Corn Woman
Almost Self-Reliant
Today it's 9 pints of ham. Yesterday I canned 11 pints of chicken thighs I got for .59 a pound. Still working on the chicken stock so maybe 5 or 6 quarts when done.
WHAT ARE YOU CANNING TODAY?
- Thread starter Acre of Blessings
- Start date
TanksHill
Super Self-Sufficient
SSdreamin, Can you explain how you canned cheese? what does the final product turn out like?
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10 pints of ground bison last evening, hubs' third time pressure canning on his own and he didn't even ask me any questions! (he had previously done a load of carrots and a load of ground bison)
He said it went way faster than last time
He said it went way faster than last time
SSDreamin
Almost Self-Reliant
I follow the method in a Jackie Clay book I have. Very simple, but time consuming. Sterilize jars, set them in a pan with water that is 2/3 of the way up the jar. Cube the cheese into the jars, while heating the water to a solid simmer. Add more cheese as it melts down, until it is 3/4 full (1/2" head space) and all cheese is melted (this part takes FOR EVERTanksHill said:
). Wipe rim, slap on a boiled lid/ring. WB for 60 minutes. Done. I did two batches, which took just shy of six hours. Ugh. I have done cheddar and velveeta so far. It turns out like cheese in a jar I like it - to me, there's no difference between it and the package you get in the store. Dip the jar in hot water for a minute, flip it over and it pops right out (with a wide mouth jar). Slice it, grate it. I use mild cheddar, because it will get sharper the longer it sits. Next time, I plan to do up the rest of the cheddar and some more velveeta (what can I say, we like the stuff!) and try making some home made canned cheez whiz from a recipe I just got. Mmmm...cheez whiz 
Great. The official buy-in of the spouse.... pigs'll fly before my wife does any canning. I'm just happy that they'll eat the end product.moolie said:10 pints of ground bison last evening, hubs' third time pressure canning on his own and he didn't even ask me any questions! (he had previously done a load of carrots and a load of ground bison)
He said it went way faster than last time
This probably falls on deaf ears, but canning cheese isn't tested properly so it is a real food safety risk. I know you thinking "well, I canned cheese and I didn't die", but read this article about canning quick breads and you might think twice. Turns out, if you store the jars of quick bread at a cool temperature and consume them quickly enough, the toxins produced by the C. botulinum are at a low enough concentration that there won't be any effect. So it seems like it's a safe recipe, but it's a significant risk.
http://digitalcommons.usu.edu/cgi/v...as_sdt=1%2C24&as_sdtp=#search="canning bread"
Also, real cheese will be so transformed by the process that it may not be any good in the end.
Cheese has been used as a way to store dairy and some of the hard cheeses keep very well on their own. There are other methods of preserving cheese. Besides, the best way to ensure a cheese supply is to keep it on the hoof.
http://digitalcommons.usu.edu/cgi/v...as_sdt=1%2C24&as_sdtp=#search="canning bread"
Also, real cheese will be so transformed by the process that it may not be any good in the end.
Cheese has been used as a way to store dairy and some of the hard cheeses keep very well on their own. There are other methods of preserving cheese. Besides, the best way to ensure a cheese supply is to keep it on the hoof.
Lol! I'm probably pretty darn fortunate to have a husband who is into trying new things/learning new skills, and both of us have always been totally on the same page when it comes to our lifestylek15n1 said:Great. The official buy-in of the spouse.... pigs'll fly before my wife does any canning. I'm just happy that they'll eat the end product.moolie said:10 pints of ground bison last evening, hubs' third time pressure canning on his own and he didn't even ask me any questions! (he had previously done a load of carrots and a load of ground bison)
He said it went way faster than last time
The food safety issues aside (and I totally agree on that score FWIW)...k15n1 said:
I personally don't understand why someone would can cheese?
Most kinds last pretty much forever (as evidenced by the occasional piece of cheese we find shoved to the back of the fridge that has been there up to a year
) I just went and checked my fridge and I've got an unopened package of cream cheese that I know I bought in August and a package of Gouda from September that I know are absolutely just fine to use--they are in clear wrapping and show no signs of mold, which is pretty much all that can happen to cheese (to my knowledge). Many hard cheeses don't even require refrigeration in the rind, just a cool place, and soft cheeses might as well be eaten when they are ripe and ready to go
But then again we only eat real cheese, not processed, that we buy from a local artisanal cheese company (Sylvan Star Cheese). Processed cheese is dead food with no food value (and no taste IMHO).
edited to add: Not meaning to be offensive in the slightest, just don't get the "why" here
