I didn’t know that home canning cheese was possible until I found several articles on the subject. I have not tried this out yet, this method is not approved by the FDA. Home canning cheese has been used successfully by several people for Swiss, mozzarella, cheddar and Colby cheese. Buying quality cheese will make a quality end product.
One pound of cheese makes a little over a pint of home canned cheese. You will need: a double boiler, jars, flats, rings, spatula, knife for slicing or cutting up the cheese, spatula or wooden spoon, tongs, a large pot or canner, a rack to place inside the pot or canner, a roll of paper towels, and a timer.
Preparation For Home Canning Cheese
Jars should be washed, rinsed and dried thoroughly. Jars need
to remain hot until they are used. Sterilize the jars and keep them hot in a 250 degree oven for at least 20 minutes. Flats are the flat disc part of the lid of the jar, should never be re-used. Always use new flats. The rings and jars can be used repeatedly.
Home Canning Or Processing Cheese
Put your rack in your large pot or canner. Prepare your cheese by slicing or cutting it up and melting it in a double boiler over low to medium heat. Make sure to stir and keep the cheese from scorching. Pour cheese into the hot jars, leaving a half of an inch head space in the jars. Wipe the rim of the jars with a damp paper towel, place a hot flat and ring on the jar, then tighten.
Place the jars on the rack in the pot or canner, bring the water to a rolling boil and make sure that the water is an inch above the tops of the sealed jars. Start your time when the water is at a rolling boil. This should process or boil for about 35 minutes or the time limit approved for a hot water bath for tomatoes by your canner instruction book or your extension office.
At 35 minutes, remove the jars with the jar tongs and place them on a dry, heat resistant surface. Make sure not to place them on a surface that is covered in water, this will cause the jars to crack and shatter.
Storage And Use Of Home Canning Cheese
After completely cooled, label your jars of home canned cheese and store in a cool, dry place. Home canning cheese may enhance the flavor of the cheese and may also make the color of the cheese slightly darker.
To use your home canned cheese, slide a knife or spatula between the cheese and the jar to remove the cheese. Slice and serve. Store in an air tight container in the refrigerator.
See our How To pages for more information on home canning and