Advice:

We used fine salt, but if you prefer, you can use coarse salt as well.

As with all homemade preparations, you must always follow some small precautions for the successful outcome of the product without risking health issues.

– The basil must be washed and well dried to avoid mold formation. Use basil that you have grown yourself or organic basil.

– Jars must be well sterilized. We sterilize them in the pressure cooker or you can sterilize them by placing a cloth at the base of a high-edged pot and then the jars with the opening facing up (the cloth prevents the jars from hitting each other).

Fill the pot and jars with water to cover the jars by a couple of centimeters, cover with a lid, bring the water to a boil and let it “cook” for 30/40 minutes. You can add the lids after 20 minutes.

Let the water cool, remove the jars and let them dry on a cloth (washed without fabric softener) with the base down.