Canning Herbs
Answered by: Yvonne Tremblay
Question from: Nancy Hanley
Posted on: February 28, 2005

Can I can fresh herbs, or any kind of herb?

Due to the heat needed in the canning process, fresh herbs would lose their flavour and turn to mush. You may use fresh herbs when canning fruit or vegetables, i.e. dill, thyme, mint, lavender. If you wish to capture the unique flavour of fresh herbs, they are best captured in other ways, such as: dried and stored in a jar for cooking or for tea; freeze chopped or whole, freeze as a pesto, make into herb flavoured vinegars, oils, honey, syrups, in butters, and in jellies/jams, chutneys, cooked into sauces, etc. For more information, you may want to get my cookbook, available from Richters, called "Thyme in the Kitchen -- Cooking with Fresh Herbs" (preview at www.yvonnetremblay.com) Also see my previous postings: on drying herbs,

http://www.richters.com/show.cgi?page=./QandA/Culinary/20030915-1.html

on herbal vinegars,

http://www.richters.com/show.cgi?page=./QandA/Culinary/20030922-3.html

and on storing herbs,

http://www.richters.com/show.cgi?page=./QandA/Culinary/20040411-1.html

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