Hello, welcome to my presentation on how to can okra. After picking the okra from the garden we wash and clean it, then we cut the two ends of the okra off to discard. The rest of the okra we cut up in a small pieces to cook and can. Here we are preparing the Kenan jars. We use mason or an ambal Kenan jars. Now we are going to add 6 tablespoons of white vinegar to a gallon of water that we are going to boil the okra at hand. Here we are going to add 2 tablespoons of plain salt. After allowing the water to come to a boil we add the okra. Then we let the water come back to a boil and we boil the okra for a full six minutes. Pyrrhotically we check on the okra and give it a stir. After we let the okra boil for six minutes we turn the stove off, then we put the okra up in jars. You can tamp down the okra, be careful not to mash it though. Meanwhile we are preheating the leeds for the ceiling process. We turn the stove back on to bring the water back to a boil. After it comes to a boil we use the water to top off the jars. Now it is time to put the leeds on the jars. Using tongs to safely retrieve the leeds from the boiling water we put them on the jars. We use a towel to better hold the jar and to tightly secure the leeds. Care must be used during this process because it is very easy to get burned during this time. When the jars start to cool off you hear a sound like this. This sound signifies that this jar has sealed. After the jars have cooled off we need to check the seals on the leeds. If they hadn't sealed then it will be loose like this one. Here is the finished product. After months of sitting on the shelf you can retrieve one and empty it out into a colander. Then you can rinse the okra off and you can use it in soup or gumbo. You can leave it or not, you can fry it up to real crispy. This has been a presentation on how to can okra. Thank you for watching.