Canning cheese

When I heard about canning butter, I was also told that you can do cheese the same way. Here's what I do. I've only canned cheddar cheese, but I suppose it would work for any hard cheese. As with the canning butter recipe, I could not find any "approved" method in any of my books, and when I called the extension service, I was told that canning cheese like this was not an approved method by the FDA. Sooooooo, use at your own risk. This is just for information and to let you know what I do. Remember, this is not an FDA approved method.

Since the original writing of this post I have used this with Cheddar Cheeses, Swiss Cheese, Mozzarella, Monterrey Jack, Colby Jack, and even Cream Cheese (regular, not the soft kind in the tubs). All have worked beautifully, even the Cream Cheese. I have used them as long as 5 years after canning and have not become sick from any of them, even when eating the cheese right out of the jar. But, again, the FDA says that this is not an approved way to preserve cheese, so . . . use at your own risk. I have found that the flavor of all the canned cheese intensifies a bit over time, but it is not at all unpleasant. We prefer it. The Mozzarella Cheese darkened a bit, but it did not seem to affect the flavor, except that like the others, it was more flavorful.

There are really 2 ways. I used to melt the cheese in a double boiler, then spoon it into the sterilized jars. Sometimes the cheese sticks to the bottom of the pan, and the whole thing is a big, gloppy mess.

Here’s better way that’s cleaner, faster and easier.

1. I sterilize wide mouth pint jars (wide mouth half-pint jars may be used) in a 250 degree oven for at least 20 minutes. Since it's harder to regulate a woodburning cookstove oven to that low a temperature, mine is usually hotter. Since you'll process the cheese in a boiling water bath for awhile, this probably isn't necessary, but I think it's safer, so it's what I do.

2. Sterilize new canning lids according to package instructions. I let them simmer in water about 5 minutes, then keep them in hot water until I need them.

3. Now I either cut up the cheese, or if it’s frozen I crumble it and pack it into clean, dry pint jars. Then I place the jars (without lids) on a rack in my boiling water bath canner, to which I have already added some water. Do not put the lid on the canner while the cheese is melting. You want the water to come about halfway up the jars. Any higher and it bubbles into the jars if it gets to boiling. Then, as the cheese melts, I add more cheese until the cheese fills the jars to within about ½ inch of the top.

4. When all melted, I remove the jars from the canner, wipe the rims, and seal the jars. Then I proceed with the boiling water bath for 40 minutes. (I use the Extension Service method of doing a boiling water bath.) When ready, remove jars from water with a jar lifter. Leave undisturbed until completely cooled. Check to make sure all the lids have sealed before labeling and storing.

As with butter, 11 pounds will fill about 12 1/2 pint jars -- or just over 3/4 pound per pint jar. We keep ours in the cache year round. We’ve eaten cheese that I canned like this several years earlier and it was delicious. It tends to get a little sharper, which I like. It doesn’t melt as good as fresh cheese, but when you’re in the bush and don’t have fresh cheese, it’s more than acceptable any way you’d use fresh cheese! During the winter, we usually keep cheese stored in buckets outside so it stays frozen. But, like meat, come springtime with the warmer temperatures, I start canning.

To remove the cheese from the jar, there are basically two ways. You could place the jar in a pan of water (loosen the lid a bit first), and then place that pan in another pan of boiling (or hot) water. This melts the outside of the cheese and will help it slip out of the jar. But, it also heats the cheese, which may or may not be desirable. I usually just run a knife between the cheese and the jar. Sometimes the cheese will slide right out, but usually I have to sort of cut and pull it out in chunks.

I usually can butter in regular mouth jars because I don't try to take it out of the jar all in one piece. That would be hard with cheese.

source:http://www.frontierfreedom.com/phpBB2/viewtopic.php?t=32