Recent content by FarmFresh

Thank you to every one for their input. I was looking for a method in which I could can/package this for resale, as I currently rent a commercial kitchen to make my other products. I may have to pursue the services of a co- packer for this one. Again, thanks to all of you for the input.

Hmmm.....so that gets me thinking of flavored olive oils sold on shelves. In fact, I have them in my pantry now with basil, garlic, and cilantro. Never any issues, of course, but that does not necessarily make them safe I guess. I am still curious to know if anyone has canned anything using the...

Yes, that works well, I often freeze it in ice cube trays, then pop them out and store in a large ziploc in the freezer so I can grab what I need for pasta, etc. The reason i am looking for a method to make it shelf stable is that I make 500-600 jars of jams, jellies, sauces, pickles, beans...

Hello all! Long time lurker, first time poster here! I am in need of advice/input on canning a Cilantro Pesto recipe I developed. The recipe is a basic pesto recipe (including olive oil and garlic), subbing cilantro in place of basil. The problem is the acid level is too low to safely can. My...