I'd like to can pesto sauce instead of freezing it BUT can't find directions how to?

Answer 1

Unfortunately, canning pesto isn't recommended.

"How do I can oil with herbs? Can I can pesto? Herbs and oils are both low-acid and together could support the growth of the disease-causing Clostridium botulinum bacteria. Oils may be flavored with herbs if they are made up for fresh use, stored in the refrigerator and used within two to three days. There are no canning recommendations. Fresh herbs must be washed well and dried completely before storing in the oil. The very best sanitation and personal hygiene practices must be used. Pesto is an uncooked seasoning mixture of herbs, usually including fresh basil, and some oil. It may be frozen for long-term storage; there are no home canning recommendations. " http://hgic.clemson.edu/factsheets/HGIC3051.htm

"I am a food technologist and I want to respond to your question. The reason why you do not want to can pesto sauce is that most pesto recipes do not call for an acidulant, except a little lemon juice. Lemon juice (citric acid is the natural acidulant) cannot be relied upon to properly acidify the product.

The primary concern is botulism. Any food which has a finished pH of greater than 4.6 must be treated under Federal Law as a low acid food. This means, it must be retorted under temperature and pressure to kill botulism spores.

If enough acid is added to the food to drop it's "equilibrium pH" to below a pH of 4.6, then it is considered an "acidified food." An acidified food is one in which the majority of ingredients have an initial pH of greater than 4.6. Enough acid is added to the product so it's equilibrium pH is less than 4.6 (hopefully, 4.0 or lower). This is coupled with a heat process of about 180F for 5 - 10 minutes. You would want to use 50 Grain (5% acidity) vinegar as the acidulant. You could use Red Wine, White Wine, Balsamic or another vinegar to drop the product's pH to less than pH 4.6. My recommendation would be a pH of 4.0 or less. The product would then receive a heat treatment to bring the center of the container to 180 F for 5 minutes, using a standard canning thermometer. The product would then be treated as any other canned good, inverting jars and letting cool. This is important in canning, as the cooling down period adds additional cook time." http://www.recipelink.com/mf/20/7316

Answer 2

First you should do a test to see what happens when pesto is heated. You might decide to leave out the cheese, because the high heat of the canning process can melt it and ruin your pesto. You can add cheese just before mixing the pesto with the pasta. I know it's not as convenient, but it would be a shame to let all that nice basil go to waste.

Answer 3

You'd be better off putting it in a jar (like jelly or jam). Go to a hardware store, a craft store, or a store that sells cooking supplies. Get the mason jars and the two-piece lids. Fill the mason jars with your pesto. With the lids off, put the mason jars in a pot. Fill the pot halfway up with water. Bring the water to a boil and wait until your pesto is near boiling. Put the lids on and screw them down. As the pesto cools, it will condense and create suction. Viola! You've got air-tight pesto in a jar that should last a year or two (more if you refrigerate it from the start). Good luck!

Answer 4

I freeze it and have not had any problems. i exploit freezer boxes and as quickly as I placed the pesto in I placed a skinny layer of olive oil on the suitable to maintain issues from turning brown.

Answer 5

Try RecipeZaar.com