We asked our Facebook community for preserving questions and the community came through – almost 30 questions about all sorts of things related to preserving!
We thought it would make sense to group the questions to give you the best answers; today’s topic is all about preserving herbs!
MOSS G WANTED TO KNOW “…WHAT ARE THE OPTIONS FOR PUTTING UP PESTO? I’VE GOT A MOTHERLOAD OF BASIL AND WAS THINKING IT WOULD BE AWESOME TO ACTUALLY “CAN” IT IF POSSIBLE – IS IT POSSIBLE?’
I know your pain Moss! Unfortunately, pesto is low acid which doesn’t make it safe to can. It may be possible to pressure can it but the texture would change and the herbs would cook and it wouldn’t be the same.
MY FAVORITE WAY TO PRESERVE PESTO IS TO FREEZE IT USING THIS TRICK (SORRY FOR THE BAD PHOTOGRAPHY FROM THE EARLY DAYS) – ESSENTIALLY I USE PAPER MUFFIN TRAY LINERS. ALSO CHECK THE NEXT QUESTION WHICH MAY HELP YOU OUT TOO!
PENNY R. HAS AN OREGANO PROBLEM! SHE ASKED, “I DON’T WANT TO DRY MY OREGANO , WHAT ARE OTHER WAYS TO PRESERVE IT ?”
Hi Penny! There’s a bunch of options – though drying it will be the closest to the original taste. You could also:
- Make Herbes Salees. This is one of my absolute favorite preserves every year; salt cured herbs that sit in your fridge and can be used for a year or more.
- You could make a herb jelly. I haven’t made this one but it would work with oregano for sure.
- Herb-Infused Vinegar. These are really easy to make and fantastically easy to use! The same technique would also work with a neutral alcohol (like vodka) and infusing oils are a possibility (though I haven’t done research into that…yet!)
- You could chop in up, place it in ice cube trays, cover in stock and freeze (using a cube when cooking).