Are you ready to savor the vibrant taste of summer long after the season ends? Then get ready to dive into this incredibly easy and rewarding recipe for homemade Ball canning pesto! This vibrant green sauce, packed with fresh basil, garlic, and Parmesan cheese, is a delicious addition to pasta, sandwiches, pizzas, and so much more. Making your own pesto is incredibly satisfying, and canning it ensures you have this delicious condiment on hand all year round. This recipe provides a perfect blend of deliciousness and preservation, making it a must-try for anyone who loves fresh, homemade food. Let's get started!
Ingredients:
This recipe makes approximately 6-8 half-pint jars of pesto. Adjust quantities as needed depending on your canning jar sizes.
- 10 cups fresh basil leaves, packed
- 4 cups grated Parmesan cheese (preferably aged)
- 4 cloves garlic
- 2 cups extra virgin olive oil
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup pine nuts (optional, but highly recommended!)
For Canning:
- Half-pint canning jars and lids
- Large pot for water bath canning
- Jar lifter
Step-by-Step Instructions:
Preparing the Pesto:
- Combine Ingredients: In a food processor, combine basil leaves, Parmesan cheese, garlic, pine nuts (if using), salt, and pepper. Pulse until coarsely chopped.
- Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until a smooth paste forms. Don't over-process, as this can make the pesto bitter. Scrape down the sides as needed.
- Taste and Adjust: Taste the pesto and adjust seasonings as needed. You might want to add more salt, pepper, or garlic to your liking.
Canning the Pesto:
- Prepare Jars: Sterilize your jars and lids by boiling them in water for 10 minutes. Keep them in hot water until ready to use.
- Fill Jars: Carefully ladle the hot pesto into the sterilized jars, leaving about ½ inch of headspace at the top. Remove any air bubbles by gently tapping the jars.
- Wipe Rims: Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Add Lids and Rings: Place the lids and rings on the jars, tightening them fingertip tight.
- Water Bath Canning: Place the jars in a large pot, ensuring they are covered by at least an inch of water. Bring the water to a rolling boil and process for 35 minutes for half-pint jars (adjust processing time according to your altitude and jar size; always refer to a reliable canning guide for precise times).
- Cool and Check Seals: Carefully remove the jars from the pot using a jar lifter and let them cool completely. You should hear a "pop" sound as the jars seal. Press down on the center of each lid; if it doesn't flex, it's sealed.
Tips for the Best Pesto:
- Fresh Basil is Key: Use the freshest basil you can find for the best flavor.
- Don't Over-Process: Over-processing can make the pesto bitter and less vibrant in color.
- Adjust to Your Taste: Feel free to adjust the amount of garlic, salt, pepper, or Parmesan cheese to suit your preferences.
- Storage: Once canned, store your pesto in a cool, dark place. Properly canned pesto can last for 12-18 months.
Variations:
- Sun-dried Tomatoes: Add a handful of sun-dried tomatoes for a richer, more intense flavor.
- Roasted Red Peppers: Incorporate roasted red peppers for a smoky sweetness.
- Walnuts or Almonds: Substitute walnuts or almonds for pine nuts.
- Spicy Pesto: Add a pinch of red pepper flakes for a kick.
Nutritional Information (per serving, approximate):
This will vary slightly depending on specific ingredients and serving size. Consider using a nutrition calculator for a precise analysis. Expect high levels of Vitamin K and healthy fats from the olive oil.
This Ball canning pesto recipe is a fantastic way to preserve the taste of summer. Enjoy your homemade pesto all year round! It's a delicious and convenient addition to your pantry, perfect for quick weeknight meals and special occasions alike. Remember to always follow safe canning practices and consult a reliable canning guide for precise instructions related to your altitude and jar sizes.