Sort okra into two batches, one with large okra and one with small. This will make sure that you do not over or under cook the okra.

Bring water to a rolling boil in a large pot heated over high heat. Place the okra in the pot.

Okra must be blanched for three to four minutes. For large okra pieces, the cooking time will be 4 minutes. Blanch small ones for only 3 minutes.

Remove the okra from the pot using a slotted spoon when the timer goes off.

After blanching, cool the okra immediately in ice water. This will prevent it from cooking overcooking. Take the okra and plunge it into the ice bath for as many minutes as you blanched it.

Place the okra in a cutting board or tray for a few minutes to let them slightly dry before you proceed.

Place the okra pieces on a baking sheet. Be sure the okra pieces are spread out in a single layer and that none of them touch.

Put the pieces of okra into the freezer for one hour or until they are firm and slightly icy. It would be best if you did not leave the okra in the freezer uncovered for longer than 2 hours, as the chill will make the okra's texture unpleasant.

Add the frozen okra pieces until these freezer bags are packed. Ensure the bag is fully closed, leaving just enough room for you to insert a straw into a little empty space.

Use the straw to suck out any extra air until the bag is closed tightly around the okra, then seal the bag.

Removing extra air helps ensure that the okra will not break down quickly in quality. You can also vacuum seal food using a vacuum sealer.

Put the date of packing on your bags so you can use the oldest bags first, and avoid using okra that tastes too old.