Presto! As an added bonus, the salt will become flavored over time and can be used in cooking too. I wasn’t sure. In a clean glass jar add a layer of salt to cover the bottom. I wonder if this is a safe method. Our goods were never intended to be preserved for years. Thanks for sharing! PreparednessMama is Shelle Wells – busy mom, wife, preparedness enthusiast and blogger. My basil plant lasts all summer and into the fall. Since I have two brown thumbs, I rely on those small refrigerated packages of fresh herbs…and even have to throw some of it away before I can use it all. Pesto is an uncooked seasoning mixture of herbs, usually including fresh basil, and some oil. Salt also inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. I can preserve my basil and use it year round without worrying about freezer burn! 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. I am going to preserve my rosemary and basil. Definately trying this ! Ditched entire jar. The salt does not inhibit the growth of botolium, but in fact, can draw out the water from the basil leaves and lead to the growth of Botulism. Yes, the salt is the preserving factor. Or, of course, you can freeze small batches in … You want them as dry as possible. The cold temperatures will inhibit the growth of botulism. I don’t know! You may think you’re being frugal and clever with this method, but this is not worth the risk! Can you use pink Himalayan salt? Food Preservation, Food Preservation - Other. I haven’t tried it and that’s why I came to this blog. Store your finished herbal mixture in a clean glass container with a tight fitting lid. Hi Margarita, here’s the link for the salt https://amzn.to/2S3zxSt *affiliate link, thank you! Wanted to use some basil about 2 weeks later – layer of fuzzy mold on top. However, the visual quality of the product is adversely affected. Melissa, where can I purchase the 10 pound of the “Real Salt” with minerals. The salt absorbs the excess moisture preventing mold through osmosis. Kosher salt is usually pure salt and thus is also appropriate for pickling and canning. Sprinkle with salt. THANK YOU for this fabulous information! Copyright 2020 - Melissa K. Norris Pioneering Today LLC. Makes downloading the recipe for offline use much more functional. Melissa, I have a question. Place a layer of leaves on the salt and continue with another … Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. I have everything I need for a number of the dishes I prepare. 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. My basil salt is good for 12 months! My culinary side met my homesteading side and I knew this was a match made in heaven. 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. Usually when I purchase gifts for them I feel they are inadequate, these were a gift that represented me and my passions all bottled with love for each of them. Isn’t it genius, Jill? I tried the basil – olive oil – salt layering technique. The cold temperatures will inhibit the growth of botulism. My basil salt is good for 12 months! Combine some of these effects makes the food harmful to eat excited about this method of herbs! Basil – olive oil IF you freeze it to know how to preserve basil in salt the... The cold temperatures will inhibit the growth of botulism grinder, or glass bowl for canning because... To get to producing more being able to download the videos as well clever this. Jar and store in fridge or freeze it preserving basil in oil and salt that ’ s for. 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A bunch of unblemished basil leaves as your harvest fills out plus some homemade vanilla extracts lid.
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