Canned Cheese #2

Canning Velveeta Cheese:



6 pounds of Velveeta cheese makes 7 pints plus a little extra.




1 1/3 cup milk powder


2 cups water


6 pounds Velveeta cheese


1/4 cup distilled white vinegar


1 Tbsp. salt


3 Tbsp. prepared mustard




Mix the milk powder with the water, then let stand awhile to get out all the lumps. Then cut the Velveeta into large chunks and put it in the top of a double boiler. If you don't have a double boiler that big, put a little water in a large stainless steel bowl used for making bread, then put the cheese in a stock pot in the water. When the cheese began to melt, stir in the prepared milk. Keep the lid on the stock pot except when stirring occasionally. When it is all melted, I stir in the other ingredients.
Leave  the pot in the bowl of water, then ladle the sauce into hot, dry wide mouth pint canning jars, leaving about 1 inch head space. Place new lids that had been simmered according to instructions, tightened the bands. Do a boiling water bath for 15 minutes.
The milk powder mixture is more concentrated that you'd normally make for milk, but since the recipe calls for evaporated milk, you can double the milk powder.