While our bulk baby dill can be used to flavor brines and other liquids to be used in canning, it is much more tender, delicate, and heat-sensitive than mature dill.  It will probably wilt when exposed to canning temperatures, and has a more subtle flavor that chefs love, but is better suited for use raw or only very gently cooked.

At most we’d recommend using it in quick-pickles that will be consumed in a few days (see how to quick-pickle vegetables for more info). 

It’s probably best to use mature dill in canned foods instead, as it’s a little more durable.

– Question Submitted by Peggy