| T O P I C R E V I E W |
| mamasunshine |
Posted - Sep 07 2009 : 08:13:41 AM
I just harvested a ton of basil and tomatoes from our garden. I'm looking for a tomato sauce canning recipe with lots of fresh basil, but can't find any. Any ideas? Or can I just make up my own and can it in the pressure canner? Thanks!
Juggling children and chickens while trying to find time to laze in the sun. |
| 3 L A T E S T R E P L I E S (Newest First) |
| lisamarie508 |
Posted - Sep 07 2009 : 2:13:06 PM
I'm with Julie on the basil. Most sauce recipes for canning purposes don't call for basil, oregano or parsley because they lose their flavor or even change flavor after being canned up for a while. Those herbs are best frozen or dried and used as needed.
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog:
http://lisamariesbasketry.blogspot.com/
My apron website:
http://lisamariesaprons.bravehost.com |
| Celticheart |
Posted - Sep 07 2009 : 1:01:00 PM
Page 4 in this forum...Farm Kitchen....Chunky Basil Pasta Sauce. I'm making some today and it smells wonderful!
It's not about being perfect, but enjoying what you do. Set aside time to be creative.
Robyn Pandolph
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| willowtreecreek |
Posted - Sep 07 2009 : 11:10:02 AM
Stella - I usually just add extra basil to my favorite tomato sauce recipes. Personally I would recommend that you freeze the basil in ice cube trays with a little water. Pop em out and store in a bag in the freezer. Then when you open up your canned sauce throw in an ice cube while you a heating it and the basil will melt into the sauce. Basil looses A LOT of flavor when cooked so you will get a fresher taste this way. It should always be added to sauces just before they are finished.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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