Exploring the Unconventional: Canning Cream Cheese for Beginners
Today marked a culinary milestone in my kitchen – I delved into the world of canning cream cheese for the very first time.
While unconventional, the process was surprisingly simple and the outcome, utterly delightful. Allow me to take you through my journey and share the step-by-step process along with a recipe that yielded 16 perfectly sealed half-pints of creamy goodness.
Canning Cream Cheese: A Novel Adventure
Canning cream cheese might raise a few eyebrows among traditional canners, but for me, it was an experiment born out of curiosity and a desire to extend the shelf life of this beloved dairy product. Here's how I did it:
Ingredients:
- - Cream cheese blocks (as many as desired)
- - Boiling water
- - Half-pint canning jars with lids
Instructions:
1. Softening the Cream Cheese:
To begin, I allowed the cream cheese to sit out at room temperature for a few hours. Softening it made the next steps much easier.
2. Preparing the Jars:
While the cream cheese was softening, I prepared my half-pint canning jars. I washed them thoroughly with hot, soapy water and rinsed them well. Then, I filled them with boiling water to preheat them and poured the hot water over the lids as well.
3. Shaping the Cream Cheese:
Once the cream cheese was sufficiently softened, I took each block and shaped it into a round disc by gently molding it with my hands. This step helped ensure it would fit neatly into the jars.
4. Filling the Jars:
With the jars preheated and the cream cheese shaped, I carefully emptied the hot water from the jars. Then, I placed each disc of cream cheese into a jar, making sure to leave some headspace at the top.
5. Sealing the Jars:
After filling the jars, I wiped the rims clean to ensure a proper seal. Then, I placed the sterilized lids on the jars and screwed on the bands until they were fingertip tight.
6. Processing the Jars:
With the jars filled and sealed, it was time to process them. I submerged them in a boiling water canner and processed them for 25 minutes, adjusting for altitude as needed.
7. Sealing Success:
After the processing time elapsed, I carefully removed the jars from the canner and set them aside to cool. As they cooled, I listened eagerly for the satisfying "pop" that signaled a successful seal. Sure enough, all 16 half-pints sealed beautifully.
Canning cream cheese may seem like an unusual endeavor, but for me, it was a rewarding experience that yielded delicious results.
From spreading it on bagels to incorporating it into recipes, having homemade canned cream cheese on hand opens up a world of culinary possibilities. So, if you're feeling adventurous in the kitchen, why not give it a try? You might just discover a new favorite pantry staple.
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