Basil is a fragrant herb beloved in kitchens worldwide, but its delicate leaves wilt quickly after harvest. Canning basil is a fantastic way to preserve its fresh flavor and aroma, allowing you to enjoy the herb long after the growing season. This guide covers reliable basil canning recipes and safe methods to store basil for months.
Ingredients
- Fresh basil leaves – 4 cups (packed, washed, and dried)
- Olive oil or vegetable oil – 2 cups (optional, for oil preservation)
- Salt – 1 teaspoon (preferably kosher or canning salt)
- Lemon juice – 2 tablespoons (for acidity and preservation)
- Water – as needed for blanching
- Ice – for ice bath
- Jar lids and bands suitable for canning (sterilized)
Instructions
- Prepare the basil: Gently rinse fresh basil leaves under cold water to remove dirt. Pat dry carefully with paper towels or a salad spinner to avoid bruising.
- Blanch the basil: Bring a large pot of water to a rolling boil. Prepare an ice bath by filling a bowl with ice and cold water. Drop basil leaves into boiling water for exactly 5 seconds to soften and preserve color.
- Shock the basil: Quickly transfer the blanched basil into the ice bath to stop cooking. Let it cool for about 1-2 minutes. Drain well and gently squeeze out excess water.
- Prepare jars and lids: Sterilize canning jars and lids by boiling them in water for 10 minutes or running them through a dishwasher cycle. Keep jars warm until ready to fill.
- Choose your preservation method: There are two common ways to can basil: oil preservation and freezing (or making basil paste). For canning, oil-packed basil is popular, but note that oil-packed herbs must be refrigerated and used within a few weeks unless pressure canned properly.
- Oil-packed basil method: Layer blanched basil leaves in sterilized jars. Add 1 teaspoon of salt per jar and 1 tablespoon of lemon juice to enhance preservation. Pour olive oil over the basil until leaves are fully submerged, leaving 1/2 inch headspace. Remove air bubbles by gently tapping the jar or using a non-metallic spatula.
- Seal jars: Wipe rims clean with a damp cloth. Place sterilized lids and screw on bands fingertip-tight.
- Process jars: Unlike high-acid fruits, basil is a low-acid herb and must be processed in a pressure canner to prevent bacterial growth. Process jars at 10-11 psi (depending on altitude) for 20 minutes. Follow your pressure canner manufacturer’s instructions carefully.
- Cool and store: Turn off heat and allow pressure to return to zero naturally. Remove jars and place on a towel to cool undisturbed for 12-24 hours. Check seals—lids should not flex up and down when pressed.
- Label and store: Label jars with date and contents. Store in a cool, dark place. Use within 12 months for best flavor.
Tips
- Substitutions: If olive oil is not preferred, use light vegetable oil or grapeseed oil, which have neutral flavors and high smoke points.
- Storage note: Oil-packed basil should never be left at room temperature after opening to prevent botulism risk. Always refrigerate and consume within 2-3 weeks.
- Common mistake: Do not attempt to water bath can basil alone; it lacks sufficient acidity. Always use a pressure canner for safety.
- Blanching is key: Skipping blanching can cause basil to darken and lose flavor during storage.
Serving Suggestions
Canned basil in oil is perfect for finishing dishes like pasta, grilled vegetables, or bruschetta. Simply spoon some of the basil and oil over warm foods to impart fresh herbaceous notes. You can also blend canned basil into salad dressings, marinades, or sauces for an instant flavor boost. Because the basil is preserved in oil, it can be drizzled directly onto pizzas or mixed into dips.
Variations
Besides oil preservation, you can also preserve basil by making a basil pesto and canning it using a pressure canner with added acidity (lemon juice or citric acid). Alternatively, basil leaves can be frozen in ice cube trays with water or olive oil for quick portioning. For a vinegar-based preservation, basil can be infused into flavored vinegars, though these are not traditionally canned but refrigerated for freshness.
Storage and Reheating
Unopened canned basil jars should be stored in a cool, dark pantry and used within 12 months for optimal flavor and safety. Once opened, transfer any unused basil and oil to a clean jar and refrigerate immediately, consuming within 2-3 weeks. Do not freeze canned basil in oil, as it can cause texture changes. When using canned basil, no reheating is necessary—just stir into your dish near the end of cooking or use as a finishing garnish.
Frequently Asked Questions
Can I can fresh basil without oil?
Fresh basil alone is a low-acid herb and cannot be safely water bath canned. It requires pressure canning and usually an oil or acid medium to preserve flavor and prevent spoilage. Oil helps protect delicate leaves and maintain aroma.
How long does canned basil last?
Properly pressure canned basil stored unopened in a cool, dark place can last up to 12 months. Once opened, it should be refrigerated and consumed within 2-3 weeks to avoid spoilage and food safety risks.
Is it safe to can basil pesto?
Basil pesto can be canned safely using a pressure canner if you add lemon juice or citric acid to increase acidity. Because pesto often contains oil and cheese, it requires careful preparation and processing to prevent bacterial growth.
Why do I need to blanch basil before canning?
Blanching helps preserve the basil’s vibrant green color, flavor, and texture by halting enzymatic activity. It also reduces microbial load on the leaves, supporting safer preservation.
Can I use dried basil for canning?
Dried basil does not require canning as it is shelf-stable. Canning dried herbs is unnecessary and will not improve shelf life. Use dried basil in cooking directly.
What is the best oil for preserving basil?
Use light-flavored, stable oils with high smoke points like grapeseed, sunflower, or light olive oil. Avoid extra virgin olive oil if you want a neutral taste and longer shelf life, but it works well if you prefer its flavor.
Can I freeze canned basil?
Freezing canned basil in oil is not recommended because it can alter the texture and cause separation. Instead, freeze fresh basil or pesto in ice cube trays for convenient portions.
How do I know if canned basil has gone bad?
If the jar lid bulges, the seal is broken, or you notice off smells, discoloration, or mold, discard immediately. Do not taste or consume suspect canned foods due to botulism risk.
By following these detailed guidelines and using proper canning techniques, you can enjoy the fresh, aromatic taste of basil year-round safely and deliciously.
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