Canning Pesto

[Izzie]

Is such a thing possible?

Will canning preserve any food?

About the only thing that took off in the heat this summer in my garden was my dearest Genovese Basil.
When weighed- 2 pounds! The most we've ever gotten from our little container garden.

That being said- I have ALOT of "Pesto a la Liz" to preserve some how. (I make it every year.)
It would be awesome to not have to take up as much room in the freezer.

I found the perfect little canning jars, but now I just need to figure out if this will actually be better than freezing. The jars are freeze-proof if needs be anyways.

This stuff is way too special to let spoil- took me three hours to strip all the leaves. x.x
And besides the basil, the olive oil and parmesan are all locally made. So. Precious Pesto!


I know there has to be a few members out there that can! Hope you guys have some feedback.





FYI- Since I have such a surplus, I have been thinking of using some of these little jars (of pesto) as "prizes" in future member cooking projects. Just a little incentive.....

[Izzie]

BAD Izzie, posting without searching online.

It is not acidic enough to can. Sad day! - re: Canning Pesto Sauce


Though, I am really surprised by how common a question this is online. Who knew?

[Brotherly Monkey]

you can freeze it in ice cube trays. Which makes a perfect size for a single serving and should keep for a pretty long time

[nenella]

Hi Izzie,
I make it and put it into glass jars (sterilized) and the 'trick' is to put a good layer of olive oil on the top before putting the lid on .. I leave mine in the fridge and add oil on top everytime I use it.
Hope this helps.

PS: There are also jars with a rubber seal which offer 'double' protection.

[Izzie]

Originally Posted by Brotherly Monkey

you can freeze it in ice cube trays. Which makes a perfect size for a single serving and should keep for a pretty long time

I've seen that mentioned in my searching, it is a good idea! I'll keep it in mind for future reference, since I've already purchased and washed the jars.

[Izzie]

Originally Posted by nenella

Hi Izzie,
I make it and put it into glass jars (sterilized) and the 'trick' is to put a good layer of olive oil on the top before putting the lid on .. I leave mine in the fridge and add oil on top everytime I use it.
Hope this helps.

PS: There are also jars with a rubber seal which offer 'double' protection.

That's another great idea, the layer of olive oil. I have noticed that the containers I dip out of get a little dry with time. Thanks!

The little canning jars I bought have the rubber seal, so I hope that helps!

[stefpix]

Yeah the olive oil preserves stuff.
you can put vegetables in a jar in olive oil.
A layer of olive oil will preserve also tomato sauce.

Anyway safer than canning since you may avoid an anaerobic situation and possible botulism risk.

Rather freeze or conserve in vinegar or olive oil. I make my own hot sauces and they do not go bad

Best way to freeze basil pesto? - Topic Powered by Social Strata

[tim abbott]

Hi Izzie,

Would you tell me the recipe for "Pesto a la Liz"? Just curious if it has ingredients that I haven't tried. I have added lemon basil & tarragon to basil pesto for a variation.

Tim Abbott

[Discus]

I've also read about pouring some olive oil on top and keeping it in the fridge for a few weeks.

[abigaillevans]

The layer of olive oil must help -- that's the way it comes when I buy it canned at the grocery store, and it keeps forever in my fridge.