It should take only a minute to come back to a boil. Return water to boiling and start counting blanching time as soon as water returns to a boil.
Put okra in blanching basket or strainer and lower into boiling water. Water blanching: Use 1 gallon of water per pound of prepared okra. Package, leaving ½ inch headspace, seal, label and freeze. Drop pods into boiling water, cover and blanch small pods 3 minutes and large pods 5 minutes. Wash and trim stems of okra pods, leaving caps whole. Okra that is at peak quality for eating is best for freezing. Select young, tender pods, no longer than 2 to 2 1/2 inches long. Food in jars that did not seal must be reprocessed in a clean jar with a new lid or refrigerated. Add ½ teaspoon salt to pints, 1 teaspoon to quarts, if desired.įill jars to 1 inch from the top with boiling water, remove air bubbles, wipe jar rims, and adjust lids and process (see tables below for recommended processing times). Place okra in saucepan and cover with hot water, boil 2 minutes and drain. For best quality and nutritional value, do not preserve more than your family can consume in 12 months.Wash hands before and after handling fresh produce.To prevent cross contamination, keep okra away from raw meat and meat juices.Once it starts to darken, it will quickly deteriorate. When ridges and tips of pods turn dark, it needs to be used immediately. Okra will keep for only two or three days. Wet pods will quickly mold and become slimy. Refrigerate unwashed, dry okra pods in the vegetable crisper, loosely wrapped in perforated plastic bags.One bushel of okra weighs 26 pounds and yields 16 to 18 quarts-an average of 1-1/2 pounds per quart. Dwarf Green Long Pod (52 days ribbed pods).Annie Oakley (hybrid 52 days to harvest compact plant extra tender).Set transplants in the garden, after the soil has warmed and the danger of frost has past. Okra (also known as gumbo) is a tall-growing, warm- season, annual vegetable.
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