Fresh Herbs in Canning
Answered by: Yvonne Tremblay
Question from: Louise Hume
Posted on: September 19, 2005

I am waiting for your book The Complete Idiot’s Guide to Canning etc. but I have tomatoes that need to be done now. Each recipe I look at calls for dried herbs. Can you not use fresh in canning?

Yes, you can replace the dried herbs in your recipes with fresh. You will need to use about 3 times as much and add them at the end of the cooking so you don’t lose their delicate flavour. Adjust the amount according to your taste. Some herbs, like oregano I prefer to use dried as the flavour is more intense. Fresh herbs are a nice addition to pickles or canned vegetables, such as dill, tarragon, basil. For a list of herbs and what foods they go well with, please visit click on Thyme in the Kitchen and go to the Herb Directory.

Sorry, it will be a long wait before I do a CIG on canning. Only one for Jams and Jellies I’m afraid to say.

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