Serves 1
Directions
- 1Add butter to a large pot over medium heat.
- 2Pour heavy whipping cream into the pot with the butter.
- 3Stir the butter and cream mixture.
- 4Add grated parmesan cheese to the pot.
- 5Whisk the cheese into the mixture until smooth.
- 6Add cream cheese to the pot.
- 7Whisk until the cream cheese is fully incorporated.
- 8Add garlic powder to the sauce.
- 9Whisk the garlic powder into the sauce.
- 10Add onion powder to the sauce.
- 11Whisk the onion powder into the sauce.
- 12Add black pepper to the sauce.
- 13Whisk the pepper into the sauce.
- 14Add more cream cheese to the sauce and whisk.
- 15Continue stirring the sauce over medium heat until it reaches the desired consistency, gradually adding milk.
- 16Ladle the hot Alfredo sauce into pint-sized jars, leaving 1 inch of headspace.
- 17Clean the rims of the jars with a paper towel to ensure a proper seal.
- 18Place lids and bands on the jars.
- 19Place the filled jars into a pressure canner.
- 20Pressure can pint jars for 10 minutes at 10 lbs pressure (or under 1,000 ft elevation).
- 21Remove jars from the canner and let them cool.
Ingredients
- 2 sticks butter
- 2 quarts heavy whipping cream
- 12 oz grated parmesan cheese
- 16 oz cream cheese
- 0.5 c milk
- 2 TB garlic powder
- 1 TB onion powder
- Salt
- Pepper
Equipment
large potwooden spoonwhiskladlepint-sized jarscanning funnelpaper towellidsbandspressure canner
Tips
- Warm contents over medium heat gradually, adding ingredients a little at a time until fully incorporated.
- You can add more or less milk depending on the desired consistency, but the sauce will thicken after canning.
- If the sauce looks separated or curdled after canning, give it a quick shake (after cooling) to reincorporate.
- For quart-sized jars, pressure can for 15 minutes.
- Alternatively, water bath for 1 hour for pint-sized jars.
- USDA does not approve canning dairy.
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