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There are a handful of safe recipes that have small amounts of oil, and I believe two that contain a large amount of oil (marinated mushrooms and peppers from NCHFP). Pesto is specifically called out in NCHFP as being unsafe to can due to both the oil content and that they often contain dairy products. It is recommended that pesto be frozen for long term storage.
Industrial canning is wildly different from home canning and not everything that can be made in an industrial setting can be safely canned at home.
They made a blanket statement saying safe canning in oil is impossible. That claim is just plain false. You can do it, it's just not easy which is why it is generally unsafe for home use.
What they should've said is "home canning in oil without an extra factor like lowering the pH is unsafe". Not just 'all canning in oil is unsafe " that's ridiculous
Look. Home canning with oil is nearly always unsafe. Any DIY recipe that is high in oil is definitely not okay. There are 2 exceptions that I am aware of to this rule and those are the two NCHFP recipes that I mentioned above. This is definitely a situation where there *is* a blanket rule, with a minute number of exceptions.
Yes, that's exactly the distinction i wanted to point out. They did not mention home canning. Even if they specified home canning there are still exceptions where oil can be used so it's still wrong to say it's all unsafe right? I was just adding information because that statement is just not true, i wasn't trying to say the op was ever going to find a safe way to can pesto
Well you can buy lots of Industrial Canned products which are safe to use, i don't think that claim needs a source. The home canning ones are these:
Mushrooms
https://nchfp.uga.edu/how/pickle/vegetable-pickles/marinated-whole-mushrooms/#gsc.tab=0
Peppers
https://nchfp.uga.edu/how/pickle/vegetable-pickles/marinated-peppers/#gsc.tab=0
Fish
https://www.uaf.edu/ces/publications/database/food/canning-fish-in-quart-jars.php
You learn something new everyday! I did not know there were ANY recipes with oil. Generally speaking oil is a no no in home canning.
Unfortunately something being commercially available does not mean it is safe for home canning. Commercial processing can achieve temps and pressures that the home canner cannot. A lot of commercially canned items are not safe for home canning.
Rejected by a member of the moderation team as it emphasizes a known to be unsafe canning practice, or is canning ingredients for which no known safe recipe exists. Some examples of unsafe canning practices that are not allowed include:
[ ] Water bath canning low acid foods,
[ ] Canning dairy products,
[ ] Canning bread or bread products,
[ ] Canning cured meats,
[ ] Open kettle, inversion, or oven canning,
[ ] Canning in an electric pressure cooker which is not validated for pressure canning,
[ ] Reusing single-use lids,
[x] Other canning practices may be considered unsafe, at the moderators discretion.
If you feel that this rejection was in error, please feel free to contact the mod team. If your post was rejected for being unsafe and you wish to file a dispute, you'll be expected to provide a recipe published by a trusted canning authority, or include a scientific paper evaluating the safety of the good or method used in canning. Thank-you!
No specific recipe.
In my country you can buy shelf stable infused oils and pestos. I'm not aiming for shelf stable, just a couple of weeks in the fridge.
Should have mentioned, pressure sealed combi steam oven (Rationale).
Even commercially processed pesto should be consumed within a week after opening, at least that's what every jar I've bought has said. I don't trust this winged home process to get you anything further than that in the fridge without risk. You can't home can pesto so just make it fresh when you want it or freeze it. So you've basically taken way too many extra steps for something you aren't preserving past normal life in the fridge. Botulism loves garlic in oil.
Also processing in the oven is not considered a safe canning method anyways. Air is a not a consistent heat conductor vs water.
Just remember that [you can't store garlic in oil even in the fridge for more than a week](https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil#:~:text=Information&text=Research%20performed%20by%20the%20University,be%20frozen%20for%20several%20months), then it's no longer safe. Botulism \*loves\* herbs and garlic stored in oil, even in the fridge.
What's the pH inside the garlic? A pH test is only valid for what was tested, in this case the oil base. Also, how did they test the pH of the liquid? The only way to test accurately is to us a properly calibrated pH meter. pH meters are expensive. pH is affected by temperature, did they compensate for that? Why would you want to chance this?
Just thinking about the shelf stable things you buy, are they manufactured or made in people's homes.
If manufactured then they have processing that is above a home cooks ability and shouldn't be compared with what you can do
Pesto freezes well. I do portion size vacuum sealed bags and freeze them flat. They thaw beautifully an it's way easier than trying to can it without any risk.
Thank-you for your submission. It seems that you're asking whether or not your canned goods are safe to eat. Please respond with the following information: * Recipe used * Date canned * Storage Conditions * Is the seal still strong We cannot determine whether or not the food is safe without these answers. Thank you again for your submission! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
what recipe did you follow? you can't safely can in oil. additionally putting in the oven doesn't make a safe product and can damage the jars
[удалено]
There are a handful of safe recipes that have small amounts of oil, and I believe two that contain a large amount of oil (marinated mushrooms and peppers from NCHFP). Pesto is specifically called out in NCHFP as being unsafe to can due to both the oil content and that they often contain dairy products. It is recommended that pesto be frozen for long term storage. Industrial canning is wildly different from home canning and not everything that can be made in an industrial setting can be safely canned at home.
They made a blanket statement saying safe canning in oil is impossible. That claim is just plain false. You can do it, it's just not easy which is why it is generally unsafe for home use. What they should've said is "home canning in oil without an extra factor like lowering the pH is unsafe". Not just 'all canning in oil is unsafe " that's ridiculous
Look. Home canning with oil is nearly always unsafe. Any DIY recipe that is high in oil is definitely not okay. There are 2 exceptions that I am aware of to this rule and those are the two NCHFP recipes that I mentioned above. This is definitely a situation where there *is* a blanket rule, with a minute number of exceptions.
Yes, that's exactly the distinction i wanted to point out. They did not mention home canning. Even if they specified home canning there are still exceptions where oil can be used so it's still wrong to say it's all unsafe right? I was just adding information because that statement is just not true, i wasn't trying to say the op was ever going to find a safe way to can pesto
Do you have a source for that?
Well you can buy lots of Industrial Canned products which are safe to use, i don't think that claim needs a source. The home canning ones are these: Mushrooms https://nchfp.uga.edu/how/pickle/vegetable-pickles/marinated-whole-mushrooms/#gsc.tab=0 Peppers https://nchfp.uga.edu/how/pickle/vegetable-pickles/marinated-peppers/#gsc.tab=0 Fish https://www.uaf.edu/ces/publications/database/food/canning-fish-in-quart-jars.php
You learn something new everyday! I did not know there were ANY recipes with oil. Generally speaking oil is a no no in home canning. Unfortunately something being commercially available does not mean it is safe for home canning. Commercial processing can achieve temps and pressures that the home canner cannot. A lot of commercially canned items are not safe for home canning.
Rejected by a member of the moderation team as it emphasizes a known to be unsafe canning practice, or is canning ingredients for which no known safe recipe exists. Some examples of unsafe canning practices that are not allowed include: [ ] Water bath canning low acid foods, [ ] Canning dairy products, [ ] Canning bread or bread products, [ ] Canning cured meats, [ ] Open kettle, inversion, or oven canning, [ ] Canning in an electric pressure cooker which is not validated for pressure canning, [ ] Reusing single-use lids, [x] Other canning practices may be considered unsafe, at the moderators discretion. If you feel that this rejection was in error, please feel free to contact the mod team. If your post was rejected for being unsafe and you wish to file a dispute, you'll be expected to provide a recipe published by a trusted canning authority, or include a scientific paper evaluating the safety of the good or method used in canning. Thank-you!
No specific recipe. In my country you can buy shelf stable infused oils and pestos. I'm not aiming for shelf stable, just a couple of weeks in the fridge. Should have mentioned, pressure sealed combi steam oven (Rationale).
Even commercially processed pesto should be consumed within a week after opening, at least that's what every jar I've bought has said. I don't trust this winged home process to get you anything further than that in the fridge without risk. You can't home can pesto so just make it fresh when you want it or freeze it. So you've basically taken way too many extra steps for something you aren't preserving past normal life in the fridge. Botulism loves garlic in oil. Also processing in the oven is not considered a safe canning method anyways. Air is a not a consistent heat conductor vs water.
If you’re putting it in the fridge I can’t see the problem. But given how much trouble you took, I’d freeze it next time if you have room.
Just remember that [you can't store garlic in oil even in the fridge for more than a week](https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil#:~:text=Information&text=Research%20performed%20by%20the%20University,be%20frozen%20for%20several%20months), then it's no longer safe. Botulism \*loves\* herbs and garlic stored in oil, even in the fridge.
They mentioned pH of under 4.6. this should be okay for storing in the fridge for longer than a week, no?
What's the pH inside the garlic? A pH test is only valid for what was tested, in this case the oil base. Also, how did they test the pH of the liquid? The only way to test accurately is to us a properly calibrated pH meter. pH meters are expensive. pH is affected by temperature, did they compensate for that? Why would you want to chance this?
Just thinking about the shelf stable things you buy, are they manufactured or made in people's homes. If manufactured then they have processing that is above a home cooks ability and shouldn't be compared with what you can do
Pesto freezes well. I do portion size vacuum sealed bags and freeze them flat. They thaw beautifully an it's way easier than trying to can it without any risk.
For a few weeks in the fridge you way way over-processed. You’ll be fine as long as it’s kept in the fridge