Thanks for the replies Carol and Dave, you are making this a lot clearer to me. And as for canning just plain sauce, I may actually do that, Dave. At one point I was planning on purchasing a pressure canner just to can the marinara sauce, but I don't think I am ready for that expense just for one thing, so I was looking for a recipe that I would like. I really like a sauce with tons of garlic (can't do that in a WB), and tons of mushrooms (also- can't do as much as I would like) and basil and wine. I didnt know the basil would make it bitter, so that probably isnt going to work either. So, I may just be best off doing a plain tomato sauce. I am just going thru the same process that most people go through when they are new to canning and first learning the rules. There just isnt a lot of room for creativity because if you get too creative you give someone (or yourself) botulism. Kind of a downer, but everyone probably experiences it. But I really appreciate all of your wisdom and for helping me to stay safe. Thanks again. Kim

peggy, I wish you could, too! I had some sadness with my first batch of seedlings and only got a few plants in very late in the season, so I had less than usual. I even worked out a trade with my sister --- Annie's salsa for frozen pesto swap when I went to visit her 3 hours away --- but then there were some complications in my travel home and the pesto got warmed up and spoiled. So now I'm out the salsa AND have a measly basil harvest. Sigh. (It always is all or nothing with stuff, isn't it?) But I froze about four meals' worth of pesto, and four times this winter is probably as often as we really need that much pasta (or pizza crust) and olive oil. I will say I heartily recommend freezing in a non-stick muffin pan, which I tried for the first time. It was a bit easier & faster to fill than an ice-cube tray, and made little pesto "pucks" of just about the right size for a pasta meal for two (somewhere btwn 1/3 and 1/2 a cup). Carol, can you not get some nice, safe British Columbian spinach where you are? The Canadian stuff has a clean bill of health; now, most grocery stores here stock a lot from the U.S. because it comes cheaply and easily, but after the first day or two they have mostly found Canadian sources (with big signs on the doors making clear that this is the case) so we have it available again. Zabby

Like Annie I freeze a few batches of this every year-- in small "blocks"-- love the stuff. Try it as a base for non sauced pizza ;with spinach as a filling for boneless, skinless chicken thighs either roasted or grilled; on grilled corn on the cob or for garlic bread-- yummy -- heck I've eaten it just on warm biscuits . Makes a great little gift packed in a pretty small crock or mug. yeah-- big thanks to Ruthanna !!

I started some creme fraiche just before I got on the computer, so guess I know what I will be using it for! Sounds delicious. Thanks for sharing, San.