Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on August 25, 2024, 11:51:56 AM
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I have no idea, but this is what I am trying. Gonna give most of it away anyway, grow stuff and then have zero need for it! Makes no sense!
(https://i.imgur.com/7jTRIlvh.jpg)
(https://i.imgur.com/R7fvBRgh.jpg)
(https://i.imgur.com/oDZtrFFh.jpg)
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I have no idea, but this is what I am trying. Gonna give most of it away anyway, grow stuff and then have zero need for it! Makes no sense!
(https://i.imgur.com/7jTRIlvh.jpg)
(https://i.imgur.com/R7fvBRgh.jpg)
(https://i.imgur.com/oDZtrFFh.jpg)
I know it is like my cooking and baking. Most of the time there is just Claire and I so much of what I make I share with our neighbors.
I truly have no idea how to preserve Basil, however, I thought it had to be dry to preserve. I only say this as I have only seen dry basil sold.
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I knew I could dry, but it seems to have such a short life span for any flavor. This certainly will not be shelf stable. I am hoping with the small amount of salt in it that it would last someone 6 months in the fridge.
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You could freeze it in little cubes like that and it will last a while, but it won't last long in the fridge like that. There is a brand that sells it frozen and blended like that in little cubes.
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A quick search showed DEHYDRATION was the way to go as well as making it into pesto. :2cents: