How To Can Squash And Okra
Canning squash and okra preserves the fresh flavors of these vegetables with a tangy vinegar brine, perfect for adding to meals or enjoying as a side.
Ingredients
Instructions
- Loosen the skins of 15 pounds ripe tomatoes.
- Dip tomatoes, one at a time, in boiling water for 1/2 minute.
- Then dip them quickly in cold water.
- Peel the tomatoes.
- Remove stem ends and cores of tomatoes.
- Pack small or medium tomatoes whole or cut large tomatoes into quarters or eighths.
- Use a spoon to remove excess seeds, if desired.
- Drain the tomatoes in a colander.
- Heat the canning jars and rings in boiling water to sterilize before starting the canning procedure.
Tips & Substitutions
For optimal results, choose firm, fresh squash and okra. If you prefer a lower sodium option, reduce the salt or try using a salt substitute. You can also experiment with adding herbs and spices like dill or garlic for extra flavor. To prevent discoloration, consider soaking cut squash in a mixture of vinegar and water before canning. Make sure to follow safe canning practices to ensure food safety.
Serving Suggestions
Canned squash and okra can be served as a side dish or added to stews and soups for added nutrition and flavor. They pair beautifully with Myrtle Allen's Brown Bread from Ballymaloe House in Ireland for a rustic meal. You can also use them as a topping for rice or mixed into a salad for a delightful crunch. Consider serving alongside boiled mustard greens for a wholesome dinner.
Storage & Reheating
Store canned squash and okra in a cool, dark place. Once opened, transfer any leftovers to an airtight container and refrigerate for up to a week. To reheat, gently warm in a saucepan over low heat, or microwave in short intervals, stirring occasionally until heated through. This way, you maintain the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of How To Can Squash And Okra contains roughly 97 calories, with 1g protein, 2g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1827mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen squash and okra for canning?
It's not recommended to can frozen vegetables since freezing alters their texture and moisture content, which can affect the canning process. It's best to use fresh, firm squash and okra for optimal results in canning.
How long can I store canned squash and okra?
Canned squash and okra can be stored for up to one year in a cool, dark place. After opening, they should be consumed within a week if refrigerated. Always check for any signs of spoilage before consuming.
What can I do with leftover canned squash and okra?
Leftover canned squash and okra can be sautéed with onions and garlic for a quick side dish, added to casseroles, or blended into soups for a creamy texture. They also make an excellent addition to a Grape-Cantaloupe Salad for a unique flavor combination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).