How to Can Basil Pesto
Basil pesto can be safely sealed for extended shelf storage using a pressure canner. Large basil plants can often produce more fresh basil leaves than the average cook is able to use. A large pile of basil can be easily converted into batches of pungent pesto sauce. Low acid foods like pesto are especially prone to foodborne bacterial growth if stored improperly. Superheated steam inside the pressure canner creates a seal on the jars that keeps air and bacteria out. Does this Spark an idea?
Things You'll Need
- Jar tongs
- Lid-grabbing magnet
- Wide-mouth glass ½-quart jar
- New jar lid
- Jar ring
- Jar funnel
- Liquid dish soap
- Non-abrasive sponge
- Lint-free kitchen towels
- Stockpot
- Saucepan
- Distilled water
- Chopstick
- Olive oil
- Pressure canner
- Masking tape
- Permanent marker
Instructions
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1
Clean the tongs, magnet, jar, lid, rings and funnel with hot water and liquid dish soap. Scrub every surface with a soapy non-abrasive sponge prior to rinsing. Use a lint-free kitchen towel to dry all the components completely.
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2
Put the glass jar into a stockpot and the ring and lid into a saucepan. Pour distilled water into both cooking vessels until the pieces are covered.
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3
Boil the stockpot of distilled water rapidly for 10 minutes. Lift the jar from the boiling water with the jar tongs. Set the hot glass jar onto a stable surface with the open rim pointing up.
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4
Place the saucepan containing the lid and ring over medium heat until it nearly reaches boil. Reduce the heat to medium-low and simmer for 5 minutes. Remove the saucepan from heat.
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5
Insert the funnel into the jar. Pour the pesto into the jar until the level is within an inch of the rim. Use a clean chopstick to move the pesto and release any trapped air bubbles.
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6
Pour olive oil into the jar until the level is a ½-inch below the rim. Retrieve the lid and ring from the saucepan with the magnet. Place the lid on the jar and screw on the ring securely.
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7
Lower the jar of pesto into the pressure canner. Pour distilled water into the pressure canner until the level is 2 inches deep. Seal the with the lid, but leave the weight off the vent.
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8
Boil the water in the pressure canner for 10 minutes. Cover the vent with the weight to increase the pressure reading on the gauge to 10 lbs.
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9
Steam the jar of pesto at 10 lbs. of pressure for 45 minutes. Longer times and higher pressure may be required at elevations 1,000 feet or more above sea level. Check the pressure canner instructions for an elevation and time chart.
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10
Remove the canned pesto from the pressure canner with the jar tongs. Allow the jar to cool to room temperature. Label the jar with the word "pesto" and an expiration date six months in the future using masking tape and a permanent marker.
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Tips & Warnings
Smell and taste a small amount of the basil pesto after the can is opened. Discard the contents of the can if a rotten odor or flavor is detected.
Adjust the seasoning levels on the pesto once it has been heated. Fresh garlic, olive oil or basil can revive pesto with a mild flavor.
References
- Photo Credit Eising/Photodisc/Getty Images
