Prep 1 hr
Cook 20 mins
This is about 75 cents a jar. A lot less than the store boughten. Makes a great evening snack with pretzels or nacho chips. I also use this as a cheese sauce on cooked veggies. This is also a great addition to "homemade gift baskets"
Editors Note: The Cooperative Extension Service, University of Georgia College of Agricultural & Environmental Sciences provided this information: We do not recommend canning dairy items (milk, cheese, butter) for several reasons: 1) there are no safe researched recipes 2) if added as an ingredient to other recipes they may alter the penetration of heat into foods. e.g. we do not recommend adding milk or cream to a safe and tested soup recipe to make it a cream soup. 3) while some cheeses may be borderline acid foods, many processed cheeses may not be. Milk and butter are not acid foods. Thus processes for canning would have to be using a pressure canner. 4) The chemistry of dairy foods is such that it simply doesn't fare well in heat.
- 6 lbs Velveeta cheese
- 3 1⁄2 cups heavy cream
- 1⁄4 lb butter
- 1 quart milk
- pimiento, to your liking
- Melt butter in canning saucepot.
- Add milk and cream.
- Slice cheese into above mixture.
- Melt cheese SLOWLY. If melted too fast it will burn on the bottom.
- Put into hot jars.
- Seal and hot bath for 20 minutes.
- Makes about 20 jelly jars.
This is very dangerous. No butter, milk, cream or cheese can be safely canned. It is a risk for botulism. Contact your county extension office for info.
I would not recommend canning this recipe. The dairy products are not safe to can. The big industries do can those products, but that's because they have equipment made specifically for that purpose. The average home canner, whether using the waterbath method or the pressure canning method does not have equipment that would create enough pressure and heat to prevent botulism. I say make it, but eat it or refrigerate it... but don't can it.
This was an OK recipe but lacked the spicy flavor of store bought. I only wanted one serving so I broke down the amounts for just one pound of cheese. I added red pepper to spice up the flavor which helped. Next time I will use a pound of Mexican velveeta. I made the sauce using my microwave on defrost setting in order to melt the cheese and blend the ingredients. In response to Chef 170381, corporations are able to can milk, eggs, and butter because they quickly bring the temperature of the food up and quickly cool it. Botulism is deadly, do you really want to risk yourr life for cheese sauce. I will post how I made the sauce with one pound of cheese. Ms Kitty