By the end of the summer some people may get tired of eating okra all the time, like Katherine. It usually take me a month into fall before I too am okra’d out. So what to do with all the okra still growing in the garden through mid October?
Aside from pickling, a great way to store some okra for winter stews and gumbo is in the freezer and it is really simple to. You will need some quality zip lock bags, a bowl full of ice water and a pot full of boiling water. The boiling water kills any bacteria and softens the skin. The ice water stops the inside from cooking and then turning the okra to mush when thawed out.
Wash and dry the okra then slice the tops off right below the stems. Try not to expose the seeds. In batches, toss the okra into the boiling water and stir them around. Wait 30 seconds then remove with a slotted spoon and dunk in the ice water. Repeat with the rest then dry them off and store in freezer bags. Try and get as much air out of the bags as possible to help reduce freezer burn and the amount of space the bag takes up. You can continue to add more okra to the bag as the weeks continue as well. The okra can also be sliced into rounds before freezing if desired. I prefer to freeze them whole to have more options when they thaw.