2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Okra is a plant with poor storage. Therefore, it is good to consume fresh, as soon as possible after harvest. To keep it longer, however, you can try one of the following methods.
If you have decided to process the okra, this is done within 24 hours after harvesting. Until the moment of processing, it is stored in a shady and ventilated place.
In the refrigerator - Okra can be stored for several days in the refrigerator by wrapping it in a paper bag and placing it in the vegetable compartment. It is not washed before, because when they are wet, the fruits wither faster. It is suitable for consumption no more than two or three days after storage in the refrigerator. If it starts to darken, then it's time to throw it away.
In the freezer - Another idea for storing okra is to freeze it. Only young, tender fruits are used for this purpose. They should be no more than 4-5 cm long. Blanch for 4 minutes and leave to cool.
Arrange on trays and place in the freezer for 30 minutes, then pour into freezer bags with airtight closure. They are sealed, there should be no air in the envelopes and returned to the freezer.
Dried okra - Another method of storing okra is drying. It is strung on strings and placed in a well-ventilated place in the sun.
Okra pickle - For this purpose, fresh and young okra with immature seeds is selected. It is washed and its handles are cut off. Soak for about 10 hours in a solution of salt and vinegar (300 g of salt and 300 ml of vinegar per 10 liters of water) to cut the mucous juice of the okra. Then drain and arrange in jars.
In addition to okra, horseradish and garlic are added. The products are poured with boiled and cooled brine, prepared in a ratio of 5 liters of water, 300 g of salt, 400 g of vinegar. The jars are closed and the fermentation process begins. It lasts between 10 and 15 days. Store the finished pickle in a cool place. Suitable salad and appetizer in the winter months.
Canned okra - The okra is preserved with red tomatoes, topped with tomato juice. The most suitable varieties for canning are okra Kavakliyska, Tsarigradska and Sultanie. Preserving okra is easy.
The handle and base are cut, taking care not to open the testicular canals. The cleaned okra is washed in plenty of water. Boil for up to 3 minutes in boiling saline. It is prepared by adding 20 g of salt and 5 g of tartaric acid to 1 liter of water. After scalding, the okra should be cooled to 25 ° C.
The red tomatoes to be used must be healthy and well ripened. Wash well, then cut the place of fruiting.
Tomatoes for tomato juice are cleaned from the stalks, washed, sliced, placed in a suitable container and boiled in their own juice until soft. Then they are crushed and mashed. The sauce should be seedless and skinless. Salt is added to it.
Okra and tomatoes are placed in jars and poured with tomato juice, heated to 80 ° C. The jars are then closed immediately and sterilized for 100 minutes.
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