6 lbs of Velveeta cheese ( I used a off brand, which was half in price)
3 1/2 cups of heavy cream
1/4 lb butter
1 quart milk
( I used our fresh cows milk, our butter and cream. This cut the price of my sauce way down. I just had to buy the cheese. In case any of you have your own cows, I'm not sure if goats milk will work.)
*melt butter in a big sauce pot
*add milk and cream
*slice cheese into above mixture
*melt cheese slowly, if melted too fast it will burn on the bottom.
*put into hot jars
*seal and hot bath for 20 minutes.
Makes 20 jelly jars. ( mine made 22 jelly jars)
The cheese sauce is great. I found that a jelly jar is enough cheese for a batch of mac & cheese for 4 people. And here, they like to spread the cheese on crackers too ( it's like a cheese whiz). The best part for me is that it stores on the shelf. If keep in a cool dry place, it should last at least 2 years. ( I got it at http://www.recipezaar.com/recipe/getrecipe.zsp?id=82726 It's called "home canned nacho cheese sauce", But I just wanted the cheese sauce above.)
Home canned butter
I also found out you can, home can butter see here:
Canning raw cow's milk
With our milk cow giving us 3 plus gallons a day ( it's only her first calf). I have extra milk. So I freeze some (for when she is dry) and I can some( this canned milk makes the best white gravy you ever had. I use the canned milk for cooking only.We have been doing this for years. Can be used any where you would use milk or store can milk.)
Fill quarts and/ or pints with milk to with in 1/4 in. from rim. Then pressure can (cook) 10 minutes at 15 lbs pressure for both qts. and pts.
The milk will be a light tan color. I have canned the milk whole (without decreaming it, which will give you a thick cream like butter on top of the milk, which is good in cooking) and I have canned decreamed milk ( I take just the heavy cream off first, which gives you a little of the cream like butter on top). Both ways are good. And I have not used goats milk, but I think it would be the same but I'm not sure. If any one knows please let me know, Ok.
I would also like to thank you all for your tips on everything here. This site has been such a blessing to me. You see where I live, there are only 2-3 families in the area that live this way. Do other people think you are strange too, for the way you live?
Thanks again, Becky
Hello,
ReplyDeleteI prepared your above recipe this morning & added some jalapenos(they were already slice in a jar) but i shredded them some more with a salad shooter. I reduced the quanity of everything down by to a third(sense there are only two of us). Anyway, it tasted fantastic! My problem was I had made some spaghetti sauce the night before & wanted to can both. I thought since I threw in the jalapenos it should pressure cook for 90 min. also. as the spaghetti sauce....wrong! What an experiment this is turning out to be. Experiment key word. I should not have pressure cooked these two items together.....can you spell myth busters:):O
Sincerely,
A Test presure cooker:)