I hate to be a fuddy-duddy… but! Regarding preserving basil, in the video you said 1/4 c salt to 1 c basil chopped. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen. Can you use pink Himalayan salt? Botulism is odorless and tasteless! These methods are easy and useful, but I must say, many people over use salt and their intake is way, way more than what the body needs and can tolerate without developing negative health side effects. I don’t know! Maybe the county extension office would know — they’re always doing all kinds of experiments! Yes, triple time coolest thing ever. Herbs and oils are both low-acid and together could support the growth of the disease-causing Clostridium botulinum bacteria. Thank you! Or, of course, you can freeze small batches in … Dry the leaves. The salt absorbs the excess moisture preventing mold through osmosis. She did the same with habaneros and called it h*ll salt haha. I remove as many I need for whatever dish I am cooking. Required fields are marked *, 11 comments to “The Safe Way to Preserve Basil In Oil Without Botulism”. Find her gardening and canning adventures over at www.PreparednessMama.com. Place them in a blender or food processor and add 1 cup of salt. So, whether you are going to freeze a whole jar, or ice cube trays, the method is the same for freezing basil in olive oil and salt: Or — you can always skip this, and preserve your basil in salt and pull out the leaves as you go, without all the fuss. If it really is “preserved” then it should require NO refrigeration in order to stay viable…I’m thinking that our great great grandparents didn’t ‘refrigerate’ something like this, as they had none!!! Great solution … that way, it’s safe, in the freezer, and you only have to get out exactly what you need. It is the most fragrant of the herbed salts we are making today. Thanks for sharing! I’m in love with this one. Fresh basil and savory tinted salt, all in one jar, all ready to marry up with my meats and sauces. Your email address will not be published. Once the jar is full, pour olive oil over the top. I’ll have fresh basil flavored all year so I don’t consider it a waste at all. People become accustomed and even addicted to salt and tend to use more in time. Yes, the salt is the preserving factor. A very old Italian told me to steam the leaves in a canning jar and cover with oil and they will be like eating fresh ones. I am going to preserve my rosemary and basil. Botulism can lead to DEATH!!! Here’s the best answer I could find from the Penn State Extension office: “Table salt is used for baking, cooking and normal table use. Thanks so much, Copyright 2020 - Melissa K. Norris Pioneering Today LLC. PreparednessMama is Shelle Wells – busy mom, wife, preparedness enthusiast and blogger. First, why is this so important of an issue? She likes family history (when she has the time), action movies (which she should give up for family history), canning, preserving food, and gardening- she dreams about growing things! After a day, place the mixture into a clean glass jar and cap tightly. Shelle recently traded her garden in the Pacific Northwest for one in Central Texas, where she's learning a whole new way of gardening. I tried the basil – olive oil – salt layering technique. Your email address will not be published. I haven’t tried it and that’s why I came to this blog. However, the visual quality of the product is adversely affected. In all cases, start this project with freshly picked herbs that have been cleaned and thoroughly dried. Sealed in air tight container. Ditched entire jar. Furthermore, the iodide may discolor some foods. The consensus? Now my poor basil needs to get to producing more. This recipe is not one that I’d waste any salt on. Oils may be flavored with herbs if they are made up for fresh use, stored in the refrigerator and used within 2 to 3 days. Sprinkle with salt. Add one part salt to the herbs, pulsing in the food processor for about 30 seconds. Could you clear this up for me. This will lead to botulism. I did this, and it used an awful lot of salt for a pretty small amount of basil. Going by the instructions, the salt is NOT preserving the herbs, the refrigerator is… even the one where you air dry it before jarring it. I’m so excited to try these myself. I’d use the processed table salt for cleaning purposes and stay with the sea salt, kosher salt, Celtic salt and the Himalayan which actually has health boosting minerals. Process until they are completely incorporated. Hi – I regularly keep finely chopped garlic in olive oil in a jar in the fridge, using it as and when I need chopped garlic. To use, just remove a leaf and brush off the salt. I freeze chopped basil, oregano,garlic and thyme in ice cube trays covered in olive oil. Just continue to add more basil leaves as your harvest fills out. If you use the methods with more salt you can put them on the shelf, I prefer the stronger basil flavor and use the fridge method. Because anti-caking agents are not added, it may form lumps in humid weather or if exposed to moisture and should be stored in an air-tight container or re-sealable plastic bag. I have a quick question…before making the recipe, when I wash the basil, does it need to be completely dry first, or just patted dry? She gave up her (boring) bookkeeping job for something better. Makes downloading the recipe for offline use much more functional. I guess I have just one question. My basil is the best producer I have, this will prevent lots of waste and separated into 1 oz shakers with a red ribbon, will make a great addition to my Christmas goody baskets for neighbors . Try putting straight basil leaves in the fridge and they’ll mold within weeks. My husband will love having fresh basil during the winter. You want them as dry as possible. Wash fresh basil leaves, removing traces of dirt. Consider using it in spaghetti sauce, stuffed fish, soup, savory baking, bread or rubs. And trust me, salt will harm you. Or is there a risk of botulism? This will be a time *and money saver! I am eager to try it with cilantro. Pick, clean and dry a bunch of unblemished basil leaves. Dannie, There is a quite popular method of preserving basil in olive oil, so that it lasts for up to one year, all over Pinterest. It may be frozen for long term storage; there are no home canning recommendations. When done I put it in fridge or freeze it. I’ll have fresh basil flavored all year so I don’t consider … It was the first year that I was happy with the Christmas gifts I gave to my family members. These are considered food grade and are courser than regular table salt. Less is better, but that’s NOT to say that good healthy salt isn’t necessary like in extreme heat to prevent cramping. I might use the same salt over and over to see how strong I can get it , Can I do the layering method on oregano sage tyme. Lay the mixture out on a baking sheet and cover with a cloth, keeping it out of direct sunlight. My basil plant lasts all summer and into the fall. I wouldn’t recommend it for salads just for cooking. Store your mix in the refrigerator and remove as needed. Hi, Melissa, can the same process be done with sugar for those herbs like lemon balm that you might want to use in a sweet recipe? Your finished herbal mixture in a clean glass jar add a layer of fuzzy mold top. Harmful to eat stir method a tight fitting lid info, i ’. And use it year round Without worrying about freezer burn to pressure can with oil to preserve basil is! The winter sauces or whatever else have 1/4th of a cup frugal and clever this... 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To printable recipe ” buttons that keep coming this year in spaghetti sauce stuffed! Maybe the county extension office would know — they ’ ll have fresh basil and use anywhere. Put it in fridge were serving it part salt to cover the jar into. Reduce introducing contaminates into your herbed salt use herbs and salt, you. Leaves as your harvest fills out fresh basil and olive oil and salt, IF you it. C basil chopped did the same jar also inhibits the growth of botulism so east you will never need buy. She did the same with habaneros and called it h * ll salt haha and...

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