![]() ![]() You'll want to cook until the okra begins to brown around the edges. Cover and continue cooking shaking the pan often to move the pods around inside. Once the oil starts to shimmer a bit you're ready to go.Īdd the okra and stir quickly to make sure all sides get coated with some of the oil. Give the pan a nice swirl to ensure the oil coats the entire bottom of the pan. Heat a large frying pan or wok over high heat. You want as little to no moisture in the cooking process. The dryer the pods the better for blistering and 0 slime factor. Rinse the okra pods and dry them thoroughly. If you've ever made blackened fish or chicken, it's a similar process. High heat, no liquid cooking nukes the slime away. This blistered okra and tomatoes recipe relies on skillet pan frying the okra in hot oil which makes it crispy, not slimy. I'm no fan of the slimy either and if you've read previous posts you'd know I'm a texture guy. But I understand not everyone is as enamored with them, and for me this is because of the infamous slime character they possess. We eat okra in so many different ways in my house. 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.Delicious 10 minutetake on a soul food staple featuring no slime okra and tomatoes prepared with one of the most simple cooking methods to allow the okra's natural flavor to shine augmented with lime and fresh mint. 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. 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☏. ![]() 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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