I wonder if using one of those vacuum sealer things for freezing food in plastic bags (I have one and can't remember the name) would work, instead of jars?I had a quick squizz at the longer storing.
It's the same process except, you have to vac the air out of the jars and store them in a cool, dark, dry place. Pulling a vacuum in the jars sounds like hours of fun and there's loads of room in my extensive wine cellar next to the crates of crystal champagne!
I've always thought if I had an abundance of herb I'd wash it all for the oil and store that.
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