How To Can Cheese
There’s more than one way to store cheese!
Check out how we freeze dry it and wax it as well!
We had 240 lbs of cheese that we got from the Amish store here in Missouri. It’s Monterey Jack and it’s very versatile for uses in the kitchen.
Canning Cheese
Yes, we had so much cheese, I had to give canning it a try.
Now, before you freak out. I’m a rebel canner. If you’re someone who likes to follow rules, then do NOT take my advice on this. Do NOT can your cheese. I grew up rebel canning and I live in a community that celebrates the Amish way of things. The majority of the Amish in this area water bath their food storage. So, I canned this cheese using the hot pack water bath method.
Here’s how we did it.
First off, we cubed the cheese, but not small. Just small enough to get into the pint jars that I had already sterilized.
We then put them into the oven with the lids off at 250 deg F. The cheese melted and I added more until the jars were full (to about 3/4 inch head space). I then placed the lids and rings and hand tightened. I then pulled them from the oven and placed them into my roasters where I hot water bathed them for 20 minutes.
They all popped and I know how beautiful jars of cheese that melts similar to Velveeta but that is much more… shall we say, “real”?
Don’t they look pretty?
Cheese Canning FAQs
Why should I can cheese?
Canning cheese extends its shelf life and makes it easily storable without refrigeration. It’s a practical way to preserve surplus cheese and enjoy it anytime, even during power outages or camping trips.
What kinds of cheese can I can?
Hard cheeses like cheddar, gouda, and mozzarella can best withstand the canning process. Soft cheeses are generally not recommended due to their high moisture content and texture changes.
Do I need special equipment to can cheese?
Yes, you’ll need a pressure canner, sterilized glass jars, lids, rings, and a pot to melt the cheese. A pressure canner ensures the safety and longevity of canned cheese by reaching the necessary high temperatures.
How do I prepare the cheese for canning?
Start by shredding or cubing the cheese to ensure even melting. Then, melt it slowly over low heat until it’s fully liquid. Adding a bit of vinegar or citric acid prevents the cheese from separating during storage.
How long does canned cheese last?
Properly canned and stored cheese can last up to a year, sometimes longer. Make sure to store it in a cool, dark place to maintain its quality.
Is it safe to can cheese at home?
Canning cheese is generally safe if you follow proper techniques, like using a pressure canner. Ensure jars and lids are sterilized, and be cautious of any spoilage signs such as odor or mold.
Can I use regular canning jars?
Yes, regular mason jars work well. Ensure they’re heat-resistant and properly sterilized before use. The right size depends on your needs, but pint-sized jars are commonly used.
What are common challenges with canning cheese?
Cheese can sometimes separate or become oily if not properly melted or if the jars aren’t sealed correctly. Ensuring even melting and using a pressure canner helps prevent these issues.
How do I use canned cheese once opened?
Once opened, use canned cheese like any fresh cheese. It’s great for melting in dishes, spreading on bread, or as a snack. Store any leftovers in the refrigerator and consume quickly.
Can I add spices or herbs to the cheese before canning?
Yes, you can add spices, but make sure they’re fully mixed into the melted cheese for even distribution. Adjust the seasoning to taste before canning, as it will remain consistent.
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