- 1). Boil the lids and ring of your canning jars for five minutes. Dry completely and keep warm.
- 2). Prepare the pesto according to recipe directions, omitting the olive oil.
- 3). Pack the pesto into half pint jars, leaving 1/2 inch space at the top.
- 4). Wipe the rims clean and cover with a previously boiled and warm lid. Screw the ring firmly into place.
- 5). Process the jars in a pressure canner according to manufacturers directions.
Canning Pesto
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