canning cheese

[momof23goats]

I have canned mozzarella and cheddar cheeses, so far, both with good results. Canning cheese is, so far, kind of an experimental trial; you won’t find it in any books that I know of. Being a high acid food (lactic acid), it is fairly safe to play around with. If it goes bad, it simply goes moldy. You won’t get food poisoning from cheese.

The way I can cheese is to cut the cheese into about one inch squares and place them in a wide mouthed pint jar sitting in a pan of water on the stove. As the cheese heats, it melts and I can add more cheese. I do this until the cheese is about 1/2 an inch from the top of the jar. I’m careful not to get cheese on the rim of the jar because any grease or oil on it can cause lids to fail to seal.

After the jars are as full as I wish, I carefully wipe the rim of the jar clean with a hot, damp cloth. Then I place a hot, previously simmered lid on the jar and screw the ring down firmly tight. The jars are processed for 25 minutes in a boiling water bath canner, making sure that you begin to count the time from when the canner comes to a full rolling boil after you have added the jars. Also make sure that the water covers the jars by at least an inch.

To remove a cheese from the jar, after storage, again place it in a pan of water and heat it until the outside of the cheese is just beginning to melt. Then run a knife around it and gently pry the cheese out onto a plate. Once opened, this cheese must be refrigerated like any other cheese, to avoid molding.
this is from backwoodshome magazine.
but I learned how to from her mother years ago.
and yest it is wonderful. The only thing i noticed is this, the cheddar just keeps getting a little shaper, as it sets ,and this is good for several years.
so this makes for a great prep item, for sure.
I have one for making cheese whiz, i will have to find it, it is from one of my amish friends.
enjoy, and buy that cheese while you can get it, or make it, and can it up.
who says, our preps have to be boring?
why can't we still enjoy cheese, crackers, and better things? we can.
even if there is war, depression, flu, what ever comes our way, we can make it, if we prepare.
BUT i also can up chocolate cake. oh well. I guess there is no hope for me.

[Freeholder]

Thank you, mom! I'll give this a try when I start making cheese again!

Kathleen

[BeWell]

Thanks, mom. I am definitely going to try canning cheese. I bought some of the already canned kind from MRE Depot and it's horrible. Has all kinds of nasty ingredients in it!

If I'd known I could can it at home I wouldn't have bought the darn stuff. Well, maybe I can sell or trade it!

[momof23goats]

save it, and hand it out, or barter with it. for sure.

[scandiwoman]

Have your tried canning velvetta?...there is a sale on this week in my area for 3.49 for a two pound box.

[SheWoff]

Have your tried canning velvetta?...there is a sale on this week in my area for 3.49 for a two pound box.

You better grab a couple of those. They are 7.48 a box here now regular price!

She

[SheWoff]

Mom, if you find the cheese whiz recipe, would you please post it here? My DH loves the stuff and I would rather can my own than that store bought plastic tasting stuff!

She

[DreadPirate]

Glad to see ya Shewolf. Pray ya get better soon.

Yes need lots of Velveta and cheese wiz canned. Makes for great cheese stakes 8) . I might try 1/2 pint jars. They would be meal size around here.

[momof23goats]

I have a recipe some place, using velvetta, to make cheese whiz, I will have to find it.

[DreadPirate]

I have a recipe some place, using velvetta, to make cheese whiz, I will have to find it.

Thanks Mom

[momof23goats]

I posted it.

[scandiwoman]

How would it work to do co-jack cheese?

[momof23goats]

It will work fine.

[BeWell]

Okay mom, I'm girdling my loins (so to speak) for canning cheese. DH got pounds and pounds of medium cheddar (I prefer sharp but it's more expensive) so I hope that tomorrow I will give it a try... gulp~!

[Rhealady]

I've adapted the cheese canning recipes to streamline the process in a modern kitchen.

Run all your 8 oz canning jars, cutting boards and knives through the sanitize cycle of the dishwasher. Heat your roaster, filled with water to 350 degrees. Put the 5# block of cheese on the counter when you start the dishwasher to bring it to room temp to cut it. Small chunks or grating it simply exposes more surface area to bacteria. Wash your hands thoroughly before starting the process.

Using the sterile cutting boards and knife, cut the 5# blocks of cheese into three equal parts. Use a ruler. Each third will fill 4 jars. Cut each third section into 4 parts. Cut the corners off of each part and migrate the corners to the center section to make the piece fit the jar. This is easier than it sounds, we are trying to fit a square peg into a round hole by modifying the square peg.

Melt the cheese in the water bath and then boil for 15 minutes.
Take out and label.
Easy peasy.

[momof23goats]

sure this will work. :D

[BeWell]

Rhea lady - thanks! Unfortunately, they are two pound blocks and I don't have a dishwasher, but I will do my best and use lots of very hot water, vinegar, and boil the reulting jars for 15 minutes.

[louise]

To can cheese, I looked but didn't find much in my search, will look some more later. Take a look at these sites!
http://www.endtimesreport.com/canning_soft_cheese.html
http://www.endtimesreport.com/cake_in_a_jar.html
http://www.endtimesreport.com/waxing_cans_and_boxes.html
http://www.ag.ndsu.edu/pubs/yf/foods/he188w.htm
I talked to my mother as she lived through the depression and asked about saving fresh eggs. She said something about them being oiled in something. Anyone know more about this subject?

[KuernoDeChivo]

OK I sent my little brother the info for canning butter. He thought it was awesome and we spoke about cheese too.

He was reading that you can dip cheese in paraffin wax and keep it a few years. I had a hard time believing that but he told me that when he lived in Spain, people felt slighted if they were served cheese that had not properly aged - meaning years! Like Wine or something.

I don't know about you guys but out here you can buy cheese by the block like 5-10 pounds. If that would keep in wax in the basement for a few years it would really only take a few blocks to have a years supply if you used it sparingly.

Furthermore we discussed hanging a zip line or clothes-line type of deal so if you could get used to using the oldest cheese first could always have it in rotation - providing the whole wax thing works. We have not tried it yet.

[momof23goats]

the wax does work, but you must flip the cheese over about once a week. now if the wax gets a crack in it, your out of luck, it will spoil if you don't see it. It was done for a zillion years that way.
I have the wax for dipping, my problem is it is really humid here in michigan, so i have given up on that , can can it.

[theoriginaldeb]

Just got a recipe tor canning butter. As soon as I test it--I'll post my results.
Can't wait to try cheese--I inherited about a million pint jars recently--perfect size.

Okay Mom---how do you can chocolate cake? Could you do pound cake too?
I remember some Army rations that my grandparents had when I was a kid that contained pound cake--it was surprisingly good.

[momof23goats]

you can can chocolate cake just like a quick bread, no, I an not sure about the pound cake.

[kelee877]

Me and DS(11years old) did up canned choclate cake and vanilla cake today...then I sewed up a new set of curatins for the kitchen...and wow what a day..but anyways we shopped today and picked up some cheese on sale..and we are going to try canned cheese tomorrow...I also have some carrots I have to can up...

I only have enough cheese to about 2 jars..can I waterbath tem and carrots at same time in same big pot...or should I the 2 cheese seperatly in another pot...

[babysteps]

Showing my ignorance here...

I was under the impression that you could NOT can breads, because they're so dense that the center doesn't get to a high enough temp. I could very easily be wrong -- obviously momof23goats has done it and isn't dead yet :D, so what's the official verdict?

[suzy]

As a kid, I can remember going downstairs at Grandma's and getting a piece of cheese off the shelf. Some of them were 4-5 years old.

The cheeses all seemed to be a harder variety if I remember it correctly.

The cheese was rolled in turmeric, and then wrapped in cheese cloth, and then dipped in wax, one coat dried, and then dipped again. Later found out turmeric was an antibacterial antimichrobial.

Never remember finding any cheese that was bad. They were stinkers to get out of the wrapping though.

suzy

[kelee877]

babysteps here is my canned bread receipe...

Canned Bread

2/3 cup of shortening
2 2/3 cups sugar
4 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups flour
2/3 cup water
3 cups grated apple or 2 cups apple sauce

Preheat oven to 325 degrees lighty grease inside of 8 pint sized canning jars

Sift flour,baking soda,salt nutmeg and cinnamon

Cream shortening and sugar till fluffy, add eggs beat in well

Add flour alternately with water and apples and mix until smooth

Fill jars half full with batter, keep clean, bake 325 for 45 minutes

Sterilize rings and lids

Remove jars one at a time wipe rims of jars and put on a lid and ring,jars will seal as cake cools.


I have no problems with these jarred cakes(bread) at all...if you get bored with apple you can try banana...I did rhubarb, but the acid content is high in rhubarb and well they look terrible, but still smell good...

[kelee877]

oh I also did strawberry..boil strawberries in a bit of water to make mush then add to receipe in place of apples...

[momof23goats]

I have used, apples, blueberries, strawberries, bananas, cranberries, and squash.
and pineapple. and lemon poppy seed. pumpkin. apricots.
now to can cakes, i just mix it up , and follow the directions for the quick bread recipes, to make it. works extremely well ,I was talking to an Amish friend, and she told me she has canned pumpkin bread, and cakes for years, learned from her grandmother's. nothing new , doing this here ladies.
Our great grand mothers, and grand mothers did this , so they could have them at Christmas time.
this is nothing new at all. just one of those things making a come back with all the hard times and all , coming up. :D :wink: can it up while you have it, and like when I do lemon poppy seed, guess i put about a tablespoon of poppy seeds in it.
and probably a good 1/4 cup of lemon juice. i like to use fresh lemons, but i do use the lemon juice, If I have to.
learn to do it by taste, when doing apple use apple pie spice, start with a teaspoon, and go from there,
when making the pumpkin, use pumpkin pie spice.
you use so many things, and they are all soooooooooooo good.
I baked apple crisp on a jar too. but don't do it, until i see how long this lasts, and if hubby crooks from eating it or not. lol :D but
really what I did was this, I was canning apple pie filling, and added the oat meal crunch, on top, baked it, then processed it. that one is still out there for debate, like I said, don't do it until i do more, and see what happens.
but you can can just about any thing.

[Summerthyme]

babysteps... you will probably find that a LOT of things people do regularly are NOT "approved" by the USDA or whomever as "safe".

What it means is that in their various lab tests, they weren't able to come up with a method which consistently guaranteed that every jar would be heated well enough to get the proper temperature to kill off the botulism bacterial spores.

In real life, it means that probably 99.9% of the jars processed are perfectly fine. It also means you need to take responsibility for your own family, and use the care and cleanliness necessary to prevent contamination of any batter or food you are canning "against advice" as it were.

My local Amish neighbors do a LOT of "bad" canning... using water bath canning for low acid vegetables and meats. I don't believe there's ever been a case of botulism in the community, but there is a LOT of "stomach flu" especially in the summer. Not having refrigerators, they tend to break pretty well every currently accepted "rule" as far as food safety. However, they do know what they need to prevent the fatal food poisonings.

I don't can breads and cakes... mostly because it's just too easy to make them fresh when we want them. And with 45 cubic feet of freezer space, I can make extra on a big baking day and freeze the rest.

The basic rules are pretty simple- when opening a can of *anything*, watch for odd phenomena (spurting liquid from the can or jar as it's opened). Sniff carefully, paying attention to anything which just doesn't smell "right". For most things- vegetables, etc... heat to boiling, watching for any foam or any other change which is unfamiliar... and again, smell it and make sure there's nothing "off". For something like baked goods, it's harder, because you aren't reheating them. For those items.. take a SMALL nibble, and pay close attention to any sense of "tingling" or other odd sensations... or any odd taste. Anything which really doesn't seem right.... toss it. Not worth the risk. Again- probably 99,9% of the time, there won't be any indication of a problem. We've tossed out VERY few jars of home canned food over the years, and for most of that, it was simply very old and didn't taste "right".

Summerthyme

[momof23goats]

I would not can reg. bread, with yeast, that is a whole different ball game than, quick breads, they have baking powder or soda, or both in them. completely different.
and you are baking this, so it is completely cooked. :D
every canning season, what ever is in harvest in the fruit department, i can some into breads. very good come the holidays, and make great gifts. and is wonderful to just have and eat. nothing like a fast way to make a fancy lunch, or a great addition to any meal.
I spray my jars with pam. NOW, be very careful to watch the tops of those jars, and get it clean and dry, then fill. a little trick is this, you know the cup, you set into your jars to fill them?well, I put it on top my jar just like I was going to fill it, but I give a spray of pam first, then add my what ever ,
now in doing this, all i have to do, is Open jar, turn upside down, and give it a whack with my hand out pops my little loaf of bread , ready for me to slice. :D :D :D

[momof23goats]

I can them , because my family loves them, and my dh is a trucker, they are great for him to take with, on the road.
and my freezers are full. and if the grid goes down, i don't have to worry about spoiling food.
now these last a very short time at my home. but I did manage to hide a couple, and at one year, they were fine.
IFTSHTF, I would think these little things could be very good. indeed,.

[babysteps]

Alrighty, then the official verdict is that it could be a bad idea, but generally is safe.

Basically like anything else in life... :) There's always at least a little risk, but not so much that you need to live in fear.

Thank you for the recipes, too... I may just have to try one of these!

[BeWell]

momof23goats - when canning cheese, I think you said to heat the jars in the water bath canner - should the jars be bone dry, as for canning butter? Or is a tiny bit of moisture ok? My common sense, such as it is, tells me the jars should be totally dry. I need to get some canned up asap.

[scandiwoman]

They should be heated in your oven at 250 degrees for 20 minutes, then they will be dry and steralized.

[scandiwoman]

I'm wondering if I can can my regular recipe for banana bread in the jars? Also what size jars do you use....I'm guessing the pint wide mouth?

[Buttercup]

Pint wide mouth is exactly what I've been using...the cake/ bread slides out nicely. I would say your regular banana bread recipe would be just fine. Here's a thread (http://www.thetreeofliberty.com/forum/viewtopic.php?t=3828) that was started for bread/ cake canning.

[momof23goats]

for cheese or bread ,heat in oven and jars should be dry. as in bone dry.

[momof23goats]

Some times i use 1/2 pint jellie jars, they work really well, also. dh takes them with him, and they make a nice little snack.

[scandiwoman]

Mom....are you saying for breads that you put the batter in hot jars from the oven? Do you put the lids on then or when the bread is done?

[momof23goats]

yes, I take my jars, out, spray with pan, and put my batter in and bake.
then take them out one at a time, and put on the lid and ring, . then I open oven door, and get the next baked one, and do it all again. I keep setting them back into the oven, and when i get the last jar back in, i turn MY oven off ,and open the door, and they all seal really good. this is how I do my breads,.

[scandiwoman]

Thanks a lot.

[kelee877]

ok I am trying this, this morning....I have the jars in the oven and I have my cheese cut into cubes and I am going to sterilize the rings and lids in boiling water..now do the lids and rings have to be totally dry and if so how do i do that..

[kelee877]

ooops I answered my own questio by going back and reading mom,s orginal post about this..sorry..need to wake up a bit...

[Deemy]

What cheeses can be waxed and how many times should it be dipped? I have some cheese wax and have heard that when you peell off the wax you can reuse it again...wonder if you could use Gulf wax???

[momof23goats]

you have toget cheese wax, lehmans have this, and so do cheese supply places in the net, cheese can be kept very well this way, but dip them about 8 to 10 times, and let them get cool, and hard in between dippings.
now after they are dipped, and your done, place on a shelf, and now, don't for get to turn them once a week.

[momof23goats]

ok I am trying this, this morning....I have the jars in the oven and I have my cheese cut into cubes and I am going to sterilize the rings and lids in boiling water..now do the lids and rings have to be totally dry and if so how do i do that..
I heat my jars in the oven because it is easier for me, to keep the inside of the jars completely dry, but oplace them in a rooster with alittle water inside our oven, or isf your not sloppy like me, you can do it on top of the stove. but your jars on the inside must not get water into them. then after you get your cheese melted take out, and hot water bath just like you do tomatoes, and for the same amount of time. If I am canning, and my pressure cookers are going, and I end up with say 4 jars of tomatoes, i will finish filling out the canner with cheese. just a little trick to remember, when we are all canning like mad, this summer.
I am looking for cheese on sale right now, I will buy alot of it, and stick it in the freezer, then i will can it as I am canning this summer. if not before, i have got to do a couple of loads, of butter, also.

[Vipper]

I actually decided to register here because of this thread... And I am sure I am not gonna be liked much by some because of it, but I had to say something or I would feel guilty as all get out if something happened to someone because I chose to stay silent when I had the opportunity to speak...

Summerthyme stated the rules on this, but I don't think anyone really listened. THIS IS NOT A GOOD IDEA., especially for people who are new to canning. Cheese, butter, quick breads and cakes SHOULD NOT BE HOME CANNED. It's just not safe! You cannot get your heat leaves to the same temp as the commercial canneries, it's just not gonna happen. Though the court is still flip flopping on the ghee (butter) it has basically been proven this can KILL... WHY take the chance?

I did do the quick bread and cakes in a jar with my Girl Scout troop, BUT I instructed them to store in the refrigerator when they got home and eat them within a week, two max. It's called playing it safe. All the prepping you've done is worthless if your dead or your family is because you didn't think you could live without cheese or butter... Maybe you won't live because of it? Not worth the risk IMHO...

Okay I've said my peace I will now shut up and go back to my hole :) I do not mean to attack anyone and I swear I am not, I just want to make sure everyone really thinks about this before doing it... It may work fine for the first 1000 times and then for some reason on the 1001 try oops... Not worth it people...

Can ya all tell this is a pet peeve of mine LOL...

Kath

[momof23goats]

I actually decided to register here because of this thread... And I am sure I am not gonna be liked much by some because of it, but I had to say something or I would feel guilty as all get out if something happened to someone because I chose to stay silent when I had the opportunity to speak...

Summer thyme stated the rules on this, but I don't think anyone really listened. THIS IS NOT A GOOD IDEA., especially for people who are new to canning. Cheese, butter, quick breads and cakes SHOULD NOT BE HOME CANNED. It's just not safe! You cannot get your heat leaves to the same temp as the commercial canneries, it's just not gonna happen. Though the court is still flip flopping on the ghee (butter) it has basically been proven this can KILL... WHY take the chance?

I did do the quick bread and cakes in a jar with my Girl Scout troop, BUT I instructed them to store in the refrigerator when they got home and eat them within a week, two max. It's called playing it safe. All the prepping you've done is worthless if your dead or your family is because you didn't think you could live without cheese or butter... Maybe you won't live because of it? Not worth the risk IMHO...

Okay I've said my peace I will now shut up and go back to my hole :) I do not mean to attack anyone and I swear I am not, I just want to make sure everyone really thinks about this before doing it... It may work fine for the first 1000 times and then for some reason on the 1001 try oops... Not worth it people...

Can ya all tell this is a pet peeve of mine LOL...

Kath

Will I appreciate your opinion, I did list those recipes, because i have been
canning them for years. and I got them from Jackie clay, on backwoodshome magazine.
However , I do respect your opinion
on this, and thank you for posting it.
Please feel free to share your recipes with us, we always love new recipes. Looking forward, to reading more of your posts, and welcome.

[kelee877]

I actually decided to register here because of this thread... And I am sure I am not gonna be liked much by some because of it, but I had to say something or I would feel guilty as all get out if something happened to someone because I chose to stay silent when I had the opportunity to speak...

Summerthyme stated the rules on this, but I don't think anyone really listened. THIS IS NOT A GOOD IDEA., especially for people who are new to canning. Cheese, butter, quick breads and cakes SHOULD NOT BE HOME CANNED. It's just not safe! You cannot get your heat leaves to the same temp as the commercial canneries, it's just not gonna happen. Though the court is still flip flopping on the ghee (butter) it has basically been proven this can KILL... WHY take the chance?

I did do the quick bread and cakes in a jar with my Girl Scout troop, BUT I instructed them to store in the refrigerator when they got home and eat them within a week, two max. It's called playing it safe. All the prepping you've done is worthless if your dead or your family is because you didn't think you could live without cheese or butter... Maybe you won't live because of it? Not worth the risk IMHO...

Okay I've said my peace I will now shut up and go back to my hole :) I do not mean to attack anyone and I swear I am not, I just want to make sure everyone really thinks about this before doing it... It may work fine for the first 1000 times and then for some reason on the 1001 try oops... Not worth it people...

Can ya all tell this is a pet peeve of mine LOL...

Kath

I am a member on various sites and alot of preppers are canning up cheeses and doing canned breads and butter...have seen alot of success stories and a few failures...i have been prepping for over 7 years and never once have I heard of any member of a forum getting sick or dying from their home canned items...

i have just canned cheese and I think it looks wonderful..and we have tried all of the stuff we have canned up and it is great...

thank you for sharing this information..when using these items we will be careful

[Vipper]

Will I appreciate your opinion, I did list those recipes, because i have been
canning them for years. and I got them from Jackie clay, on backwoodshome magazine.
However , I do respect your opinion
on this, and thank you for posting it.
----------------------------------------------------------------------
You just made my point without knowing it... YOU have been using those recipes for years, so YOUR family is accustom to anything that may be in them that someone who is not may react totally differently to. Backwood's is one of my favorites, but they have issued disclaimers on a lot of Jackie's recipes from the 70's to 90's check the fine print...

Here's a good example of what I am trying to say. My kid's can go out and play in the dirt, get cut up doing it and roll in crap and they are fine. My husband's best friend's kids do the same and they end up in the ER. WHY because my kid's are accustom to dirt and crap, they're kid's in the old world sense... The best friend's kid's live in a antibacterial world of everything must be sooooooooo clean it squeaks... The germs roll off my kids, but attack his kids. It's all relative to the lifestyles they are accustom too.... We build up certain things in our systems based on our lifestyles, so what's okay for you may not be okay for someone else. I still use canning recipes from 1932 that are wonderful, but I would not feed some of these items to strangers...

My great aunt in Iowa still can's beef in a water bath for 3 1/2 hours and lives... She's had it that way since she was born. Does it bother her or her immediate family, NO; but when I ate it I was sick for 5 days and the rest of my family for 1 or 2 days. We were not accustom to it.

Does any of that make sense??? Your body builds up acceptance to things over time, if your not use to it you can get very ill...

Kath

[Rhealady]

In my younger days I spent many days in the anaerobic lab in Tulane Medical School. One remarkable and unforgetable feature of clostridium bacteria (botulism) is the gas they produce. Lots of it. A contaminated jar will knock you off your feet, they are that smelly.

Bubbles are very bad.
Mold is very bad.

I have canned a lot of cheese and butter and have not found any evidence of dangerous contamination, and I am looking for it. On my farm I have a small micro lab and can identify and grow out bacteria and fungi if the need is there. I cannot find any problems with these methods yet, and I am looking for them.

These methods may be on the edge, but we are entering very, very scary times. I think it is worth the observation and the EDUCATED risk.

[momof23goats]

Will I appreciate your opinion, I did list those recipes, because i have been
canning them for years. and I got them from Jackie clay, on backwoodshome magazine.
However , I do respect your opinion
on this, and thank you for posting it.
----------------------------------------------------------------------
You just made my point without knowing it... YOU have been using those recipes for years, so YOUR family is accustom to anything that may be in them that someone who is not may react totally differently to. Backwoods is one of my favorites, but they have issued disclaimers on a lot of Jackie's recipes from the 70's to 90's check the fine print...

Here's a good example of what I am trying to say. My kid's can go out and play in the dirt, get cut up doing it and roll in crap and they are fine. My husband's best friend's kids do the same and they end up in the ER. WHY because my kid's are accustom to dirt and crap, they're kid's in the old world sense... The best friend's kid's live in a antibacterial world of everything must be so clean it squeaks... The germs roll off my kids, but attack his kids. It's all relative to the lifestyles they are accustom too.... We build up certain things in our systems based on our lifestyles, so what's okay for you may not be okay for someone else. I still use canning recipes from 1932 that are wonderful, but I would not feed some of these items to strangers...

My great aunt in Iowa still can's beef in a water bath for 3 1/2 hours and lives... She's had it that way since she was born. Does it bother her or her immediate family, NO; but when I ate it I was sick for 5 days and the rest of my family for 1 or 2 days. We were not accustom to it.

Does any of that make sense??? Your body builds up acceptance to things over time, if your not use to it you can get very ill...

Kath

you made your point very well.
I can't drink store bought milk, I get sick for days, and can't eat eggs, out of as store. because of all the chemicals in them. I will respect your opinion, and we will agree to disagree.
my doctor knows how and what i eat, and has never told me not to, but then i also drink of all things, raw milk.
INstead of causing disharmony, you win vipper, i will make this MY LAST POST, HERE, SO YOU WIN. AND GOD BLESS you, and i wish the very best for you, and your family.

[Rhealady]

[/quote]
My great aunt in Iowa still can's beef in a water bath for 3 1/2 hours and lives... She's had it that way since she was born. Does it bother her or her immediate family, NO; but when I ate it I was sick for 5 days and the rest of my family for 1 or 2 days. We were not accustom to it.

Does any of that make sense??? Your body builds up acceptance to things over time, if your not use to it you can get very ill...

Kath[/quote]

Actually, it doesn't make any sense at all. It could have been the potato salad or a a stomach bug you picked up along the way. You do not a direct cause and effect relationship.

Bacteria and fungi leave a a signature. Smell the jar, look at the jar. Off odors and bubbles are direct signs to throw it out. DUH.

[SheWoff]

:roll: Ya had to figure this was going to happen folks. First off....

MOM Don't you dare go anywhere!!! WE NEED YOU HERE!!! Goodness you have shared so much wonderful info with us and we are all the better for it. Don't stop now! How would you feel knowing if TSHTF you could have taught us more but didn't because of someone coming here with two posts and making you run off? Nope, please, keep right on teaching. We all understand the risk and we realize we do this of our own free will and no one is twisting our arms to can the old fashioned way. I for one, still want to learn more from you!

Vipper I welcome you to the tree. You need to understand this thread was started with the best intentions and we know the risks. We are learning this to provide for our families...no one is twisting our arms here. Mom is a highly respected poster here. She has never said we have to do this, just that this is how she does it if we wish to learn it that way.

This thread was started over two months ago. No one has reported an illness from this yet. Your opinion is noted and thank you for the reminder.

Anything else will only get me into trouble and run this thread into the ground, which I wont do.

She

[kelee877]

vipper...first welcome to the tree...

MOM>>you have a pm from me....

and second we are adults here and we can make and form are own decision...it is for the love of our families that we are doing this..do you think we can and leave the stuff on the shelves for years..no...we eat ours..our kids love the flavour..and I would rather see them eat something then nothing come SHTF...

So vipper, how old are you?
Do you prep?
and if so for how long have you been prepping?
what do you do for a living?
Do you beleive in God?

WE are thankfull for your concern..but as I said above I am an adult and I am fully aware and capable of knowing the difference between right and wrong...We all love momof23goats very much..she has been a insiperation to us all....a great freind and a shoulder to lean on...we love her dearly...

you see we have not jumped into this forum and meet we have come from other forums also and ahve seen each other names around..we trust each other...

SHE are we thread drifting again :lol: ..ok lets start a new canning cheese thread 101... :lol: let this thread drop where it may...
all in favour say I...

bbl to see the I,s...

[SheWoff]

Sorry kelee :oops:

I!

She

[kelee877]

Sorry kelee :oops:

I!

She

hey its not just you I was saying WE...lol....

hugs...

[Summerthyme]

Good grief! Folks... this gets so silly sometimes.

You need to understand this thread was started with the best intentions and we know the risks. We are learning this to provide for our families...no one is twisting our arms here.

I think Vipper's point is simply that YOU may "know the risks"... but how many lurkers here or newbies to the whole canning scene don't? How many understand just how very careful you need to be to keep ANY contamination out of everything... which means, you don't put the knife down on the counter and then pick it back up and use it to remove bubbles from the next jar, and you MUST sterilize the jars... when you're not following the "approved" methods?

As far as "being able to tell" if something is bad... most times, yes. But people are SO used to being able to simply open a can of something and heat and eat- or even eat it cold from the can, that the old ways of being sure... heat it to boiling, check for abnomal foam or bubbles, odd smells, etc... are no longer understood.

We've also experienced the whole "they must have built up immunity" deal...our Amish neighbors gave us canned bologna, put up with their usual method of boiling the hell out of the jars for about 4 hours. It made us violently ill. It made the DOG violently ill. Apparently, it doesn't bother them!

No one is picking on anyone here, but I do think that it would be a good idea to put a disclaimer on the board- for the protection of the board and it's owners. Just a simple statement that not all posts may follow "currently approved procedures" and that people should contact their local Co-operative Extension folks or a recent reference book if they have any questions would be sensible.

I doubt Vipper is going to come back and open herself up to any more criticism, so I'll just say- she's been prepping for years, canning for years, and DOES know what she's talking about. What her faith in God has to do with anything, I can't imagine...

Summerthyme

[Summerthyme]

For those who want to investigate this for themselves:
http://foodsafety.cas.psu.edu/jar_bread.htm

http://extension.usu.edu/files/publications/factsheet/FN-FS_250_10.pdf

Editors Note: The Cooperative Extension Service, University of Georgia College of Agricultural & Environmental Sciences provided this information: We do not recommend canning dairy items (milk, cheese, butter) for several reasons: 1) there are no safe researched recipes 2) if added as an ingredient to other recipes they may alter the penetration of heat into foods. e.g. we do not recommend adding milk or cream to a safe and tested soup recipe to make it a cream soup. 3) while some cheeses may be borderline acid foods, many processed cheeses may not be. Milk and butter are not acid foods. Thus processes for canning would have to be using a pressure canner. 4) The chemistry of dairy foods is such that it simply doesn't fare well in heat. Recipezaar: Where the World's Recipes Are"/>

[louise]

Viper..there is trust on this board, with Mom or any other recipes. We are grown and know the risks, and still trust her. Thanks for the warnings... but speakling for myself, I stand beside Mom and her ways.

[tnphil]

Here is some good info:
http://extension.missouri.edu/xplor/hesguide/foodnut/gh1490.htm
http://www.uga.edu/nchfp/publications/publications_usda.html
http://www.uga.edu/nchfp/publications/usda/utah_can_guide_00.pdf (print it!!!)
http://foodsafety.psu.edu/canningguide.html
http://www.uga.edu/nchfp/questions/FAQ_canning.html
http://preparedness.families.com/blog/dry-pack-canning
http://www.backwoodshome.com/advice/advice.html

[anncats]

Hi folks, I've been lurking for quite a while, but this thread caught my eye and I've read every post here.

For what it's worth, you can pick up a book by Mama Di Amato on canning Italian recipes, and turn to the second half - I wrote the second half of canning recipes because she essentially had only one recipe for a tomato sauce and the publishers got stuck looking for someone who had actually canned and knew how to do it safely. Also, my mother and i ran a specialty jam and jelly business that was sold to Smuckers quite a few years ago, so I've got about 55 years worth of experience doing this.

So as you can see, I'm not new to this whole thing. However, learning to can is not only interesting and fun, it can be scary. For instance, I saw where one of you, was it Keelee?. said she was going to water bath carrots. Unless you are canning the carrots in vinegar as pickled carrots, this is a deadly idea.

I understand wanting to not waste the time and energy doing a few jars in a pressure cooker, but there are times when you have to bite the bullet and just give in and do as recommended by the experts.

I have a friend who is equally new to canning, like Keelee, and she was so proud to have canned many quarts of corn last year. I asked her how she did it and she said she had water bathed everything. She offered me a couple of quarts and I turned her down.

I told her that I would never take the chance of eating water bathed vegetables. It am responsible for what my family eats and I just won't take a chance. I have a cousin who married a man who is partially deaf and has a couple of sisters who are blind and deaf and severely diabled from eating home canned water bathed beets. Nope, I won't put my family in danger.

My friend ended up taking all that work and feeding it to the pigs because she did a little research, got the Ball Blue Book and realized the dangers in a lot of the "old" ways to canning.

My suggestion is to listen , read and research and start safe. Once you've done this forever, like Jackie Clay at Backwoods home, or mom of23 goats, then it might be safe to experiement. Until then, please take the safest route always! It doesn't make you weak or silly, it makes you safe and that's what you're trying to accomplish by canning, right?

[SheWoff]

Some reason yall are coming out of the woodwork 2 months after the fact?

The carrots were me, and I was dehydrating them. I also can them.

As for kelee canning, someone was with her the entire time teaching and helping.

There IS a disclaimer put up for the kitchen part of this forum...it is there for a reason. I suggest all read it before posting in the kitchen. Some of us are learning the old ways for a reason, we are of age and no one is twisting our arms to do it this way. If that seems rough to some, so be it.

Do I advise everyone to can this way? Certainly not, but we are preparing ourselves for times when "normal" things will not be that, and there may be no other means available to us to do things such as canning by the USDA "guidelines". Canning is only a part of that. We are also discussing curing meats and other things. Done the old ways and the new ways and maybe once the SHTF we will be able to provide a safe and happy medium should the need arise.

To me, the time to learn these ways are now if a person wishes to learn, where they have the help of people close to them or on line, to walk them through it and make sure they know what they are doing...not after TSHTF when there may well be no help available ever. That would be the worst possible thing.

[Summerthyme]

SheWoff.. this is what AnnCats is talking about...

Me and DS(11years old) did up canned choclate cake and vanilla cake today...then I sewed up a new set of curatins for the kitchen...and wow what a day..but anyways we shopped today and picked up some cheese on sale..and we are going to try canned cheese tomorrow...I also have some carrots I have to can up...

I only have enough cheese to about 2 jars..can I waterbath tem and carrots at same time in same big pot...or should I the 2 cheese seperatly in another pot...

I missed it at the time, or I would have been screaming, too. What you have there is the best recipe for botulism I can imagine- a root vegetable canned in a water bath.

Look... folks are taking this personally, and it's NOT meant that way. Those who are questioning *some* (few, actually) of the methods being suggested or used are *very* concerned that someone will DIE because of this.

If anyone cans carrots (or other low acid vegetables) in a boiling water bath for 25 minutes (IOW, for the same time as recommended for cheese), they are not into "on the edge" practices... they are practicing something which has killed people over the years. And I emphasized "root vegetables" because botulism spores are found in soil... the chances of ending up with at least a few of them in jars of carrots or beets are much higher than in, say, canned corn.

I hope kelee will read this and dump those carrots.

The other thing to realize, is yes... we ARE likely heading into some very hard times. "Minor" problems now- bad food poisoning which can be cured by IV fluids and antibiotics will KILL if we lose access to readily available medical care. It used to be common... people lost children to "the squitters" (uncontrollable diarrhea) all the time.

I FULLY understand wanting to provide for your family and prep... it's a great thing to do. Just do it safely, PLEASE!!

Summerthyme

[SheWoff]

I missed that one too and never seen her post that. I'm done...nothing personal. Just have bigger things to deal with right now. Good luck all.

She

[hunybee]

i know this is off topic a little bit, but it is still about canning. can any type of acid be used for canning, or does it have to only be vinegar or citric acid. also where do you get citric acid. and finally, i remember as a kid my mother using wax on top of the pie fillings and fruit preserves. is this a good/viable option for canning stuff?

[Vipper]

Some reason yall are coming out of the woodwork 2 months after the fact?

The carrots were me, and I was dehydrating them. I also can them.

As for kelee canning, someone was with her the entire time teaching and helping.



Well, I guess I would be the reason they are coming out of the woodwork..

I DO NOT read boards often or regularly anymore, so I did not even know about this thread until a few days ago. After reading that someone was water bath canning carrots and cheese I immediately registered. I posted as soon as my activation let me...

I swear am not attacking ANYONE at all, just trying to help make sure some people stay alive... I have experience with both canning and running a very large Kitchen Board for many years as a few of the old timers around still can tell ya. I am not the type to attack anyone, EVEN when attacked I usually take the abuse and deal with it. Very rarely will I fight back, though there has been a time or two LOL

My point is I have seen the type of PANIC many of you are feeling, especially right before the roller over in 1999... So you want to learn everything and anything in the fastest time possible, but taking certain short cuts or doing things against the rules in the long run can hurt you instead of benefiting you where canning and food preservation is concerned.

Mom of 23 Goats is a very experienced canner, she probably puts lemon juice in each jar of tomato based canning automatically without thinking about it, but it's not posted in her recipes. The current hybrids and all of the heirloom tomatoes out there anymore are not a standard acid ratio anymore like in WWII when everyone use the red mortgages or Roma plums as standards. So to make sure your tomato projects are safe in modern times in a water bath, it is recommended you add lemon juice to every jar. I don't think I have seen one tomato recipe state that.

Also some of the things being canned can be are dangerous. if your stove's oven is not calibrated right your jars could blow up. When was the last time you calibrated your ovens? Better yet if you don't have a jiggler type pressure canner and just a gauge when was the last time you had that calibrated? It should be at the beginning of every canning season and when you first get the canner. I have not seen any mention of the pressure needing to be higher if your in certain altitudes. These little facts an experience canner forgets to mention because it's second nature to us is what scares me.

ANYONE that can's food, experienced or not, SHOULD own the most current Ball Canning Book out on the market. Things change and sometimes for a very good reason, the book will tell you when something has changed and why.

If we are in a SHTF deal all the more reason one would want to be extremely cautious and safe in what they ate and feed their families would be my logic, but a lot of people here see it as an attack on them when we question a method being used by someone. Maybe they are doing it right, but left out a simple step in writing it up, who knows unless the questions are asked... If people are attacked for asking or suggesting something not be completely right in their mind your gonna have some very sick or dead people, especially the new canners who are following word for word what you said to do. Example the recipe says to put in canner for 25 minutes, they put it in a water bath canner for the full 25 minutes, only problem was it should have been a pressure canner... See what I'm saying... Something so simple and you can have a dead family...

Kath (the typo queen today LOL I thinl they are all fixed now)

[momof23goats]

many of the recipes that i post are right out of ball blue book canning guide. NO I do not always use lemon juice in my tomato recipes. in my blue ball book, which is less than ten years old, It does not call for lemon juice, or citric acid, in many of the tomato recipes. only for canning, plain tomatoes, or juice, or garden juice. and we haven't discussed the recipes on here for that yet. I have it open on my lap. IF you have any more disagreements with me, please be so kind as to PM me, as you and friends, have done well, trying to stur up the pot here, for safety and health sake?
I have also talked with people about getting a ball blue book, a others have, guess you missed those posts. at this point in time, you are attacking, individuals, and you came here to do it. because of what some one told you is being posted here. well to me that says it all.
I have taught canning, and preserving, for several years. Also cheese making, soap making, quilting. butchering.
nuff said on this for sure.
mod please close this thread and lock it.

[IdahoMom]

Vipper and friends,

If you had truly read all the threads you would see that the ladies here hightly reccommend the Ball Blue Book to all canners, we have discussed high altitude canning, and also what is Dept of Ag reccomendations vs what isn't.

You have said your piece and so have your friends. Please let us all move on now.




praying for the grace and good hearts that mom and she and kelee have....

[momof23goats]

SheWoff.. this is what AnnCats is talking about...

Me and DS(11years old) did up canned choclate cake and vanilla cake today...then I sewed up a new set of curatins for the kitchen...and wow what a day..but anyways we shopped today and picked up some cheese on sale..and we are going to try canned cheese tomorrow...I also have some carrots I have to can up...

I only have enough cheese to about 2 jars..can I waterbath tem and carrots at same time in same big pot...or should I the 2 cheese seperatly in another pot...

I missed it at the time, or I would have been screaming, too. What you have there is the best recipe for botulism I can imagine- a root vegetable canned in a water bath.

Look... folks are taking this personally, and it's NOT meant that way. Those who are questioning *some* (few, actually) of the methods being suggested or used are *very* concerned that someone will DIE because of this.

If anyone cans carrots (or other low acid vegetables) in a boiling water bath for 25 minutes (IOW, for the same time as recommended for cheese), they are not into "on the edge" practices... they are practicing something which has killed people over the years. And I emphasized "root vegetables" because botulism spores are found in soil... the chances of ending up with at least a few of them in jars of carrots or beets are much higher than in, say, canned corn.

I hope kelee will read this and dump those carrots.

The other thing to realize, is yes... we ARE likely heading into some very hard times. "Minor" problems now- bad food poisoning which can be cured by IV fluids and antibiotics will KILL if we lose access to readily available medical care. It used to be common... people lost children to "the squitters" (uncontrollable diarrhea) all the time.

I FULLY understand wanting to provide for your family and prep... it's a great thing to do. Just do it safely, PLEASE!!

Summerthyme

had i seen this i would have told her, you can't hot water bath carrots.

[louise]

My tongue was bleeding for the last couple of days, so hopefully we can put this in the past and move on...as there is not that much time. Ladies please do what you have always done, and help each other to do the best we can do to get ready.

[momof23goats]

We must help each other to get through the months or years ahead, and we must help each other, and we should pray for each other as well.
these are going to be dark days I do fear.

[hunybee]

i agree, which is why i want you to answer my question above! :lol: :wink:



yous guys are really the best!

[IdahoMom]

hunybee I will try..

No paraffin any more. Not exactly sure how to explain it.

Acid refers to the acidity of what you are canning. Fruits and some tomatoes are acid and can be water bathed. Veggies and meat are not and must be pressure cooked. I have seen mention of lemon juice used in tomato products to increase the acidity. Hopefully some of the others can chime in here.

I was reccommended the Ball Blue Book and found it for about $5.99. It is really worth it to have all the steps explained so well and some delish recipes as well.

HTH

[Rhealady]

Another side of canned veggies.

I never can veggies for another reason-vitamins and nutrition. Canned veggies lose 85% of their vitamins in the canning process, PLUS they have no taste(except for tomato products).

This is not the case with meats. For me the best canning investment is meats.

Here is an an eye opening exercise:

Next grocery trip look at the canned meat section. It is miniscule or about the same as the chocolate bar section.

That is all the canned meat available in your area(includes tuna ). Period. Think about the trucks parking and we are in trouble. The grocery stores will not get supplies and America will be looking for what they always eat. HAHA! When the trucks stop the meat stops. Then they go to the frozen food section which is quickly wiped out. Desperate, they go the to canned meat section, only to find it is a joke-and by now probably empty.


A topic on the main board said that meat is the next bubble. With the price of grain this is a no brainer. Meat is cheap right now, so can it while we can.

[momof23goats]

I saw that Really, terrible. I have a really good, dehydrator,, and I dry a lot of my veggies.
I am cooking green beans tomorrow. They are from my dried Veggies. they taste so good, like right out of the garden, for sure. wonderful. I live in the north right now, and well, we have alot of snow we got last night, so we either have to eat frozen ,or canned.
the produce in the stores, is really bad. it is terrible. so I dry alot of veggies. takes let time, it is fast, and it is easy as well.
I have canned meat, and fish as well, [no i didn't can the fish, it is store bought]. but we have to think of things, that we can have on hand , and be able to eat, reasonably well.

[tnphil]

mod please close this thread and lock it.

That sorta defeats the whole purpose of a discussion....

With that said, I didn't come here to attack anyone, and didn't join just to comment in this thread.
I'm in this thread because I want to learn as much as I can. To do that, I appreciate ALL input.
momof23goats, I've seen your posts here and in the "other" place. I appreciate your efforts in providing valuable information and hope that you will continue to share your knowledge and experience.
I also hope that Vipper and others will continue to offer suggestions and hope that everyone can feel free to offer cautions without being taken to task for it, my family's life may depend on it.

In an attempt to at least stay on topic, I usually use a tablespoon or two of lemon juice in my canned tomatoes. I've also used a product called "Fruit Fresh". I've successfully canned tomatoes for about 15 years, but last year I bought a pressure canner and canned green beans. This year I hope to can a lot more stuff so I hope you guys will keep the information flowing.

[momof23goats]

tnphil, glad to hear you have a pressure canner. i often times can my tomatoes as will in my pressure canner, but not always. I have 4 of them, and it is not unusual for me to have at least 3 of them going, at once. plus my dryer.
During the harvest season, it gets really crazy around here. I hope to get another large dryer, I have my eye on a huge one,. I have found i really like the food, and it is easier for me to do. when I have a great amount of food, coming in all at once, then it gets just like a mad house here. not much sleep, and every one coming through the door, is greeted with a cup of coffee, and a large kettle of beans to snap. :D :D :D :shock:

[tnphil]

I do my tomatoes and pickles in a hot water canner, but until last year didn't can other stuff because of the lack of a pressure canner. I've fixed that problem now... :D

I know what you mean about harvest time, my wife and I both work and drive two hours a day. It's really hectic when the produce has to be picked and dealt with immediately.

My dehydrator gets a workout too, mostly peppers but have also done tomatoes, cucumbers and a few other veggies. Dried powdered tomatoes and cukes are awesome! I've got some O2 absorbers coming, I plan to dehydrate veggies this year and vacuum pack 'em.

Can you tell that I'm tired of seeing things at the grocery labeled "product of China", "product of Mexico", etc? For the life of me, I cannot understand why we must buy food from the other side of the planet, stuff that grows just fine here, nor do I understand how it could possibly be cheaper to buy it from there and ship it here.

I also want to know what's in my food.

[momof23goats]

well, I had rather, grow my food, meat and veggies, and know what we are eating.
I know what goes into my animals. I know my eggs, are good, and my milk.
If I eat my strawberries, i don't have to be worried, about getting sick, because some farm picker, peed on them. so I know We are much healither. however, It is a great deal of work. so the food dryer is great .I have an excalibur , and I am going to get at least one more, and I want to get their biggest one. those things are great. then I just vacumm seal trhe bags, and put in a jar, and screw the lid down. frozen veggies ,are fine to dry also .

[hunybee]

with all the canning going on right now, i thought this would be a good bump to the top :mrgreen:

[momof23goats]

thank you sweetie. hows you canning coming?
I have 36 quarts of asparagus done, 26 quarts of pie charries,
dried 1 1/2 bushels of corn. got 2 more bushels today picked to to
and a bushel of peaches to get done tonight,
making pickles as we speak.
got 1/2 bushel of green beans dryed, will be doing more as they are coming on.
the tomatoes are starting to turn as well. going to get mighty busy around here fast.

[hunybee]

i am taking a little break for a couple of days at the moment. i had been going, going, going for a while with lots of it, and it is soooo blasted hot and humid, i needed a little break from the hot stove. i will get moving again this weekend though as it just needs to get done :mrgreen:

[Ms. American]

I thought I'd toss this tidbit into the frey. I have the latest Ball canning book copyright 2009. Under the canning tomatoes section it says this:

Tomatoes are botanically classified as a fruit. You will find tomato recipes for juices, sauces, pickels, relishes and even preserves. the amount of natural acid in tomatoes varies depending on the variety, growing condidions, maturity and handling. To ensure adequate amounts of acid are present when canning recipes using tomatoes, bottled lemon juice (not fresh) or vinegar labled 5% acidity is added to acidify the recipe. By maintaining the correct pH level, tomatoes can be processed safely in a boiling water canner.

I personally am not comfortable with canning milk/cream based products because I tend not to like the flavor changes such as the difference between fresh milk and evaporated canned milk.

I didn't care for the slight flavor changes in canning the butter, although it was perfectly good for the 2 years that I used it. So I tend to refrain from doing that any more. I AM intrigued with the cakes though. I will try a small batch and see how that works out.

I think as times get harder, we are likely to find ourselves having to develop immunities to things that aren't so good. My neighbor retrieves old meat from the grocery store trash, and she freezes it. Her side apartment neighbor feels sick every time the old woman turns on the stove because she can smell that old meat cooking. In the past, the old woman would invite the other one to dinner, and not knowing, the invite would be accepted. Well, she got sick. The old woman didn't though. She's used to dumpster diving for her food!

I've known people personally who would pull a 3 week old bowl of mac and cheese from the frige, push the mold aside, and eat it with no consequence! Ya, I retched. I couldn't do that!

I'm VERY picky when I can. Everything gets wiped down with bleach before I even begin, including the floor. Course, I'm a messy cook so the clean up is usually horrendous too lol! I am one who tends to follow all the rules, but have willingly taken chances like with the butter, and considering the cake. But other than that...ain't no way, no how, especially with foods that need a pressure canner.

I, unfortunately had a mom who would 'forget' that the beans had been in the fridge for 2 weeks already, and she'd cook them for supper. I can tell you that I KNOW what food poisoning is. I am lucky I even survived because mom was not ever one to take us to a doctor. Not even when we needed stitches. We learned how to paste ourselves together. On more than one occaision I was heaving and trotting for an entire week. I couldn't even keep down water. I definately don't care for food poisoning! Those experiences impacted the way I handle food, today.

I appreciate the warnings, (for obvious personal reasons) and I appreciate the ideas for more experienced canners.

Blessings, and thanks tons for the great recipes!

[patticakes]

with all the canning going on right now, i thought this would be a good bump to the top :mrgreen:

good thinkin' hunybee!! i had completely forgotten about this thread.

Mom, you said you've canned cheddar. was it the white cheddar or the yellow (or does it make a difference)?

[momof23goats]

good thinkin' hunybee!! i had completely forgotten about this thread.

Mom, you said you've canned cheddar. was it the white cheddar or the yellow (or does it make a difference)?
both hon. same way.
NOW I POSTED THOSE RECIPES , I am not breaking any ones arm to use them. I use them, and with hard times coming it might be just what we need ya know?
but use them if your comfortable. me i been doing it for years.
but that is another whole story, now to get back to my peaches.

[hunybee]

i do have a question mom. i was wondering about canning american cheese in the brick. this is the kind i am talking about

http://www.landolakes.com/images/common/logo.gif
LAND O LAKES® 2# Loaf American Cheese
INGREDIENTS: Cultured Pasteurized Milk And Skim Milk, Cream, Contains Less Than 2% of Salt, Sodium Phosphate, Lactic Acid, Artificial Color, Enzymes. CONTAINS: MILK



it is a much higher quality than velveeta, and i wanted to know if i am able to can this. i know it is already a shelf stable product, but it has an expiration date that isn't that far out and i want to make it last longer if possible

thanks

[Homesteader1]

I haven't been commenting for some time, but I enjoy reading and continuing to learn.

Mom of 23 you have posted many great recipes, canning and otherwise. I have some recipes that won't fit the USDA/FDA guidelines but we've been using them for years and have yet to have anythig spoiled or anyone get sick. I'll work on posting these over the weekend.

I just read in the latest issue of Countryside Magazine a statement from a lady and she was 1000+ correct. We are supposed to accept that a government agency knows what is best for us and we are to trust them and yet with all their food safety standards, more people die from food poisoning, and Ecoli from foods they deem safe, than those who partake of foods home preserved, with outside the box thinking, and eating of raw foods, such as milk, raw nuts, raw meats, etc....

Blessing for your weekend, may it be productive.

[momof23goats]

I haven't been commenting for some time, but I enjoy reading and continuing to learn.

Mom of 23 you have posted many great recipes, canning and otherwise. I have some recipes that won't fit the USDA/FDA guidelines but we've been using them for years and have yet to have anythig spoiled or anyone get sick. I'll work on posting these over the weekend.

I just read in the latest issue of Countryside Magazine a statement from a lady and she was 1000+ correct. We are supposed to accept that a government agency knows what is best for us and we are to trust them and yet with all their food safety standards, more people die from food poisoning, and Ecoli from foods they deem safe, than those who partake of foods home preserved, with outside the box thinking, and eating of raw foods, such as milk, raw nuts, raw meats, etc....

Blessing for your weekend, may it be productive.

that is soooooooo ture, look how many die ofecoli fro mfruit, and crap in the sotres, and meat because they don't have the sense to cook it , until well done.
hunybee, I have a recipe for that kind of cheese. I will post it as soon as i have time.
I am waist deep in peaches tonight and got 2 bushels of corn staring at me on the kitchen floor.
but I do have a recipe for it hon, and it is a good one.

[IdahoMom]

My daughter's neighbor told us to help ourselves to her apricot tree, it was so heavy the branches were splitting. I got so many apricots..I canned 43 quarts of apricots, 1 dehydrater full and made two batches of jam.

A little over a year ago I didn't even know how to can or how to even get started. I owe you wonderful ladies a very HUGE thank-you!

I really like canning, it helps our budget a lot and I feel like we will be eating a lot healthier.

If I may, which is better for corn - canning or dehydrating?? I haven't done either yet and it is just about time.

Thank-you again, I have learned so much here!

[SheWoff]

I haven't been commenting for some time, but I enjoy reading and continuing to learn.

Mom of 23 you have posted many great recipes, canning and otherwise. I have some recipes that won't fit the USDA/FDA guidelines but we've been using them for years and have yet to have anythig spoiled or anyone get sick. I'll work on posting these over the weekend.

I just read in the latest issue of Countryside Magazine a statement from a lady and she was 1000+ correct. We are supposed to accept that a government agency knows what is best for us and we are to trust them and yet with all their food safety standards, more people die from food poisoning, and Ecoli from foods they deem safe, than those who partake of foods home preserved, with outside the box thinking, and eating of raw foods, such as milk, raw nuts, raw meats, etc....

Blessing for your weekend, may it be productive.

That comment about trusting the .gov is so right!!! Which is why I don't follow those guidelines to the letter any longer, as some here have pointed out LOL. But I don't do anything that is unsafe if you logically think about it. I have canned my entire life and have yet in those 49 years to ever get sick from something I have canned up! If you keep things clean, clean, clean and follow good sensable rules of canning then you shouldn't ever have a problem.

Homesteader...I am REALLY looking forward to those recipes!!!!

Mom...watch out for that corn, it will trip you up! At least it did me all over the floor in bushels LOL.

Huny....why did you want us to can MORE???? Don't you think some of us who have been canning daily for three weeks now could use a little break? LOL...No...you want us to work MORE!!! bad girl~:-D

She

[Homesteader1]

She,
I had to giggle a bit, I have been canning for 22 yrs and NEVER had a problem and only had a jelly or two go bad( they didn't seal well would be my guess)

I took my pressure canner lid into to have the gauge checked, I didn't get it done last year and fretted over it so I ran the pressure up to 13-14lbs when it's suppossed to be at 12lbs for our altitude. Anyhow, the gauge was right on and upon leaving the extension lady handed us the "New, updated canning guidlines" I explained that I don't follow these to the T anyway and I didn't understand why they need updating every year, other than to get people confused. I told her we do alot of pickling and lacto fermentation, she gasped a bit when I said the lacto words,LOL! She immediately started telling me how we NEED to be careful or we could die of a food born illness. I listened without interuption and then added, " The ONLY poeple I know who have died or have been very ill, comes from foods deemed safe by the USDA." She got a funny look on her face and said good day and have a good weekend. I guess she figured I was a lost cause or that she would loose the argument, LOL!

[hunybee]

thank you mom! i will wait till you have a free moment :mrgreen:


shewoff, i have been canning like crazy too, but right now is MY break (hehehehehehehe), so chop chop!

:lol::wink:

thank you both so much for all your help! yous have been the BEST!!!

[IRo]

Just got a call from a neighbor that she has a "Truckload" of peaches she is bringing over and to start washing my jars <sigh> and I thought I was going to have a weekend off!!!

[Homesteader1]

IRo,
Feel free to pass those on, Heeee! Heeee! Peaches here in MT are GROSS! Trucked in from out of state and they must pick them before they are ripe, so don't ripe well, skins don't come off, stones don't pull off nicely( even the freestones) So what ends up happening is we have peach butter*sigh*

Just remember how blessed you'll be this winter to have all those beautiful canned good. On the other hand I can truly relate, it does get overwhelming and tiresome. Think of poor ole' me with crappy peaches here in MT, LOL!!!

[Patches]

Why does it always end up in a popularity fray around here? I appreciate all of you posters. The people, the information and the experience shared here is wonderful, but if someone posts a valid, but opposing view, they're an outcast of sorts.

We all know in our spirits what we are going to be facing, and it is up to us to prepare, and to teach our children how to prepare.

Most of what I have found about dairy products is, that it is better to leave the canning to professionals and buy commercial. Save where you are able to, and spend where you must.

Times are going to be tough enough without worrying if the cheese is going to kill grandma or the baby. Buy a large can of powdered cheese and vacuum seal it into portions that are convenient to use.

[joyce1954]

Why does it always end up in a popularity fray around here? I appreciate all of you posters. The people, the information and the experience shared here is wonderful, but if someone posts a valid, but opposing view, they're an outcast of sorts.

We all know in our spirits what we are going to be facing, and it is up to us to prepare, and to teach our children how to prepare.

Most of what I have found about dairy products is, that it is better to leave the canning to professionals and buy commercial. Save where you are able to, and spend where you must.

Times are going to be tough enough without worrying if the cheese is going to kill grandma or the baby. Buy a large can of powdered cheese and vacuum seal it into portions that are convenient to use.

I think I missed something. What are you talking about 'outcasts'?

[Patches]

Well, actually you have missed something. I asked someone the other day why she didn't post a list of some of the medicinal herbs and other helpful things that she is getting together. She said, "Oh, no, no no," felt she would be quickly swatted down, and sliced and diced for the effort.

She is one of those cut above people too, one who works hard and accomplishes much. So yeah, there are some who do feel like outcasts in the kitchen. And I'll say it before someone else does, "If you can't take the heat, stay out of the kitchen", but I didn't think that was what this board was about.

Like I said before, there are some wonderful people here, and I have learned many things from all of you that are going to help me, my family, and friends survive.

Maybe it's just the nature of the Internet beast. Rant over.

[patticakes]

Well, actually you have missed something. I asked someone the other day why she didn't post a list of some of the medicinal herbs and other helpful things that she is getting together. She said, "Oh, no, no no," felt she would be quickly swatted down, and sliced and diced for the effort.

She is one of those cut above people too, one who works hard and accomplishes much. So yeah, there are some who do feel like outcasts in the kitchen. And I'll say it before someone else does, "If you can't take the heat, stay out of the kitchen", but I didn't think that was what this board was about.

Like I said before, there are some wonderful people here, and I have learned many things from all of you that are going to help me, my family, and friends survive.

Maybe it's just the nature of the Internet beast. Rant over.

Patches, don't feel like you can't post anything in The Kitchen. we all have different ways of doing things and different levels of experience. me, i'm just a beginner at canning but i try to listen to everything everyone says. if there are two conflicting pieces of info, i try to figure out what would be safer or what my family would prefer.

sometimes it's like trying to teach an Italian how to make spaghetti sauce. they all have their own recipe and technique depending on where and how they grew up. ;-)

as far as the medicinal herbs, tell your friend to post them. i know i've seen other threads on this (Limner or Summerthyme maybe?).

the bottom line is that we can all learn something from each other. just because you post something that someone doesn't agree with does not mean you should quit posting. just chalk it up to a difference of opinion.

[joyce1954]

Patches, Patti summed that up well. I can tell you that had I taken to heart a few very nasty comments on a couple of my posts I wouldn't be here either. But you heard the old saying -- Opinions are like a**holes and everyone has one. That is what the 1st Amendment is all about.

[patticakes]

Patches, Patti summed that up well. I can tell you that had I taken to heart a few very nasty comments on a couple of my posts I wouldn't be here either. But you heard the old saying -- Opinions are like a**holes and everyone has one. That is what the 1st Amendment is all about.

Joyce, i think i liked the way you summed it up better. so much less wordy!! ;-)

[Bug]

mom, can you put chopped pecans in the canned bread?