# Canned Cream Cheese

This is a rebel recipe to can cream cheese, making it shelf stable without refrigeration, resulting in a soft and delicious product.

- Total time: 25 min
- Language: en

## Ingredients

- 1 brick cream cheese
- 8 oz jars

## Instructions

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

## Equipment

- jars
- glove
- spatula
- water bath canner
- steam canner
- lids
- rings

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8gyVQjE/
- Recipe page: https://www.cliprecipe.com/recipe/d35bd886-bda5-4e0e-94c2-42ef4c9124a4
- Extracted: 2026-04-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt