Tuesday, December 2, 2008

Food Storage -" Putting cheese by"

While there is no “FDA approved” method for canning cheese, there is a way that is frequently being used to can hard cheese, such as cheddar. It is similar to the recipe for canning butter. This information is provided for informational purposes only and is not a method approved by the FDA. Use this information at your own risk. As with butter, 11 pounds will fill about 12 1/2 pint jars -- or just over 3/4 pound per pint jar. It's pretty hard to work with 11 pounds of cheese all at one time and is easier if it’s done in small batches.

1. Cut up your cheese into cubes, or if it's frozen, just crumble it into a pan. Gradually melt the cheese, and add more to the pan as it melts. A double boiler works best for this. Cheese tends to stick to the bottom of the pan if it's directly on the stove and can burn quickly. This works better for smaller batches unless you have a large double boiler. Otherwise you will need a way to keep the melted cheese at a proper temperature while you fill the jars.

2. While the cheese is melting, heat your jars in a 250 degree oven for at least 20 minutes. Since you'll probably process for cheese for a while, this step may not be necessary, but is probably safer.

3. Sterilize the new canning lids according to package instructions. It’s best to let them simmer about 5 minutes, then keep them in hot water until you need them.

4. When the cheese has melted and is hot enough, ladle, spoon or pour it into prepared jars. A canning funnel is a big help when doing this.

5. Wipe the rims of each jar clean, place the hot lids and bands, then hand tighten the bands.

6. Process 40 minutes in a boiling water bath. When ready, remove jars from water with a jar lifter. Leave undisturbed until completely cooled. Check to make sure all the lids have sealed before labeling and storing.

Say cheese!

Staying above the water line!


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