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Farm Kitchen:  pesto question....  |
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Hosanna
True Blue Farmgirl
466 Posts
Hosanna
Alton
Virginia
466 Posts |
 Posted - Aug 27 2009 : 10:13:50 AM
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I have lots and lots of Basil, and my favorite way to enjoy it is by making homemade pesto sauce.
Is there a way to can pesto? Anybody ever done that? I was thinking pesto with my home made noodles would be a great Christmas gift.
I like to make the pesto and keep it in a jar in the fridge, but sometimes it molds if I don't use it all up right away.
Ideas?
www.happilyeverafterhosanna.blogspot.com
www.thewindofheaven.blogspot.com |
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DaisyFarm
True Blue Farmgirl
1646 Posts
Diane
Victoria
BC
Canada
1646 Posts |
Posted - Aug 27 2009 : 10:16:42 AM
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I'd be interested to hear if anyone has tried canning it as well. I make it every year and this year I have a bumper crop of basil. Last year I froze it in muffin tins, then popped them out into a freezer bag. They were perfect serving size and just like fresh when thawed.
Di |
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lovelady
True Blue Farmgirl
533 Posts
Toni
Indiana
USA
533 Posts |
Posted - Aug 27 2009 : 10:19:49 AM
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Hi Hosanna!
I love homemade pesto, too, but I don't think you are supposed to can pesto because of all the oil. Oil insulates the botulism spores making them "safe" from the heat/pressure of canning, so it wouldn't really be safe to can. I have heard many people freeze it, especially in ice cube trays, then when it is frozen, pop them into a freezer bag. That way you can take out a small amount if you just want a little. Hope this helps!
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Ms.Lilly
True Blue Farmgirl
826 Posts
Lillian
Scotts Mills
OR
USA
826 Posts |
Posted - Aug 27 2009 : 1:15:14 PM
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Canning pesto is a no-no according to the county extensions office. I just always freeze mine in ice cube trays and then transfer to a food saver bag. In fact I am actually off to pick my cilantro to make a cilantro pesto and then the basil pesto.
Lillian |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
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Hosanna
True Blue Farmgirl
466 Posts
Hosanna
Alton
Virginia
466 Posts |
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DaisyFarm
True Blue Farmgirl
1646 Posts
Diane
Victoria
BC
Canada
1646 Posts |
Posted - Aug 27 2009 : 4:41:02 PM
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The oil insulating thing is interesting Toni, I have never heard of that before. Just out of curiosity though, how is it that we can can tuna (which has tons of oil), but not something like pesto??
Now my curiosity is killing me! |
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willowtreecreek
True Blue Farmgirl
4813 Posts
Julie
Russell
AR
USA
4813 Posts |
Posted - Aug 27 2009 : 6:26:36 PM
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There are commercially canned pestos available. I am not sure what the process is but it isn't recommended at all for homeuse. I freeze mine in the little teeny jam jars.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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lovelady
True Blue Farmgirl
533 Posts
Toni
Indiana
USA
533 Posts |
Posted - Aug 27 2009 : 7:39:34 PM
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| Diane~ I have never thought of that. I have just always heard that you can't can recipes that contain large amounts of added oil. I would think maybe because with tuna the oil is basically a part of it, not that the tuna is surrounded in oil like the basil in pesto is. Don't know for sure, but I may have to do some research. When you can tuna is it packed in the jars with water? I haven't taken on canning meat yet. I'm not sure why it bothers me, but hopefully I'll get over that someday! |
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1badmamawolf
True Blue Farmgirl
2199 Posts
Teresa
"Bent Fence Farms"
Ca
USA
2199 Posts |
Posted - Aug 27 2009 : 8:16:31 PM
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Toni, i do can meat, but I've had alot of people say they can't/won't because it looks too weird in the jar, lol.
As far as canning pesto, anything that you add oil to, CAN NOT BE CANNED, if it has natural oil, YOU CAN
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
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DaisyFarm
True Blue Farmgirl
1646 Posts
Diane
Victoria
BC
Canada
1646 Posts |
Posted - Aug 27 2009 : 8:56:25 PM
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Oh I believe you Teresa!
Toni - I do water pack the tuna, but you wouldn't believe the amount of oil that is in the can once it's processed (even after baking it first). Home canned tuna is wonderful so long as you don't mind your house smelling like it for three days!!  I usually buy 2 or 3 smaller ones (10 lbs or so) from the dock every November and it lasts us all year including some to give to my girls.
You learn something new everyday, especially here! I can't think of anything other than tuna that I would can that would have a lot of oil in it, but that's good to know.
Ok...back to pesto... 
Di on VI
Farmgirl Sister #73 |
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tziporra
True Blue Farmgirl
234 Posts
Robin
Seattle
WA
USA
234 Posts |
Posted - Aug 28 2009 : 4:28:47 PM
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It's not a good idea to can pesto in the traditional fashion because the acidity is not high enough. Botulism is killed by high acid fruits and veggies.
Besides, it would change the taste and make it more like the supermarket stuff.
A pressure canner would work, though, if you have one, and didn't mind the change in taste.
Best,
Tzi |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Aug 28 2009 : 7:01:14 PM
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hmm, this is interesting because last year I canned up some little jars of pesto. Did it in the pressure canner, though I don't remember how long at this point. It tasted great and I had no issues. I would be curious since you can buy it in the store what the difference is.
Best Growing |
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lovelady
True Blue Farmgirl
533 Posts
Toni
Indiana
USA
533 Posts |
Posted - Aug 29 2009 : 04:24:26 AM
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While it is possible to can many foods, have them seal, and not cause problems when they are eaten, it is just not safe. Lots of things, like pesto and pumpkin butter, are just not safe to can at home. Even in a pressure canner. The odds are pretty good that if you can them and eat them, you'll be just fine. But, the botulism spores will not have been killed and they can go about their business producing the deadly toxin. You just have to decide if that is a risk you are willing to take.
We can safely buy these products in the grocery store because they are canned using processes that just aren't possible for the home canner.
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5 acre Farmgirl
True Blue Farmgirl
1007 Posts
~~~*Terri*~~~
WA.
USA
1007 Posts |
Posted - Aug 29 2009 : 06:31:10 AM
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Hmmmmm, how did they do it before the freezer?
Also, does anyone have a good recipe, I have genovese,Lemon, purple ruffles, regular purple, can I use all of these?
Farmgirl Sister #368
"It is most common for man to value most what has least worth."
My Farm and Garden blog....
http://blogonthefarmandgarden.blogspot.com
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Edited by - 5 acre Farmgirl on Aug 29 2009 07:34:10 AM |
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katie-ell
True Blue Farmgirl
1818 Posts
Katie
Illinois
1818 Posts |
Posted - Aug 29 2009 : 08:45:45 AM
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Terri:
Re: pesto before the freezer -- I think it was just made up fresh and used up!
Re: good recipe -- I use Martha Stewart's / Everyday Food -- very good basic recipe. The Genovese basil will make wonderful pesto. I've never used lemon or the purple basils in pesto . . . did see some recipes using the purple basil. But I don't find the flavor as wonderful and I'd be hesitant to use up the expensive ingredients (pinenuts, reggiano parmesan, good olive oil) and then have it be yucky. But that's me. Maybe make up a little batch with mortar and pestle or use your cutting board to chop up and smoosh everything up a bit and then taste. . . .
Oh, and Ina Garten has a wonderful recipe for Pasta, Peas, and Pesto salad. VERY addictive for me!
www.youaretoocreative.blogspot.com |
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tziporra
True Blue Farmgirl
234 Posts
Robin
Seattle
WA
USA
234 Posts |
Posted - Aug 31 2009 : 10:00:38 AM
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Regarding Botulism and Pressure Canning:
I thought that botulism was killed if temperature was maintained at 240F? That is the whole point of presuure canning?
I still think that canning pesto destroys the flavor and that freezing it is a better idea, but I'm very curious about the botulism issue.
Best,
Robin |
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Farm Kitchen: pesto question.... |
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pesto question....
