First let me say, I love okra!! I like it in stir fry, I like it breaded and deep fried but my favorite is fried okra and tomatoes. I usually just cut it up and put it in baggies and freeze it. This year I wanted to try canning it. I’m that girl, that girl that loves canning stuff! Here’s how I did it:
Things you need:
Mason jars (I used wide mouth quart)
First wash okra and slice into bit size pieces. Then put in large pot and cover with water, bring to a boil and simmer for 2 minutes.
Rinse and drain. Get pressure canner ready. Fill a smaller pan with water and bring to boil. While the pots heat, fill jars with okra leaving 1 inch head space. Then pour boiling water from smaller pan over okra leaving 1 inch head space. Place seal and ring on jars and process in your pressure canned for 25 minutes for pints and 40 minutes for quarts at 10 pounds pressure.
Much better than taking up freezer space. Have you ever canned okra? I’d love to hear about it!!
I had an over abundance of cherry tomatoes this year. As I wrote in my last blog, I was determined to can tomatoes in new ways. So I researched and researched ways to can cherry maters. I tried just canning them, which I wrote about in my previous post. When I saw about fermenting them I was very intrigued. Simple process and soooo good for you. Here’s what I did:
I used 2 wide mouth half pint jars.
Two glass fermenting weights
4 cloves of garlic
6 basil leaves
2 oregano leaves
1/2 tsp celery seed
1/2 tsp whole peppercorns
1 tsp pickling spice
Coarse sea salt
First put 2 cups water in a bowl and add 20 grams of the coarse sea salt. Stir to dissolve salt. Then fill your jars with cherry tomatoes leaving half inch head space. Add half of each the rest of the ingredients to each jar. Then pour the salt water brine into each jar, enough to cover the tomatoes. Then place a weight on top of each jar. Place in a dark area and cover with a tea towel and let sit for 3-5 days. Checking daily to make sure brine is covering the tomatoes. Then cover with lid and place in fridge for at least a week. I let mine go for 2 weeks in the fridge before tasting. Let me tell you, these are delicious!!! And they look gorgeous! In hindsight I could have put more cherry tomatoes in each jar. Other than that I wouldn’t change anything. These are so yummy!
Have you ever fermented tomatoes? I’d love to hear about it! Please share in the comment section!