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CANNING OKRA 
1 gal. water
8 tbsp. vinegar
4 tbsp. salt

Bring to a boil.

Use small tender okra, as much as you want. Place okra in boiling water. Be sure it's not too much at one time. Boil only until okra changes color. Pack loosely in heated jars and seal. When opened to cook, place in a colander and rinse with cold water. Batter as you would fresh okra.

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