Pesto time

[hoosier]

Sure, doubt my word.... :P

No offense Hoosier.....you were obviously correct about the low acid properties of the pesto and the chance of contamination.....but dammit we like our pesto and if Trader Joes can do it so can we!

Maybe if you added lemon that would get the ph right. I still think the high oil content might ruin it, but at least you won't end up in the emergency room. That's what we're all trying to avoid here.

[packinpatland]

I've got a perfect recipe.......it's the processing I don't know about........or as Hoosier has implied.....I may 'do in' my family.

But then.......I found a site that sells jars for pesto and they say (without the how-to's).,................I'm not giving up .......

Homemade pesto is one delicious food that you want to be able to enjoy long past summertime! For freshness and packaging quality these glass hex jars can be filled and topped with a cap and then boiled to specified temperatures creating an airtight seal for freshness. Try canning your pesto sauce in our clear glass hex jars with green metal lug caps for a great sauce that can be canned and used in later months, or given as tasty gifts!

[packinpatland]

Sure, doubt my word.... :P

No offense Hoosier.....you were obviously correct about the low acid properties of the pesto and the chance of contamination.....but dammit we like our pesto and if Trader Joes can do it so can we!

Maybe if you added lemon that would get the ph right. I still think the high oil content might ruin it, but at least you won't end up in the emergency room. That's what we're all trying to avoid here.

Explain to me how is that olive oil lasts forever.......they've even found bottles at the bottom of the Med. sea that still had oil in them.........

[retailguy]

Sure, doubt my word.... :P

No offense Hoosier.....you were obviously correct about the low acid properties of the pesto and the chance of contamination.....but dammit we like our pesto and if Trader Joes can do it so can we!

Maybe if you added lemon that would get the ph right. I still think the high oil content might ruin it, but at least you won't end up in the emergency room. That's what we're all trying to avoid here.

Explain to me how is that olive oil lasts forever.......they've even found bottles at the bottom of the Med. sea that still had oil in them.........

there isn't much air at the bottom of the mediteranean.

[Tyrone Bigguns]

Sure, doubt my word.... :P

No offense Hoosier.....you were obviously correct about the low acid properties of the pesto and the chance of contamination.....but dammit we like our pesto and if Trader Joes can do it so can we!

Maybe if you added lemon that would get the ph right. I still think the high oil content might ruin it, but at least you won't end up in the emergency room. That's what we're all trying to avoid here.

Explain to me how is that olive oil lasts forever.......they've even found bottles at the bottom of the Med. sea that still had oil in them.........

I don't think they have found olive oil..they have found the remains of it in amphoras....and, usually they have found herbs in the testing.

Anti oxidants help with preservation.

[hoosier]

I've got a perfect recipe.......it's the processing I don't know about........or as Hoosier has implied.....I may 'do in' my family.

But then.......I found a site that sells jars for pesto and they say (without the how-to's).,................I'm not giving up .......

Homemade pesto is one delicious food that you want to be able to enjoy long past summertime! For freshness and packaging quality these glass hex jars can be filled and topped with a cap and then boiled to specified temperatures creating an airtight seal for freshness. Try canning your pesto sauce in our clear glass hex jars with green metal lug caps for a great sauce that can be canned and used in later months, or given as tasty gifts!

Yikes. I just hope none of my friends decide to try out their canned pesto on my family.

On second thought, doesn't UConn have a food sciences department? If so, maybe someone there can help walk you through what you would need to make canned pesto that's fit for human consumption. I wouldn't trust just any old online source that says it can be done, but if an expert can help you determine the ph level you would need to discourage bacteria growth...

Then again, why are stubbornly refusing to just freeze the stuff?

[Little Whiskey]

Its said that lake superior is so deep and cold that "she never gives up her dead". bodies don't bloat and float.

at least thast what gordon lightfoot says!!

[pasquale]

How does Classico do it? There has to be a way........

You dont want to know! haha

I know you stated you don't want to, but just freeze it. Olive oil actually freezes very well and keeps its nutritional value. Herbs also do very well in the freezer, but they will wilt and look gross, but they will still retain their flavor (even more so than drying). I usually freeze it in ice cube trays first. Works very nice.

Olive oil doesn't last forever. Leave it in the sun for a bit, it'll go rancid. I bet the reason it was preserved on the bottom of the sea was because it was cool and dark (and no air!). There's a reason why reputable oil is sold in tins - keeps out light.

[Tyrone Bigguns]

How does Classico do it? There has to be a way........

You dont want to know! haha

I know you stated you don't want to, but just freeze it. Olive oil actually freezes very well and keeps its nutritional value. Herbs also do very well in the freezer, but they will wilt and look gross, but they will still retain their flavor (even more so than drying). I usually freeze it in ice cube trays first. Works very nice.

Olive oil doesn't last forever. Leave it in the sun for a bit, it'll go rancid. I bet the reason it was preserved on the bottom of the sea was because it was cool and dark (and no air!). There's a reason why reputable oil is sold in tins - keeps out light.

Again, it wasn't found at the bottom of the sea....they found remnants in the amphoras...but, not like it was there and preserved.

[pasquale]

How does Classico do it? There has to be a way........

You dont want to know! haha

I know you stated you don't want to, but just freeze it. Olive oil actually freezes very well and keeps its nutritional value. Herbs also do very well in the freezer, but they will wilt and look gross, but they will still retain their flavor (even more so than drying). I usually freeze it in ice cube trays first. Works very nice.

Olive oil doesn't last forever. Leave it in the sun for a bit, it'll go rancid. I bet the reason it was preserved on the bottom of the sea was because it was cool and dark (and no air!). There's a reason why reputable oil is sold in tins - keeps out light.

Again, it wasn't found at the bottom of the sea....they found remnants in the amphoras...but, not like it was there and preserved.

i must have missed your post somehow...duuur

[packinpatland]

How does Classico do it? There has to be a way........

You dont want to know! haha

I know you stated you don't want to, but just freeze it. Olive oil actually freezes very well and keeps its nutritional value. Herbs also do very well in the freezer, but they will wilt and look gross, but they will still retain their flavor (even more so than drying). I usually freeze it in ice cube trays first. Works very nice.

Olive oil doesn't last forever. Leave it in the sun for a bit, it'll go rancid. I bet the reason it was preserved on the bottom of the sea was because it was cool and dark (and no air!). There's a reason why reputable oil is sold in tins - keeps out light.

Again, it wasn't found at the bottom of the sea....they found remnants in the amphoras...but, not like it was there and preserved.

I'm calling Dr. Ballard this morning. He'll tell me if there was any oil in his amphoras..........

[Tyrone Bigguns]

How does Classico do it? There has to be a way........

You dont want to know! haha

I know you stated you don't want to, but just freeze it. Olive oil actually freezes very well and keeps its nutritional value. Herbs also do very well in the freezer, but they will wilt and look gross, but they will still retain their flavor (even more so than drying). I usually freeze it in ice cube trays first. Works very nice.

Olive oil doesn't last forever. Leave it in the sun for a bit, it'll go rancid. I bet the reason it was preserved on the bottom of the sea was because it was cool and dark (and no air!). There's a reason why reputable oil is sold in tins - keeps out light.

Again, it wasn't found at the bottom of the sea....they found remnants in the amphoras...but, not like it was there and preserved.

I'm calling Dr. Ballard this morning. He'll tell me if there was any oil in his amphoras..........

Dang, why not call you daughter..put that freakin master's to use.

[packinpatland]

Actually.............a few summers ago she worked with Ballard editing footage from when he found those oil 'jars'

[Tyrone Bigguns]

Actually.............a few summers ago she worked with Ballard editing footage from when he found those oil 'jars'

They werent' just oil.

WASHINGTON - DNA scraped from inside clay vessels show that a ship that sank off the coast of Greece 2,400 years ago was carrying a cargo of olive oil, oregano, and probably wine, researchers reported on Friday.

Also fish sauce and honey.

Dr. Ballard weeps for his student now turned huckster.

[packinpatland]

Dr. Ballard weeps for his student now turned huckster.

His head is too big to notice........
I knew him before he was 'Mr. Titanic'.......used to be a nice guy.