tag:blogger.com,1999:blog-8294304458677955232.post8177066695576940969..comments2023-10-23T17:44:39.517-07:00Comments on Paratus Familia Blog: Canning cheese and other things....Enola Gayhttp://www.blogger.com/profile/12719123975236426938noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8294304458677955232.post-49850130552351703792014-01-24T08:43:17.650-08:002014-01-24T08:43:17.650-08:00was wondering about the shelf life of the cheese a...was wondering about the shelf life of the cheese as well, and if it molds in the jar sealed? i know you can scoop it off ,cut it off no biggie just wondering and have you ever canned a homemade cheese sauce with milk and cornstarch in the recipe or because of the milk is it a no go and just have to freeze it?<br />Anonymoushttps://www.blogger.com/profile/04258073870246342062noreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-64428892343128184142013-03-02T23:44:07.756-08:002013-03-02T23:44:07.756-08:00first time on your site... i have canned butter in...first time on your site... i have canned butter in the past as clarified butter from the excess of our milk cow. i have not successfully made any cheese but mozzarella. so i will await your rply to other posts as to the success of canning mozzarella...:-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-47386929831804576882013-02-26T21:49:57.645-08:002013-02-26T21:49:57.645-08:00I, too, am curious as to shelf-life of canned chee...I, too, am curious as to shelf-life of canned cheeses. Also, I noticed something about "mold" growing on cheese. Is this expected on canned cheese while still sealed in jars, or does it happen after opening the sealed jars. Let's say cheddar. So scared of hurting my family with bad product.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-24443141800697154072013-02-20T12:04:36.713-08:002013-02-20T12:04:36.713-08:00I have the same question about Mozzarella as someo...I have the same question about Mozzarella as someone above! Mozzarella is the second most used cheese in our house! Right after sharp cheddar!!! YUM!!!<br />I would ALSO like to know the shelf life.Hamrsarkhttps://www.blogger.com/profile/04093101105588596812noreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-11233182110062665682012-11-08T11:57:32.639-08:002012-11-08T11:57:32.639-08:00Welcome! Those are Weck canning jars (from German...Welcome! Those are Weck canning jars (from Germany). You can buy them in the states, just google "Weck Jars". I love the juice jars - they come in both 1 liter and 1/2 liter sizes. They have glass lids and rubber gaskets. When you can you use steel clips (which are unclipped after the jar seals) to hold the lid on. If you want to know more about them, type Weck in my search box - I have written a number of posts about them. <br /><br />EnolaEnola Gayhttps://www.blogger.com/profile/12719123975236426938noreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-86121957510441718212012-11-07T17:26:52.111-08:002012-11-07T17:26:52.111-08:00I am really curious about those jars that your jui...I am really curious about those jars that your juice is in. Where did you find them and what kind of lid does it take? We canned a lot of juice this year . We did have some half gallon jars which works pretty good. This is my first time on your site. Barbarahttps://www.blogger.com/profile/07024259696703728081noreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-79713565655194676422012-08-30T14:46:40.342-07:002012-08-30T14:46:40.342-07:00In regards to canning the cheese. Can you use a p...In regards to canning the cheese. Can you use a pressure canner?Anonymoushttps://www.blogger.com/profile/10694949934687624618noreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-36959146632026469442012-03-28T14:09:47.537-07:002012-03-28T14:09:47.537-07:00Do you use your All American on your cookstove? I ...Do you use your All American on your cookstove? I have a Pioneer Maid - maybe that's what you have??? And am thinking I need a table to the side to move the pot to after it's done cooking and to the cooler side to just keep it at the right pressure. Thanks . . . I so want to can butter - we do make all of our own but maybe wouldn't be able to at some point. . .Marilynnoreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-7817576859686720782012-03-23T15:11:11.597-07:002012-03-23T15:11:11.597-07:00Last night I made a big batch of pizza sauce and P...Last night I made a big batch of pizza sauce and Pressure canned a few jars. I used this recipe and tripled it. I pressure canned at 11lb for 30 minutes. What are your opinions? I am concerned about the parmesan cheese.<br /><br />Ingredients <br /><br /><br />2 tablespoons olive oil <br />1 tablespoon butter <br />½ cup onions, chopped <br />¼ cup celery, chopped <br />1 garlic cloves, minced <br />1 (8 ounce) cans tomato sauce <br />1 (6 ounce) cans tomato paste <br />2 tablespoons grated parmesan cheese <br />1 teaspoon dried basil <br />1 teaspoon dried oregano <br />½ teaspoon salt <br />½ teaspoon sugar <br />¼ teaspoon black pepper <br />1 small bay leaves <br />1 teaspoon fennel seedsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-73916426566377601722012-03-12T14:15:46.589-07:002012-03-12T14:15:46.589-07:00so how is the life span on the canned cheese am co...so how is the life span on the canned cheese am considering dong a batch but wanted an idea of the storage time frame to expect<br /><br />thanks,<br />yonubearAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-29999295269075907052011-09-23T11:57:26.470-07:002011-09-23T11:57:26.470-07:00Hi there, just wondering if you have canned raw pi...Hi there, just wondering if you have canned raw pie pumpkin cubes with water in a pressure caner and how did it turn out. I am waiting for my pie pumpkins to finish ripening, just wanted your expertise before I can. I have canned bacon and butter from your instruction with great success and am canning Italian sausage and cheese next. Thank you and I praise God for you. I now have my son preparedness canning and stocking up on beans, rice and other necessaries. However, he will need to start bringing his stuff to our house, as his little apartment is to full to hold any more. I am soooo proud of him for this.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-47764353091421439122011-06-27T10:20:00.371-07:002011-06-27T10:20:00.371-07:00I would like to know if you have tried this with m...I would like to know if you have tried this with mozzarella , and if so how did it turn out? I did it and the outside of the cheese turned brown, but the inside was white ( I opened a can to see what happened). Am I doing something wrong? I melted it , then WB for 40 minutes. Any help would be appreciated. Thanks for your Blog, I have learn so much from it.Deborahttps://www.blogger.com/profile/07307865828855750140noreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-3627118851658938152011-05-23T14:14:19.943-07:002011-05-23T14:14:19.943-07:00An easy way to prepare cheese for canning.
I can ...An easy way to prepare cheese for canning.<br /><br />I can cheddar and jack cheese in half pint jars. I buy my cheese in 2 pound plastic wrapped blocks at the local market when they are on sale. The blocks measure about 2-1/4” x 3-1/2” x 6-1/2”. Don’t shred the cheese to melt it and later ladle it into jars. Rather, use a 6 oz. tomato paste can (with both ends removed) as a biscuit cutter to cut the cheese in “slugs” that have the same measurements as the inside of the can. The outside of the can measures about 2-1/8” in diameter x 3-3/8” long. <br /><br />To prepare a cheese block for canning remove its plastic wrap and set the block on a sturdy counter or table. Set it on its 2” side. Center the end of the can on the top of the block near one end. Then push the can down into the cheese until the bottom edge of the can hits the table under the block. You may want to place a cushioning object between the top of the can and your hand. This takes a substantial amount of force. Despite my 78 years, I have 235# of former Marine heft to encourage the can to traverse downward thru the cheese block. Some folks may need help from a teenage son or husband to perform this chore (or they could make a cheese press for you to do the same job). Or, you can cut the cheese block into smaller pieces so the can doesn’t have to penetrate so far. In this case, simply stack the pieces into the jar as described later.<br /><br />To remove the slug from the can use a short length of 1-1/4” wood closet rod. Put one end of the rod horizontally against your chest and the other end against the cheese in the can. Pull the can towards you and the slug slowly ejects from end away from you. You now have a slug of cheese about 3” long.<br /><br />This slug is a bit smaller in diameter than the inside of a half pint jar. Set the slug in a jar. The top end of the slug should be just a wee bit below the rim of the jar. This is OK. If above the rim, trim a bit off the slug until it fits the jar.<br /><br />Place a canning lid and band loosely on the top of the jar (this is to exclude water from the jar interior during the following operations). You could also use aluminum foil or a plastic jar lid for the same purpose.<br /><br />Repeat this process for as many jars as you want to can or until you run out of cheese.<br /><br />Place the jars in a crock pot (slow cooker). My pot will hold 6 half pint jars. Pour water into the pot until the jars are about half submerged. Cover the pot and switch it onto high. In about 1-1/2 hours the cheese will be melted and the temperature of the water in the pot will be about 160 deg. F. The level of the cheese will be about ¾” below the rim of the jar. You could also use a canning kettle in lieu of the crock pot if you want to can process more jars at one time. Just be careful to not get the water hotter than needed to melt the cheese.<br /><br />Put the lids and bands back on the jars as you would for canning and proceed with your normal canning process.<br /><br />Cheese “scraps” leftover from the slug cutting operation can be used for whatever purpose you desire – including melting and pouring into jars for canning. <br /><br />The same process can be used for canning pint jars. In this case, use an 8 oz. tomato sauce can (with both ends removed) as your cheese slug cutting tool.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-35683781801415527362011-05-06T21:29:47.663-07:002011-05-06T21:29:47.663-07:00Hey, nice site you have here! Keep up the excellen...Hey, nice site you have here! Keep up the excellent work<br /><br /><a rel="nofollow">Coolroom</a>durgahttps://www.blogger.com/profile/16885196130307157963noreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-74349820249791037172011-02-21T08:15:16.465-08:002011-02-21T08:15:16.465-08:00Hi! I was wondering if you have bought shredded ch...Hi! I was wondering if you have bought shredded cheese and canned it before. There is a store in my area where shredded is just as cheap as block. Does it work the same even though shredded has some powder to keep it form clumping? Thanks!Leehttps://www.blogger.com/profile/12156333832085991122noreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-26795877375159124062011-02-14T06:29:39.840-08:002011-02-14T06:29:39.840-08:00OK I am so confused. I keep reading never can chee...OK I am so confused. I keep reading never can cheese or butter because of the fat content. I want to try it so badly but I fear that I well harm my family. Can anyone help ease my fears?<br />ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-72935142743125675442011-01-06T16:19:17.490-08:002011-01-06T16:19:17.490-08:00This may seem a little silly, but why do you want ...This may seem a little silly, but why do you want to move from such a lovely location?<br /><br />I will be canning cheese tomorrow morning with a couple of friendsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-31044891816805243372010-12-06T22:35:17.391-08:002010-12-06T22:35:17.391-08:00thou shalt not wax thy neighbor's cheese! ya t...thou shalt not wax thy neighbor's cheese! ya think God would let us add that one to the ten? LOLmichelle wardlowhttps://www.blogger.com/profile/17288552558872007452noreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-372792558582908592010-12-05T19:35:42.311-08:002010-12-05T19:35:42.311-08:00Andrea;
Thank you! No, I don't know how to da...Andrea;<br />Thank you! No, I don't know how to darn socks. I completely agree that it is a worthy skill. Maid Elizabeth says that she knows how to darn socks. She holds a sock and says "darn, darn you sock!"<br /><br />Linda;<br />I bought this cheese - but yes, I have made lots of cheese. That is a story for another blog!<br /><br />Milehimama;<br />When I make cheese, I do wax it however, the canned cheese is for longer term storage outside of a cool environment. My waxed cheese, I keep in a cool room. I don't have room to store all of the cheese I would like to have on hand, not to mention, this was store bought cheese, and I have never thought of waxing someone else's cheese!<br /><br />Tina;<br />Thanks for the "scoop"! It's nice to know that someone is looking out for me!<br /><br />Rose;<br />I hope your read my "eating humble pie" about canning butter! It got too strong after sitting in a hot kitchen for about 8 months (before, I kept it in a cool room). Cheese is a pretty cool thing to can, because you can see when it molds. Because cheese is made from bacteria, green mold forms on the bad part (usually the section exposed to air) and can be scooped off (in the case of cream cheese) or cut off in the case of harder cheese. Truthfully, I haven't read any FDA approved methods of canning cheese or butter, however, because it is being canned commercially successfully there is an FDA approved method. I don't know the science involved - all I have to offer is antidotal experience.<br /><br />Freedom Acres Farm;<br />It wasn't homemade cheese - but I'll post on my milk cow envy soon!<br /><br />EnolaEnola Gayhttps://www.blogger.com/profile/12719123975236426938noreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-20877934076178102712010-12-05T14:56:36.004-08:002010-12-05T14:56:36.004-08:00I too am wondering if it was home-made cheese that...I too am wondering if it was home-made cheese that you canned or store bought? I'm not sure it makes a difference but I'm wondering anyway :-) Just found your blog....I'll be digging deeper - it looks great!!Freedom Acres Farmhttps://www.blogger.com/profile/06606668264641600520noreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-61878844332368268852010-12-05T14:34:19.485-08:002010-12-05T14:34:19.485-08:00Enola,
Thanks for posting about canning cheese. I...Enola,<br /><br />Thanks for posting about canning cheese. I am curious about your processing. With butter, you do not WB it at all, and with the cheese, you WB for 40 min. Since both are animal products, why are they not processed in the pressure canner? What is it about these products that makes them safe without pressure canning? The fat, lactic acid, or some other component? <br /><br />I have canned butter your way but included using a WB. I am especially interested in trying cheese. Please let us know what you have learned about the safety of canning cheese. Thank, Enola!Rosenoreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-62950609610709156622010-12-05T05:53:17.041-08:002010-12-05T05:53:17.041-08:00Enola,
Great to hear about the writing ! I get BWH...Enola,<br />Great to hear about the writing ! I get BWH, and am looking forward to reading your article.<br />That is funny about you teaching Patrice :) as I thought I had a "scoop" for you to find the info you needed. I should have known better , you are 2 peas in a pod.<br />Have a great weekend and thanks again for all the great canning info.<br /><br />TinaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-91799524594784817672010-12-05T05:50:12.324-08:002010-12-05T05:50:12.324-08:00I agree with Ann from Kentucky... I want to see p...I agree with Ann from Kentucky... I want to see pictures of the end result. <br /><br />This is so interesting, I never, ever thought about canning cheese. I've never even heard of it.<br /><br />Thanks for your very interesting post on these topics.<br /><br />Gracie WrayAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-9181994490501480982010-12-04T23:30:28.610-08:002010-12-04T23:30:28.610-08:00I usually just lurk on your blog, but I am curious...I usually just lurk on your blog, but I am curious- why do you can cheese vs. waxing it?Milehimama @ Mama Sayshttps://www.blogger.com/profile/04755353355022539817noreply@blogger.comtag:blogger.com,1999:blog-8294304458677955232.post-52922929703013508812010-12-04T21:23:01.753-08:002010-12-04T21:23:01.753-08:00This is amazing. I can't wait to try it myself...This is amazing. I can't wait to try it myself. I understand your desire to see what you can process by canning. I learned the hard way, what happens when your freezer is no longer a source of freezing temps!! I had to can everything I could to save it. That was just because the freezer died, but we've had ice storms and tornadoes that leave us without electricity too. You just never know. Thanks for the wonderful instructions!!OPCCookhttp://www.oklahomapastrycloth.comnoreply@blogger.com