Using frozen basil in tomato sauce
I harvested a lot of basil, and was thinking of freezing in oil to save until my tomatoes are ripe and ready to make sauce... Would it be ok (safe) to use the basil in canning? If not, is there a recommended method for freezing the basil until it's time to make sauce? Thanks for helping
I've been successful chopping fresh basil, packing it into a 'Ball' canning jar and covering the basil with olive oil - then just throw it in the freezer and scoop out a spoonful or two when you need it in a recipe.