- 1). Sterilize your canning jars and lids in a large pot of boiling water for 15 minutes. Place them on a clean towel to drip-dry. Cover the jars with another towel to retain the heat.
- 2). Fill the jars with the green curry paste, while the jars are still warm. Leave a 3/4-inch of space at the top.
- 3). Wipe the rims with a damp, clean towel and affix the lids tightly.
- 4). Place the jars in a large pot. Fill the pot with water until the water level is 1 1/2 inches above the lids.
- 5). Place a lid on the pot and bring the water to a boil. Cook the jars for 25 to 35 minutes---until the pop-tops of the lids have been sucked in.
- 6). Remove the jars and allow them to cool for six to eight hours.
- 7). Stick adhesive labels to the jars and write an expiration date of one year in the future, using a permanent marker.
- 8). Keep the jars of green curry paste in a cool, dark place such as a cupboard or your pantry.
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