High Jar
High Jar
How can one best bottle low-acid foods?
I have two foods in particular in mind: basil pesto (fresh basil, Olive Oil, Parmesan, pine nuts, pepper, salt), and a sweet onion sauce (caramelized onions, less than 10% of: Worcestershire sauce, soy sauce, honey, brown sugar, chopped apple, pepper). I do not have a pressure cooker and kitchen, and I hope to do this without one. Everything I read said that the only method of boiling water should be used for foods with high acid content. Do I have to resort to go out and buy a pressure cooker? For the pesto, I thought that one option might be to use the boiling water method, but with a 2-3mm olive oil seal at the top of the pesto sauce inside the bottle, I have seen this done before, but do not know the method bottle used for these cases. Thanks for the help!
For low acid, only one form of tin. Use a pressure cooker. Your alternative is to freeze, but they will not hold anywhere near as long.
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