On Fri, 15 Aug 2014 03:40:32 -0400, Travis McGee >
wrote:

>I've got a large bunch of basil in the oven to dry; the GF raises it in
>huge quantities. I don't have enough recipes for basil that I can use it
>up when it's fresh, and the situation is complicated by the fact that
>she doesn't like basil with tomato very much. Go figure.
>
>Anyway, I am wondering about basil recipes, and ways to preserve it. I
>have canning equipment, but I am not sure exactly how to deal with
>canning basil. I've seen advice about blanching it and then freezing. Of
>course, there's drying, and I can use it fresh, but there's so much that
>it goes bad before I can use it all.
>
>Any advice would be appreciated.
No need to blanch. Put it in your blender or food processor with a
little water. Blend to make a slurry. Put in ice cube trays. Freeze.
Remove when solid and bag up the cubes. Keep frozen and use as
needed.
Janet US