How long does okra last

Add the seals and lids on the jars and set them in the pressure canner. Process the okra cans on ten pounds of pressure for half an hour. Use a jar lifter to take the jars from the pressure canner and place them on the counter.

Let them sit for 24 hours. Ensure all the cans seal properly and store them in a cool, dry area. Pickling veggies is our favorite way of keeping okra fresh.

The pickling liquid soaks into the okra and bursts with tangy flavors as you bite into them. Wash okra and trim the stem off with a sharp knife. Wear gloves when handling chilies.

Add the red pepper flakes and add equal parts red pepper flakes, mustard seed, garlic, dill, and peppercorns into the bottom of each jar. Divide the pods into the canning jars, so they sit vertically. Pour salt, vinegar, and water in a large pot and bring to a boil.

Pour the boiling liquid over each jar of okra, so there is a one-inch space at the top. Put the lids on the canning jars tightly and place them in the fridge for up to two weeks.

Fried okra is a southern delicacy. The great thing about this okra recipe is that you can store the pre-made okra in the freezer for up to a year before frying them. Serve fried okra as an appetizer at a party, and watch people beg you to make them time and time again. In a large bowl, mix the flour and cornmeal. Sprinkle a half teaspoon each of salt, pepper, garlic powder, and cayenne pepper.

Pour the buttermilk in a separate bowl. Dip the okra in the buttermilk and then drop and cover the okra in the cornmeal mixture until it is completely coated.

Place the okra in freezer bags and store until ready to fry. You no longer have to ask how to keep okra fresh or how long does okra last in the fridge.

In our humble opinion, okra is an underrated veggie. It has tons of nutritional value and health benefits and can be made into various mouthwatering recipes. Okra makes your taste buds sing with joy, and knowing how to store it keeps it in your home despite the short growing season.

January 21, - Author: Joyce McGarry. Using, Storing and Preserving Okra. Okra also known as gumbo is a tall-growing, warm- season, annual vegetable. Set transplants in the garden, after the soil has warmed and the danger of frost has past.

Select young, tender pods. Wash pods and trim ends. Leave whole or cut into 1-inch pieces. Place okra in saucepan and cover with hot water, boil 2 minutes and drain. Pack hot okra into hot jars. Fill 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. After the plants are 3 to 4 inches tall, thin them to 1 foot between the plants.

Before planting, use 2 to 3 pounds of fertilizer such as or for each square feet of garden area. Spread the fertilizer evenly over the area, and then mix it well into the top 3 to 4 inches of soil. Okra will do fairly well under dry conditions. However, if you water the plants every 7 to 10 days, the yield will be higher. Sandy soils will need water more often than clay soils. Cultivate around the okra plants to remove weeds and grass. To avoid damaging the okra roots, pull weeds close to the plants by hand.

After the first harvest, apply 1 cup of garden fertilizer for each 10 feet of row. Scatter the fertilizer evenly between the rows. Mix it lightly with the soil. Water the plants after fertilizing. Many insecticides are available at garden centers for homeowner use. Sevin is a synthetic insecticide; organic options include sulfur and Bt-based insecticides. Sulfur has also fungicidal properties and helps control many diseases.

Before using a pesticide, read the label and always follow cautions, warnings, and directions. Diseases on okra are most severe in cloudy, damp weather. Check the plants daily and treat them with an approved fungicide if diseases appear.

Neem oil, sulfur, and other fungicides are available for use.