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Wash fresh basil leaves, removing traces of dirt. Yes, triple time coolest thing ever. As a person that grew up in a household where we canned, preserving food was just to get you through the winter. I had no idea you could preserve basil in salt, bacon and ham, yes, fresh herbs, never thought about it. My husband will love having fresh basil during the winter. My basil plant lasts all summer and into the fall. I don’t see why it wouldn’t… I’ve got sage growing, too! This preservation method works best on certain moist and tender herbs that are hard to dry. Herbs and oils are both low-acid and together could support the growth of the disease-causing Clostridium botulinum bacteria. Cooking involves grave responsibility. There is a quite popular method of preserving basil in olive oil, so that it lasts for up to one year, all over Pinterest. 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. Wanted to use some basil about 2 weeks later – layer of fuzzy mold on top. Olive oil does soften quickly, so perhaps sticking your jar in the freezer, and pulling it out just to “soften” the oil for ten minutes is enough for you to scoop some out. Food Preservation, Food Preservation - Other. I have a question about the first method: Do you need to completely cover each layer of herbs with salt before you put in another layer? When it comes to preparing food and cooking, it’s important to be light with the salt and the herbs and non-salted seasonings are always healthier. My basil salt is good for 12 months! Shake through to cover in salt. 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. Add herb leaves in layers, alternating with the salt, until the container is full. I haven’t tried it and that’s why I came to this blog. If you do the one with more basil than salt ratio it must be stored in the fridge, if you’re doing more salt to basil then you can do the cookie sheet one and store on counter top. I’ll have fresh basil flavored all year so I don’t consider it a waste at all. Great solution … that way, it’s safe, in the freezer, and you only have to get out exactly what you need. Is this safe? Thanks for sharing! Because my southern roots come out when I'm really excited. There are no canning recommendations. To use, just remove a leaf and brush off the salt. I hate to be a fuddy-duddy… but! After about 3 weeks I QUICKLY remove cubes and wrap 4 or 5 cubes in waxed paper put them into freezer bags. 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? Thank you! My culinary side met my homesteading side and I knew this was a match made in heaven. Wouldn’t mind being able to download the videos as well. I have everything I need for a number of the dishes I prepare. These are considered food grade and are courser than regular table salt. Melissa K. Norris and Pioneering Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Store your finished herbal mixture in a clean glass container with a tight fitting lid. Seriously, where has this been all my life? Isn’t it genius, Jill? Store your mix in the refrigerator and remove as needed. I know, isn’t it genius! Fresh basil and savory tinted salt, all in one jar, all ready to marry up with my meats and sauces. Or, of course, you can freeze small batches in … Fill jar with Basil leaves, salt and continue your layering. Your email address will not be published. The salt absorbs the excess moisture preventing mold through osmosis. And even if you don’t die, the side effects can be serious and last for several years. Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Place a layer of leaves on the salt and continue with another … 1. Add one part salt to the herbs, pulsing in the food processor for about 30 seconds. Regarding preserving basil, in the video you said 1/4 c salt to 1 c basil chopped. When using, always use a fresh, clean spoon to reduce introducing contaminates into your herbed salt. Hi! However, check the label to make sure it does not contain additives.”. I like your salt preserve idea. I was skeptical. Because infused olive oils at home can harbor botulism. The size of the container and the amount of salt depends on the amount of basil leaves. Try putting straight basil leaves in the fridge and they’ll mold within weeks. I’m in love with this one. I recommend either sea salt or kosher salt, but canning & pickling salt will work too. Stored in fridge. Yes, the salt is the preserving factor. Presto! I would have expected the herbs to be shelf stable. When done I put it in fridge or freeze it. Sprinkle with salt. And trust me, salt will harm you. Sealed in air tight container. It will last for at least 6 months. Herbs like basil and cilantro, that either mold before they are dry, or that dry to a flavorless leaf that does not resemble the freshness you are looking for. Yes, the salt is the preserving factor. Find her gardening and canning adventures over at www.PreparednessMama.com. It will last for one year. It was the first year that I was happy with the Christmas gifts I gave to my family members. 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 . YAY!!! First, why is this so important of an issue? You can start with a large jar, and harvest a bit of Basil at a time, as your plants begin to fill out. 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. Hi, I’m excited about this method of preserving herbs too! You can add them to a food processor, coffee grinder, or glass bowl. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. You can use it anywhere you would use herbs and salt, just replace the amount of salt required in the recipe. Salt has been used for centuries to dry and preserve foods. Lay about ¼ inch of kosher salt in the bottom of a container. Botulism is odorless and tasteless! I am eager to try it with cilantro. Olive oil does soften quickly, so perhaps sticking your jar in the freezer, and pulling it out just to “soften” the oil for ten minutes is enough for you to scoop some out. I like mixed herbs best. Hot salt! Learning how to preserve basil in salt isn't something I knew I needed to know how to do until now. Than regular table salt is n't something i knew i needed to know how to preserve basil in oil botulism! Product is adversely affected you through the winter most of your herb of preserving too! For canning recipes because the calcium silicate may cause clouding or settle to bottom... Surprisingly fresh and flavorful for months had no idea you could preserve basil in oil Without botulism.., always use a ratio of 4 parts salt for the chop stir... 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