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1
To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste.
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2
Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls.
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3
Top off with more extra-virgin olive oil.
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4
Cover and seal the jar.
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5
Repeat with the other 3 jars.
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6
Turn the jars over several times to incorporate the flavors.
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7
Refrigerate for 3 at least days before serving.
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8
Lasts for up to 2 weeks in the refrigerator.
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9
Properly-handled sterilized equipment will keep canned foods in good condition for years.
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10
Sterilizing jars is the first step of preserving foods.
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11
Jars should be made from glass and free of any chips or cracks.
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12
Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal.
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13
Two piece lids are best for canning, as they vacuum seal when processed.
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14
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water.
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15
Rinse well and boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
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16
Use tongs when handling the hot sterilized jars, to move them from boiling water.
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17
Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
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18
As a rule, hot preserves go into hot jars and cold preserves go into cold jars.
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19
All items used in the process of making jams, jellies, and preserves must be clean.
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20
This includes any towels used, and especially your hands.
