Re-Canning Nacho Cheese from the #10 Jars

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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12 Comments

Nanno

September 7, 2020 at 10:49 am Reply

I have been canning for over 45 years and never thought to do the cheese….BUT….I am going to do it….I live alone and would never use the entire can (unless the grands visit) so this is perfect…..thanks! So glad I follow your posts….always find a nugget!!!!

Sarah Smith
September 8, 2020 at 5:12 am Reply
Thank you so much!
- Briana Smith
  January 3, 2021 at 4:58 pm Reply
  How long do you think these would be shelf stable for canned? Up to a year? Six months? I’m totally trying this!
  - Sarah Smith
    January 3, 2021 at 7:23 pm Reply
    I have a working pantry- We eat what I have canned and I restock. I believe the longest I have had this on my shelf is 8-10 months.

Nanno

September 7, 2020 at 10:49 am Reply

Sarah Smith
September 8, 2020 at 5:12 am Reply
Thank you so much!
- Briana Smith
  January 3, 2021 at 4:58 pm Reply
  How long do you think these would be shelf stable for canned? Up to a year? Six months? I’m totally trying this!
  - Sarah Smith
    January 3, 2021 at 7:23 pm Reply
    I have a working pantry- We eat what I have canned and I restock. I believe the longest I have had this on my shelf is 8-10 months.

Tami McCoy

July 24, 2020 at 3:05 pm Reply

Hi there! I have a question. The nacho cheese I buy we usually thin out a little bit with milk when we use it. Should I still thin out before re canning? Or just wait and thin it out when we go to use it?

Sarah Smith
July 25, 2020 at 1:40 am Reply
I have never thinned it out with milk. I have used water, and it separated. It isn’t bad but looks rather icky. You could try a few with milk and a few without and see which you like better.

Tami McCoy

July 24, 2020 at 3:05 pm Reply

Sarah Smith
July 25, 2020 at 1:40 am Reply
I have never thinned it out with milk. I have used water, and it separated. It isn’t bad but looks rather icky. You could try a few with milk and a few without and see which you like better.