How to Can Cheese...Even Cream Cheese!
HTML-код
- Опубликовано: 14 ноя 2013
- ** READ EVERYTHING BELOW **
*Disclaimer - The National Center for Home Food Preservation says they have done no study and have collected no data to determine whether or not canning cheese at home is safe. They just don't know. (Since they don't know, they tell us not to do it. Seems like pretty stupid reason to me...but it's enough to intimidate the fainthearted.)
You read that right. I can cheese, even cream cheese! And in my opinion, you don't need a pressure canner to do it! Watch to learn why.
Email I received from a cheese maker the day after posting this video, and my response:
"Just an FYI, Rennet is not an acid it is an enzyme that causes the curd to form. Cream cheese is formed by inoculation with bacteria also not an acid. Some soft cheeses are made with acids like vinegar or lemon juice, however the vast majority are not. The Ph of most cheeses are between 5 and 6 while as a comparison tomatoes are 4.6 or a little lower. Cheese is some what acidic but not acid enough based on the fact that tomatoes are marginally acid enough to water bath can. That being said I don't see any difference between this and canning milk in a hot water bath.
Thanks great video just wanted to give you a bit more info, been making cheese for 20+ years.
Mike
---------------------------------------------------------------
Thanks, Mike.
I studied the Ph charts long and hard. I learned that tomatoes were 4.3 - 4.9 and that cheese, in general, was 4.8 - 6.4. I also considered that cheese is canned commercially, and when I process that bit of information, I venture to guess that I can do it too.
My other consideration was that botulism ultimately comes from contact with soil. It's why we have to be so careful with canning foods, like vegetables and fruits grown in soil. Cows of course usually come in contact with soil as well, however, the cheese I buy commercially has been made from pasteurized milk. I recognize that pasteurization is not the 'be all, end all' to food safety and that some botulism spore could survive.
My other thought is that if cheese can be waxed and stored on a shelf in a cave to age, for years and years, and not grow out botulism in that anaerobic environment, that I could probably can it safely.
Just my thoughts. I appreciate you taking the time to write to me.
K ~
-----------------------------------
Katzcradul Blog: / katzcradul
Katzcradul Google+: plus.google.com/+katzcradul/p...
Katzcradul RUclips Channel: / katzcradul
Katzcradul1 Pinterest: / katzcradul1
@Katzcradul Twitter: / @katzcradul
I got my certification for food preservation from UC Berkeley and the US Dept. of AG many years ago. I lectured at UC Berkeley in the Ag Dept. I watch many of RUclips's DIY videos and I want to tell you how impressed I am with how you show and stress hygiene. Your depth of detail you cover is perfect. I am so thrilled to have found your videos and will recommend them to my followers. Thank you for the preciseness of detail and the correct knowledge.
Lol. I wouldn't flont a certificate for Berkeley around.
Basket weaving degrees made by pickle hippies on drugs are not worth the TP they are wrote on.
I read the first few words of your comments and thought, "Oh no! She's going to nail me for canning cheese and butter!" I was pleasantly surprised at what you had to say. My degree is in home economics (education) and I admit to being a bit of a stickler for cleanliness when handling food. Thank you so much for taking the time to write your thoughtful comment and for watching my videos. Feel free to chime in anytime.
And thank you SO much for the recommendation to your followers! That means so much to me.
This was awesome video I will be canning cheese soon thank you!.
I totally agree about the amount of hygiene and depth of detail, and even showing eating the product after! Bravo
I was uncertain if I wanted to try it, but, I agree with everything you say!
I am a new subscriber, love your style! Thank you for making me feel safe.
I just opened a jar of cream cheese I canned 3 years ago after watching this video and it was absolutely PERFECT! Great taste and texture. Thank you!
Isn't that wonderful? I love being able to purchase cream cheese on sale and can it for future use!
I was going to ask how long they will last, thank you!
Tanya, can you please tell me how long I can store these jars of cheese on my pantry shelves?
Do you have to keep them refrigerated?
@@katzcradul a couple of questions above... Thank you for your amazing videos and thoughtful heart in sharing your talents.
I melt mine is a double boiler and then put it in jars, helps with no void spots.
I was just going to ask that.
think I will try that!!
Good, idea !
@@mygoldfishrocks double boiler is exactly what i was thinking too.
Cream cheese as well? Ty
Well, it’s me again one year later, enjoying refreshing my memory. We are now in a national emergency, so stocking up makes even more sense. I miss seeing new videos from you and Prepper A. Please grace us with some more of your wonderful teaching videos.
I'm here as well because i trust your wisdom. TY and i miss you too. hope you are well
Yes, more videos PLEASE ❣️We need them now more than ever🥰
👍💗
I'm going to do Herb & Cinnamon-Sugar cream cheese. I'm going to wax some cheese, but will do this, too!
Just came across this fantastic video...better later than never. Does anyone know if mozzarella or provolone chs can be canned?
Katz, you're one of the most careful and conscientious canners on all of RUclips. You go the extra mile, and then check your results twice. I've never had any problem with any method or recipe from your channel. You're a very, very good teacher. Thank you.
i know you lol
How long did you say you boil the filled jars?
@@christinesoper3492 She said at the end 20 mins
Can you use mature cheddar cheese? Sam from england
If there is one person I trust-- its you. I am going to have a cream cheese canning party. Okay,,, that will be my canner and I, but I am extremely excited. Thank you for all you do. You are an amazing teacher. Thank you
I trust her AND you, AND Linda.
That's a party I would attend!!!
What a GREAT IDEA Having a canning party!💃❤
Oh my goodness, wash all my producer and packages for the same reason you just mentioned!!! So refreshing to see someone doing the same thing. Great job!!
If ever I’m feeling anxious about the state of things, I click on a video of yours and let your soothing voice calm my soul. Thank you for being a wonderful teacher. I lift your family in prayer daily.
You just made my day with that sweet comment. Thank you so much for watching.
@@katzcradul how long did you water bath the cheese? Did I miss that on the film?
@@lynndamathis1613 she did 20 min.
Lynnda Mathis 20 minutes it depends on your altitude
Hey KATZ, Thanks for the Great Information on canning Cheese. I spent many years working in Chemical labs as a technician and your cheese canning video got my brighter side thinking.
So I opened some of my books and started to research your Idea on cheese being on the Acid side. What I found is that the food industry actually uses CITRIC ACID to ACIDIFY Cheese. This is important information. As I know Citric acid is used in food. By adding Citric Acid ,,the total acidity,, of what is being preserved becomes very Acid. Just A thought to help out.
I am going to try adding a little to to canning cheese project.
Again Thanks for the Cheese canning video. Remember the CITRIC ACID.
I have canned cheese for yrs but never tried cream cheese. Wow gotta try that! I’ve never put vinegar or lemon juice in my cheese. Been good for yrs.
When you washed your packages you brought back memories of my grandmother.
She used to wash almost everything before it went into the fridge. I never will forget as a child when we were on a road trip and used to stop for a coke, she insisted on taking them to the restroom and washing them before we opened them. ;-)
She must have lived through the Spanish flu like we are living through the China virus now. I bet everyone will be washing their products now too!
I worked for a pop company and you would be surprised at what crawls on them cans.... 🤢 always wash the top
Rocky Roads how is it racist? Sorry for your mother that’s sad. We call it the Spanish flu cause it came from Spain and the Chinese virus cause it came from China. I don’t see anything racist there it’s just the geographical location where it originated.
@@SuperUsernamehere My bad asked why I started washing everything. I asked him how many people he thought touched the packages...
@Rocky Roads I am truly sorry for the loss of your mother and anyone else that has lost their life due to this virus but no one was being disrespectful or racist in the least. It is a geographical area that it came from. It will be remembered as the China flu, the Wuhan flu and the Corona virus. The proper name for it is Co-vid19 or Corona virus. Please don't attack anyone for calling it whatever it is in their mind. It has impacted every person in this world in one way or another and nothing will ever be like it use to be. I don't have any idea how you think that person was being disrespectful because they were not. You really owe them an apology for your attack. We realize you are mourning the loss of a beloved family member but that's not an excuse to attack another person.
Thank you for your videos and the time you take to explain WHY you do what you do! I've been canning for a number of years but am always looking for new items and ways to preserve our blessings!
She was thinking about washing her packages 7 years ago! Ahead of her time!
I wash all packages. But then I have worked in a warehouse.
I spray my packages down with homemade moonshine made from out of date peanut butter from the food bank. No I dont live in a trailer park or have a pack of dogs....
@@elizabethcope1502 ok! Well, just your comment freaked me enough....I now wash all packages. 😂😂
I don't have reliable refrigeration. It's great to know I can save fridge space by safely canning cheeses. Now I'm going to watch the video on canning butter and ghee. Thank you for posting this! I came to your channel because Bev (Mrs. Wolfie) mentioned you so often. I've subscribed. Blessings on you and your family and to all who read this!
Jane. Thanks for watching. We love Bev.
This is so exciting! I can't wait to do cream cheese! Thank you so much for filming the whole process; this gives me so much more confidence! Also, loved the taste test. Bless you!
You are most likely right about why "they" don't want us canning cheese.
I mean, we can buy canned cheese and canned butter at the store...so I'm sure they've done tests to see if it's safe...but just still insist it's not.
Like like cat said the dairy lobbyist would lose so much money if we started doing this at home that's why they've convinced the other part of the government that they shouldn't allow it
Katz, I just discovered you! I have never really had personal experience with canning, but it is something I would like to learn and to try out. Very, very impressed with your very detailed instruction and how you conscientiously consider your safe food handling techniques. I am now a new subscriber to your channel! Thanks for being you!
Great video. I watch your videos over and over to keep myself refreshed. I am 69 years old now, and should have learned this stuff at my mother or grandmothers knee. Unfortunately, I was a brat as a young woman and didn’t enjoy learning that kind of stuff. About thirty years ago I realized the error of my ways and started gardening. Canning is new to me within the last ten years. Thank God for YouTUBE and for you wonderful women who don’t mind sharing your knowledge with the rest of us.
I’m 68, just started and didn’t have either. If I didn’t because a women of the world ( I thought I was), I’d been canning for years. My Dear Mother would be proud of me, but I wish I started years ago. Oh well…better late than never I guess..😊 Oh, with this plandemic going on, how great it would of been for me to do the things my Mother did…canning, gardening, water bathing…..prepping. She was wonderful women…
Thank you so much for taking the time to comment. It's never to late to make a course correction. Good for you!
@@redhen7512 Oh, my goodness! Your comment made my day. I'm so glad you found my videos useful. Thank you so much for watching.
Thanks Kat! I started watching all you ladies about a year and a half ago. I got my first pressure canner for Christmas last year and now I am teaching my sisters and nieces how to use it. Cheese will be my next adventure in canning! Who doesn't like cheese? Great video!
You women are so wonderful, you are answering canning questions I have had for years. I want to make cheese for myself but haven't done it due to storage questions. You have answered them for me, thank you.
You were the first canning RUclips person I ever watched. I sure wish you and Prepper A would post more!!
Thank you for watching, Susan! Little Prepper A called to day and was promoted to a bank assistant branch manager this morning!
I just wanted to take a moment to say that I absolutely LOVE how THOROUGH you are in this video. LOVE cheese.
Thank you!
I love you!!! this is so great! thank you so very, very much for sharing your wonderful knowledge with us all. I am going to do this tomorrow!
Totally love your video. I read about canning cheese but never dare to do it... You truly inspired me. Thanks for sharing your knowledge
Whoaa! What an awesome idea for canning cheese!!! I LOVED your canning recipe & I will give this a try. Thank you very much for sharing!
One month ago, I told you I was going to can cream cheese according to your instructions. Once again, you knew what you were taking about. I love, love, love being about to pull creamed cheese off my storage shelf anytime I want. It turned out great! Thank you!!
Yeah! I'm so glad it turned out well for you. I LOVE having cream cheese on my shelf.
Thank you for this thorough and informative video. So nice to have it on our shelves, made when these cheeses go on sale, rather than purchasing @ whatever the grocery has it priced at when our refrig. stock runs low. Mrs. TC
I come back to say..you are still after all the new channels that have come over these last few years there has never been a better teacher than you.. BLESSINGS
Katz, thanks once again for taking the time to research and do the video. I have considered this but just wasn't sure but knowing how careful you are I can go ahead and feel safe about it. Thanks again you are fabulous!
I never thought I would see you can cheese! :) You are right about the 2 part spatula's... I always take them apart and run them through the dishwasher as separate pieces. Now thoughts of chili con caso are running through my head. I would have no issues using pickled hot peppers... and I always pour some of the pepper juice in the mix. The onion and garlic could be reconstituted on the stove in gently boiling water to ensure it is sterile. I really like the thought of half pints of this so there is not a open cheese to use up. Thanks so much for opening up another new world to us!
I stumble on your presentation and I’m glad.
You have an amazing gift, teaching! Thanks for sharing your knowledge and helping us out. I can butter today and cheese is now a top of my list. Your method and technic are exceptional, I’m encourage to even be more careful after watching your presentation. Again, thank you!
Thank you for watching and for leaving such a kind comment!
Girl, I love listening to you! I miss watching regularly. I do get my fix with older videos when they pop up. I sincerely hope you and your family are doing well. I intend to try this method for preserving cheese and cream cheese products!
Very impressed with your sanitary precautions, the best I've seen on RUclips! Thank you! 🌷🇨🇦
I’m rewatching your videos in order to keep my knowledge current. I appreciate all the work you have done to educate those of us who used to be preppier challenged! Many people might be able to feed their families during a hard time in their life due to your videos!. Society doesn’t have to fall apart for your family to have a personal SHTF situation.
You're comment made my day! Thank you so much for watching and re-watching!
Are you coming back anytime soon, @Katzkradul?
If they can processed cheese and evaporated milk, and they do, then why not cream and chunk/brick chesse. I've worked in packing plant that involved meat and cheese, and even with all the regulations, they are no where near your precautions for clean conditions. This is a big share to FB. Thank you so much!
Thanks Woodsygirl. I really appreciate the support. Thank you so much for sharing this.
I’ve canned meat and fish a lot but never cheese, going to give it a try :)
May need to test doing this. Would definitely be good if one person likes one cheese and not shared by others.
Have you used other cheeses vs cheddar? ie, gouda, or other types?
kat I love all the information you share and I find all your procedures safe and very stabl. Thank you for sharing!!
I’m so glad I revisited your channel because now that I have many years more experienced I’m going to try this.
I love your videos, katzcradul ! I've never canned anything but I'm wanting to and planning to. Thanks so much for sharing your experience and expertise!
I beleive that is a Texas accent, and also I beleive by her demonstations that she is probably a teacher of young children. I love her videos.
I’ve done this for several years, I’m so thankful I did, cream cheese was hard to find around Christmas here….no problem, I have plenty on my shelf. I do advise if you use A lot of cream cheese buy it from Sams club or Costco.
You are a great moderator for your videos! Awesome job and your skills in canning are second to none!
Miss your videos, they are so educational. I've followed several of your canning videos with great success. Hope all is well with you and the family.
I saw BexarPrepper do this too. I feel with both of you doing it, I'm safe to do it! Thank you for all your hard work, it makes such a difference in my canning possibilities!
Well I am back just to say it is 2018 and the cheddar and cream cheese I canned is still yummy after all of these years ! Moved out of state and our son drove a moving truck for us and had our little doggies in the cab with him . They popped open jar's of the cheese and snacked on the road !
Watching for more video's .
Thanks you for the valuable info.
Blessings, Linda
I love this! I'm so glad you let me know that your canning was successful and that your family is still snacking on the cheese. Wonderful!
How many years?
I just discovered your video. I’ve been canning on and off for 40 years and never tried cheese. You have given me confidence that we can do this. I’m going to Costco next weekend and will buy a few pounds of cheese to try out. Thanks for your detailed play by play.
I'm so thankful to have found you and this video ♡ I got my first pressure canner a few days ago and have a long list of foods to can... now I'm thankful I can add cheese and cream cheese to that. Especially given the current state of our economy and the supply lines. I'll feel better with a few extras in my pantry. Thank you
I'm so glad you found me too! I hope you find lots of useful videos. Thank you so much for watching. I wish you every success in your canning adventure!
I watched this a couple years ago, came back across it by random (and discovered I'd already bookmarked it, lol)...and I just love your soft-spoken, easy narration of everything, including the little mistakes and spills. It's very reassuring to know that when you make a mistake (you personally, and the impersonal "you" of the viewer attempting this), you don't have to panic, just deal with it appropriately and keep going.
A fellow commenter over on Far North Bushcraft And Survival said that Lonnie (the RUclipsr running the show) is like the Bob Ross of bushcraft & survival, because he has a similar laid-back, soft-spoken, "well, we have a mistake here, so let's figure out what went wrong, and then we can figure out how to fix it and make it better next time" attitude as Bob Ross, the painter. So since you have that same easy-going, carefully explained attitude...I guess that makes you the Bobbie Ross of canning cheese!
Thank you so much for your kind comment. I don't take myself too seriously. My life is real, warts and all. I'm just like you. Life happens and I make mistakes. I want you to know that. I'm really glad my voice is calming. I have a lot of subscriber who make that comment.
Thank you for such a thorough teaching video!! Can't wait to try it.
You're so welcome.
You are absolutely on point with why the safety of canning cheese hasn't been tested. Thank you for the great video.
yay you read my mind. I was thinking yesterday morning I hope Katz does her cheese canning video soon so we can can up all the cheese we bought. All makes perfect sense and I trust anything you recommend:) Thanks
thanks so much for the video, we eat alot of both types of chesse, so I will be putting some up in jars. I would think that the cheddar's texture would probably be just fine if you used them in casseroles and such, probably would even notice the difference then,, thanks again, great video
I absolutely agree with you about the Dairy board! Its so strong up here in Canada that the workers at farms that have dairy cows, even if they arent dairies, arent allowed to take milk home! It used to be that a group could buy shares in a dairy cow so they could all benefit from the raw milk, but of course, that is now illegal as well. Governments love to pass laws that only benefit their buddies. I actually hoping to buy a dairy sheep at some point as that's about all the milk we would need now that the kids are gone. At any rate Im really writing to thank you for this video as Im planning on canning some cheese soon as it cools down! I was given about 20lbs of extra sharp cheese that had just gone dated at a grocery and rather than throw it away they have a program now where it goes to farms for livestock feed. Im thinking because its extra sharp Ill grate it coarsely before I put it into the jars. We only have chickens and they get a lot of what we get from there but I can a lot and make a ton of dogfood as well. Saves us a lot of money but its a lot of work too! Im not complaining tho! Blessings to you and keep on canning!
I have five rescue chihuahuas and those little pups eat a lot as they have a fast metabolism. How do you can dog food? Please share the recipe as my fur kids will thank you for it!
Wow, this is incredible. Thank you for posting this. Very informative. We store dry goods in mason jars with O2 eaters. But we use a lot of cheese.
Miss you girl. I've watched this, and other videos many times. Your knowledge is needed now more than ever.
I got to use my canned cheese from 2 years ago on a pizza this week. It was yummy! Thanks so much! The cream cheese got eaten within the first year, but there were absolutely no problems!
What kind of cheese…mozzarella??
I can some cream cheese on 8/15 and just open a jar 2/18. It was great. Thanks
Hello did you store it on the shelf or in the refrigerator? Thanks
@@ebunny5 these jars are pantry stable. I used my last cheddar cheese from 2018, and it's awesome!! (canned 2 yrs to the day)..
How do you can yr cream cheese?same way as her?
@@fourdayhomestead2839 did the texture change? Was it grainy??
You were referred to on another channel. So glad I checked it out. Canning cheese was in my wish list.
This is fantastic. I'll be watching the rest of your videos. Blessings.
Thanks for coming over and checking out my channel...and thanks to whoever mentioned me! Welcome!
I just used my last jar from 4 yrs ago and it was perfect. Katz, God
Bless You and Yours🌸😀🌸
Oh yes, butter worked for 4yrs also and Im still using it and it's perfect.
All small jars like you said.
Hi! Quick question. Do u store the cans in the fridge or are they "shelf stable" until opened? Thanks!
Also butter? Do you dollow the same process as with the cheese?
oh just the thought of always having cream cheese on hand!! Love this love this love this!! Oh by the way did I tell you I love this? lol
Beautiful video. You're a great teacher..thank you for this well explained tutorial!!
Oh my... Shelf stable cream cheese? YES! Cream cheese is my fave and I'm so excited that you showed this! I've seen other vids on canning cheese and the end product did not look appetizing to me at all! I love the idea that this can be done without the pressure canner. I plan on canning up a bunch of this! You rock Katz! Take care :)
Thank you. With the holiday's coming up we all know that cheese is going to be on sale. I have tried freezing cream cheese and I don't like it after it's been frozen. the dairy board isn't going to like this video as much as I do! I would ask how long I can keep it but, knowing my family it won't last that long anyway :)
Very informative and your voice is excellent for making these informative video's !!
You have everything ready and explain things well...Thanks.....
( At first I thought you were Amish ...since your camera person seemed to have an accent ; ) Question ..where do you 'store' this cheese ?? in the frig ?? Then ?? why go through all this ?? Thanks.................
Josephine Tyree once it's canned it is shelf stable until opened...then needs refrigeration. Just like those jars of pimento cheese spread you can buy in store.
I can't wait to try this especially the cream cheese. Thanks for sharing your knowledge and skill.
You are so clean. I love seeing that. Love you rinsing your cheese packages
Cool video. Your attention to detail as far as preventing contamination is great! Ancient ex-labtech here😄.
I would like to point out (6 years later) that foods below 4.6 can finish in a water bath, anything with a higher ph should get a minute or so of pressure.
Cheese is 5.0, so it just missed the mark by a little bit. 5.0 is quite acidic, I was surprised at how low the ph is!
Just saying hey, I will try this, but I will give it a pressure quicky just to be sure- thank you for the best cheese canning video yet.
Shasta Lea how many minutes and lbs pressure would you give the cheese ?
Three years later and I am still canning cream cheese! The only thing I noticed is after a year it starts to get a little grainy, stir it up and it's good a new. I did try cheddar cheese and we just didn't care for it.
I was wondering about the cheddar being grainy. What didnt you like about it? And was your dislike earlier than a year or after?
I am so excited to have found your videos.. you have a nice way of teaching and I like the way you focus on everything being very sanitary :) Thank you for posting videos! I am interested in canning and Linda's Pantry videos said you were the one to watch :)
That's so nice of Linda. Thanks for coming over to check out my channel. I really appreciate it, and hope you find lots of information you can use. K ~
Thank you for the video. I’ve watched other videos on canning cheese and it looked like too much effort. You presented it easily and it’s greatly appreciated.
You're so welcome! Thanks for watching.
Looks great, I've been a believer for years, if I can buy it in a can (butter, cheeses, fish, ect) I can can it at home. I think I'm addicted to canning...lol
bigbaddawn I think I am developing that problem
I’ve gone from canner to preppier this year
Love this! I just canned butter, now I must try this!
WOW....I have only been canning for little over a year and have learned everything from you. Thank you sooo much. You have helped save my family and I a lot of money. I buy in bulk when on sale and can or dehydrate. I hope you realize how much you change peoples lives for the better by sharing your knowledge.
That is just the nicest comment. It made my day. Thank you so much for your kindness. All my best. K ~
This is a wonderful idea, I'll be putting this knowledge to use very soon! Thanks for the video!
Thank you so much!! I can do this and I will. Your tips and the sharing have helped me so much. I just love you Kat. ((hug)) May God continue Blessing you and yours always.
Very good video, ive watched many on canning. Been canning since I was a young girl, always looking for new info. Love our video, you get right to the point, not like others who will spend 15 mins or more in telling the life story. Keep up the good works.
Watching you is like watching a brain surgeon! At one point, when you were debubbling the cheese, I realized I was holding my breath!
A-ma-zing presentation!
Thank you, Linda! I really appreciate you watching this video.
So glad I found this. Thank you.
Wow, I never thought of canning cheese before. I will have to give it a try for my channel as well. Thanks for the tip.
What else can I say that others already didn't? You are so wise, so well spoken. An inspiration to follow. You do the unknown, untried and are not shy to speak your mind. (Just like another Lady from OurHalfAcreHomestead and VERY few others who are brave to try and "just do it").
A sincere thank you for ALL of your videos. I so want to try making what you are doing :-)
P.S. A little off top..... with your help I successfully DID dried the mushrooms. It turned out my dehydrator wasn't true to temperatures settings even though I bought it brand new few months back.
Beautifully done
I don't know if you read these comments but wanted to tell you I canned butter and cream cheese. I opted to pressure can my cheese and butter just to be on the safe side. Acidity is a big factor. I am so pleased with the results. Thank you so much. Also was wondering if you could do a video on canning pickled eggs. PLEASE big smile and hug your way
Mother Earth when I can pickled eggs I water bath them since there is salt and vinegar in them.
Mother Earth how long do you pressure can the cheese and what size jars do you use?
How did your pressure canned cheese turn out? You canned what - chunks of medium cheddar? What is the texture/taste of the finished product - and does it still melt in cooked dishes? How did you know how long to process it?
Just ate a jar from years ago. Still perfect!! I've made a cheese haul, so I'll be doing 2 more batches.
Great!
@@katzcradul are you going to start doing videos again?
I've thought about it. I'm just not sure if I can overcome my fear of the changes in technology It's hard for me to keep up.
@@katzcradul I'd like to do videos, but I'm not sure about the technology either. I'd probably have to keep comments turned off (I'm not into the drama that some "basement warriors" & the automated bot stuff, seem to enjoy starting & feed on)..
I want to try this! Thank you, glad to know you do not pressure can. I would have thought the cheese is a protein and needed pressure to preserve.
Thank you sooooo much! Definitely going to do this. You do such a wonderful job explaining it! Thank you for your time an extra effort. That you put into all of your videos! You are one smart cookie. Could you please tell me. Is there other cheeses. That can be canned?
Our family are real cheese lovers and I've been debating about ways to preserve more for long term storage. Thanks for the video. Your opinion coincides with my own thoughts. I think a lot of the (experts) are too influenced by LOBBIESTS and not the needs or safety of the people. Will definitely try this soon. Love prepper A. Young women like her are the key to the future. I worry about the children. Joy
KATZ, It's been a long time since I first saw this video. Tonight I did it as a refresher class. Thanks. After watching the video years ago, I always wondered, if food companies can make and can cheese sauces (like Nacho Cheese,) why couldn't I can cheese myself? Question for you: How long is the cream cheese stable for in your opinion? We get opportunities to purchase restaurant size packs of cheese and other things here from the wholesalers because people are not eating out. I picked up the creamed cheese and some other cheese and was going to freeze it after bagging it in the food saver, but if I can gain freezer space and it's stable... well here I am! Thanks again.
Indefinately. Thank for watching...and for coming back to review!
I would give you ten thumbs up for this if I could. Thank you SO much! The cream cheese powder just doesn't cut it, and frozen cream cheese when thawed is so crumbly. This is great! I will be canning some cheese as soon as it goes on sale again.
Bless you sweet lady, for taking the time to educate us.
Thank you so much for a great video! I have 2 questions. 1. How long is the shelf life, unopened? 2. Do you need to refrigerate the cheese when you open it? These questions are important to me. Thank you so much!
The shelf life is indefinate although I recommend rotating though your home canned foods every two or three years. Yes, it must be refrigerated when opened.
Thank you for this video. I've been watching videos trying to learn as much as I can, but I have yet to can my first product. Having said that, does the Kraft brand "Old English" pasteurized cheese spread in the jar qualify as a canned cheese product? I've been buying that for over 40 years.
Yes, that is canned cheese. I have a terrific soup recipe using that cheese. Thanks for watching.
Thank you so much for sharing this. I'm so excited to get started on my own. This is just awesome. Now instead of freezing my cream cheese I can put them into jars and can my cream cheese.
Thank you! I was just wondering yesterday about canning cheese. I agree with you about the reason no studies have been done👍
Katz please come back and make videos, we miss you
Prepper A graduates from high school in 4 days! I'll be back after that.
I agree I miss your videos a lot. Like today I sometimes go back and rewatch your videos.They are great.
Just wondering if anyone has heard of "bog butter" people have found 2,000+ year old butter that had bean stored in peat bogs, apparently it's possibly still edible
Yes, they haven't figured if it was votive offerings or stored and forgotten.
Hi Katz, Thanks so much for showing me a way to can cream cheese. It looks just like you took it out of the fridge. Creamy and smooth. Will try this soon.
Bev
Love your videos!! I have confidence in your techniques. I have watched many of your videos & they are my go-to!! Thank you Katzcradul
You are so welcome! And thank you for watching my videos!
8:30 - why not just melt the cheese in a saucepan, pour it in, and screw lid on?
I have been concerned about not having butter and cheese, during any type of calamity. I did buy canned creamy butter from New Zealand, (red feather brand), and it is very good. However, I can't find canned mild cheddar cheese, and I absolutely will try to make this canned cheese myself. I never tried canning before, but you are such a fantastic step-by-step instructor, with integrity for sanitation, I will watch your video while canning... Thank you
Hi I have bought Kraft Cheddar in cans - tasted really good
Sharon Parker I never heard of that before now... Thank you for letting me know. Can you please tell me what store, if you recall?
Watch the video called How to make butter last forever. Think it's by Prepsteaders. I personally canned some in my pressure canner years ago and it changed the taste making it grainy, but very edible and lasted years..but the vid shows how to skip the canning process entirely.
Kelly Carver Ghee
Thank you for saving the cheese. God bless you! You Have no idea just how important this is. We have moved to other country where cheese wasn’t readily available and life was seriously affected for a while until we found where to buy it. Life without cheese isn’t easy. Thank you for this!
I know what you mean! Couldn't do without cheese.
Sorry - I had to watch the video 3 times to catch the time of 20 minutes! Thank you so much for your work to post this, and for your years of knowledge!
They really don't have to go as long as 20 minutes. 10 would be fine if you're starting with impeccably clean jars. Thanks for watching.
Thank you SO much for this, and all your other videos! I cannot wait for the cream cheese sales--but I do have one question: Could you mix the cheddar and the cream cheese together before canning? Would it make a creamier cheddar?
I don't think I would do that...but I like the way you think. ; )
I don't think I'd do that. They have different properties and you might get a product that you don't like very much.
OMG, I'm gonna go stock up on cream cheese now---we go through tons and tons of cream cheese and cheddar. Even with the cheddar changing texture, we typically eat it melted on something or other, in a casserole or on tacos or what have you. Have you tried to make a sauce with the cheddar, or have you shredded any and added it to a creamy dish? I'm just wondering how it melts again, since cheddar doesn't have a good reputation for re-melting. Thanks for the video, I can't wait to can cheese! ~~Leslie
Good question
I love how clean you are! some of these videos I watch make me cringe!
I love your videos, you’re so soft spoken & kind. I second that I would love to see you make more videos ❤️ wonderful information
You will never know how much I needed to see this today. Thank you for your kind words.
@@katzcradul I hope you’re doing well xx. Please, update us when you can, you got fans that love you ❤️
@@katzcradul I was just wondering where you went Thank you for teaching me how to can cheese.
I would like to know your thoughts on canning home-made cheese from fresh, raw milk.