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Post by Ozarks Tom on May 26, 2015 22:42:46 GMT
Don't know if this has already been discussed, but thought I'd throw this in.
Yesterday we canned 14 pints of sharp cheddar cheese. This was our second time, and the first one went well also.
Very simple, we took a 5 pound block and cubed it. Put it in jars in the canner, with about 2" of water in the bottom. As the cubes melt you add more until there's about 1/2" of head space. Then clean the rims,cap, and water bath submerged for 40 minutes.
It took about 12 pounds for 14 pints. A nice side benefit is the cheese sharpens with time. When you want to use it, almost submerge the jar in hot water for a couple minutes, uncap, and the round block slides right out.
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Post by Deleted on May 26, 2015 23:26:03 GMT
I also can cheese, I love that it turns back into the same consistency once canned. I use straight wall jelly jars so the cheese can just slide out.
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Post by wally on May 27, 2015 0:39:09 GMT
Okay, now we gotta try this. Could you can the processed cheese, like velvetta ?
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Post by Ozarks Tom on May 27, 2015 3:15:47 GMT
Okay, now we gotta try this. Could you can the processed cheese, like velvetta ? Don't know, but you could try melting it, letting it cool, and see if it separates. We've canned butter before. You have to put it in a very cool place after water bathing, and shake it back into butter as it cools.
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Post by wally on May 27, 2015 22:00:35 GMT
Tom, nexted rained out weekend I will give it a try and let you know.
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Post by manygoatsnmore on May 28, 2015 4:12:02 GMT
You can also can cream cheese - same method. So nice to have stuff like that on the pantry shelf. Doesn't take up valuable fridge space, doesn't get moldy, and it's there when I need it.
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Post by calliemoonbeam on May 28, 2015 8:49:54 GMT
Yes, you can can Velveeta. I tried it when I first discovered canning cheese, tried a little bit of everything, mild cheddar (gets sharper in the jar), Colby, Monterrey Jack, Mozzarella Swiss. The Velveeta comes out a little bit more "rubbery" for lack of a better word and doesn't melt quite as well, but tastes just fine. I don't regularly use Velveeta and only did it that once, but I'd say it's pretty good. I've seen where some people mix it with milk, vinegar and mustard, and they said it makes a smooth, creamy cheese sort of like Cheez Whiz, like here: www.endtimesreport.com/canning_soft_cheese.htmlI also can butter, milk and cream cheese...although the experts say NOT to do this EVER! That's my official disclaimer, lol.
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Post by Deleted on May 31, 2015 15:38:45 GMT
You can also can cream cheese - same method. So nice to have stuff like that on the pantry shelf. Doesn't take up valuable fridge space, doesn't get moldy, and it's there when I need it. Philly style? How did you do it? And wide mouth jars, right?
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Post by manygoatsnmore on Jun 2, 2015 1:27:26 GMT
You can also can cream cheese - same method. So nice to have stuff like that on the pantry shelf. Doesn't take up valuable fridge space, doesn't get moldy, and it's there when I need it. Philly style? How did you do it? And wide mouth jars, right? povertyprepping.blogspot.com/2012/11/canning-butter-and-cheese.htmlHere ^^^ is a link to one of many how-to's on canning butter and cheese, including cream cheese. The pics show the cream cheese in a round jelly jar, but I'd put it in a straight sided jar. It's not as crucial for cream cheese to have the straight sided jars, as you can use a spatula to get it all out, but for cheddar and other hard cheeses, having straight sides makes a huge difference in removing the cheese from the jar. Philly style - I assume you mean like Philadelphia Cream Cheese? Comes out of the jar just like it went in. You can also use the lowfat version.
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Post by calliemoonbeam on Jun 2, 2015 4:36:50 GMT
povertyprepping.blogspot.com/2012/11/canning-butter-and-cheese.htmlHere ^^^ is a link to one of many how-to's on canning butter and cheese, including cream cheese. The pics show the cream cheese in a round jelly jar, but I'd put it in a straight sided jar. It's not as crucial for cream cheese to have the straight sided jars, as you can use a spatula to get it all out, but for cheddar and other hard cheeses, having straight sides makes a huge difference in removing the cheese from the jar. Philly style - I assume you mean like Philadelphia Cream Cheese? Comes out of the jar just like it went in. You can also use the lowfat version. Thanks for posting that MGM! I used to have that site in my favorites but lost it and could never remember her name (old-timer's disease, lol!). I'm so happy you helped me find her again. When I was reading her site, she hadn't written her first preserving book yet, I've got to catch up!
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Post by manygoatsnmore on Jun 4, 2015 3:21:59 GMT
povertyprepping.blogspot.com/2012/11/canning-butter-and-cheese.htmlHere ^^^ is a link to one of many how-to's on canning butter and cheese, including cream cheese. The pics show the cream cheese in a round jelly jar, but I'd put it in a straight sided jar. It's not as crucial for cream cheese to have the straight sided jars, as you can use a spatula to get it all out, but for cheddar and other hard cheeses, having straight sides makes a huge difference in removing the cheese from the jar. Philly style - I assume you mean like Philadelphia Cream Cheese? Comes out of the jar just like it went in. You can also use the lowfat version. Thanks for posting that MGM! I used to have that site in my favorites but lost it and could never remember her name (old-timer's disease, lol!). I'm so happy you helped me find her again. When I was reading her site, she hadn't written her first preserving book yet, I've got to catch up! Well, you just made my day! I love it when I can help someone (I'm all too familiar with old-timer's/sometimer's disease, lol!), and I really like her site. Did you know she writes fiction, too? She writes under the name "gypsy sue" on www.preparedsociety.com - a site which I liked a lot more before I found out that it, too, is owned by Carbon Media Group.
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Post by calliemoonbeam on Jun 4, 2015 4:16:02 GMT
Ooh, thanks! I'll definitely check that out. Yeah, I was bummed about it too when I first discovered the PS site, lol, but for her I'll make an exception and see how it goes. Thanks again!
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Post by Deleted on Jun 4, 2015 18:39:56 GMT
I can cheese too, but never thought about doing the cream cheese. Now that would be so handy having that canned. Thanks for that link!
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Post by claytonpiano on Jun 4, 2015 23:14:32 GMT
Went to some classes this past weekend and attended a "cheese making" class. The lady cans all of her cheeses. I came home and canned her Velveeta. She adds a can of evaporated milk, dry mustard and vinegar. It is really good. You can use it to make mac and cheese.
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Post by Deleted on Jun 6, 2015 14:21:50 GMT
povertyprepping.blogspot.com/2012/11/canning-butter-and-cheese.htmlHere ^^^ is a link to one of many how-to's on canning butter and cheese, including cream cheese. The pics show the cream cheese in a round jelly jar, but I'd put it in a straight sided jar. It's not as crucial for cream cheese to have the straight sided jars, as you can use a spatula to get it all out, but for cheddar and other hard cheeses, having straight sides makes a huge difference in removing the cheese from the jar. Philly style - I assume you mean like Philadelphia Cream Cheese? Comes out of the jar just like it went in. You can also use the lowfat version. Thanks for posting that MGM! I used to have that site in my favorites but lost it and could never remember her name (old-timer's disease, lol!). I'm so happy you helped me find her again. When I was reading her site, she hadn't written her first preserving book yet, I've got to catch up! Thanks, going to try this!
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Post by Deleted on Jun 6, 2015 17:24:47 GMT
Went to some classes this past weekend and attended a "cheese making" class. The lady cans all of her cheeses. I came home and canned her Velveeta. She adds a can of evaporated milk, dry mustard and vinegar. It is really good. You can use it to make mac and cheese. Is it her own recipe for Velveeta or using store bought Velveeta? I liked Velveeta a long time ago but won't buy it now. Now if I could make my own that might be a good addition to the pantry for fast meals.
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Post by wally on Jun 6, 2015 17:30:00 GMT
We were at aldis and bought 6 cream cheese packs (.99 cents)and will try to can some cream cheese over the weekend and will share the results.
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Post by calliemoonbeam on Jun 6, 2015 17:48:25 GMT
Kat, there are several videos for making your own Velveeta, and they're pretty simple. The first two look similar, but the third one is slightly different. I'm not familiar with the others, but Linda's Pantry usually has pretty good recipes. I don't really use Velveeta, but if I wanted some I'd probably make it like this instead of store bought. Hope this helps. www.youtube.com/watch?v=wdK4YG_mD5Awww.youtube.com/watch?v=OBgx7NUVzwgwww.youtube.com/watch?v=fQG7Q_vFyNAThe recipe CP is talking about sounds like the same one I posted previously, found here: www.endtimesreport.com/canning_soft_cheese.htmlSo I think you'd make your homemade Velveeta first, and then add these ingredients to it, or maybe you could figure out how to do it adding all the ingredients together right off the bat, might take a little experiementation, lol.
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Post by Deleted on Jun 6, 2015 20:13:06 GMT
Kat, there are several videos for making your own Velveeta, and they're pretty simple. The first two look similar, but the third one is slightly different. I'm not familiar with the others, but Linda's Pantry usually has pretty good recipes. I don't really use Velveeta, but if I wanted some I'd probably make it like this instead of store bought. Hope this helps. www.youtube.com/watch?v=wdK4YG_mD5Awww.youtube.com/watch?v=OBgx7NUVzwgwww.youtube.com/watch?v=fQG7Q_vFyNAThe recipe CP is talking about sounds like the same one I posted previously, found here: www.endtimesreport.com/canning_soft_cheese.htmlSo I think you'd make your homemade Velveeta first, and then add these ingredients to it, or maybe you could figure out how to do it adding all the ingredients together right off the bat, might take a little experiementation, lol. I will look for the recipe, as I can't watch videos due to our internet connections. I am sure there must be more of those somewhere.
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Post by calliemoonbeam on Jun 7, 2015 0:09:06 GMT
Sorry, I didn't realize that! Here, I typed out some recipes for you. Hope this helps! Linda’s Pantry Homemade Velveeta *This is just like Lynn’s recipe except Linda adds peppers to hers to make it spicy. 1 pound mild cheddar cheese, grated yourself (don’t buy pregrated because of decaking ingredients added) 6 tablespoons instant dried milk (she didn't say but I assume this is nonfat, it looked like it) 1 packet unflavored gelatin 1 cup boiling water 1 Fresno red chile, seeded diced fine (optional) 1 Jalapeno pepper, seeded and diced fine (optional) Line one regular loaf pan or two mini loaf pans with plastic wrap. Place powdered milk and gelatin in blender or food processor container. Add the boiling water, cover and pulse a minute or so, until well blended. Add cheese to blender (and peppers if desired), cover and blend for a minute or two. Remove lid and stir to make sure all cheese gets well blended. Repeat this until you have a smooth, well blended mixture. Spoon into lined pans (will only fill mini pans about half full). Smooth evenly into pan. Fold plastic wrap over, adding another piece if necessary to over completely. Refrigerate for 12 hours before using. Remove from refrigerator, unwrap and lift it out of the pan using the plastic wrap. Turn upside down onto a cheese board for slicing or use as desired. MOMables Homemade Velveeta *Note: She says she uses white American because she can’t find yellow American that is real cheese and not a “cheese product”. If you can find yellow American that is not a “cheese product” and you like your Velveeta to be more yellow/orange, feel free to use it instead. 1-1/4 cups whole milk 1 pound (16 ounces) white American cheese, cubed 1/2 pound (8 ounces) sharp cheddar cheese, cubed 1 teaspoon cumin Line a loaf pan or glass dish with plastic wrap. Pour the milk into a large microwave safe bowl. Add the cheese and cumin. Microwave for two minutes, then remove and stir. Microwave again in 1-minute intervals, stirring after each, until it’s totally melted and well blended (about 5 minutes total). Once removed from microwave, stir well to make sure all is incorporated. Spoon cheese into the loaf pan and smooth out. Cover completely with plastic wrap and refrigerate 12 hours before using. Keeps in the refrigerator for up to a week. *She says you can also do this in a small crockpot, just put everything in and heat on low for two hours, stirring occasionally, until well blended (but I'd be careful, I've found the newer crockpots tend to scorch and burn). Here's the Velveeta with add-ins like CP talked about and from the site I posted earlier: CANNING SOFT CHEESE Home canned "soft cheese" has better cooking properties than store bought bottled cheese meant for snack food. It contains no preservatives and is more economical than commercial products for cooking purposes. These instructions yield a product that is similar to "Cheese Whiz", yet better tasting for a recipe of macaroni and cheese. This simple to do recipe for home canned cheese will keep for 2 years plus. Ingredients: 1 (5 oz.) can evaporated milk 1 T. vinegar tsp. salt 1 lb. Velveeta cheese or any processed cheese tsp. dry mustard Melt milk and cheese in double boiler. Add rest of ingredients and mix well. Fill pint jars about 3/4 full and seal. Place in Boiling Water bath for 10 minutes. I also found a couple of other recipes for homemade Velveeta, but they use rennet and involve cooking and straining. Raw Cow Milk Velveeta: www.youtube.com/watch?v=5K7eEhBmplAGoat Milk Velveeta: www.youtube.com/watch?v=1pa-rPbcnfYIf you want those recipes, let me know and I'll type them out, but they're more involved and a longer process. If you have any questions or if I didn't make something clear, please just ask.
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Post by Deleted on Jun 7, 2015 17:20:16 GMT
Thank you so much!!!! Those recipes are just fine, I don't think I will be using raw milk and I know we won't be using goat milk.
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Post by calliemoonbeam on Jun 7, 2015 18:26:45 GMT
You're very welcome, glad I could help.
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Post by wally on Jun 7, 2015 18:53:31 GMT
Thanks for the information. We now have 6 1/2 pts of cream cheese and 1 1/2 pt of cheddar cooling. Looks like all the jars sealed at this point.
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Post by Deleted on Jun 7, 2015 21:11:32 GMT
Thanks for the information. We now have 6 1/2 pts of cream cheese and 1 1/2 pt of cheddar cooling. Looks like all the jars sealed at this point. How much cream cheese did you buy? I use it a lot.
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Post by wally on Jun 7, 2015 23:33:20 GMT
Katlupe, we bought six 8 oz boxes and one 8 oz cheddar cheese. the 8 oz size was just right for filling the 1/2 pint jars. I will tell you that we were able to place 7 jars of cheese in a slow cooker filled with water to melt the cheese. We were going to use the crock pot to can in also as it will get to a boil on high. However the grandkids showed up so we had to go the normal water bath to complete the job. The crock pot did a great job of melting the cheese with out heating up the kitchen. We use cream cheese in alfredo sauce and potato soup. DW makes several veg dips wth cream cheese
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Post by AD in WNC on Jun 8, 2015 1:03:27 GMT
What a great idea! I love cheese and have not figured out how to store it - we don't like how it freezes. I will have to try this recipe soon! Thanks!
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Post by Deleted on Jun 11, 2015 0:15:03 GMT
Sorry, I didn't realize that! Here, I typed out some recipes for you. Hope this helps! Linda’s Pantry Homemade Velveeta *This is just like Lynn’s recipe except Linda adds peppers to hers to make it spicy. 1 pound mild cheddar cheese, grated yourself (don’t buy pregrated because of decaking ingredients added) 6 tablespoons instant dried milk (she didn't say but I assume this is nonfat, it looked like it) 1 packet unflavored gelatin 1 cup boiling water 1 Fresno red chile, seeded diced fine (optional) 1 Jalapeno pepper, seeded and diced fine (optional) Line one regular loaf pan or two mini loaf pans with plastic wrap. Place powdered milk and gelatin in blender or food processor container. Add the boiling water, cover and pulse a minute or so, until well blended. Add cheese to blender (and peppers if desired), cover and blend for a minute or two. Remove lid and stir to make sure all cheese gets well blended. Repeat this until you have a smooth, well blended mixture. Spoon into lined pans (will only fill mini pans about half full). Smooth evenly into pan. Fold plastic wrap over, adding another piece if necessary to over completely. Refrigerate for 12 hours before using. Remove from refrigerator, unwrap and lift it out of the pan using the plastic wrap. Turn upside down onto a cheese board for slicing or use as desired. MOMables Homemade Velveeta *Note: She says she uses white American because she can’t find yellow American that is real cheese and not a “cheese product”. If you can find yellow American that is not a “cheese product” and you like your Velveeta to be more yellow/orange, feel free to use it instead. 1-1/4 cups whole milk 1 pound (16 ounces) white American cheese, cubed 1/2 pound (8 ounces) sharp cheddar cheese, cubed 1 teaspoon cumin Line a loaf pan or glass dish with plastic wrap. Pour the milk into a large microwave safe bowl. Add the cheese and cumin. Microwave for two minutes, then remove and stir. Microwave again in 1-minute intervals, stirring after each, until it’s totally melted and well blended (about 5 minutes total). Once removed from microwave, stir well to make sure all is incorporated. Spoon cheese into the loaf pan and smooth out. Cover completely with plastic wrap and refrigerate 12 hours before using. Keeps in the refrigerator for up to a week. *She says you can also do this in a small crockpot, just put everything in and heat on low for two hours, stirring occasionally, until well blended (but I'd be careful, I've found the newer crockpots tend to scorch and burn). Here's the Velveeta with add-ins like CP talked about and from the site I posted earlier: CANNING SOFT CHEESE Home canned "soft cheese" has better cooking properties than store bought bottled cheese meant for snack food. It contains no preservatives and is more economical than commercial products for cooking purposes. These instructions yield a product that is similar to "Cheese Whiz", yet better tasting for a recipe of macaroni and cheese. This simple to do recipe for home canned cheese will keep for 2 years plus. Ingredients: 1 (5 oz.) can evaporated milk 1 T. vinegar tsp. salt 1 lb. Velveeta cheese or any processed cheese tsp. dry mustard Melt milk and cheese in double boiler. Add rest of ingredients and mix well. Fill pint jars about 3/4 full and seal. Place in Boiling Water bath for 10 minutes. I also found a couple of other recipes for homemade Velveeta, but they use rennet and involve cooking and straining. Raw Cow Milk Velveeta: www.youtube.com/watch?v=5K7eEhBmplAGoat Milk Velveeta: www.youtube.com/watch?v=1pa-rPbcnfYIf you want those recipes, let me know and I'll type them out, but they're more involved and a longer process. If you have any questions or if I didn't make something clear, please just ask. Callie, That was so nice of you to take the time and write out those recipes. I will put them in my files.
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Post by calliemoonbeam on Jun 11, 2015 17:00:28 GMT
You're very welcome! And welcome to Homesteading Families!
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Post by wally on Jun 12, 2015 21:36:36 GMT
calliemoonbeam, thanks for the cheese whiz directions. We have 6 half pints cooling now. Mac and cheese is one of our favorites. We still have not tried any of the cream cheese or cheddar we canned a few days ago. Planning on having potato soup saturday, so we will open some of the cream cheese. On sunday what ever we have will include mac and cheese.
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Post by Deleted on Jun 13, 2015 12:44:41 GMT
Gotta get half pint wide mouth jars for this!
I wonder how this would work with mixed cheeses (Swiss and Ementhaller for example, or Havarti and Gouda) (two combos my family likes)
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