Directions
- 1Have cream cheeses sitting out until they are very soft and pliable.
- 2Get the cream cheese into 8 oz jars, fitting just under a brick of cream cheese per jar.
- 3Use a glove to smoosh the cream cheese into the jars, getting as many air bubbles out as possible to avoid air pockets.
- 4After filling, use a spatula to push everything down, clean up the sides, and make them nice and pretty.
- 5Ensure there is 1 inch of headspace in each jar.
- 6Clean the rims of the jars very thoroughly to ensure a good seal, making sure to get as much cream cheese off as possible.
- 7Put lids and rings on the jars, fingertip tight.
- 8Place the jars in a water bath canner (or steam canner).
- 9Process for 25 minutes.
- 10After 25 minutes, you will have shelf stable cream cheese.
Ingredients
- 1 brick cream cheese
- 8 oz jars
Equipment
jarsglovespatulawater bath cannersteam cannerlidsrings
Tips
- Ensure to remove as many air bubbles as possible when filling the jars.
- Maintain 1 inch headspace in the jars.
- Clean the jar rims thoroughly to ensure a good seal.
- Do not use vinegar to clean the rims as it will curdle the cheese.
- Process for 25 minutes.