I have NEVER done any canning of any kind but I was curious if it was possible to can pesto at home. I'm asking because I make basil pesto in overwhelming quantities when by basil plants go balistic. My friends and family love it but I really hate freezing what I have left over. I'm not real big on freezing anything especially protins, hence the reason I can never save money on my grocery bill. My freezer consists basically of stocks, bones, ice cubes, and nuts. I am forced to freeze my pesto or let it go bad, so I was wondering if I could can it or whatever you do to store it in those cute little jars so I could keep it in my pantry and it could keep it's beautiful green color and fresh taste. Would I need to add preservitives or anything to it? Or is it just not worth the trouble? Basil is available year round for $2.00 a pound where I live. But it might be fun just to try something I've never done before.
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12-10-02, 08:11 PM
Sherasi

quote:Originally posted by glamisgal:
I have NEVER done any canning of any kind but I was curious if it was possible to can pesto at home. I'm asking because I make basil pesto in overwhelming quantities when by basil plants go ballistic. My friends and family love it but I really hate freezing what I have left over. I'm not real big on freezing anything especially proteins, hence the reason I can never save money on my grocery bill. My freezer consists basically of stocks, bones, ice cubes, and nuts. I am forced to freeze my pesto or let it go bad, so I was wondering if I could can it or whatever you do to store it in those cute little jars so I could keep it in my pantry and it could keep it's beautiful green color and fresh taste. Would I need to add preservatives or anything to it? Or is it just not worth the trouble? Basil is available year round for $2.00 a pound where I live. But it might be fun just to try something I've never done before.



I searched on the internet and found a site where a person who does canning and has for years (from what I understand) and answers questions. Here is the question followed by what she says:

"Can you home can pesto? I assume that you can, since you can buy it in cans at the store, but I don’t know the processing time. I have canned baba ghanooj and so on when overseas, but didn’t know if there was a trick with pesto. "
Anything you find canned in the store can be home canned, but several items, such as pesto will not be found in your home canning manuals. The only reason I would not recommend canning pesto is that it is so much better made fresh with basils from your own herb bed. Those delicate flavors will not be as perfect if you can it, which of course, must subject it to heat.

But if you want to can it, I’d recommend using half-pint jars; you don’t want leftovers. Using your favorite recipe—typically basil, peeled cloves of garlic, and olive oil, crushed well together—pack it into clean jars to within half an inch of the top. Wipe the rim, place a previously boiled, warm lid in place, and screw down ring firmly tight. Process at 10 pounds pressure (adjust the pressure upward for higher altitudes; check your canning manual), for 45 minutes. "

This was found at this site.

12-10-02, 08:13 PM
esencia
well I looked at several different sites and most prefered freezing. However, there was a site where one person bottled it.

They prepared the pesto in small batches and bottled each one separately. Then they poured between 1/2 and 1 inch of olive oil on top.

The olive oil serves to seal the top and keep out oxygen that would encourage decay. This way your sauce has a chance of staying fresh for weeks, or even months.

That was all I could find though on canning/bottling.


My Kitchen Your Kitchen/Marc Bouchard

03-11-03, 11:55 PM
Di
Glamisgal

I've seven canning books and Sherasi is correct in her post. There is not one mention of Pesto in any of them. Sorry I couldn't be of more help.

04-08-03, 11:50 AM
Katanya2000
This may not be the right answer, but I THINK this may work...

T
http://www.exploratorium.edu/cooking/seasoning/kitchen/recipe-oils.html

You want to check out the "cold infusion" instructions.

It's not exactly canning, but it looks like it's a way you could make your pesto last for a couple of months. If the Basil "infuses" the oil, it may even improve the flavor!

This message has been edited. Last edited by: DorianGreyed,