Make your own free website on Tripod.com

CANNING CHEESE

(Content provided by: Sylvia Britton)

 

While hard cheeses can be coated with paraffin, soft cheeses can be stored in jars. These instructions yield a product that is similar to "Cheese Whiz". Why can cheese? Especially when you can buy products like cheese whiz already in the jar. Time may tell if we need to can our own cheese or not, until then, my motto is "Learn whatever you have opportunity to learn..."

 

Ingredients:

1 (3 0z.) can evaporated milk

1 T. vinegar

1/2 tsp. salt 1 lb. Velveeta cheese or any processed cheese

1/2 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.

 

 

Storing Hard Cheeses

 

Hard cheeses can be stored by dipping them in melted paraffin.

Remove any wrapping from the cheese.

Melt the paraffin in an old pan. Dip the cheese in the melted stuff or get a paint brush and paint the paraffin on the cheese.

Allow the paraffin to dry completely, and dip again.

After about 4 coats of paraffin, you may add a layer of cheese cloth for extra protection.

Continue dipping and drying until the paraffin has formed a smooth, thick, bubble free surface.

Store cheeses that have been coated in paraffin in the coolest spot you can find, as in a cellar or unheated room.

Cheeses that have been stored this way will last a very long time, almost indefinitely. If the paraffin ever gets a crack or blister, re-coat it with melted paraffin.

 

Back to Home Page