Canning Granny posted her article about 2 years ago "Now Why Would You Want to Can Cream Cheese?”, and I asked her recently “C.G. Two years ago on your blog, you shared canning cream cheese. I am curious how did that turn out?”.
She replied: “It's still great!”
I used the directions from Canning Granny's blog post.
So with that being said, here is what I did. I squished about 3 oz. of room temperature cream cheese into each sterilized jar. Used a spatula to get the air pockets out and added more cream cheese.
Thoroughly cleaned the rims with a paper towel and vinegar.
Then with one change, I pressure canned the cream cheese for 15 mins. at 10# of pressure.
Here are the results. Looking forward to using it through out the year. (801)