bgcros.blogg.se

If using rigid containers, leave 1/2 inch headspace.Pack tightly into containers, bags or wrap.NOTE: Cooling should take the same amount of time as blanching.Start timing as soon as vegetables are in boiling water.Lower okra into vigorously boiling water.Use one gallon water per pound of prepared okra.Blanch in boiling water for amount of time indicated in table below.Remove the stems at the end of the seed cells, being careful not to rupture the seed cell.Separate into small pods (4 inches or less) and large pods. Before use, wash containers in hot soapy water and rinse well.Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.).Flexible bags or wrappings (plastic freezer bags, freezer paper or wrap, and heavyweight aluminum foil) are best for freezing food products with little or no liquid.Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.Covers for rigid containers should fit tightly. Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid.Use clean packing containers and materials that are moisture and vapor-proof/resistant:.

Blanching basket/strainer/slotted spoon.Use approximately 1 1/2 pounds of okra per quart container.Do not use okra that show signs of decay or mold. If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.Know when fresh okra is available in your state with this seasonal food guide.When possible, preserve fresh, locally-grown okra for the best quality and nutritional value.