Canned Squash and Okra

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Wash four pint-sized jars, lids, and rings. Place jars on a rack in a large water bath canner, cover with water, and bring to a simmer (180°F/82°C) to keep hot.

   Ca. 15 min.

   Kokkens note: Keeping the jars hot prevents them from breaking when you add the hot brine.

2. 2

   While the jars are heating, wash the squash and okra. Trim the ends from the okra pods and slice the squash into rounds.

   Ca. 15 min.

3. 3

   In a separate saucepan, combine the water, vinegar, and pickling salt to make the brine. Bring to a rolling boil, stirring until the salt is fully dissolved.

   Ca. 5 min.

   Kokkens note: Use non-iodized salt like pickling or kosher salt to prevent cloudy brine and discoloration.

4. 4

   Working with one jar at a time, remove a hot jar from the canner. Place a smashed garlic clove and optional dill seeds and peppercorns into the bottom of the jar.

   Ca. 1 min.

5. 5

   Tightly pack the squash and okra into the jar, leaving a 1/2-inch headspace at the top.

   Ca. 3 min.

   Kokkens note: Alternate layers of squash and okra for an even distribution in each jar.

6. 6

   Ladle the hot brine over the vegetables to cover them completely, maintaining the 1/2-inch headspace. Remove air bubbles with a clean utensil and wipe the jar rim clean.

   Ca. 1 min.

7. 7

   Center a lid on the jar and screw on the ring until it is fingertip-tight. Repeat the filling and sealing process for the remaining jars.

   Ca. 12 min.

   Kokkens note: Do not overtighten the rings, as this can prevent the jars from sealing properly.

8. 8

   Place the sealed jars back into the canner. Ensure water covers them by at least 1 inch, then cover the canner and bring to a rolling boil. Process for 15 minutes.

   Ca. 25 min.

   Kokkens note: Start the 15-minute timer only after the water has reached a full, vigorous boil.

9. 9

   Turn off the heat, remove the lid, and let the jars rest in the hot water for 5 minutes before carefully removing them with a jar lifter.

   Ca. 5 min.

   Kokkens note: This rest period helps prevent siphoning (liquid loss) when jars are moved to a cooler environment.

10. 10

    Place jars on a towel-lined counter and let them cool, undisturbed, for 12-24 hours. Check seals before storing.

    Ca. 12 t.

    Kokkens note: A proper seal is indicated by a concave lid that does not flex when pressed.