Canned Mac and cheese

[@iamblackbeauty5553]

!!OMG TY..TY..TY! THIS RECIPE REALLY SAVED ME BC I DIDN'T HAVE ENOUGH CHZ &I ONLY HAD CANNED CHEESE!!❤❤

[@lunchtaker4183]

Awesome video, thanks for the info!

[@robertalnham2082]

Followed receipe and 2/3c noodles/1-1/3c sauce over-flowed when I vac-bagged. Weighted content and way past 8oz retort bags specify! Cut back to 1/2c noodles & 2/3c sauce. Slightly less than 8oz and bagged right. Processing in canner at 10psi/15min had no blowouts with #5wt on top of plate on top and packed fairly tight. Ate one couple days later and definitely edible but not exactly good looking. That's good as i have ingredients for another batch. Used my 'xk320 bagger's at 3.8sec seal time.

[@deannealbrecht774]

Hi, y'all. I've been getting into canning recently and just started retort canning.

[@wandershirefarm4281]

Make sure to join our group on Facebook Where we talk Food preservation and Retot canning everyday

[@deannealbrecht774]

I'm gonna do Velveeta and shells.

[@royjorgensen2766]

need water for the pasta

[@robertalnham2082]

So 'medium' pressure is 10psi? Just guessing as canners are usually 5-10-15 psi. Time is 15 minutes? TIA

[@wandershirefarm4281]

Pressure is dependent on the elevation of your kitchen above sea level. Not the recipe. Higher in elevation higher the pressure.

[@robertalnham2082]

Can you add cooked meat? TIA

[@wandershirefarm4281]

There is not reason I could not do meat. Other than the added time needed to the meat would make the pasta turn to goo. Now if it was a preserved type or shelf stable meat you could work with that. That would be up to you to experiment.

[@soorajkuriakose8726]

👏👏👏

[@janew5351]

Could this be done in a jar?

[@wandershirefarm4281]

Yes, I originally got the recipe from canning rebels of Facebook for a jar and then adjusted it to Retort pouch.