Shells said:

I usually make pesto and freeze it, but I freeze it in ice cube trays, pop them out when frozen and bag them.  This way I can just unthaw a couple of cubes at a time and the rest stays nice and fresh frozen.  I like it because I just do small batches as I get the basil.

The last few years I have had an overabundance of basil to process.  The plants turned into small shrubs, and refused to die.  I tried just freezing the crushed basil, but it turned black like an avocado.  Then I mixed it with water and tried the ice cube tray route.  Better, but… last year I found I could make a batch, put it in the 2-cup Rubbermaid Screw-top container, spread about 1/8th inch of olive oil over the top of the pesto, and put on the top, then into the freezer.  I was really surprised when it actually worked – it stayed green!  To use it I just take it out of the freezer, scrape the olive oil to the side, and spoon out what I need.  It's never that solid — it's rather the consistency of ice cream.  When I have enough I just spread the olive oil over the top once again, screw on the lid, and back in the freezer. I like to make a small amount of pasta, scoop out the pesto and put it with the hot pasta.  Sometimes I even share with Mike.

mama2boyz said:

OK, I'm having a look on ebay.

Is something like this ok?

Yes, but…

My first concern is that it doesn't look deep enough to comfortably hold quart canning jars.  The second is the age — you need to make sure the gasket is in good shape (not dried out or cracked) and the gauge is accurate.  It doesn't matter if the gauge reads 11 pounds of pressure if the gauge isn't accurate.

I searched on eBay UK — Here's the canner I own and use.  I've had it for 20+ years without a problem.  You can use it to can 7 quart jars. Parts are readily available if you ever need a new gasket, gauge or plug.

http://tinyurl.com/n3q59s