Canned Okra to Fry
Canned Okra to Fry Recipe - Delicious and Easy to Make
Introduction
Canned okra is a convenient and delicious way to enjoy this Southern favorite all year round. With just a few simple ingredients and some easy steps, you can have a tasty side dish or snack ready in no time.
History
Canning okra has been a popular method of preserving this vegetable for generations. By canning okra, you can enjoy its unique flavor and texture long after the growing season has ended.
Ingredients
How to prepare
- Cut 1 gallon of okra into slices for frying.
- Place the sliced okra in a large pan and cover it with water.
- Add vinegar and salt to the pan, then bring it to a boil for 10 minutes.
- Transfer the cooked okra into jars and seal them using a hot water bath for 10 minutes.
- To prepare for cooking, drain the liquid from the okra and rinse it in a colander.
- Do not add any additional salt.
- Coat the okra with flour or meal and fry it as you would with fresh okra.
Variations
- You can add spices like cayenne pepper or garlic powder to the okra before canning for a different flavor profile.
Cooking Tips & Tricks
When canning okra, be sure to use fresh okra that is free of blemishes or bruises. It's also important to follow proper canning procedures to ensure the safety and quality of the final product.
Serving Suggestions
Canned okra can be enjoyed as a side dish with your favorite Southern meal, or as a snack on its own.
Cooking Techniques
Canned okra can be fried, baked, or added to soups and stews for a delicious and nutritious addition.
Ingredient Substitutions
If you don't have canning salt, you can use regular table salt in a pinch.
Make Ahead Tips
Canned okra can be stored in a cool, dark place for up to a year, making it a great make-ahead option.
Presentation Ideas
Serve canned okra in a decorative jar or dish for a beautiful presentation.
Pairing Recommendations
Canned okra pairs well with fried chicken, collard greens, and cornbread for a classic Southern meal.
Storage and Reheating Instructions
Store canned okra in a cool, dark place and refrigerate after opening. To reheat, simply fry or bake until heated through.
Nutrition Information
Calories per serving
Each serving of canned okra contains approximately 50 calories.
Carbohydrates
Each serving of canned okra contains approximately 10 grams of carbohydrates.
Fats
Canned okra is low in fat, with less than 1 gram of fat per serving.
Proteins
Canned okra contains about 2 grams of protein per serving.
Vitamins and minerals
Okra is a good source of vitamins C and K, as well as folate and magnesium.
Alergens
Okra is a vegetable and is not a common allergen. However, individuals with a latex allergy may also be allergic to okra.
Summary
Canned okra is a nutritious and low-calorie vegetable that is a good source of vitamins and minerals.
Summary
Canned okra is a delicious and nutritious way to enjoy this Southern favorite all year round. With just a few simple ingredients and some easy steps, you can have a tasty side dish or snack ready in no time.
How did I get this recipe?
The memory of discovering this recipe for the first time is a treasured one. It was many years ago, when I was just a young girl living in the small town of Oakdale. My mother was always busy with her job at the local bakery, so I spent a lot of time with my grandmother, who was an incredible cook.
One summer day, as the sun beat down and the air was thick with the scent of magnolias, my grandmother announced that we were going to make canned okra to fry. I had never heard of such a thing before, but I was eager to learn.
We gathered the ingredients – fresh okra from the garden, vinegar, salt, and spices – and my grandmother began to show me how to prepare the okra. She carefully sliced each pod into thin rounds, discarding the ends, and then placed them in a large pot with the vinegar, salt, and spices.
As the okra simmered on the stove, filling the kitchen with its earthy aroma, my grandmother told me the story of how she had learned to make this dish. She had grown up in a small village in the mountains, where okra was a staple of the diet. Her own grandmother had taught her the recipe, passing down the knowledge from generation to generation.
I listened intently as my grandmother shared her memories of cooking with her own grandmother, of the laughter and love that had filled their kitchen. I could see the joy in her eyes as she spoke, and I knew that this recipe held a special place in her heart.
Finally, after the okra had simmered for what felt like hours, my grandmother declared that it was ready. She carefully ladled the hot okra into sterilized jars, sealing them tight with lids, and then placed them in a large pot of boiling water to process.
As we waited for the jars to cool, my grandmother taught me how to make the perfect batter for frying the okra – a mixture of cornmeal, flour, and spices that would become crispy and golden when fried in hot oil.
When the jars had cooled and the okra was safely stored away in the pantry, my grandmother and I sat down to enjoy a plate of fried okra together. The crispy, tangy slices melted in my mouth, and I knew that this recipe would become a favorite of mine for years to come.
Since that day, I have made canned okra to fry countless times, passing down the recipe to my own children and grandchildren. Each time I make it, I am transported back to that sunny afternoon in my grandmother's kitchen, listening to her stories and learning from her wisdom.
The recipe for canned okra to fry is more than just a dish – it is a connection to my past, a link to the generations of strong, talented women who came before me. And for that, I am forever grateful.
Categories
| Cathy's Recipes | Okra Recipes |