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)
Love it!! For those times when you find it on sale!!
ReplyDeleteAbsolutely! 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.
ReplyDeleteAre they stored in the frig ? If so, how long will they keep ?
ReplyDeleteC.G. stores them on the shelf. Two years & still good. ~Perky~
DeleteWhat do you mean, "...with one change..." ?
ReplyDeleteCherry,
DeleteI 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.
Hi, you didn't say how it turned out. Was the taste and texture the same? Thank You!
DeleteShelly,
ReplyDeleteSorry the texture was really off. I am going to check it out and try again I think. ~Perky~