Subbing Fresh Herbs for Dried in Canning

[Anny Middon]

I'll probably try the recipe for Green Beans Oregano on the homecanning.com
site. It calls for dried herb oregano. Can I substitute the fresh stuff
(in greater amount, of course) without sacrificing the flavor?

It's a pressure canned recipe that calls for the beans/onions to be boiled
first. The dried herb is added before the hot cooking liquid is added to
the jars. I'm figuring on putting a sprig of fresh herb in each jar, then
the beans and onions, followed by a teaspoon of chopped fresh oregano.

That little bit of fresh herb won't affect the processing time (20 mins at
10 pounds for the atitude here in Chicago), will it?

Anny

[Brian Mailman]

Anny Middon wrote:

> I'll probably try the recipe for Green Beans Oregano on the homecanning.com
> site. It calls for dried herb oregano. Can I substitute the fresh stuff
> (in greater amount, of course) without sacrificing the flavor?

1;3 dried to fresh. that is, 1 teaspoon dried = 1 tablespoon -3
teaspoons- fresh.

> That little bit of fresh herb won't affect the processing time (20 mins at
> 10 pounds for the atitude here in Chicago), will it?

don't see how it should, it's mostly water anyway.

b/

[Anny Middon]

Thanks, Brian. Since I have oregano growing in abundance in my herb garden
it sure seemed a shame to use the dried stuff.

Anny

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