra (Canned Okra Recipe)

We’ll take you through the step-by-step process of canning okra, making it easy for beginners and seasoned canners alike. Get ready to savor the goodness of tender and tangy okra in a beautiful jar of homemade Canned Okra Recipe!

As a seasonal vegetable, okra is only available fresh during the warmest months of the year. However, loving okra’s unique flavor, texture, and versatility doesn’t mean you have to say goodbye once summer ends! Preserving okra through water bath canning allows you to enjoy homemade gumbos, stews, and fried okra even in the dead of winter.

I’m always looking for new vegetables to preserve for year-round enjoyment. Okra is one of my favorite summer crops, with its unique texture and versatility in gumbos, stews, and more.

I wanted to learn the ins and outs of canning okra to keep my pantry stocked through the winter. After researching tested recipes and techniques, I successfully canned my 11th batch of okra using the water bath method. Read on for my complete guide to canning okra at home, from start to finish!

Why Should You Can Okra?

Canning okra is a great way to preserve the flavor and texture of fresh okra to enjoy long after the season has ended. Here are some of the benefits of homemade canned okra:

• Enjoy okra on your shelf for up to a year after harvest season
• Adds convenience – no need to run to the store for one ingredient
• Customize with your favorite seasonings like dill, chili flakes, or garlic
• Make gumbos, soups, and stews with canned okra in minutes
• Best flavor and texture – like just-picked fresh okra
• Avoid canned okra from the store packed in preservatives
• Impress family and friends with beautiful home-canned creations
• Saves money compared to store-bought canned vegetables

Step-by-Step Instructions for Canned Okra Recipe

Follow these simple steps for safe, successful batches of canned okra using the water bath method. I use pint-sized mason jars for my okra canning.

Canned Okra Ingredients:

For one pint jar you will need:

• 1 pound fresh okra pods
• 1 tsp salt (optional)
• Water (optional)
• Canning lid and ring

Equipment Need to Canned Okra

• Quart or pint-sized mason jars with new lids/rings
• Water bath canner or large pot with rack
• Jar lifter
• Funnel
• Bubble remover/headspace measuring tool
• Clean kitchen towels

How to Make Canned Okra at Home

Prep the okra jars and lids:

First, inspect your jars for Canned Okra, look for any chips or cracks, and ensure they are sparkling clean. Wash in hot soapy water and rinse well. Place the jars in a large pot of water and bring to a simmer for 10 minutes to sterilize. Turn off the heat and leave jars in the hot water until ready to fill.

Prepare your lids and bands by washing them in hot soapy water and setting them aside until needed. Don’t boil the lids, as that could compromise the seal.

Prep the okra:

Rinse your fresh okra and trim the stem ends. Leave whole or cut into 1 inch pieces. I prefer whole pods for the best texture.

Pack the jars:

Now it’s time to fill the hot sterile jars with the okra. You can use the raw pack or hot pack method.

Raw pack: Pack raw okra tightly into the jars. Place 1 tsp salt in each jar (optional). Leave 1 inch headspace.

Hot pack: Add okra to a saucepan and add 1 cup water per 1 lb of okra. Bring to a boil and cook for 2 minutes. Loosely pack hot okra into the jars using a funnel and add cooking liquid, leaving 1 inch of headspace.

Remove air bubbles:

Slide a bubble remover or thin plastic utensil around the inside of the jar to remove trapped air bubbles. Refill with more okra if needed to maintain headspace.

Seal and process the jars:

Wipe the rims with a clean towel. Place prepped lids and screw bands on firmly but not overly tight.

Process the jars in a water bath canner filled halfway with hot water. Make sure the water covers the jars by at least 1 inch. Bring the water to a rolling boil. Once boiling, process pint jars for 25 minutes.

Cool and test the seal:

Carefully remove the jars from the canner using a jar lifter. Avoid tilting or tipping. Allow to cool undisturbed for 12-24 hours. Test seals by pressing gently on the lids. They should not pop up and down. Refrigerate any jars with broken seals and use them first.

And that’s it – beautiful home-canned okra sealed and ready for your pantry!

Tips for Delicious Canned Okra Results

Follow these tips for flavorful canned okra your family will request all year:

• Choose young, tender pods under 3 inches long
• Leave whole or cut into uniform pieces for appealing consistency
• Minimize sliminess by trimming pods, hot packing, and not overprocessing
• Add a teaspoon of lemon juice or vinegar per jar as an acidifier
• Throw in a garlic clove, peppercorn, or bay leaf for extra flavor
• Use freshly harvested okra – don’t let it sit too long before canning
• Allow sealed jars to cure for 1-2 weeks to evenly distribute flavor
• Refrigerate after opening for best quality and use within 1-2 months

Common Questions

If you’re new to preserving okra, here are answers to some frequently asked questions:

Canned Okra Recipe

Learn how to preserve okra's unique flavor and texture all year long with this simple step-by-step guide to canning okra. Expert tips for maximizing flavor and texture, avoiding sliminess, proper processing times, recommended equipment, and answers to frequently asked questions about home canning okra. Everything you need for safe, delicious jars of canned okra to enjoy for months after the harvest ends.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American

Servings 1 Jar

Calories 25 kcal

Equipment

• Pint or quart sized mason jars with new lids & rings
• Water bath canner or large pot with rack
• Jar lifter
• Funnel
• Bubble remover or headspace measuring tool
• Clean kitchen towels

Ingredients

  

• 1 pound fresh okra pods
• 1 tsp salt optional
• Water optional
• Canning lid and ring

See also  Chicken Salad Chick Jalapeno Holly Recipe

Instructions

 

• First, inspect your jars for any chips or cracks and ensure they are sparkling clean. Wash in hot soapy water and rinse well. Place the jars in a large pot of water and bring to a simmer for 10 minutes to sterilize. Turn off heat and leave jars in the hot water until ready to fill.
• Prepare your lids and bands by washing in hot soapy water and setting aside until needed. Don’t boil the lids, as that could compromise the seal.
• Rinse your fresh okra and trim the stem ends. Leave whole or cut into 1 inch pieces. I prefer whole pods for the best texture.
• Now it’s time to fill the hot sterile jars with the okra. You can use the raw pack or hot pack method.
• Raw pack: Pack raw okra tightly into the jars. Place 1 tsp salt in each jar (optional). Leave 1 inch headspace.
• Hot pack: Add okra to a saucepan and add 1 cup water per 1 lb of okra. Bring to a boil and cook for 2 minutes. Loosely pack hot okra into the jars using a funnel and add cooking liquid, leaving 1 inch of headspace.
• Slide a bubble remover or thin plastic utensil around the inside of the jar to remove trapped air bubbles. Refill with more okra if needed to maintain headspace.
• Wipe the rims with a clean towel. Place prepped lids and screw bands on firmly but not overly tight.
• Process the jars in a water bath canner filled halfway with hot water. Make sure the water covers the jars by at least 1 inch. Bring the water to a rolling boil. Once boiling, process pint jars for 25 minutes.
• Carefully remove the jars from the canner using a jar lifter. Avoid tilting or tipping. Allow to cool undisturbed for 12-24 hours. Test seals by pressing gently on the lids. They should not pop up and down. Refrigerate any jars with broken seals and use first.
• And that’s it – beautiful home-canned okra sealed and ready for your pantry!

Keyword Canned Okra Recipe, How to Can Okra

I hope this comprehensive guide gives you the knowledge and confidence to start canning your own okra! Let me know if you have any other okra tips or recipe requests. Happy canning!