1Clean and warm jars in canners with water. Warm lids in boiling water.
2Clean and warm jars in canners with water. Warm lids in boiling water.
3Clean and warm jars in canners with water. Warm lids in boiling water.
4Melt 6 cups of butter in a pot.
5Melt 6 cups of butter in a pot.
6Melt 6 cups of butter in a pot.
7Turn down the heat and add 3 blocks of cream cheese, melting it completely.
8Turn down the heat and add 3 blocks of cream cheese, melting it completely.
9Turn down the heat and add 3 blocks of cream cheese, melting it completely.
10Add 2 cups of whole milk and 4 cups of heavy cream to the melted cream cheese and butter mixture.
11Add 2 cups of whole milk and 4 cups of heavy cream to the melted cream cheese and butter mixture.
12Add 2 cups of whole milk and 4 cups of heavy cream to the melted cream cheese and butter mixture.
13Stir in 32 oz of freshly grated Parmesan cheese.
14Stir in 32 oz of freshly grated Parmesan cheese.
15Stir in 32 oz of freshly grated Parmesan cheese.
16Season to taste with garlic powder, salt, and crushed black pepper.
17Season to taste with garlic powder, salt, and crushed black pepper.
18Season to taste with garlic powder, salt, and crushed black pepper.
19Empty the water from the warm jars one at a time.
20Empty the water from the warm jars one at a time.
21Empty the water from the warm jars one at a time.
22Fill each jar with the Alfredo sauce using a jar filler, wiping the rim with water only.
23Fill each jar with the Alfredo sauce using a jar filler, wiping the rim with water only.
24Fill each jar with the Alfredo sauce using a jar filler, wiping the rim with water only.
25Place a hot lid on the jar and secure with a ring, fingertip tight.
26Place a hot lid on the jar and secure with a ring, fingertip tight.
27Place a hot lid on the jar and secure with a ring, fingertip tight.
28Repeat the filling and sealing process until the canner is full.
29Repeat the filling and sealing process until the canner is full.
30Repeat the filling and sealing process until the canner is full.
31Pressure can the jars. For the stove-top canner, vent for a few minutes, then put the weight on and process for 10 minutes at 10 pounds of pressure (adjust for elevation).
32Pressure can the jars. For the stove-top canner, vent for a few minutes, then put the weight on and process for 10 minutes at 10 pounds of pressure (adjust for elevation).
33Pressure can the jars. For the stove-top canner, vent for a few minutes, then put the weight on and process for 10 minutes at 10 pounds of pressure (adjust for elevation).
34For the electric canner, set it for 10 minutes and it will guide when to put the weight on.
35For the electric canner, set it for 10 minutes and it will guide when to put the weight on.
36For the electric canner, set it for 10 minutes and it will guide when to put the weight on.
37Once the pressure gauge is down, carefully remove the lid and take out the canned Alfredo sauce.
38Once the pressure gauge is down, carefully remove the lid and take out the canned Alfredo sauce.
39Once the pressure gauge is down, carefully remove the lid and take out the canned Alfredo sauce.
Ingredients
6 cups butter
6 cups butter
6 cups butter
3 blocks cream cheese
3 blocks cream cheese
3 blocks cream cheese
2 cups whole milk
2 cups whole milk
2 cups whole milk
4 cups heavy cream
4 cups heavy cream
4 cups heavy cream
32 oz Parmesan cheese
32 oz Parmesan cheese
32 oz Parmesan cheese
garlic powder
garlic powder
garlic powder
salt
salt
salt
crushed black pepper
crushed black pepper
crushed black pepper
Equipment
canners (electric and stove-top)jarslidsjar fillerringsweightpressure gauge
Tips
Warm jars before filling with warm sauce.
Do not use vinegar for wiping dairy product jar rims, only water.
Look up your own canning time and pressure based on your elevation.
An electric canner can be more hands-off, while a stove-top canner may be quicker once pressure is built.