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My wife and I frequently pick up the gallon-sized cans of cheddar cheese sauce from SAMs club to use in Nacho Chips or Macaroni and cheese meals for my grandson. We see that the idea of ​​buying the sauce in this way is cheap and profitable, however, it is usually more than we can use in a reasonable time. Often the product is opened to use for a couple of meals and then spoils while sitting idle in the fridge.

After much thought, we feel we have a solution to this problem. We decided that canning the rest of the cheese in the future would completely solve this problem. I should mention at this point that the procedure I am about to present is not recommended by the USDA or mentioned in the Ball Blue Book of Canning. According to the USDA, it is considered potentially unsafe to can products of this nature. In fact, they often discourage home canning of dairy products altogether. It will be up to you to make your own decision about the risks you are willing to take to package cheese products.

The procedure I will describe is for regular cheese sauce and not the nacho-flavored sauce that is commonly sold. We have not tried canning Nacho Cheese yet. I will need to see the full list of ingredients to determine the safe pH levels involved with the product. You can use pint jars or the 12-ounce ball jars often sold at popular department stores like Wal-Mart. The 12 ounce jars are taller, however I find they conduct heat a bit better than their pint sized cousins.

To start the process, take the one gallon can of Cheddar cheese and then pour it into a large pot. Place pot in oven on lowest setting until smooth. Add to sterilized jars and tighten lids accordingly, leaving a half-inch headspace on each jar. Process the pints in a water bath canner for at least 60 minutes.

These can easily be used for mac and cheese, layered over baked potatoes, or even used to make scalloped potatoes. Isn’t it time you prepared yourself for those upcoming emergencies that we all see coming in our not too distant future?

Joseph Parish

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