Canned cheese #3

As with butter, 11 pounds will fill about 12 1/2 pint jars -- or just over 3/4 pound per pint jar.


1. Cut up your cheese into cubes, or if it's frozen, just crumble it into a pan. Gradually melt the cheese, and add more to the pan as it melts. A double boiler works best for this since cheese tends to stick to the bottom of the pan if it's directly on the stove. This works best for smaller batches, unless you have a large double boiler or a way to keep it a good temperature while you fill the jars.
2. Sanitize your jars
3. Sanitize new canning lids according to package instructions.
4. When the cheese has melted and is hot enough, ladle, spoon or pour it into prepared jars. A canning funnel is helpful.
5. Wipe the rims of each jar clean, place the hot lids and bands, then hand tighten the bands.
6. Process 40 minutes in a boiling water bath. When ready, remove jars from water with a jar lifter. Leave undisturbed until completely cooled. Check to make sure all the lids have sealed before labeling and storing.