To Prepare Okra for Freezing

Since freezing does not improve the quality of any vegetable, it is important to start with fresh green pods. Avoid pods longer than 2 to 2-1/2 inches long. Okra that is at peak quality for eating is best for freezing.

1. In a blanching pot or large pot with tight fitting lid, bring about 5 quarts of water to a rolling boil.

2. Meanwhile, wash, and trim of stems of okra pods, leaving caps whole.

3. Blanch no more than one pound of okra at a time. Drop pods into boiling water and immediately cover with a tight fitting lid.

4. Start timing the blanching immediately and blanch for four minutes.

5. Prepare an ice water bath in a large 5 to 6 quart container or use the sink.

6. Remove the okra from the blanching water with a slotted spoon or blanching basket.

7. Emerge the okra in the ice water bath for 5 min. or until completely cool. If ice is unavailable, use several changes of cold tap water to cool the vegetables.

8. Remove from water and drain.

9. Label and date, quart size, zip-closure freezer bags.

10. Pack okra into prepared freezer bags, squeeze out as much air as possible by folding the top portion of the bag over. Gently push air out and seal. Freeze for up to one year at 32°F or below.

Note: Blanching water and ice water bath may be used over and over again. Return blanching water to a boil after each batch of vegetables is blanched and replenish water if necessary.