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Instructions |
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Boil jars. Bring canner half-full with water, to a boil; simmer. Place jars in a large stock pot with water to cover; bring to a boil, and simmer. Place bands and lids in a large saucepan with water to cover; bring to a boil and simmer. Remove hot jars one at a time using jar lifter
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Pack jars with okra filling to 1/2 from top. Place 1 green chili pepper, 1 garlic clove and 1 teaspoon dill seeds in each jar. Bring 4 cups white vinegar, 1/2 cup salt, 1/4 cup sugar and 4 cups water to a boil over medium high heat. Pour over okra, filling to 1/2 inch from top.
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Wipe jar rims; cover at once with metal lids and screw on bands (snug, but not too tight). Place jars in canning rack and place in simmering water in canner. Add water to cover by 1-2 inch.
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Bring water to a rolling boi; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to cutting board; cool 12-24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are not properly sealed. Store in a cool, dry place at room temperature for up to one year.
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Originally Submitted
8/26/2014
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