Questions & Answers

Q: How do I can oil with herbs?

A: Herbs and oils are both low-acid and together could support the growth of the disease-causing Clostridium botulinum bacteria.

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. There are no canning recommendations.
Fresh herbs must be washed well and dried completely before storing in the oil. The very best sanitation and personal hygiene practices must be used.

Pesto is an uncooked seasoning mixture of herbs, usually including fresh basil, and some oil. It may be frozen for long term storage; there are no canning recommendations.

Q: How do you freeze eggplant?
A: Harvest egg plant before seeds become mature and when color is uniformly dark.

Wash, peel and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching at a time. Water blanch 4 minutes in 1 gallon of boiling water containing 1/2 cup lemon juice.

Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze.
For Frying – Pack the drained slices with freezer wrap between slices. Seal and freeze.

Source: “So Easy to Preserve”, 4th ed. 1999. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens
 

Other June 2005 Articles:
   Potatoes Are An American Classic
   Freezing Potatoes
   Canned Potatoes
   Freezer Sense Saves Time and Energy