Q and A: Canning pesto and garlic, Storing cabbage, and Fig preserves — 4 Comments

  1. alan,
    Shannan answered your question well. If you have any more questions, let me know.


  2. Allen, here is the part you are questioning and what I get out of it:

    “Put figs into boiling syrup, a few at a time. Cook over medium heat until figs are transparent. Remove figs and place in shallow pan. Repeat.”

    What I get is the “a few at a time” means that you won’t be doing them all at once so repeat till they are all finished. Hope this helps and if I have it wrong maybe someone else can help us both. lol

  3. In the Fig preserve directions you say “Repeat”. Repeat what? If the figs have been removed and placed in a shallow pan, there shouldn’t be any more to put into the pan. I don’t mean to cause problems, I just don’t understand what should be fairy simple directions.

  4. Due to an abundance of basil one year, I made up a large batch of pesto and froze it in ice cube trays. Once frozen I transfered it to a freezer bag for handy access. We had great pesto for years:) and a lot less expensive than the store-bought.