Canned Cream Cheese

25 mins
Serves 1
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Directions

  1. 1Have cream cheeses sitting out until they are very soft and pliable.
  2. 2Have cream cheeses sitting out until they are very soft and pliable.
  3. 3Have cream cheeses sitting out until they are very soft and pliable.
  4. 4Get the cream cheese into 8 oz jars, fitting just under a brick of cream cheese per jar.
  5. 5Get the cream cheese into 8 oz jars, fitting just under a brick of cream cheese per jar.
  6. 6Get the cream cheese into 8 oz jars, fitting just under a brick of cream cheese per jar.
  7. 7Use a glove to smoosh the cream cheese into the jars, getting as many air bubbles out as possible to avoid air pockets.
  8. 8Use a glove to smoosh the cream cheese into the jars, getting as many air bubbles out as possible to avoid air pockets.
  9. 9Use a glove to smoosh the cream cheese into the jars, getting as many air bubbles out as possible to avoid air pockets.
  10. 10After filling, use a spatula to push everything down, clean up the sides, and make them nice and pretty.
  11. 11After filling, use a spatula to push everything down, clean up the sides, and make them nice and pretty.
  12. 12After filling, use a spatula to push everything down, clean up the sides, and make them nice and pretty.
  13. 13Ensure there is 1 inch of headspace in each jar.
  14. 14Ensure there is 1 inch of headspace in each jar.
  15. 15Ensure there is 1 inch of headspace in each jar.
  16. 16Clean the rims of the jars very thoroughly to ensure a good seal, making sure to get as much cream cheese off as possible.
  17. 17Clean the rims of the jars very thoroughly to ensure a good seal, making sure to get as much cream cheese off as possible.
  18. 18Clean the rims of the jars very thoroughly to ensure a good seal, making sure to get as much cream cheese off as possible.
  19. 19Put lids and rings on the jars, fingertip tight.
  20. 20Put lids and rings on the jars, fingertip tight.
  21. 21Put lids and rings on the jars, fingertip tight.
  22. 22Place the jars in a water bath canner (or steam canner).
  23. 23Place the jars in a water bath canner (or steam canner).
  24. 24Place the jars in a water bath canner (or steam canner).
  25. 25Process for 25 minutes.
  26. 26Process for 25 minutes.
  27. 27Process for 25 minutes.
  28. 28After 25 minutes, you will have shelf stable cream cheese.
  29. 29After 25 minutes, you will have shelf stable cream cheese.
  30. 30After 25 minutes, you will have shelf stable cream cheese.

Ingredients

  • 1 brick cream cheese
  • 1 brick cream cheese
  • 1 brick cream cheese
  • 8 oz jars
  • 8 oz jars
  • 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.