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[tonitime AT juno.com]

Hi Lynn,
    The current USDA processing standards say NEVER home can with oil. 
There can be uneven heat in processing, leaving more chance of botulism
forming.  Pestos are a thing i make a bunch of for each year, and take
very little space in the freezer - if you have room in one. I make a
base, rather than a finished product - leaving out the cheeses and nut
varieties for adding fresh and to our whims. With the base of the olive
oil, garlic,salt, and whatever herb - we can turn it into several other
goodies quickly as we need it - say stuff like Pistou, Salad
Dressing/Vinaigrettes, add to sketti sauces, spreads for making Focaccia
and on.  I use the smallest recycled plastic containers like yogurt cups
lined with a small piece of plastic to pull it out frozen.  With the
olive oil, it is very easily sliced.  Some use ice cube trays, but i
found the product gets freezer burn faster that way.  Enjoy your scapes (
no one buys them around here either).  Out scapes ended some time back,
and now my week has been spent harvesting hundreds of various bulb types,
marking and tying up!  I love the bounty and smell of our front porch. 
Tomorrow the all get hung in the unchinked log outbuilding to cure -
Riches.  We've had garlic 5 different ways this week.
oops - kinda got sidetracked in the annual garlic fervor ;-)
Enjoy, but think thrice about canning the stuff!
Toni in  e ky