canned "soft cheese" has better cooking
properties than store bought bottled cheese meant
for snack food. It contains no preservatives and
is more economical than commercial products for
cooking purposes. These instructions yield a
product that is similar to "Cheese Whiz", yet
better tasting for a recipe of macaroni and
cheese. This simple to do recipe for home canned
cheese will keep for 2 years plus.
1 (5 oz.) can
tsp. salt 1 lb.
Velveeta cheese or any processed
milk and cheese in double boiler. Add rest of
ingredients and mix well. Fill pint jars about
3/4 full and seal. Place in Boiling Water bath
for 10 minutes.