Nacho cheese in our house is a staple . The only problem is my picky eater fiancé will only eat a certain kind. That certain brand happens to come in a #10 size can , and usually half of its contents molds before we can use it all . I decided to come up with a solution and re jar it in smaller portions , so we can always have some on hand .
Now before anyone decides to come at me , yes I am well aware this is not an approved canning method . It is not a food listed that has been tested . With that being said I am somewhat of a “Rebel” canner if you will , and am a strong believer in your kitchen , your rules . I plan on doing a post all about approved and non approved and what is the difference, but that’s for a later date . So for until now , here is the process I used .
After I gathered my jars , I heated the cheese to let it thin a bit and heated my jars in my boiling water to make sure it was all the same temp . Hot jars + hot food
Using a funnel I then filled the jars leaving about a 1/2 inch headspace , sipped the rims to insure a good seal and replaced the flats and bands .
Make sure your water bath is boiling , place in jars and w.b. 30 mins .
Let jars cool and listen for the “tink” of the lids . I usually wait about 12 hours then remove the bands , check the seal and store .
Enjoy :)
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