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5. Coat the okra. Remove each piece of okra from the milk bath, and dredge in the cornmeal mixture. Repeat with the remaining okra. 6. Get frying! Very carefully, place each okra round into the hot oil, ensuring you don't overcrowd the pan. Fry for 2-3 minutes per side, or until it's golden brown. 7. Drain and serve.
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Given how "gloopy" home-canned okra can get, anyway, we'd go with opinion 2, fresh water, to help reduce that. Recipe notes. Jars of home-canned okra will appear to go "cloudy" after a bit. Cloudy is normal for home-canned okra: it's the mucilage in it interacting with the water in the jar. It becomes most apparent after a couple days.
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Prepare batter. Stir together cornmeal, flour, salt, and pepper, and dredge okra, shaking off excess. Step 3. Fry okra. Meanwhile, melt 1 tablespoon butter and about 4 tablespoons oil in skillet on medium-high. You want enough oil to come up the sides of the okra a bit, but not cover it. When the oil is hot, add the okra and cook on one side.
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This method of canning Okra will allow a person to keep okra for months and then still be able to fry it up to be crisp and tasty! Okra battered and fried b.
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Place packed hot jars in canning rack, and place in simmering water in canner. Add additional water as needed to cover by 1 to 2 inches. Now bring water to a rolling boil. Process jars 15 minutes in boiling water canner. Remove from heat. Remove jars carefully and let cool on a surface for 12 to 24 hours.
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Preheat oven to 425 degrees Fahrenheit. Line a 15x10x1-inch baking pan with foil; set aside. Wash one pound of whole fresh okra as directed above; do not slice. In a large bowl, stir together two tablespoons of olive oil and one clove of minced garlic. Add okra; toss to combine.
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This video is about how to can, in glass jars, okra for frying later.No hot water bath nor pressure canner required.Recipe: 4 tbsp apple cider vinegar.
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Let soak for 10 minutes. Step. 3 Heat 3/4 inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚. Step. 4 Meanwhile, in a gallon-sized zip-top bag, combine the cornmeal, flour, remaining 1 teaspoon of salt, black pepper, and cayenne (if using). Seal the bag and toss to combine.
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Heat lids and jars for canning per normal canning guidelines. Fill jars to within 1/2″ of head space and seal. Turn upside down and leave for 2 days. When you are ready to fry, dump the jar of okra into a strainer, do not rinse. Take the okra and toss in cornmeal and fry as normal. New England Today features the best in New England travel.
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Wash & cut okra into bite-size pieces removing ends. Fill Large Pot with water, add jars & bring to boil. Reduce heat to simmer. Fill Small Pan with water, add rings & lids & bring to boil. Reduce heat to simmer. Add Filtered Water, salt & ACV to Large Pot. Bring to boil.
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Option 1: For whole okra. Fry in batches of 7 or 8 okra: Add to the batter and toss with a fork until they are fully coated. Using the fork, pick up the okra one at a time, tap off any excess batter from the fork, and add to the oil. Fry, flipping once, until golden-brown all over, 1 to 2 minutes per side. Use a slotted spoon to transfer to the.
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Pour half a cup of vinegar into a bowl for every 500 g (1 lb) of okra. Gently swish the vinegar over the okra to coat all okra in the bowl. Leave for 30 minutes to soak in the vinegar. Remove the okra and rinse well. Dry and use as suggested by the recipe. 4. Know how to prepare the okra for different dishes.
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Bring the water to a boil, and let the okra remain in the boiling water for two minutes. Use a strainer to dump the water. Do not submerge the okra in cold water - keep them hot. Pack the hot okra into pint or quart jars, leaving 1-inch headspace in each jar. Add 1⁄2 teaspoon of salt per pint or 1 teaspoon per quart-sized canning jar.
Fried Okra Recipe in the Skillet A Classic Southern Favorite!
Cut your okra into whichever shape you like and choose your method: cook on a dry nonstick skillet, or give it a short spin in a small amount of very hot oil. Either way, when your okra is flecked with toasty golden spots, set it aside. Keep it raw or whole. Keeping it raw never hurts.
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Instructions. Prepare jars, rings and lids according to standard canning procedure. Into the sterile jars, pack as many pods of okra as possible with the tips pointing up. To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns.
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Use a pressure canner next or cook the okra in a hot water bath to decrease bacteria growth. A canning pot with boiling water helps. Fill the jars in a canning rack, pouring the boiling water to cover each jar's lid. Process them for 15 minutes and use a jar lifter to remove them from the pot.
