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COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
3/1/11 1:33 P

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I have got to admit that I've never canned okra. I eat them before I can get them processed. I guess what I really need to do is plant more seeds so that there will be an excess.

Would you mind sharing the recipe that you used last year?

I usually use okra in my soups, stews, and Cajun cooking ... I imagine pickled and spicy would be almost like heaven. emoticon

emoticon Linda

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JET150's Photo JET150 Posts: 8,571
2/23/11 6:31 P

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Never made them, sorry. I know that for some dill pickles I add a pinch of alum, and soaking the cucumbers for bread and butter pickles in salt and ice for several hours seems to add to their crunch. I don't know if that would help with okra, but I do know that now I have to go eat a pickle!

Jeanette
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JAXTIGHER's Photo JAXTIGHER SparkPoints: (3,455)
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2/23/11 10:27 A

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My husband loves said item. We canned a few jars late last summer however the last jar we opened is not very crunchy.. Does anyone have a recipe and process to share?

Thanks!

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