My kids love nachos and cheese. We are a big family, but even so we can’t eat an entire can of nacho cheese. So I can the rest up and we have individual servings sizes on the shelf.
Disclaimer: This is another product that the USDA says is a no no to can. So you do what you feel is best for your family.
So this is going to be quick. Be sure to check back, I am making a YouTube video about canning this cheese as well.
You will start off with a #10 can of nacho cheese. I set the can down in a pot with some water just to warm it up, and make it easier to put in the jars. You can also just put the cheese in a pot and warm it up. No need to bring to boil.
Take your sterilized jars, I only use 1/2 pints. Nothing bigger. I fill them up with the cheese leaving the proper head space- 1 inch. Wipe the rims down and place your sterilized lids and rings on the jars.
Place in the water bath canner and bring your water to a rolling boil. Make sure your water covers the jars by at least an inch of water. Once it has come to a rolling boil, set your timer for 25 minutes.
When your 25 minutes is up, remove carefully with jar lifters and place on a towel. Leave it undisturbed for 24 hours. You should start to hear popping shortly after you remove your jars.
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