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Nutrition Facts
Serving Size 1 jelly jars 230g Recipe makes 20 jelly jars)
Calories 622
Calories from Fat 462		(74%)
Amount Per Serving		%DV
	Total Fat 51.4g	79%
	Saturated Fat 33.0g	164%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 183mg		61%
Sodium 2087mg		86%
Potassium 556mg		15%
Total Carbohydrate 16.6g		5%
	Dietary Fiber 0.0g	0%
	Sugars 10.9g
Protein 24.4g		48%
how is this calculated?

Home Canned Nacho Cheese Sauce

Recipe #82726 | 1½ hours | 1 hour prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Luv-2-Camp Mary
Feb 1, 2004

This is about 75 cents a jar. A lot less than the store boughten. Makes a great evening snack with pretzels or nacho chips. I also use this as a cheese sauce on cooked veggies. This is also a great addition to "homemade gift baskets"

Editors Note: The Cooperative Extension Service, University of Georgia College of Agricultural & Environmental Sciences provided this information: We do not recommend canning dairy items (milk, cheese, butter) for several reasons: 1) there are no safe researched recipes 2) if added as an ingredient to other recipes they may alter the penetration of heat into foods. e.g. we do not recommend adding milk or cream to a safe and tested soup recipe to make it a cream soup. 3) while some cheeses may be borderline acid foods, many processed cheeses may not be. Milk and butter are not acid foods. Thus processes for canning would have to be using a pressure canner. 4) The chemistry of dairy foods is such that it simply doesn't fare well in heat.

20 jelly jars (change servings and units)

Ingredients

6 lbs Velveeta cheese
3 1/2 cups heavy cream
1/4 lb butter
1 quart milk
jalapenos
pimientos, to your liking

Directions

1
Melt butter in canning saucepot.
2
Add milk and cream.
3
Slice cheese into above mixture.
4
Melt cheese SLOWLY. If melted too fast it will burn on the bottom.
5
Put into hot jars.
6
Seal and hot bath for 20 minutes.
7
Makes about 20 jelly jars.

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Featured Reviews for This Recipe

From: Chef #584957

On Oct 23, 2007

This is my husband and sons favorite. Holds up great in the cabinet to. We'll be making this again for sure. Thanks!

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From: JiliBean

On Jun 2, 2007

I made this with no intentions to can, I needed a cheese sauce for nachos. It was ok, I don't think I will make it again. I've come to the conclusion that I just don't like Velveeta.

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From: Chef #Ms Kitty

On Apr 5, 2005

This was an OK recipe but lacked the spicy flavor of store bought. I only wanted one serving so I broke down the amounts for just one pound of cheese. I added red pepper to spice up the flavor which helped. Next time I will use a pound of Mexican velveeta. I made the sauce using my microwave on defrost setting in order to melt the cheese and blend the ingredients. In response to Chef 170381, corporations are able to can milk, eggs, and butter because they quickly bring the temperature of the food up and quickly cool it. Botulism is deadly, do you really want to risk yourr life for cheese sauce. I will post how I made the sauce with one pound of cheese. Ms Kitty

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From: Shatteredsky

On Dec 12, 2004

I'm looking forward to trying this recipe. Alton Brown on the food channel says that you can only can dairy products if you have a pressure canner. This one might be ok because of the already processed cheese that has a long shelf life.

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