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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Canning Cooked Cheese In Tomato Sauce?
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    Canning Cooked Cheese In Tomato Sauce?

    usacanner
    Sun Feb 03, 2013 3:37 pm
    Newbie "Fry Cook" Poster
    Is there a way to can cooked cheese with tomato sauce? If so would I have to refrigerate it?
    Molly53
    Sun Feb 03, 2013 7:41 pm
    Forum Host
    usacanner wrote:
    Is there a way to can cooked cheese with tomato sauce? If so would I have to refrigerate it?
    The NCHFP (National Center for Home Food Preservation) does not recommend canning dairy products, friend.

    According to Dr. Elizabeth L. Andress, National Director of Home Food Preservation, University of Georgia Department of Foods and Nutrition, there are no established safe procedures for canning
    dairy products. She echoed the stance that many personal internet sites that share canning recipes and information pose safety concerns: For a recipe to be safe, it needs to be thoroughly challenged in microbiology studies to confirm a safe product is achieved every time it is processed.
    Dr. Andress further explained that the “amount of heat that would have to be applied to kill harmful bacteria” that grows in dairy products in a processed jar held at room temperature would be “extremely detrimental to its quality.”

    As far as canning milk goes, she went on to say that, “Milk is a finely balanced emulsion of proteins in water. If the proteins are over-heated, they drop out of suspension and the milk separates (http://forums.gardenweb.com/forums, Sept. 25, 2007).”

    Dr. Linda Harris, U.C. Davis, agreed with Dr. Andress’ comments, adding that safe home canning of dairy products is simply impossible to do. She recommended freezing as the best home preservation method for these products. In addition, Dr. Linda Harris reiterated that dairy products are low acid products that “support the outgrowth of C. botulinum and toxin formation in a sealed jar at room temperature.” She explained that fats can protect botulism spores and toxins from heat if they are in a product during a canning process. This is why canning dairy products and/or the addition of milk or butter to other products to be canned is not recommended.

    More information on this and other subjects can be found at the University of Georgia’s National Center for Home Food Preservation website (www.uga.edu/nchfp) and the Joy Kitchen (www.thejoykitchen.com).
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