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Canning Cheese

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  • Skyowl's Wife
    replied
    The Velveeta canned nice. It tastes like Velveeta, though. ;)

    It's great for SOS or mac and cheese. Want to try the cheddar.

    Leave a comment:


  • cbprice797
    replied
    As I think I mentioned in my posts in DYI section, I have canned both butter and velveeta and it worked just fine. The butter is a bit of a hassle but well worth it considering that you will have butter, that if stored properly, will be usable years from now. I have family members tat can htese items as well.

    Leave a comment:


  • hammer502
    replied
    how did thesee recipes turn out? trying to start canning in the spring,trying to gt the equiptment together now.

    Leave a comment:


  • Lostinoz
    replied
    Originally posted by Skyowl's Wife View Post
    I found this, hope to try it this weekend. Will try 1 pound first and see if it tastes okay. If it works, will do the other 7 lbs I bought. If I don't like the way it tastes, will try one like Lostinoz's method.

    Velveeta Cheese, Canning
    Ingredients
    1 pound Velveeta cheese or any processed cheese
    1 (3 oz.) can evaporated milk
    1 Tbsp. vinegar
    1/2 tsp. salt
    1/2 tsp. dry mustard

    Directions
    Melt cheese in double boiler with milk. Add rest of ingredients and mix well. Fill pint jars about 3/4 full and seal. Place in boiling water bath for 10 minutes.


    6 lbs of Velveeta fills 12 pint jars

    Would be:

    6 lbs Velveeta
    18 oz evap milk
    6 T vinegar
    1 T salt
    3 t dry mustard
    Wife, please post your results as I am curious about canning Velveeta, too. How did your butter turn out? I have been buying up butter when it is on sale in order to can. Post pics if possible. Thanks!!!

    Leave a comment:


  • Skyowl's Wife
    replied
    Originally posted by Diesel View Post
    bland is better than nothing lol

    IS there a canned cheese that is supposedly tastey? if so let me know
    I found this, hope to try it this weekend. Will try 1 pound first and see if it tastes okay. If it works, will do the other 7 lbs I bought. If I don't like the way it tastes, will try one like Lostinoz's method.

    Velveeta Cheese, Canning
    Ingredients
    1 pound Velveeta cheese or any processed cheese
    1 (3 oz.) can evaporated milk
    1 Tbsp. vinegar
    1/2 tsp. salt
    1/2 tsp. dry mustard

    Directions
    Melt cheese in double boiler with milk. Add rest of ingredients and mix well. Fill pint jars about 3/4 full and seal. Place in boiling water bath for 10 minutes.


    6 lbs of Velveeta fills 12 pint jars

    Would be:

    6 lbs Velveeta
    18 oz evap milk
    6 T vinegar
    1 T salt
    3 t dry mustard

    Leave a comment:


  • waitnc
    replied
    Freeze Dried Cheese

    Canned cheese is great to have and for one whom is not able to do it for himself I bought a #10 can from a outfit out of Utah. The rehydratration is equal parts cheese to water. 25-30 yrs shelf life. A bit costly at $43 a can. I figure it would make the dutch oven biscuits better by adding some cheddar and then sprinkling garlic powder over them. Getting some variety would help with moral in a societal set back.

    Other items purchased

    Cin/Apple chips
    peas
    corn
    grean beans
    zucinni
    sliced strawberries
    sliced bananas

    All are freeze dried....25-30 yrs on the shelf. The Strawberries make great
    mixers for Oatmeal and with a bit of melted sugar one could make Strawberry
    syrup for the pancakes etc. The Bananas same, just not for syrup but into the pancakes or just energy snacks etc.
    The Cin/Apples similiar applications.

    I will add large stocks of powdered eggs, powdered milk, and potatoe products.

    Leave a comment:


  • Lostinoz
    replied
    Originally posted by Diesel View Post
    bland is better than nothing lol

    IS there a canned cheese that is supposedly tastey? if so let me know
    Diesel, I don't know... :D I am hoping to can some of my own and see how that goes. Only, I am planning to can mine in the half-pint wide-mouth jars so as not to HAVE to worry about storing in the fridge as this amount would be eaten in no time with my family around..

    Leave a comment:


  • Diesel
    replied
    bland is better than nothing lol

    IS there a canned cheese that is supposedly tastey? if so let me know

    Leave a comment:


  • Lostinoz
    replied
    Originally posted by Diesel View Post
    I've been meaning to buy canned cheese for quite some time now

    like Red Feather

    Diesel, I had been considering Red Feather, but according to some reviews I have read, they seem to lean towards it being rather bland tasting.. I might try a can to see.

    Leave a comment:


  • themachenic,
    replied
    never did that.but i have caned canadian coho salmon.20lbs of it and i still have some.better than the tin can stuff.

    Leave a comment:


  • Diesel
    replied
    I've been meaning to buy canned cheese for quite some time now

    like Red Feather

    Leave a comment:


  • Lostinoz
    started a topic Canning Cheese

    Canning Cheese

    Taken from Backwoods..

    http://www.backwoodshome.com/advice/ajo061220.html

    Canning cheese

    I have canned mozzarella and cheddar cheeses, so far, both with good results. Canning cheese is, so far, kind of an experimental trial; you won’t find it in any books that I know of. Being a high acid food (lactic acid), it is fairly safe to play around with. If it goes bad, it simply goes moldy. You won’t get food poisoning from cheese.

    The way I can cheese is to cut the cheese into about one inch squares and place them in a wide mouthed pint jar sitting in a pan of water on the stove. As the cheese heats, it melts and I can add more cheese. I do this until the cheese is about 1/2 an inch from the top of the jar. I’m careful not to get cheese on the rim of the jar because any grease or oil on it can cause lids to fail to seal.

    After the jars are as full as I wish, I carefully wipe the rim of the jar clean with a hot, damp cloth. Then I place a hot, previously simmered lid on the jar and screw the ring down firmly tight. The jars are processed for 25 minutes in a boiling water bath canner, making sure that you begin to count the time from when the canner comes to a full rolling boil after you have added the jars. Also make sure that the water covers the jars by at least an inch.

    To remove a cheese from the jar, after storage, again place it in a pan of water and heat it until the outside of the cheese is just beginning to melt. Then run a knife around it and gently pry the cheese out onto a plate. Once opened, this cheese must be refrigerated like any other cheese, to avoid molding.
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