A few days ago, I posted random pictures of our life in a shouse and have found out that there are a lot of other people that would also like to can cream cheese.
Let me say, I have never canned cream cheese before this experiment. I happened to come into a rather large quantity (35# to be exact) of cream cheese and was at a loss as to what to do with it! Cream cheese does not freeze very well (the texture is never the same) and I have no way to use 35 pounds of cream cheese at one time, so I had to get creative.
|My 35 pound block of cream cheese|
First, as when canning anything, wash and sterilize your jars. My preference would be wide-mouth half-pint jars, but I used whatever I had on hand, which were mostly narrow mouth pint jars.
|Sterilizing my jars|
|Preparing to melt the cream cheese|
|In the canner|
|Just out of the canner|
The cream cheese canned wonderfully. When you open a jar and stir your cream cheese, it becomes silky smooth and perfect to use in any of your recipes that call for cream cheese. As I said, I only canned this cheese about two months ago, so, as of yet, I cannot attest to the long term survivability of home canned cream cheese, but I can say that, at this point, I am very pleased.
The next thing I am going to try is home canned Devonshire Cream (thanks for the idea Mom). I'll let you know how it turns out!