When ya can cheese an butter ya use a water bath canner.
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Follow the directions what came with yer canner on operatin it.
Now, clean some pint wide mouth jars fer cheese an standard jars fer
butter. The wide mouth jars make it easier ta get the cheese out
later. Put yer lids in a pan a hot water so they be ready when ya need
em. Keep the jars hot while ya prepare the cheese er butter. I just
set mine in a pan a hot water ta keep em warm. Here be the lids in a
pan a water:
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Now lets do butter- here were gonna do to pints, so, put yer jars in
a pan with enogh hot water ta go at least half way up the jars, put
7/8ths of a pound a butter cut inta chunks inta each jar a little at a
time as it melts. When the butter has melted an ya got bout a inch a
head space in each jar, put the lids on an then the rings, tighten the
rings finer tight.
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Now set the jars inta yer water bath canner ta keep em warm.
Now fer the cheese:
Basically the same as doin butter, prep yer jars an put em in the pan
an bring the water ta a rollin boil, add in 7/8ths pound a cheese ta
each jar, puttin in more chunks as the cheese melts down. When the
cheese be melted an ya got a 1 inch head space put on yer lids an rings,
again finger tight. Place them in the canner.
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Once my canner comes ta a boil I put the lid on an process the jars fer 1
hour. If ya need ta add more water (wanna keep the jars covered) heat
additional water ta a boil an add ta the canner.
After a hour use some jar tongs an remove the jars ta a towel an let cool.
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This be what they look like right outa the canner. Now fer the
butter, ya wanna turn the jars several times about ever 15 ta 20 minutes
ta keep the solids mixed, I use a pot holder ta do this while they be
hot. The cheese can just set an cool.
Here be what they look like when there all done. Next day remove the rings an wipe down the jars an label.
Now, fer the disclaimer: The FDA er nobody else endores’s this
process, so use at yer own risk. Some folks I know have stored their
butter an cheese canned in a cool, dark an dry place fer over 5 years. I
have no problems with cannin these products an usin em later. Would be
a real nice addition in a emergency with the other foods what can be
stored.
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