Thursday, June 27, 2013

Can you guess what this is? Cream Cheese...

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)

8 comments:

  1. Love it!! For those times when you find it on sale!!

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  2. Absolutely! And when the power is down, you are able to have cream cheese. Now I need to learn how to make bagels. The list never ends.

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  3. Are they stored in the frig ? If so, how long will they keep ?

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    Replies
    1. C.G. stores them on the shelf. Two years & still good. ~Perky~

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  4. What do you mean, "...with one change..." ?

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    Replies
    1. Cherry,
      I had to go back and reread what I meant (older post) I believe the change was, I decided to pressure can this, instead of boiling water bath.

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    2. Hi, you didn't say how it turned out. Was the taste and texture the same? Thank You!

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  5. Shelly,
    Sorry the texture was really off. I am going to check it out and try again I think. ~Perky~

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