ClaudioFL
Assistant Cook
How do I go about canning Argentine Chimichurri? Should I do it as a water bath or pressure canning? it has oil but it also has vinegar and water.
Here is the recipe I use...
Argentine Chimichurri:
5 Cups of fresh parsley leaves, chopped.
5 Cups of Olive oil
1 Cup of Wine Vinegar
1 Cup of water (This is so the oil and vinegar can actually MIX)
1-1/2 Cups total of various spices including salt.
This yields aprox Five 12oz jars worth.
Usually its put away in a jar and never opened again until it is about to be used. No idea what the shelf life is, but in my experience I've had it sit in the pantry for months and it actually tastes better than when you consume it freshly made. Once I open it I refrigerate it until its all gone.
I'm thinking I should be canning it just to be safe?
I know in the fridge it can go for a couple of years easily.
We eat it so fast its never gone bad lol
Can anyone help with the time and Method?
Thank you.
Here is the recipe I use...
Argentine Chimichurri:
5 Cups of fresh parsley leaves, chopped.
5 Cups of Olive oil
1 Cup of Wine Vinegar
1 Cup of water (This is so the oil and vinegar can actually MIX)
1-1/2 Cups total of various spices including salt.
This yields aprox Five 12oz jars worth.
Usually its put away in a jar and never opened again until it is about to be used. No idea what the shelf life is, but in my experience I've had it sit in the pantry for months and it actually tastes better than when you consume it freshly made. Once I open it I refrigerate it until its all gone.
I'm thinking I should be canning it just to be safe?
I know in the fridge it can go for a couple of years easily.
We eat it so fast its never gone bad lol
Can anyone help with the time and Method?
Thank you.