Yes you can, especially if you are straining it all. There are no limitations on using dried herbs and spices (only on fresh) but do keep in mind that canning intensifies many herbs and can turn them bitter or overwhelm natural food flavors. So the usual recommendation is to use less than normal, use them with care, and then add more IF needed when you open the jar for use.

Dave

Sorry, I should have been more specific. All my herbs are fresh, but they are strained out. Do you know which ones turn bitter?

The problems with using fresh herbs in canning is three-fold: the bitterness, the increased bacterial count they add, and the increase in pH they cause. Plus, unless you put them into a container of some kind (cheesecloth bag or tea infuser) it is impossible to strain them all out.

So if you only want to use fresh herbs then you would need to use an infuser and increase the processing time by 10 min or so or add some form of acid (bottled lemon juice) to cover the additional bacteria and the increased pH.

That wouldn't be a tested/approved solution but probably safe to do.

Can turn bitter or over-whelming: any of the strongly flavored ones like basil, oregano, bay, marjoram, cloves, allspice, sage, savory, etc.

But if you use an infuser the problem should be minimal I would think.

Dave

Sue, I also can my own stock and use what vegetables I have on hand or trimmings I've kept in the freezer until I make stock.

I don't use a lot of fresh herbs in mine, because I want to be able to use it for different applications, but I toss in a couple of bay leaves, some parsley, usually thyme and always black peppercorns. I haven't found a problem with bitterness or off flavors, but as I mentioned, I've not been really heavy-handed with the herbs. And, as Dave mentioned, dried herbs are allowed and my bay leaf is dried.

I now have two turkey carcasses in the freezer, so I need to make stock with them too. I use the same method for that.

Happy Canning!

Annie