Cooking Louisiana  -  Preparing Okra to Freeze
Ok....... here's Tom's method of smothering massive amounts of Okra to freeze.

5 gallon Stainless Steel pot with handles and lid that is oven proof.
Louisiana Green Velvet Okra can be picked, the crown of the pod cut off, washed and let dry.
This okra can be bagged and frozen for a short period of time until your garden has produced enough for a large quantity to smother.

Take the fresh okra (or thaw the frozen okra) and slice it about 1/4".
Fill the 5 gallon pot about 3/4 full of sliced okra.
Add 1/2 cup of Apple Cider Vinegar
8-10 cups of water
3-4 tablespoons of salt
Cover and bake at 350°F for 4 hours.
Stir good once every hour.

I use this method because I don't want tomatoes in all of the okra dishes I cook, particularly Okra Gumbo.

I grow La. Green Velvet variety because its picked very small, the seeds in the pods are very small, and there is very little air space in the pods which is better to keep the okra from breaking apart when used in dishes. I choose Apple Cider Vinegar because it's much healthier, and much easier to digest than Distilled Vinegar.

After the okra cools, put in freezer bags to freeze.

Tom Guidry