Home Canned Nacho Cheese Sauce

"This is about 75 cents a jar. A lot less than the store boughten. Makes a great evening snack with pretzels or nacho chips. I also use this as a cheese sauce on cooked veggies. This is also a great addition to "homemade gift baskets"<br /> <br />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."
 
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Ready In:
1hr 20mins
Ingredients:
6
Yields:
20 jelly jars
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ingredients

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directions

  • Melt butter in canning saucepot.
  • 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 about 20 jelly jars.

Questions & Replies

  1. I know I saw people say its not safe but have you had any problems with spoilage?
     
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Reviews

  1. This is very dangerous. No butter, milk, cream or cheese can be safely canned. It is a risk for botulism. Contact your county extension office for info.
     
  2. In response to Lucy 22’ s comment “No butter, milk, cream or cheese can be safely canned.” If this statement is true I don’t understand how it is possible for commercial manufactures to can dairy products, are we all at risk or botulism every time we open a can of commercially processed cheese spread? Is this just another example of American paranoia? In Europe they don’t refrigerate eggs and thaw chicken on a plate on the kitchen counter. They aren’t any sicker than any of us. I think this paranoia is just a result of a lawsuit happy population.
     
  3. I would not recommend canning this recipe. The dairy products are not safe to can. The big industries do can those products, but that's because they have equipment made specifically for that purpose. The average home canner, whether using the waterbath method or the pressure canning method does not have equipment that would create enough pressure and heat to prevent botulism. I say make it, but eat it or refrigerate it... but don't can it.
     
  4. This is my husband and sons favorite. Holds up great in the cabinet to. We'll be making this again for sure. Thanks!
     
  5. Wonderful recipe. I choose to leave out the pimiento and jalapeno Makes a wonderful mac and cheese or add your canned salsa for a quick cheese dip. I plan on always keeping this handy in my pantry.
     
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