I'm Elizabeth Heiskell, the Debutante Farmer. And honey, when we are covered up with okra on the farm, I can tell you we are in our kitchen putting it up. Today, I'm gonna share with you how easy canning is. We're gonna start with our canning liquid. So, we have eight cups of cider vinegar, one cup of water, and then a half a cup Of salt. So were gonna bring this to a boil and then we're gonna move over to our jars. So we have our hot jars. These have been sterilized. So you want to be careful. Make sure you use a rag when you're getting ready to stuff your jars. We're gonna do one teaspoon of mustard seeds. One teaspoon of dill seeds. We're also gonna throw in a clove of garlic. Now with this, you wanna make sure that you poach it in just a little bit of simmering water. What that's gonna do is stop it from oxidizing once we add our vinegar. Now when we start packing these, this okra in, you wanna make sure that you pack it as tight as a tent revival. People in a tent revival is what I'm talking about. We're gonna do some that will have the stems up. Some that will have the tips up just to make sure that it's very, very snug. Once it's all packed in, it's time to put our hot pickling liquid in. Now again, be careful we've got hot liquids, and we don't wanna burn ourselves. Now you wanna take it up just to the rim, Of this jar. And so that's absolute perfect. You have to make sure that all of our okras are submerged. So you wanna make sure that this lid is snugly on. You don't have to do it really, really tight because that's what this boiling water is for but you do wanna make sure it's snug. So then you can take it here and it's gonna go straight into our boiling water. And what that will do is it's gonna finish the processing. Now what you wanna do after you add your jars in, you need to make sure that you let it boil for at least ten minutes. So wait for the water to come back to a boil, and then let it process for ten minutes. That's really, really important, to make sure that we get a good seal. So now that this has been about ten minutes It's time to bring it out, and then we wanna invert it, just to make sure that we get a really good seal. So we're gonna leave this on our counter for 24 hours, and what you wanna do is make sure that the next morning, that this lid doesn't pop when you touch it. If it's popped, then it didn't process, and you can always put it in the refrigerator, but it's not going to be something that you're going to be able to put on your shelves. So, this is one of our jars that we did last summer. So, we can go ahead and test it. It's not popping. Absolutely perfect. I cannot wait Yeah. Did y'all just hear that? That was perfect. That's what you want to hear every single time that you open a jar of pickles. Honey, I'm right back in Summer! That's absolutely amazing.