Storing Cheese Part II (reload) Canning cheddar/mozerella

[@nelleaster8023]

Honestly some of the comments are exactly what you would expect. Look, just because it's here doesn't mean you have to do it. it's up to YOU. The fact is the dairy industry is very powerful and for them to have not tested this in 100 years is laughable. Clearly they want you to go back and buy more. Don't buy all the on sale cheese and make it to last you years . I've been canning just like BexarPrepper for over a decade... when you take off that veil it's amazing to know that my canned food is safer then store canned food. Recall on beans lately?

[@klondikeone3413]

FDA has tested it because you could buy canned or Jarred cheese in the store they just don't want you doing it kudos for ppl with brains. I was kicked Off a FB site because I shared canning cheese.

[@almostoily7541]

I actually have a canning book from 1985 or 86. In the section about botulism it says botulism can't grow in cheese. It doesn't give instructions, though. It's a Kerr book. In another Kerr book it gives instructions on canning milk. Also a recipe for Spanish rice, swedish noodles, and there's something else I can't remember but it's a no no now.

[@BexarPrepper]

Honey don't worry about it, seems the libs saw my letter to the president now there all over being negative and expecting everyone to listen to them ;) Blessings!

[@ch2821]

I’ve been canning cream cheese and cheddar in a water bath for 20+ years (and my mother did it before me) and never had a problem. Just make sure everything is STERILE! (No wood utensils either)

[@aleksandramesquita1949]

What's the waterbathing time for cheese? And should the jars be covered with water completely?

[@ajalicea1091]

@@aleksandramesquita1949 according to KATZ KZbin channel. Yes you must cover the top of your jars when water bathing. When it's finally to a rolling boil; you continue to let it boil for 20 to 40 minutes. Like I said this came from Katz KZbin channel. Remember what it said on both of these KZbin channels. They both put the disclaimer in this is what THEY DO; it is not USDA approved whatsoever!!!!

[@ajalicea1091]

No wood or! No metal utensils either. I personally do not use a lot of plastic but this is one area where I will buy a plastic debubbler or stick for things like this when I'm canning.

[@aleksandramesquita1949]

@@ajalicea1091 just got down to making a first batch. The cheese seems a bit dark now... did i waterbath it too long? Did 40 minutes as the jars were not really that small (circa 300ml)... should i do less minutes next time? And i suppose the darker colour may imply the cheese will taste slightly burned, which is not a big issue for me. I just want it to keep.

[@MissSandraK]

@@aleksandramesquita1949The dark color is normal. The sugars in the cheese caramelize and the heat will also affect the structure of the proteins in your cheeses. It’s still delicious and as long as you kept everything sterile you’ll have a good product!

[@tova41951]

December 2019. Just becoming aquainted with prepping. Mrs Volfie recommended watching this channel and Katzcradal. Katzcradal canned some cheese too. Her video has a nice article/information on the drop down box about the acidity of cheese. She canned cream cheese and cheddar in water bath. Excellent tips from both Bexar and Katz. 👏 I'm a new subscriber to your channel now. 👏😎

[@kantwinnada]

All 3 channels are amazing. I have learned so much from them!

[@dianestewart7917]

Linda's Pantry is good to learn from, too.

[@belindacarr488]

Yep these 2 are ones who I learned canning watching in 2010

[@OurLittleHomestead]

Question: I purchased 2-- #10 cans of nacho aged cheddar and mild cheddar cheese (liquidy form) and want to can in smaller amounts for giving to my 3 kids who, btw, are all away at college. They love nachos and like bringing small amounts of nacho cheese to parties (I have a cheese/chocolate fountain) and they love this too. Anyway, can I can this liquid form of cheese? How long to pressure can per pint? TX!!!

[@evamyrick9803]

Yes, you can re-can any store bought canned product into mason jars. I am 70 years old and started canning when I was eight. For example a gallon jar of hamburger pickles just cost a little more than a small jar. Re-can them in half pints and pints for easy use. You can't keep metal cans tomato products for long term. However, you can re-can them into mason jars

[@BexarPrepper]

The problem with using the oven is that by the time the center melts the top is burnt. At least that's what happened when I tried the oven. Blessings!

[@AdmiralPreparedness]

Two for the bottle. One for me. Two for the bottle. One for me. Takes longer but I love nibbling on cheese.

[@donnas2375]

Just keep it germ free

[@shirleydrake1602]

Hey, please reload every video you have. I need the review! We have relaxed our vigilance at just the time when we need to be working harder. Many people will soon face a personal apocalypse , if they aren’t already. Food storage is essential ! Thank you for all you have done for the preppier community.

[@Dreamofcrafts]

Wow what a horrible thing to say. She works very hard and is willing to share with others her process and views. If you don't like it then just move on don't be nasty. You could see in the title of the video what she was sharing so why bother watching to begin with.

[@BexarPrepper]

@kimbac3 I agree on the looks of the brown mozzerella but it really does have the right flavor. I shred and slip in for the flavor it gives. I think if you didn't try to broil the nacho's like I did ok burn them then it melts much better. Blessings!

[@anonnnnnsh]

thank you so much for your very clear directions and your honesty. We can then choose to do it or not based on your complete information. Bless you

[@Farkmetal]

I love your videos they make me feel like I'm home in Alaska. Something about your voice and canning/dehydrating foods just calm me down and take me to a better place haha

[@BexarPrepper]

Thank you and I appreciate it. Blessings

[@StarryHilder]

Thanks for your videos! I need a good video on a no fail feta cheese and some hard cheddar! Your pretty well versed..any ideas??

[@SirenaSpades]

Waxing. If the feta is not crumbled and is blocked, wax it - hard cheddar is usually in a block, use the wax method and it can last 30 years.

[@chivone21]

I always thought that if you melt cheese, the oil seperates, and the cheese never returns to the original state. I've seen it become hard, grainy, rubbery you name it. How do you serve this? Just pry it out of the jar and have a lump? I'd LOVE to can the mozzarella. If this works, what do you think? OMg, I'm jumping all over the place, I get so excited. You have the best videos, and I especially loved the one where you were shooting the AR-15. I was gonna say the AK-15. HA !

[@BexarPrepper]

@chivone21 lol mozzarella is good shredded otherwise has texture of mushrooms . Gonna try to melt cheddar 1 year later soon. lol It's an a something . Blessings!

[@brensgrrl]

Mozzarella turns brown because it has a higher sugar content than cheddar. The sugar caramelizes and turns the cheese brown.

[@paulabritt5168]

Should not use wooden spoon. Wood can't be sterilized properly. Use metal only

[@socalprepper2178]

You know like I tell my husband, when things happen and the food is shard for mot to come by and he and I have this sitting on our shelf, He would love it, it has a wonderful taste even though it is a tougher cheese the texture has changed a bit, but still great to have. All the cheeses even cream cheese I have canned many of this and it is still creamy, very good and is not changed in any way. I know that foods change a bit when they are canned even dehydrated. But they are still good and you swill be very thankful for that canned food on the shelf. That they say I wont eat that...lol Thank good video on canning cheese and the results.

[@BexarPrepper]

@SurviveWithMeDotCom I keep all caned goods rotated every 8 years but it will last until opened. Blessings!

[@BexarPrepper]

Sure do I also have videos on making mozzarella and parmesan out of your stored milk powder. Blessings!

[@JohnnyMoonShooter]

Looks like you've got five rats that aren't into canned cheese,,lol, good video

[@BexarPrepper]

@emrcon Made homemade mozzerella much better way to go for storing. Will post the video in a couple of days. Blessings!

[@ed69c1]

I am Ed's wife. Just to say. You have helped me can things that I thought I never could. Thanks so much. My Mom taught me much in canning and even she didn't know all this. Once again Thanks so much

[@honeycat535]

im going to be critical but its not because i dont appreciate the work this lady does.. she is great and means so well. using a hot water bath bigger than the heating ring is a risk, using the handle of a wooden spoon thats not sterile is another risk..metal kept in constant boiling water would be better..also a food thermometer to check for highest safe temp for would be great idea.. this lovely lady has 20yrs of experience and i dont mean any disrespect..im not going to try this for sure.than you BexarPrepper x

[@schlund366]

What would you use instead of the woods poon handle?

[@w8in4dave]

Wow!! Love the video!! I am glad you showed the Mozzarella also .. Not sure I like the brownish part .. I wonder tho.. If you grate it again and use it in the oven if it would be ok? I will defiantly try this! ....

[@BexarPrepper]

@Sasquatch7foot Mozzerella was more like a sponge hey maybe I'll try to wash dishes with it LOL

[@soggybottomhomestead]

I've been looking at way to save my cheese in case of ether a food shortage or power outage. I'm a bit scared to do it. Dawn

[@BexarPrepper]

Just more patience it takes quite awhile and lots of pushing around in the jar. You could try melting in a double boiler and pouring into hot jars. I've never tried but should work a lot faster. Blessings!

[@sdelacour3]

I'm a little confused as to why you wouldn't just wax the original block of cheese?

[@carolynmoody9460]

Blessings to you and your family..miss you but think of you often and would love to see you touch with those of us who loved you an your channel💞💞💞

[@helenaadams7620]

Thanks for a honest video....i learned a lot, canning is my next hobby.

[@BexarPrepper]

@crysta555 I try to keep everything on a 5 year rotation schedule but it Will last about twice that. I still think having the ingredients on hand to make fresh is a better option. Blessings!

[@OurHalfAcreHomestead]

Have you counted ( approx) how many cubes it take for one of those half cup jars? AMAZING hun! I have wanted to do this for a long time..NOW I CAN..( excuse the pun)

[@BexarPrepper]

Chedder waxes really well if it's a good brand. Blessings!

[@llunaa7]

Ewie!!!!!! Looks Yucki! GOD BLESS!!

[@BexarPrepper]

You could melt in a double boiler then jars in boiling water and pour into jars stir around to ensure they are still hot and seal. I think that would work fine. Blessings!

[@grw1935]

A video to show you cant can everything!

[@harperplayz4909]

can i add jalapenos?

[@BexarPrepper]

1/4 or 1/2 pints only it's to dense to do larger. Blessings!

[@BexarPrepper]

You can give it a shot and let me know how it goes. Blessings!

[@TheDenisedrake]

Nacho Cheese Sauce!!! That's a great idea. I assume you would heat it up the same and pressure can it. Would you pressure can it the same amount of time? I would LOVE to see a video on canning nacho cheese sauce. You can buy it so inexpensively in a #10 can, but it would go to waste.

[@joyannejeffery5890]

I bought sine recanted it and vacuum sealed the chips for it

[@SOS_Recon]

@BexarPrepper I understand. We would have died off as a people if not for the FDA and USDA doing their job to protect us all :-) Thanks for your contributions to the community!

[@xebec1958]

I hope your husband appreciates you. :) who in the hell cans cheese. :) I've been just getting into making my own cheese.

[@BexarPrepper]

My recipes are usually at the end of what I'm making so watch them all the way through. Blessings!

[@charlindabob]

Hi, My sharp cheddar cheese didn't melt and have the consistency of yours. I had the jar with chunks in boiling water for over 30 minutes. Cheese never looked creamy and had quite a bit of oil on top. You would think melted cheddar would look like Cheese Whiz once melted, but nope, didn't happen. What do you think is the problem?.............Bob

[@thegoodgreen1]

I had an idea. You suggested not putting cubes in a pot together and melting because it would most likely burn. How about if it was put into a pot and then heated with a solar oven. I don't have a solar oven yet but maybe someone could tell me if cheese would burn in a solar oven. Heard that things don't burn in them. What do yall think?

[@AridiaMoonWolf]

I found that using rubbing alcohol on my rag to wipe the oil off the rims works so much more efficiently than just water on the rag. Just thought I'd share. ^_^

[@elainekain]

Unless there's a reason 'why not', possibly buying the bags of shredded chedder would work. The bags are sealed upon purchase and less handling involved then. Wondering "why not?"

[@TheSheChef]

Lady BexarPrepper ! I'm going to give this a whirl (at my own risk *wink*) sigh! Cross your fingers for me!

[@honeycat535]

french chefs are fainting watching this...lol..hahaha cheddar cheese with rubbery mushroom texture.. think ill pass.. thanks for trying bexar

[@inthbrze]

Good evening BP, I had a couple of thoughts/questions after watching this video. How well does it shred? and would that help it melt do you think? Maybe an idea for an update(shredding). Anyways, I recently discovered your channel and enjoy your canning videos very much, keep them coming!! Thanks.

[@BexarPrepper]

I rotate every 5 years but it's good for at least 8 years. Blessings!

[@irishprepper7199]

Sorry I should have watched the whole video before I ask a question. No, on the cream cheese. How about dehydrating cream cheese?

[@flipperc6042]

Or do you water bath AFTER the cheese melts???

[@MissSandraK]

I canned some In 2020. You are right on the texture! I’m just finding your video on this! Blessings 2 you as well❤

[@flipperc6042]

Sorry so many questions. Can you melt cheddar?

[@burly636]

Got to get past the color also, of the mozzarella. I bought a case of can Bega cheese. I would love to have a freeze-dryer then I would preserve cheese. I cannot pressure can. Physically unable.

[@Scoot1951]

What I love about BexarPrepper videos is that she shows you what the product comes out like after processing but also shows you what you can do with it. Thanks for your videos.

[@josewermers2763]

The title of this video should be "How to waste Money, Food, & Time"

[@YouMockMe]

Yeah, I just watched 255sage wax her cheese for about 5 minutes. ...I don't need to do that again :) Thanks!

[@maryellenjohnson4119]

I am a new canner and had problems. I had a good bit of cheese bubble out. I did half pints at 10 psi for 10 minutes. They sealed, but there is a lot of head room. I have a T-fal pressure canner, glass top stove, there was no temp variation, I cooled slowly. Maybe it was the glass top stove?

[@terrijuanette486]

Pressure canning, which they don't tell you, also kills a portion of the vitamins/nutrients as many are heat soluble. What will kill bacteria, will kill other things, too. It's a trade-off we make to have food that is shelf-stable but it's still something we need to be aware of. Knowing the facts allows us to make the right choice for each of our families. There is also no table - that I know of - where they tell you which vitamins/nutrients die at what temp & pressure, either. I don't know why it's not out there (I have my guesses). In the last 100 years or so they've had time to make one up, surely. The simple rule of thumb is that the greater the pressure & heat you put something under, the more nutrients you will kill. That's just the way it is. All of them will not die, I don't think, but there's a reason some canned goods (think generic from 'that' store) tastes so much like rubber that they add sugar in order to make it palatable. By the way, that label on the side of the can with the 'nutrition facts' is not factual at all. It's the nutrition that would've been in the vegetable or fruit if it were picked ripe and not cooked nor canned. Finally, it's good to remember that nutrients taste good. Nothing can beat a vine ripened tomato for flavor - and nutrients, too. If it tastes like rubber, it's not good for me. Sugar is added to GMO, poorly grown, and over pesticided fruits and veggies to make them taste better. What I do is look for the added sugars, there are a lot of different ones. If there's added sugars in the can/jar, I don't buy it because it's screaming at me that they're trying to trick me in some way. I hope this helps! UPDATE: GUESS WHAT? I found a list online that tells quite a few nutrients that are lost in food processing. Just search for "Nutritional Effects of Food Processing". Self Data is the one who has it. I'd post a link here but that will flag my comment as 'spam' by the powers that be.

[@shelovescrapbooking2]

Thanks so much for your answer sorry i have another question... do you know how can i canning yogurth??

[@kimbac3]

do you think the cheddar would melt....err...well re-melt in a sauce pan? Like for a cheese sauce??

[@spyderspic666]

damn that cheese looks DELICIOUS. it looks like nacho cheese. i going to go make nachos now!! :D

[@ch2821]

Doesn’t wood build up bacteria within itself which isn’t good for canning? (In reference to the wood spoon you stirred the cheese with)

[@YouMockMe]

If you cover your cheese in wax, doesn't it stay good for yeas and years??? . Anyone? Thanks!

[@deezlittlethingz]

For you it's 10lbs for 10 minutes, would the lbs change for higher elevations, or is it 10lbs across the board?

[@TSueShares]

does the cheddar do as well in 8oz jars? I noticed you used 4oz and 8oz for mozzarella.

[@ajalicea1091]

Thank you for doing the mozzarella I was going to see if it could be done along with Swiss cheese.

[@mellbutler]

cheddar looks good but don't know about that motz. spongy? is that how to describe it

[@MI_Prepper]

Why only 10 minutes? Will it hurt to pressure can it longer, like 50 minutes to an hour?

[@karenm2255]

Could you melt the cheese and just pour it in the jars. Like in a double boiler?

[@OurHalfAcreHomestead]

good enough!

[@drpjmaddox]

Could the cheese just be melted in a double boiler, and poured into the jars?

[@Jamesnebula]

I would be interested in the science, can botulism grow in cheese because of its high salt and low water content?

[@essaboselin5252]

Actually, it's the low-acid levels that cause the issue. Botulism can't live in an acidic environment. That's why it's safe to water bath can pickles, fruits and most tomato products. While milk products are slightly acidic, it's not high enough to be foolproof against botulism. That's why it's a personal decision whether to do something like this.

[@lapotra2469]

Just want to thank u for this I'm gonna start to can this week. Very detailed n I love it

[@buhhda123]

...mExHaNiQx gLoVoGhQx...thermaly inxulaghtedx wHiLxTx retaining a dexentx tAqTiLx xenxationx...

[@chiledoug]

someone on here insisted to pressure can butter but not cheese made no sense to me

[@SirenaSpades]

Sounds like the waterbath at 20 minutes is a better method.

[@knightstar4]

Might try this sometime just to store and make some super sharp cheddar.

[@janjbowman]

You can do that inside an oven in a pan of water also and it won’t burn . Yes you can do cream cheese . I do it and it’s just fine .

[@BexarPrepper]

@inthbrze It shreds fine because it gets firm. Just remember the mozzerella has the texture of mushrooms but shredding it would probably make that taste better. Next time I go to the retreat I'll bring back a jar and we can test that for you. Blessings.

[@BexarPrepper]

Well swiss does not wax well and I don't care for it canned like this. Still trying to find a viable way to have swiss in my preps. I will figure it out one day LOL Blessings!

[@psanders1975]

AWESOME. . .WHAT DO YOU THINK THE SHELF LIFE ON THIS WOULD BE??

[@indriadrayton1132]

I throw my cheese in the freezer after cutting them or shredding. Not good?

[@BexarPrepper]

You can check out Katzcradul's butter video. I just don't care for the way it taste and how it separates also if you use salted butter you will have grains in your butter regardless of what process you use. I also have a butter video showing how I can butter. Blessings!

[@jenericstewart]

katzcradul WB cheese for 20 min.

[@ch2821]

The cheese tastes the same but has a different texture.... so what do you use this cheese for?

[@keptyeti]

How many cigarettes should I smoke while I'm canning my cheese?

[@BexarPrepper]

I have never tried a grill but those fish fryer gas burners are only about $20 and I know they work. Check out ironheads41 videos. Blessings!

[@BexarPrepper]

Yes and I chose not to show that method since Katzcradul did such a faboulous job at presenting cheese waxing. I am just showing other options that are available. Blessings!

[@venushollan7443]

Im glad to know how to do this now .. Just in case .. Thank you

[@SmoothBrain23]

Sounds like she's due for a cigarette break

[@BexarPrepper]

If it oozed out then the temperature of the cheeese was not consistant. They should be ok just check them over the next two week's. Blessings!

[@kathleenellis9452]

Can you also add water or milk to the cheese to make a cheese sauce and can it that way?

[@BexarPrepper]

@SultanOfShinola I kinda harped on it because otherwise you end up with so many comments about what the FDA and USDA say...when they said for decades it was ok

[@BexarPrepper]

@karenm2255 Because of the density of cheese you have to maintain it at a high temp even to the middle as long as you do that you can melt it however works for you. Blessings!

[@BexarPrepper]

@shelovescrapbooking2 No there is no safe way that I know for canning cottage cheese. A better way would be to use your dry milk and make a dry curd and add a little evaporated milk or yogurt to “cream” it and stir to combine then you have your fresh cottage cheese. Blessings!

[@BexarPrepper]

@AseedofWisdom Ok I didn't say it tasted great the fresh taste great ( I have a video on fresh mozzarella). This taste like mozzarella mushrooms ;) Blessings!