Canned Okra
1 gal. okra, cut-up
4 tbsp. salt
8 tbsp. vinegar
Cover with water and let come to a rolling boil. While still hot, pack in hot sterilized jars and seal.
Be sure the lids on canning jars seal. There is no need to process as the vinegar and salt act as preservatives almost pickling the okra.
When ready to use drain and rinse the okra well, then meal and/or flour and fry as usual. This really cuts the slime that many people object to with okra.
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