your pickled okra recipe

[Uncle Buck]

Joe,
I looked at the pickled okra recipe. It is not water bathed. You will have to keep the jars in the fridge if you do not water bath them. The company that makes Ball canning jars has a website that will give you the procedure to do that. It will take a little equipment to do it. It's not hard, but does take some time.

We do some canning here. The hardest part is waiting for the giant pot of water to boil. Apart from that, its very easy!

There's some good steam canners on the market now that seem much quicker and easier. Anybody know of a reason not to use them?

[Donn]

Mrs. bloke already cans (vacuum-seals in jars) fruit from our orchard...Is the procedure basically the same?

Yes.

[bort]

Better... for non-acidic things, I think you *have* to vacuum seal them.

[tbn.al]

I think I remember my grandmother putting the jars with the lids on in a pot of boiling water for a few minutes. Then after they cooled she would check to see if the top was dimpled in the middle. Too many years to be accurate though.

[Donn]

Disclaimer: if you die, it's not my problem.

- There is such a thing as "pressure canning", using a pressure cooker. I guess it is more effectively sterile, and if canning meat or low acid vegetables, you must use a pressure cooker. I'm pretty sure okra pickles are OK in an unpressurized canner, I know people do it, thanks to the vinegar. I use a pressure cooker anyway, for applesauce for example, because it happens to be the only option I have that will handle quart jars.

- There's more to it. You should be using a certain kind of lid that seals effectively in the canning process, should be using a fresh new one every time, etc. None of this is unique to pickled okra.

- There is information, that can be found online, from people who apparently know how to do it.