Coating cheese with wax
When you make cheese, do you coat it with wax for aging? I’ve done it both ways and am usually not real successful with the wax. No matter how many layers I put on it still cracks and gets even worse mold than if I just keep an eye on it without wax.
I don’t use wax for aging but do use it if I’m going to store it in a cool place for extended periods. It seldom cracks if you use good cheese wax. Cheese wax is much more flexible than paraffin and you can also re-use it if you carefully peel it off. — Jackie
We have decided to plant only Open Pollinated/ Heirlooms from now on. Do you know if any legislation is being put in place to stop the seed conglomerates from manufacturing products that would attack and destroy any Heirloom/Open Pollinated varieties?
South Berwick, Maine
No, but unless many of us save our own open pollinated varieties, we’ll lose thousands each year because nobody plants them and big companies quit carrying them. That’s a scary thought. Good for you. Once you start, you’ll absolutely love it and wonder why you didn’t start sooner. — Jackie
I have been canning cheese in 8 oz. jars which works great. Very few failures. This week I tried to can a very rich cheese in 4 oz. jars. Multiple failures. Attempted to recan 5 jars, plus a few more since I did not wash enough jars the first time and still had cheese left over. Water ended up in 3 jars prior to canning so did not can. They are in the refrigerator. I removed all of the jars, rewashed the canner and refilled. Let it simmer 75 min. to ensure even heating. The first batch got 60 min. in a roaster over 2 burners. Both had adequate water. The second batch had a LOT of grease on the water and multiple did not seal again. What are we doing wrong? Is it the size of the jar? Also, I noticed the last batch of monterey jack is more rubbery than the first batch I canned. I believe I used Tillamook the first time, Kirkland the second (a couple of years apart).
I think it’s the grease in the “very rich” cheese. Grease is the enemy of canners and the more you have in a recipe, the more failures you’ll have. I’d skip that cheese variety and move on to others you’ve had good luck with. — Jackie
It would be so totally awesome if you could do canning shows on the Food Network or Cooking Channel. I am surprised there hasn’t been something like that on there already with all the Doomsday Prepper shows. Keep up the good work and I am telling everyone to refer you to those channels..Hope it’s ok…
Concord, New Hampshire
Sure. We’ve been offered a spot on the Doomsday Prepper shows but declined as they often make preppers seem like weirdos and we’d have no control over the editing of the tapes. I would happily do a canning segment for a network, if asked. — Jackie