Marinated Bocconcini - basil

Method

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