Can You Can Pesto?

spencersmom(z7B Virginia Beach)August 14, 2008

Hola Harvest Forum!

I am going to be making some pesto this weekend and I know you can freeze it, of course you can refridgerate it.. but can you can it? Would the heat break things down into goop (for lack of a better cuilinary term)? Can I use my regular recipe or do I have to modify it?

Your assistance is appreciated! Thank you!


Thank you for reporting this comment. Undo
Linda_Lou(SW Wa.)

Sorry, no canning of pesto is safe. Too low in acid, it is pureed, which is a "no no".
It must be frozen to preserve it.
The commercial process and what we can do at home are two different things.

    Bookmark   August 14, 2008 at 7:32PM
Thank you for reporting this comment. Undo
ksrogers(EasternMass Z6)

Most pesto (basil based?) contains olive oil too, and thats not recommended for any canning. Freezing the basil puree will work well though.

    Bookmark   August 14, 2008 at 8:42PM
Thank you for reporting this comment. Undo
spencersmom(z7B Virginia Beach)

Ok, you have confirmed my suspicions as well as taught me a couple things. To the freezer it goes!

Thank you very much, Erin

    Bookmark   August 15, 2008 at 8:57AM
Thank you for reporting this comment. Undo

freeze it in flat sheets, I put some in freezer bags and lay them sideways in the freezer, they freeze nice and thin, when you need some, you can break off as much or as little that you need

    Bookmark   August 15, 2008 at 9:23AM
Thank you for reporting this comment. Undo

I have also frozen mine in ice cube trays but it's easiest for me to just toss the basil in the food processor, add enough olive oil to bind, then scoop out tablespoons full onto waxed paper on a baking sheet. Freeze until solid, then pack into a plastic box or freezer bag and take out as many as you need later.


    Bookmark   August 15, 2008 at 2:14PM
Thank you for reporting this comment. Undo
readinglady(z8 OR)

I pour into a lined 8x8 pan, freeze, then cut in small cubes. Just a slightly different slant on Annie's method.


    Bookmark   August 15, 2008 at 6:11PM
Thank you for reporting this comment. Undo
zabby17(z5/6 Ontario)

I freeze in a muffin tin---an old aluminum on that's fairly shallow. Then I pop out the little "pesto pucks," about 1/3 cup each (a good amount for how I cook) and wrap 'em individually.

Works great except for the fact that it always makes my husband run around singing "Pesto, pesto pucks" to the tune of "Disco Duck."


    Bookmark   August 17, 2008 at 9:43AM
Sign Up to comment
More Discussions
Starting my own recipe
I love to cook, so how do I preserve my own recipes...
Jamacian Relish Receipe?
I am looking for a receipe for something called Jamacian...
what i put up 2015
Looks like it's time to start this thread again, so...
Is GMO corn cobs safe for corn cob jelly?
This is the time around here that the farmers are picking...
tomato sauce problem
This may be a a little long so please bear with me....
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™