I canned two small batches of salsa and cheese yesterday. I really didn’t want to drag out the big water bath canner. Did you know you can use a regular stock pot as long as it has a tight fitting lid? You need to come up with a raised bed (so to speak) to keep the jars off the bottom of the pot, so I tied together some jar lids using wire twist ties.
I put enough water in the canner to bring the water over the top of the jars, put it on to boil, and canned the salsa as I usually do.
Then I tried something new to me. I read that you can can cheese. So, we decided to give it a whirl and see how it does. Two pounds of cheddar cheese yielded 5 – 8 ounce jars. I first melted the cheese then processed for 40 minutes in a boiling water bath.
Today I will be working on applesauce. Apples were on sale yesterday and I bought 10 pounds (looking back, I should have gotten more) so I will be peeling and coring, cooking and canning them today.