Wow! There is an old frontier, made-up set of instructions! Sorry but okra is a low-acid vegetable. That is not near enough vinegar to make it safe without pressure canning and those instructions has no processing much less pressure canning. Please discard all that. Since it is a week old it cannot be salvaged and could already have botulism growing in it. I linked the correct how to can okra instructions below. Is there any way to put up okra that is the closest to fresh okra for frying? Not that will be like fresh as any form of preservation will soften it. But the best method is sliced thickly, breaded, spread out on a cookie sheet, quick frozen, and then stored in the freezer in ziplock bags till use. Fry frozen, not thawed. Dave Here is a link that might be useful: Canning okra

Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?

As you may not know, Linda Lou says its unsafe to make fermented pickles. I don't have any issues. I never get any scum or mold on mine. But I don't let them sit out more tan 3 days anyway. I like using a Mrs. Wages dill pickle mix, both for the dill flavor and the salt. IT also contains a preservative to prevent vinegar based pickles fropm spoiling, even though that isn't usuaully possible if the vinegar is kept above 50% of the total liquid. Mine take about 2 days at room temps to turn from bright, to olive green. White mustard seeds are actaull a light beige color and are called yellow mustard seeds. There is also a brown mustard seed with a much bolder taste. I do NOT can mine, they store quite well in the fridge, just like what Classuen makes for stores.

Ken, Many people can/preserve food items like they use to (like their parents or grandparents). Just because it hasn't killed anyone in the family so far, it doesnÂt mean it is safe. Based on current research and meticulous testing, new standards have been established for safe home food preservation (including pickled peppers). If you are keen to do your own home preserving, you can check out the free online course offered by the NCHFP (link below) and only use safe tested recipes and procedures. I also suggest you tap into the knowledgeable folks of in the Harvest Forum on this site. Bill Here is a link that might be useful: Free online NCHFP course