ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: storing pesto - pressure canning pesto

Misc.
Your pesto recipe sounds similar to the one I use and like. On canning pesto.
Why would anyone want to PICKLE pesto? Which is what you are doing when you get the ph below 4.6 (ANSWER - MSG ID: 205777).
I also, would not water bath pesto. Which calls for, putting the canning jar in a boiling pot of water for the prescribed length of time. Pesto is a low acid food, so thats out.
The open kettle method is dangerous. You fill a jar with hot food, turning it over and hope it seals. The food doesn't get hot enough, long enough.
The jars of pesto in the stores are pressure canned. You can hear the seal breaking and see the lid popping up.
My question is, how long and at what pressure? Could I pressure can it for the length of time for greens? Basil is a leaf like spinach. Greens are pressure canned at 10#s pressure for 70 minutes in pints at 1000 feet or less. I would be using half-pints which use the same time as pints.
If the answer is no. Why? the oil? the cheese? Why? All I have seen recommended is to freeze pesto. Anybody seen a good explanation about not pressure canning pesto?
  • Read Replies (22)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lemon-Topped Gingerbread
  • LEMON-TOPPED GINGERBREAD FOR THE GINGERBREAD: 1/2 cup Gold Medal all-purpose flour 1/2 cup Gold Medal whole wheat flour 2 tablespoons packed brown sugar 1/2 teaspoon baking soda 1/2 teaspoon...
  • Dried Fruit Soup (Abgushte Miveh) (Middle Eastern)
  • DRIED FRUIT SOUP (ABGUSHTE MIVEH) 1 pound lean lamb or beef stew meat 1 pound lamb or beef soup bones 7 cups water 1 limu omani (dried lime) (optional) freshly ground black pepper 2 tablespoons ghee or butter 1 large ...
  • Oreo Truffles
  • I recently saw a recipe for Oreo Truffles and there was a question asking whether you could use peanut butter sandwich cookies to make them instead of Oreo cookies. I have made both and they are equally delicious! In fa...
  • French Onion Soup (crock pot)
  • CROCK POT FRENCH ONION SOUP 1 quart beef bouillon or brown stock 3 cups thinly sliced yellow onions 3 tbsp. butter* 1 tsp. salt 1 tbsp. sugar* 2 tbsp. flour 1/4 cup dry vermouth or cognac (optional) 1 cup grated Parme...
ADVERTISEMENT
  • Italian Easter Cookies
  • I know we're all talking about the same cookie, here, but there are natural differences in both the name of the cookie and the recipes, reflecting regional differences, family traditions, preferences and memories. My pa...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: storing pesto - pressure canning pesto
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!