I am new to canning. I used to help my mother, but never was interested in learning about it back then. I wish I would have paid attention & learned now that she's no longer here.

Anyway, I have been trying to figure out a way to put some okra up so that it can be fried later..so that it isn't soggy & mushy.

In searching & searching the various ways (and someone had told my husband this as well), last week I "canned" some cut okra.

Now, reading about unsafe practices & all has me paranoid & I'm wondering if it's safe.

The brine was:

1 gallon water

2 T. Salt

6 T. Vinegar

Put this to boiling. Once boiling, add the cut okra & bring back to a boil & let boil for 6 minutes. Meanwhile, be simmering bands & lids & heating jars. After the 6 minutes, use a slotted spoon & fill the hot jars with the hot okra & then ladle the brine in the jars to cover the okra. Put the simmered bands & lids on and put on a folded dish towel & listen for the "ping" of the jars sealing as they cool.

Supposedly, when ready to use, you just drain the brine out, rinse it well, & batter & fry.

There was no mention of processing in a canner. All of the jars sealed. Is this a "false seal"?

I have no idea if this would even be mushy or not. The okra looks pretty firm....not as bright green & crisp as fresh from the garden (more of an army green), but doesn't look too soggy & mushy.

Is this considered safe enough, at least short term (a few months)? I thought maybe when using, rinsing, battering & the high heat of frying might kill anything? What do you think?

Is there any way to put up okra that is the closest to fresh okra for frying?