Home Canned Nacho Cheese Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Yields:
-
20 jelly jars
ingredients
- 6 lbs Velveeta cheese
- 3 1⁄2 cups heavy cream
- 1⁄4 lb butter
- 1 quart milk
- jalapeno
- pimiento, to your liking
directions
- 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.
Reviews
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In response to Lucy 22’ s comment “No butter, milk, cream or cheese can be safely canned.” If this statement is true I don’t understand how it is possible for commercial manufactures to can dairy products, are we all at risk or botulism every time we open a can of commercially processed cheese spread? Is this just another example of American paranoia? In Europe they don’t refrigerate eggs and thaw chicken on a plate on the kitchen counter. They aren’t any sicker than any of us. I think this paranoia is just a result of a lawsuit happy population.
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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.
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RECIPE SUBMITTED BY
Luv-2-Camp Mary
United States