Canning Cheese. Help.

[NotSoFast]

My first attempt at canning cheese was a success. Well at least in getting it canned, having it stay sealed, and not developing mold.

So I opened my test jar today. The taste is good, the color is pretty much the same, but it has holes through and through, not solid as I expected. Is there something I missed in the process that would have caused it to aerate?

Don't get me wrong. This is fine for the macaroni & cheese dinner I'm making. I'm just concerned about it being holey cheese. lol

Chuck

[NCLee]

Chuck, where did you get your recipe for canning cheese? I did a couple of searches, looking for guidelines for safely canning cheese and didn't spot any. Did find where some people have been experimenting with canning cheese, but there was no indication that any testing for safety was done.

The bubbles in your cheese indicate that air was trapped in the cheese during processing, probably because of the density. That's what sent me to google. Some foods are too dense to safely can, such as mashed pumpkin. Suspect that's the case with home canned cheese, too.

Lee

[NotSoFast]

Jackie Clay's book, Growing and Canning Your Own Food (http://www.backwoodshome.com/store/files/jc01.html).

It came out fine except for the bubbles and it was a little dry when I made macaroni and cheese last night. I suspect that is because the oils separated during the heating process to melt it before canning. I guess I'll ask her at Ask Jackie Online (http://www.backwoodshome.com/advice/askjackieonline.html) to see what she says.

Mine had set for two months without any indication of mold or discoloration so far. I have another jar I still have sealed that I am watching as well.

[CanNerd]

Dairy products are not considered safe for home canning, so do so with that understanding and the risk being taken.

[Diavolicchio]

Why would you can cheese when the shelf life of a brick of Velveeta is about 75 years? Further, aren't the best cheeses in the world in a constant controlled state of rot and decay anyway?

Are you concerned your Roquefort, or Stilton, or Camembert or Blue are going to get [more] moldy?


John

[Anon001]

The question I have... Are you canning homemade cheese or store bought cheese?

Like it was already mentioned, why the need to can it? My cheeses don't last long enough to can. lol

Paul

[NotSoFast]

I tried 2 pounds of mild cheddar store bought cheese with the idea of long term storage. I'm not so sure now. But I really like some cheeses you just can't get dehydrated or freeze dried.

[NotSoFast]

Why? Because I like the taste of mozzarella, cheddar, asiago, and other cheeses that velveeta can't compare to.

Besides, I prefer Cheese Whiz to Velveeta.

[Diavolicchio]

Why? Because I like the taste of mozzarella, cheddar, asiago, and other cheeses that velveeta can't compare to.

Besides, I prefer Cheese Whiz to Velveeta.

Mozzarella, Cheddar and Asiago are pretty readily available store-bought cheeses. Why wouldn't you just buy fresh rather than settling for something less than optimal that's been bobbing up and down in a jar for months on end?


John

[cartershan]

I have a great aunt that sends her home-canned cheese sauce every year for Christmas. We gobble it up around here pretty quick. Hers also has holes. Sometimes more than others. I have not canned cheese, yet...we love it though so I plan to try it soon.

[NCLee]

cartershan, please find a tested recipe to use for canning cheese. So far, I haven't found one. As far as I've been able to determine, at this point in time.

Jackie states that her cheese canning is experimental.

I have canned mozzarella and cheddar cheeses, so far, both with good results. Canning cheese is, so far, kind of an experimental trial; you won’t find it in any books that I know of. Being a high acid food (lactic acid), it is fairly safe to play around with. If it goes bad, it simply goes moldy. You won’t get food poisoning from cheese.
http://www.backwoodshome.com/advice/ajo061220.html

As canning cheese is a sort of “outlaw” process, with no “expert” guidelines, we just sort of fumbled our way through times. I started out with 25 minutes with half pints as I first did it with tomatoes, years ago. But then I went longer, for safety, as tomatoes also increased in time, to 40 minutes. Now I’m processing cheeses in pints and half pints for 60 minutes in a boiling water bath canner, just to be extra sure, as that’s what we do milk, although cheese is much more acid a product. — Jackie
http://www.backwoodshome.com/blogs/JackieClay/2009/10/20/while-im-busy-canning-will-and-david-get-the-storage-barn-roof-covered/

While home canning cheese is considered by some to be “experimental” canning, many books have been written with cheese canning recipes, and a whole lot of people have been canning this high acid (lactic acid) food with good results.
http://www.backwoodshome.com/blogs/JackieClay/2008/10/14/

Yes, I have canned spaghetti sauce made with cheese as an ingredient in a water bath canner. Because cheese is a high-acid food, it lends itself well to water-bath canning. I process my sauce for the same length of time that is recommended for regular spaghetti sauce or tomatoes; pints 40 minutes. Understand that this is an “experimental” processing for home canners as there is no manual that I know of that details canning cheese either as an ingredient or alone. Both of these things I have done with good results, but I can’t advise others to follow my experimental method.
http://www.backwoodshome.com/advice/ajo061113.html

though canning cheese is still an “experimental” recipe (there are no “approved” methods by government experts), folks have been canning and re-canning #10 cans of cheese sauce successfully for years, me included. http://www.backwoodshome.com/blogs/JackieClay/2009/11/17/

Your decision as to whether you want to can cheese using an experimental method.

Lee

[AlchemyAcres]

Far be it from me to question Jackie Clay, but.....
I wonder where she got the idea that cheese is a high acid food.
Yes, it's acidic but most cheese doesn't come anywhere near the 4.6 PH threshhold for high acid foods.

Cheddar cheese as an example is about PH 5.9...that's less acidic than many low acid vegetables.
The PH scale is logarithmic and according to my calculations PH 5.9 is 19.95 times less acidic than PH 4.6



~Martin

[Anon001]

I agree with you Martin.... I think? lol

I have read people on here talking about Jackie Clay. They talk like she is the goddess of homesteading and all things canning. However, she is a homesteader like anyone else. She uses some canning methods that may not be recommended. However, like many people she experiments with her foods.

There is nothing wrong with experimenting. But, please keep in mind that just because one person has a great deal of experience in various aspects of homesteading, they can still make mistakes.

I'm sure that all of us have, or do, can and prepare some things that are not recommended.

However, anytime you can, please take the time to make certain it is a viable, healthy, and recommended procedure. If not, you can very easily be risking your family's health, including death, since botulism is neither seen, tasted, or smelled.

Just because one person uses a non-recommended methods does not make them safe.

Paul

[Mom_of_Four]

A year or so ago I did an experiment with waxing cheese. I know people who make cheese usually wax it to age it, so I did that with food grade wax (bought online) and cheddar and swiss cheese. I cut up store bought cheese into blocks about 2-3 inches square, then dipped it into melted wax 2-3 times, making sure it was totally sealed. I placed it on wax paper to harden, and then checked for cracks or holes. Some people use a paint brush to coat the cheese, but this worked better for me using an old pan as a double boiler to melt and dip. I also found that it worked better if the cheese was room temperature so it didn't "sweat" inside the wax.

The swiss cheese ended up weeping and cracking the wax, then molding. The cheddar was a success. I kept some of it 18 months just to see how it ended up. Every few months I'd open one up and try it. The cheddar kept getting sharper and sharper until I decided to open the rest of it, dehydrate it and then whir it in the blender to make powder. What's left of my experiment is in a jar in the garage, and I toss a little into mac and cheese or casseroles.

The dehydrating is something I'd probably do more of. I grated it into strips then dried it for several days, blotting up the grease that seeped out. In the end I had crunchy bits. I vac sealed some of them in a jar and powdered the rest.

[bereamama]

I think it sounds really great. Canning cheese can be for preparedness, because the store with the cheese in it may not always be available. Anyway, I have a source for commercial canned cheese. It seems fine to me. Kraft cans cheese as well, as sells it in little glass jars with metal lids. Old English, though maybe not a pure cheese since it is a spread. They also make other canned cheese.

[lunghd]

Okeydokey - I've searched around & the only threads about canning cheese basically say "No official method..." . I'm resurrecting this old thread to see if anyone has come across an "official" method of canning Velveeta in the past year.

Given that you can buy canned cheese (cheese whiz) or CANNED cheese (Sam's club - nacho or cheddar sauce in #10 cans) there has to be a way to do it.

Yes; I know Velveeta has a long shelf life UNOPENED... but for those of us who go to Sam's there is no way to eat a twelve metric ton log of cheese before the little blue things start growing. :) (And as mentioned above: preparedness means having what the stores won't have.) I'm wanting to can it in pint jars which would be perfect for bachelor mac & cheese - just pop open a jar, dump it into the pot with the cooked macaroni, stir & stand at the stove shoveling it in! :D

Short term: Has anyone frozen Velveeta & then used it?
Long term: Any update to canning it?

[momma_to_seven_chi]

I would can cheese with no fear. The government has lots of rules about canning that are just overkill IMO. Our ancestors lived through using a WBcanner for meats for goodness sake. I'm sure my family can live through pressure canning cheese.

I personally would make it into cheese sauce, then can in pints. Maybe 75min at 10lbs? How long did you do yours?

I have canned cheesy potato soup that way, but it darkens because of the dairy. I pc it at 10lbs for 90min. That may have been overkill, but I wasn't sure how long, so I just guessed at the time. It tastes good, but it did darken. Same with any milk product too, like cream potato soup or any cream soup, plain milk (I just had to try LOL), etc.

You can wax large chunks of cheese wrapped in cheese cloth, then keep them on the shelf. And just plain American cheese slices will keep for almost a year in the fridge. I buy them in bulk when they are $1.39-1.59 and just stuff them in the extra refrigerator. I probably have 30packages in the fridge because there was a sale a few weeks back. You can also freeze that for indefinite use, but I just stick it in the fridge and use for about a year or so.
Cream cheese only lasts about 6mo in the refrigerator well, so you have to freeze it if you keep it longer.

If you figure out something else about cheese please let us know. I'm curious.

[Dame]

I have water bath canned chicken. Liked it way better than the pressure cooked stuff. The real difference is that the chicken I did, had been raised here, out and about eating bugs and grass and whole grain scratch from a day old.

[momma_to_seven_chi]

I have water bath canned chicken. Liked it way better than the pressure cooked stuff. The real difference is that the chicken I did, had been raised here, out and about eating bugs and grass and whole grain scratch from a day old.

How long did you water bath it for?

[momma_to_seven_chi]

Short term: Has anyone frozen Velveeta & then used it?


Yes, many times. It works fine for sauces and things like Mac/cheese. I just toss the package in the freezer whole, then take it out when needed. It's foil wrapped, so it comes out fine, a bit mushier than the unfrozen stuff, but it works fine for cooking. It doesn't freezer burn because they do keep it so well wrapped in that foil package.\. I've had the stuff in there for 2-3 yrs at a time, and it's fine.

[lunghd]

Thanks all. The test subject at hand is actually Velveeta rather than wheel/solid cheese.

My industrial sized log-o-cheeselike-substance has already been opened thus the reduced shelf-life. When I noticed the tiny colonies of blue fuzzies I chopped it into 1/2 # chunks and put each into a separate zip-lock baggie. I'll freeze most of these since it looks like they'll survive for future mac & cheese and maybe try a pint jar's worth canned as suggested above as a 'guinea pig' of sorts.

Thanks for the feedback!

[NCLee]

Just a note of caution, if you don't mind.

One of the rules of canning anything is to use fresh ingredients, discarding what has the potential to cause problems. Could be badly bruised apples or mushy way over ripe tomatoes. Poor quality affects the flavor, texture, appearance of the finished product. And, in some cases, the safety of the product, too.

Canning cheese is "experimental" and there aren't any tested guidelines. It's everyone's best guesstimate. If memory serves, even Jackie Clay mentions this when she writes about canning cheese.

Are you sure you want to can cheese that's showing signs that it's beginning to spoil? Wouldn't it be better to wait and try canning it when you have a newly opened package?

Just a thought.............

Lee

[Aseries]

I always hear people talk about botulism when doing "outlaw canning" but reading commercial guidelines for canning on one website it stated, 5 min at 250 degrees is all that was required to kill botulism" and this was for a meat product.

So as much as I agree its a risk, a safety concern. I look at it this way what is the likelyhood the temp in a half pint jar wont get to 250 degrees in a pressure canner. Its like when people tell me you shouldnt can bacon, the bacon is as thin as can be dont can it. But I do chicken thats thicker than the entire pack of bacon.

I think if you did canned it in a slaughter house, didnt wash anything, used rotten food, there would be a serious risk. But we wash, sterilize things, pressure can, and use fresh items, and clean our kitchens. I think somethings gone overboard but at the same time there is still a risk. Just as much risk with buying a tainted ecoli product from the store...

Its like the canning police, seem to act like theres botulism spores all over our houses. If that was the case, how come the chicken I left out the other day didnt kill me, or the popcorn I dropped on the floor and picked up for the 5 sec rule didnt kill me, or the spores on the cheeze that I cut off and ate the rest didnt develop something in the perfect incubator for bacteria, my fridge.

There are so many other things that I should have died from when it comes to unsafe practices but people worry about canning cheese thats been cooked to beyond belief in a pressure canner.

Then I wonder, can someone find out what are the requirements to manufacture canned cheese. Because if its legal to sell, there must be some way to manufacture it. And I'm sure there not using some magical formula and mystical cheese either.

Just my 2 cents. I dont can Cheese because in Canada its to darn expensive lol...

[NCLee]

Its like the canning police, seem to act like theres botulism spores all over our houses. If that was the case, how come the chicken I left out the other day didnt kill me, or the popcorn I dropped on the floor and picked up for the 5 sec rule didnt kill me, or the spores on the cheeze that I cut off and ate the rest didnt develop something in the perfect incubator for bacteria, my fridge.

They could very well be all over your house and mine, too. Botulism spores are found in the soil. Soil can be tracked into the house from the garden, from a dirt/grass driveway, from the flower beds, etc.

When you drop a piece of chicken on the floor, you don't create the conditions necessary for the spores to multiply and produce the toxin that kills.

C. botulinum is only able to produce the neurotoxin during sporulation, which can only happen in an anaerobic environment. http://en.wikipedia.org/wiki/Clostridium_botulinum

An anaerobic environment is a very low or no oxygen environment. Vaccum sealed canning jars, deep puncture wounds, and the digestive tract of infants are some examples of this environment.

Commercial canning operations use equipment and procedures that aren't available to homeowners, using standard homecanning equipment. Thus the quidelines that apply in commercial canning may not be applicable in the home environment.

While commercially canned goods are required to undergo a "botulinum cook" at 121 °C (250 °F) for 3 minutes, and so rarely cause botulism, there have been notable exceptions such as the 1978 Alaskan salmon outbreak and the 2007 Castleberry's Food Company outbreak. Foodborne botulism has more frequently been from home-canned foods with low acid content, such as carrot juice, asparagus, green beans, beets, and corn. However, outbreaks of botulism have resulted from more unusual sources. In July, 2002, fourteen Alaskans ate muktuk (whale meat) from a beached whale, and eight of them developed symptoms of botulism, two of them requiring mechanical ventilation.[9] Other sources of infection include garlic or herbs[10] stored covered in oil without acidification,[11] chilli peppers,[12] improperly handled baked potatoes wrapped in aluminium foil,[12] tomatoes,[12] and home-canned or fermented fish. Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods. Oils infused with garlic or herbs should be acidified and refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated. Because the botulism toxin is destroyed by high temperatures, home-canned foods are best boiled for 20 minutes before eating. Metal cans containing food in which bacteria, possibly botulinum, are growing may bulge outwards due to gas production from bacterial growth; such cans should be discarded. Any container of food which has been heat-treated and then assumed to be airtight which shows signs of not being so, e.g., metal cans with pinprick holes from rust or mechanical damage, should also be discarded. Contamination of a canned food solely with C. botulinum may not cause any visual defects (e.g. bulging). Only sufficient thermal processing during production should be used as a food safety control. http://en.wikipedia.org/wiki/Botulism

Yes, 250 degrees is the temperature needed to kill the spores. The time it takes for a commercial operation to achieve and hold that temp in the center of their cans is faster than what's available to the average homeowner. And, from what I understand, there's far fewer variables from one jar/can to the next within commercial operations. I probably don't pack my jars in the same way my neighbor does. Her stove is a commercial gas stove. Mine isn't. The homeowner guidelines for canning, allow for these variables and more.

It's your kitchen and your choice as to how much risk you're willing to take with what you put on the table for family and friends.

My experience may be different from yours, which directly affects my viewpoint on this subject. I REMEMBER when a family of 4, in our area, DIED from eating improperly canned foods. Long time ago, but that memory still haunts me. Thus, I'd prefer "overkill" with regards to canning, than to set something with a known potential for risk on the table in front of my family.

Again, your kitchen, your choice.

Lee

[Aseries]

I agree but until someone gives me proof that commercial canners do magical things, I wont hold my breath.

Reason being is, we know the requirements for home canning, now can someone show me the requirements for commercial canning. I have seen a few commercial canning operations, and you know what, it was no more mystical than my pressure canner.

I really would like to see what the requirements are to make canned cheese. Or all these canned things that are made commercially. Well for one lets say I wanted to make some of it commercially, it be interesting to see the requirements.

I would like to compare the two... I do know some items could be home canned, but would require lots of terrible little chemicals, and who the heck wants that anyway. Some things are best left fresh... I just question everything. People tell me all the time I cant do things, then when I do make the thing myself and dont spend $1000 on it, they go omg I didnt know that.

I think were living in a society thats teaching us that even the simple things that we used to make, can only be made in some factory in china and I'm not talking about food. Ok another thread.

Anyway dont take anything personal I say here, its just discussion, friendly thoughts with no bad things intended. I think if your going to go "outlaw" canning, do it as safe as possible, there is risk in everything. Why because people are never going to listen to what some agency tells us... lol

take care and have fun I need to get cooled off lol

[NCLee]

Aseries, I suspect that you and I agree on many things, far more than you may think we do, at this point in our conversation. :) Another of those, sit at the kitchen table with a cup of coffee would be easier than a keyboard.

Agree with you there's nothing magical about commercial canning. The basic principles to preserve food and keep it safe are the very same. It's just they have better/different equipment than us average homeowners have in the kitchen. Even thought it doesn't rise to the level of a commercial canning operation, I'd love to have a commercial kitchen set up as a separate place for canning than my regular family kitchen. But, it ain't to be, so it's make do with what I have. Keep on putting stuff in glass jars as I can't batch process in metal cans. Keeping canning risks as low as possible between washing up breakfast and supper dishes.

One of the reasons why we don't have guidelines to safely can some things is because the research hasn't been done to provide those guidelines. Much of this research is done by university extension services, such as NC State University here. They have to pick and choose where to put available research dollars. Thus, State may never had the dollars to develop guidelines for "canning" cake in jars for long term storage.

Another is that testing has shown too many variables, in home canning, to establish guidelines. Canning mashed sweet potatoes is an example. Density variation is the problem here. The density of yours may be much different from mine, as we process batches. The density of the product in the jars has a direct bearing on how long it takes the heat to penetrate into the center of the jar. Suspect (no linkable proof) that commercial canneries have the means to provide a uniformly dense product.

And, yet, one more. Read somewhere that one of the reason we don't have guidelines for canning plain eggs is because we wouldn't eat the results. For the heat to penetrate into the center of the eggs, they'd be turned into rubber balls. (I do that sometimes just trying to make regular hardboiled eggs. :( )

I agree with you about what society is doing, in general, to the population. For example, earlier this week, I served a cold cuts & salad lunch to some friends. All types of sandwiches/subs, chips & salsa dip, fresh veggies & dip. One friend remarked, "Oh, I see you cut your own vegetables!". As if that's something that just isn't done anymore.

Yes, I did. I bought whole carrots, cucumbers, onions, peppers, celery, etc. and cut them myself. No, I didn't buy one of those ready to serve vegetables/dip packages, nor bought cartons of already peeled and cut items. "Society" is forgetting how to pick up a peeler and paring knife.

In closing, also agree that "outlaw" canning has to be done as safely as possible. That's why I suggested, earlier, to use freshly opened cheese, rather than using cheese that's showing signs that it's going bad. Don't take on added risk when it isn't necessary. FWIW, I know how to do "outlaw" canning, as my Mom didn't own a pressure canner. Know what to do before, during, and after canning to keep things as safe as possible under the circumstances. If there's no other option, I'll do that in the future, and, if circumstances are bad enough, I'll even teach others to do the same. But, for now, we still have alternatives available, and IMHO, don't need to take on additional risks.

As always, your kitchen, your choice.

Tipping a cuppa joe to you across our virtual kitchen table this morning. :)

Lee

[Grendal]

I have canned cheese...not for preservation....but for pickling and stuff....as odd as that may sound...I've applied brine fermenting to cheese. No more then a month however, and always with my hot peppers.

Typically brined cheeses include feta, halloumi, sirene and telemea, a variant of brinza.

Brined or pickled cheese is matured in a solution of brine in an airtight or semi-permeable container.

The process adds to cheeses stability, inhibits bacterial growth. The cheese may come out soft or hard, the moisture content will change, along with color and flavor sometime. It all depends on the type of milk used. It will never have a rind, it is clean salty and acidic when it's fresh. When aged it will complexity with pleasant pungent, tart or spicy results. I like doing it with cheddar. The cheddar takes on a saltness, and is very good, I make what I called reverse stuffed jalepenos. The jalepeno is fresh, the stuffing is a little bit of pickled cheddar, wich I pickle with my jalepenos. The cheddar takes on the pickle flavor and a bit of heat from the peppers....this is what makes my poppers so good. They are also stuffed with a little bit of gyro meat and a bit of garlic. The result is delicious.

When I do it up, I use 1 cup cider vinegar, 1/4 cup olive oil, 1 tablespoon pickling spice in a mesclin bag, 1/4 cup water, 1 teaspoon canning salt, and a few bay leafs....Wash peppers. and slice in half.Dice the cheese into 1/2 inch thick slices. Pack loosely in a jar with 1 bay leaf in each jar. Heat ingredients to a boil and pour over peppers in jar.Let them cool, and poke in the cheese. Place jar lid after wiping jar rim clean; tighten band. Process 10 minutes in a boiling water bath. Do not forget the oil. The oil is the secret. For a clear liquid, use white vinegar; for the best flavor, use cider vinegar.

Once done, let it sit for a month and your good to go. When I do the poppers, I wrap two halfs with bacon after stuffing one half, then I take and batter and fry them, but grilling is good too using soaked toothpicks.

Sometimes the cheese melts....but let it cool and then refrigerate and they'll harden back up just fine. Been doing it for years, and I'm not dead or anything.

[Pigzzilla]

Commercial canned foods leave a lot to be desired as far as 'clean, sterile, safe,etc' are concerned. My opinion. I will not touch certain brands of peaches, applesauce, or green beans after having worked in those canneries. Or peach baby food that was made from the junk not fit to go into slices. Thats why I started learning to can my own back in 1974.
At least I know what is in the jars and the conditions for processing.

I have re-canned cheese sauce, canned bacon, canned butter and even a 1 gallon jar of store bought kraut that was given to me.

I just think it's best to have a variety of foods stored for whatever may happen and have the knowledge to preserve food when things get in short supply. Who knows, there may come a time when fresh cheese is not available, but a #10 can or 2 of cheese sauce is. If you have the ability to can it up in pint jars, it will last longer than that big old #10 can.

[Grendal]

Agree with you there's nothing magical about commercial canning. The basic principles to preserve food and keep it safe are the very same. It's just they have better/different equipment than us average homeowners have in the kitchen.

The commercial stuff also can reach higher tempratures then what we have in our home.

One of the reasons why we don't have guidelines to safely can some things is because the research hasn't been done to provide those guidelines.

Sadly this is true, i've often though of petitioning the government to grant better funding as it is a public safety thing.

Another is that testing has shown too many variables, in home canning, to establish guidelines.

My opinion is even the variables can be charted. The research needs to be done, and the variables charted and mapped into a readable chart to provide uniformity.

And, yet, one more. Read somewhere that one of the reason we don't have guidelines for canning plain eggs is because we wouldn't eat the results. For the heat to penetrate into the center of the eggs, they'd be turned into rubber balls. (I do that sometimes just trying to make regular hardboiled eggs. :( )


Put eggs in pan of water so that water covers eggs by 1-2 inches and bring to a boil. As soon as eggs boil, turn off flame, remove from heat, cover, and let sit for 10 minutes exactly. Add plenty of cold water to pan to stop cooking. Perfect hard boiled eggs EVERY time. ;)

I agree with you about what society is doing, in general, to the population. For example, earlier this week, I served a cold cuts & salad lunch to some friends. All types of sandwiches/subs, chips & salsa dip, fresh veggies & dip. One friend remarked, "Oh, I see you cut your own vegetables!". As if that's something that just isn't done anymore.

"The shriek was followed by another, louder and yet more agonizing..for once started upon that journey, the hog never came back. One by one the men hooked up the hogs and slit their throats. There was a line of hogs with squeals and lifeblood ebbing away.. until at last each vanished into a huge vat of boiling water (some still alive). The hogs were so innocent. They came so very trustingly. They were so very human in their protests. They had done nothing to deserve it."--Upton Sinclair

Society is the butcher, we are sadly the hogs.

In closing, also agree that "outlaw" canning has to be done as safely as possible. That's why I suggested, earlier, to use freshly opened cheese, rather than using cheese that's showing signs that it's going bad. Don't take on added risk when it isn't necessary.

I don't think freshly opened cheese is the way to go. Factories are not the cleanest places...and some of the employees...well I won't go there. I sugguest only canned homemade cheeses. This cuts down on anything that the cheese might of picked up from the factory to your table. If your not canning a cheese cause, don't can the whole thing, can it in small slices in different jars, like in with jalapenos, or in a good brine like olives. Can add small chunks to olives and then can them, just don't let them sit for more then a month. You can also dry cure the cheese.

There are other ways to preserve cheese... salt, ash, lard, olive oil, bees wax, grape leaves, etc etc....Somewhere I have some mideval cheese recipes...So in short, homemade is better for canning then factory made...Cheese making is very easy too.