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To Can Okra
From Kentucky receipt book, 1903
Serves 6
Okra must be young and tender.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 205. The excerpt below is the record exactly as published.
To Can Okra. Okra must be young and tender. Wash it carefully, either cut in slices or can it whole. Put in preserving kettle with a little water. When almost done, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.