For herbs and spices, I put them in canning jars and make sure the lid is on tight and put them in the freezer. They last indefinitely that way.
Frozen butter keeps about forever, too. I’ve heard it can be pressure canned, but I have never tried it.
“For herbs and spices, I put them in canning jars and make sure the lid is on tight and put them in the freezer. They last indefinitely that way.”
That’s a great idea. They are so expensive, I wouldn’t want them going to waste. I hate it when I open a jar and it smells like nothing.
“Frozen butter keeps about forever, too. I’ve heard it can be pressure canned, but I have never tried it.”
I’ve put my butter in FoodSaver bags and then froze it. Maybe I didn’t even need to?
I actually canned some, as a test case. The lids are still on so I consider it a success. But I haven’t even tried one. With me, canning is all about the process and if it works then I’m happy. I guess I’m still “new” at it and am never quite sure if the jars will seal.