Okra
Ingredients
Directions
Prepare the okra
Remove the stem from the okra without cutting into the pod.
Blanch the okra in boiling water for 6 to 8 minutes.
Plunge the okra into cold salt water (1 tablespoon of salt to 1 quart of water) for an instant.
Pack and process
Pack the okra in jars or cans.
Cover the jars or cans with boiling water.
Add 1 teaspoon of salt to each quart of water.
Process the jars under 10 pounds of steam pressure for 30 minutes.
Remove the jars from the canner.
Seal the jars immediately.
Plunge the tin cans into cold water to cool quickly.
Store
Store the canned okra in a dark, dry, cool place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Okra pods
- Form the main body of the dish, and their texture is what the cooking preserves.
- Salt
- Seasons the okra and the cooking water, adding flavor to the pods.
The step that matters
Processing under steam pressure. Okra is a low-acid vegetable, so it must be processed under pressure for the full time to reach temperatures high enough to destroy spores that cause botulism. Shortening the time or skipping pressure is unsafe.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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