[mushroom]

Hi,

Was wondering if pesto was sufficiently acid (it has a small quantity of lemon juice in it) to store in jars sterilized at 100C or will I have to go to the trouble of 'canning' it (in glass jars) sterilized in a pressure cooker (125C for 15 mins).

Basically, has anyone made and preserved their own pesto in jars, did you store the jars at room temp, and how long did what was stored, last?

Also, provided that they are sterilized, is it acceptable to use old jars and lids?

[Ice]

Hi Mushroom.  I make pesto quite a lot and have no trouble keeping it in the fridge for a week or two.  I don't bother sterilizing, but might if I wanted to keep it for longer.  It's the oil that preserves it, just make sure there is plenty in the jar, enough to cover the other ingredients.  Any old jar will do as long as it is thoroughly clean.  Good luck, it tastes so much better than shop bought.