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canning cheese Tuesday, 26-Oct-1999 16:00:00
209.128.135.163 writes:
Will tell you what I have been doing, and enjoying it bunches. In the bulk section at your grocery store, you can buy the gallon cans of cheese sauce or jalapeno cheese sauce. I have been using the plain cheese sauce. Pour the cheese sauce into a large pot and add one quart of water. Bring to just shy of a boil, stirring often to prevent scorching. Pour the cheese sauce up into pint jars, seal, and process for 45 minutes at 10 pounds of pressure. This stuff is super for topping casseroles, making homemade burritos, etc.
For cheese dip, I use the gallon of cheese sauce, add 4 pints of homemade rotel, or to taste, and process the same.
I would assume that if you want to break down the jalapeno cheese sauce, you would just add the quart of water to it, and process like I have been doing the plain cheese sauce.
It must be processed at 10 pounds of pressure for the full 45 minutes in a pressure canner.
If we can be of any more help, just holler.
Have a good one !
Eulaine
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