pesto

Don't know if this is the place or not, but here goes. I know how to MAKE pesto. What I am looking for is directions on how to CAN pesto. I know it can be done and I prefer canning to freezing. Do I use a boiling bath or a pressure canner? How long do I process? Any help would be appreciated.

 

I'm no help on that at all .Never made it.I bet it would do better in the pressure than in a boiling bath and I really think it would spoil.You have to have allot of acid (as tomatoes)I know they will keep in boiling bath.Pickles do well with the
vinegar boiling poured over the cucumbers.Im not crazy about making pickles that way but some people do make them.

 

Thanks!