Canning

[GeorgiaPeachie]

How do you can cheese? I'd like to learn!

I‘ve canned many types of cheese. Who wants to go through a really really hard time without cheese? These are the types you can do below. Just keep in mind that any cheese that is on the hard side won’t melt and therefore is unsafe to can.

Butter. (Much cheaper to can yourself!)
Cheddar, Swiss, Mozzarella, Monterrey Jack, Colby and Cream Cheese.

Which would you like the instructions to first?

 

[GeorgiaPeachie]

I’ve made cheese whiz out of velveeta type to can.

Me too! I add Evaporated Milk to it to make it creamier, and therefore easy to get to the critical 240*

Have you canned Nacho Cheese?

 

[Dani]

Me too! I add Evaporated Milk to it to make it creamier, and therefore easy to get to the critical 240*

Have you canned Nacho Cheese?

No I have not. You have a recipe for that.

 

[Cindyd]

I'll take any and all recipes anyone wants to send. I was surprised to hear you can water bath can it though...but I trust y'all more experienced!

I'll try it out on old larry first! Lol...

 

[Dani]

I'll take any and all recipes anyone wants to send. I was surprised to hear you can water bath can it though...but I trust y'all more experienced!

I'll try it out on old larry first! Lol...

You can always pressure can if you feel safer. I learned from an old member here Old Anorak. I miss seeing her here.

 

[GeorgiaPeachie]

Here are some links to what I’ve used over the years to can cheese, cream cheese and butter. Make sure you kill all germs on your implements and keep your hands clean and covered. No short cuts.


Sharp Cheddar (use Mild Cheddar! And Cream Cheese…




Canning Butter…

http://www.christianhomekeeper.com/canning-butter/

See Dani’s instructions above to make your own
ReCanning 10# cans of Nacho Cheese…



Canning Velvetta…

https://www.newlifeonahomestead.com/how-to-can-cheese-and-butter/

Personally, I cover in my pressure canner and boil hard for 40 minutes.

 

[Survivor_316]

Here are some links to what I’ve used over the years to can cheese, cream cheese and butter. Make sure you kill all germs on your implements and keep your hands clean and covered. No short cuts.


Sharp Cheddar (use Mild Cheddar! And Cream Cheese…




Canning Butter…

http://www.christianhomekeeper.com/canning-butter/

See Dani’s instructions above to make your own
ReCanning 10# cans of Nacho Cheese…



Canning Velvetta…

https://www.newlifeonahomestead.com/how-to-can-cheese-and-butter/

Personally, I cover in my pressure canner and boil hard for 40 minutes.

Thanks, GP! Half of our family can't have cheese but the other half will really appreciate this!

 

[GeorgiaPeachie]

The thought of not having enough cheese for 20 month hit me this morning after posting. So what did I do? Yep, went and bought big blocks of different cheeses. Managed to can 10 pounds of mild cheddar today. Feeling good.

Will be canning the rest tomorrow and Monday.

 

[Dani]

 

[Cindyd]

Today I canned 4 pints of asparagus, 4 pints of whole baby carrots, 7 more quarts of combination of more kielbasa, brats, brats with cheddar cheese, and regular, uncured beef hot dogs, some chicken and pork dogs, ( for my border collies), and little smokies, and I did 7 pints of bread and butter pickles.

Office is closed tomorrow, so I am going to can chicken, after that, frozezn corn and whatever other veggies I can throw in for same canning time. I am clearing up room in the freezer/s!

 

[Cindyd]

I got 7 pints of chicken and 9 pints of frozen corn canned today! No other veggies but I'm happy with what little I got done today!

 

[user 7704]

Ended up with 7 quarts and 5 pints of beef bone broth

 

[GeorgiaPeachie]

The rancher of beef cattle, who asked me to join their group to trade and purchase food items, is giving me some beef fat! So excited to process it!

 

[Cindyd]

Last canning I did was 2 wks. Ago...9 pints ground beef and 18 pints ground turkey. I'll probably take another 10 lb. Ground beef out of freezer this weekend and can that.

 

[Cindyd]

I changed mind, pulled the ground beef out of freezer after work this eve. Gonna try n get it canned tomorrow after work...not sure what I'll can yet this weekend..but I could use instruction on processing beef fat...as I do have some vacuum sealed in bags in freezer...not sure what to do with it or how. I guess I could look online and you tube but will take any advice y'all have..

 

[Dani]

I changed mind, pulled the ground beef out of freezer after work this eve. Gonna try n get it canned tomorrow after work...not sure what I'll can yet this weekend..but I could use instruction on processing beef fat...as I do have some vacuum sealed in bags in freezer...not sure what to do with it or how. I guess I could look online and you tube but will take any advice y'all have..

How are you processing your beef? I honestly like to cook up first as in pan fry crumbles , then add into jars. You can add in water, beef broth or even tomato juice to add in flavor.

 

[Cindyd]

I've only canned ground beef and cut up roasts n other beef cuts......I cook just til pink then put in the jars and process in pressure canner 1:15 min..for pints.

I've never processed just beef fat...that's what I need to learn how to do. I have quite a bit of beef fat from roasts and excess from other beef cuts put away in freezer...not sure how to process that correctly..

 

[Dani]

I've tried a variety of ways to cook and can. . . Just saying cook first before canning. Uncooked, stuffed in jar just taste like dog food I would imagine. It was suggested so I did try.

 

[Cindyd]

Yes! Agree...so I assume I cook beef fat same as other beef/meat, and just can it like all other beef?

I thought maybe just beef fat had to be processed differently for other uses, etc..

 

[GeorgiaPeachie]

Rather than type out the directions, this link is a good one for you to follow when rendering tallow.

https://theurbanbaker.com/oven/how-to-make-lard-from-beef-fat.html

 

[Cindyd]

Thnx Georgia!

 

[Survivor_316]

Speaking of dog food- do any of you can dog food?

I've thought of canning some for our beasts but I have never done it. I make them food fairly often when I have unusable meats for whatever reason. We buy kibble, too, but of course they love it when I make them food.

 

[TexPrep]

I've only canned ground beef and cut up roasts n other beef cuts......I cook just til pink then put in the jars and process in pressure canner 1:15 min..for pints.

I've never processed just beef fat...that's what I need to learn how to do. I have quite a bit of beef fat from roasts and excess from other beef cuts put away in freezer...not sure how to process that correctly..

Are you trying to make beef tallow?

 

[Gray-man]

Just ordered a 21.5 quart All American pressure canner.
Man are those things pricey and hard to find. Went to their sight after deciding on All American and everything is out of stock.
Found one on Amazon finally but it wont be here till the 26th.
I cringed when I heard it was going to go for around $300 bucks,I cringed even harder when I found the going price is now $420 bucks.
It'll do 7 quarts or 19 pint jars.
One thing I found weird that maybe someone can answer.
The 25 quart has the same jar capacity as the 21.5 quart. Why would you buy the larger one when the capacity is the same?


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Nothing but respect for the All American brand. I’ve been using a Presto for 8 years and never had a jar not seal. I can everything, meat, soups, stews, red beans and rice, everything. I changed the seal this year as I felt 8 years might be long enough. I opted for the Presto due to the cost of the All American. I’m sure that there are some advantages to having the All American, but I just need my jars to seal. I’m very happy with my Presto canner. It has served me well.

 

[Cindyd]

Yes, tex prep..I suppose tallow. At this point trying to make use of everything. I've never made it before.

 

[Survivor_316]

Nothing but respect for the All American brand. I’ve been using a Presto for 8 years and never had a jar not seal. I can everything, meat, soups, stews, red beans and rice, everything. I changed the seal this year as I felt 8 years might be long enough. I opted for the Presto due to the cost of the All American. I’m sure that there are some advantages to having the All American, but I just need my jars to seal. I’m very happy with my Presto canner. It has served me well.

We have had both and they all work fine for me. I think it is important for people to stock up on extra parts and gaskets as money allows.

 

[TexPrep]

Nothing but respect for the All American brand. I’ve been using a Presto for 8 years and never had a jar not seal. I can everything, meat, soups, stews, red beans and rice, everything. I changed the seal this year as I felt 8 years might be long enough. I opted for the Presto due to the cost of the All American. I’m sure that there are some advantages to having the All American, but I just need my jars to seal. I’m very happy with my Presto canner. It has served me well.

One big advantage the All American has is no rubber seals to go bad.

 

[TexPrep]

I changed mind, pulled the ground beef out of freezer after work this eve. Gonna try n get it canned tomorrow after work...not sure what I'll can yet this weekend..but I could use instruction on processing beef fat...as I do have some vacuum sealed in bags in freezer...not sure what to do with it or how. I guess I could look online and you tube but will take any advice y'all have..

I make beef tallow when I get a full sized packer brisket since you have to trim a lot of fat before throwing it on the BBQ pit.
Just cut the fat down to around one inch pieces or smaller and put it in a large pot. Then add an inch or so of water. The water keeps you from burning the fat before it produces enough melted fat to keep it from burning. A packer brisket has enough trimmed fat to make around 6 pints of tallow.
Set the stove at a medium temp and let it go,I usually let mine run for around a day and a half but it really depends on how much fat you have to work with. You can tell when it's done when you no longer get any more tallow from the fat.
If you do it right it should come out with a cream colored fat once it solidifies. The best way to assure it comes out pure is to make sure you dont leave any meat on your fat,it will burn and make the tallow come out with a tan color,this will shorten the shelf life.

 

[TexPrep]

Yes, tex prep..I suppose tallow. At this point trying to make use of everything. I've never made it before.

It's not difficult at all.
I lleft you some instructions in another post.
The only two things you have to pay attention to is making sure to remove all the meat bits and to make sure you have enough water in the beginning of the process so you dont burn the fat. Once you have enough fat there's no need to add additional water.

 

[TexPrep]

Yes, tex prep..I suppose tallow. At this point trying to make use of everything. I've never made it before.

Oh...the shelf life is almost indefinite just keeping it in the refrigerator.
I used 6 month old tallow and it was just fine. You'll know when it goes bad by the smell which is usually accompanied with brown spots.
The purer you make it the longer it will last.