How to Preserve Flavored Oils

Homemade preserved oils

Preserving flavored oils is easier than it may seem, has a variety of different uses and adds great flavor to your foods. Use the oils to saute vegetables, sear meats, drizzle on breads or add into salad dressings--you will not only appreciate the taste, but also the beautiful fragrance.
Flavors will differ depending on your preferred herbs, spices and seasonings, but try different combinations and see what works best for you.

Things You'll Need

• Herbs of choice
• Glass preserve jars and lids
• 2 medium sauce pots
• Blended oil
• Water
• Sheet tray (or baking sheet)

Instructions

1. First, sterilize your glass preserve jars. Preheat the oven to 250 degrees Fahrenheit. Wash the preserve jars and place the clean, glass containers on your sheet tray. Put in oven for 30 minutes, or until completely dry.
   Tip: Leave individual jars in oven until ready to use to prevent contamination.

2. 

   Clean and dry your preferred herbs. Sage, thyme, rosemary, tarragon and many more are easily preserved in oil. Give them a slight bruise to release the natural oils and fragrances in the herbs. Put them in the preserving jars so that the lids will be able to close. Use more than one herb in each, mix and match, for different tastes and aromas.

3. To add extra flavor to your oils, try other spices and seasonings like chili flakes, peppercorns, coriander, garlic, onion and dried herbs. It's all preference, but play around and try new combinations and flavors.

4. 

   Heat the blended oil on low heat until it is approximately 140 degrees Fahrenheit. It will be very warm, but not boiling. Pour the oil over your herbs, up to the lip of the jar. Let sit for a few minutes to steep, similarly to brewing a cup of tea. Add the lids and screw on the tops.

5. Boil water in the second sauce pot. Place your oil-filled jars in the boiling water so that it reaches the lids, but jars should not be totally submerged. Let sit in water for about 10 minutes to seal the lid and cook out any remaining air. Follow normal canning procedures; you want the jars to be airtight for preservation and to prevent spoilage or contamination.

6. 

   Allow the jarred oils to sit in a cool place for one week before use. If you strain out the oil after opening, so there is no herb or seasoning left, it will last longer. You will still have all the tasty flavors infused into the oil, but there will be nothing in it breaking down and spoil.

Tips & Warnings

• The oil has a shelf life of about one year, unopened and correctly sealed. Oils will last for up to two months once opened, refrigerate after opening.

References

• Cooks.com; recipe search