“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.
I grow some of my own herbs, sage, thyme, parsley, basil, rosemary, chives, garlic and oregano.
I always have good success with the garlic. The others are iffy. But I harvest them, dry them, and then freeze those.
FWIW, I started with a small oregano plant and the thing has spread like a weed at this point. I have far more than I need.