Friday, July 29, 2011

Canning continues... Okra Recipe

Potted up the grapes I got earlier this spring into larger pots today.  I also put another layer of mulch on top of the newly planted potatoes to help keep them moist.  It hit 103F here today!

Today's harvest from the farm sitting job:
green peppers,
green beans,
cherry tomatoes,
13#s roma tomatoes,
okra, lavender,

Today's food preservation:
Okra, pressure canned - 2 pints
Tomato Juice, WB canned - 4 pints
Green Peppers, dehydrated
Lavender, dried buds stripped and stored

Canned Okra Recipe:
Makes 6 pints.

6+ pounds Okra
3 teaspoons Pickling Salt

Wash pods and trim ends. Leave whole or cut into 1-inch pieces. Cover with hot water in a saucepan, boil 2 minutes and drain. Fill jars with hot okra and cooking liquid, leaving 1-inch headspace. Add 1/2 teaspoon of salt per pint to each jar, if desired. Adjust lids and process for 25 minutes at 10# of pressure in a pressure canner.

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