Download "Storing Cheese Part II (reload) Canning cheddar/mozerella"
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Russian
00:00:08
hello fellow youtubers bear proper here00:00:11
this is part two of my cheese video00:00:15
we're going to can cheese now before I00:00:19
get started and show you what I've got00:00:21
to show you the FDA and the USDA do not00:00:26
endorse processing cheese this way if00:00:30
you choose to do this you do it at your00:00:33
own risk the precautions you need to00:00:36
take art you must have sterile jars you00:00:40
must not get anything on your cheese00:00:47
it's a very very clean environment and00:00:52
you need to either melt it in shreds or00:00:56
cubes do not try to just put a hunk of00:00:59
cheese in a jar you will have failure00:01:03
and you will get sick okay00:01:06
that being said at your own risk feel00:01:09
free to follow my directions I've been00:01:11
doing cheese this way probably about 2000:01:14
years don't have any problems with it00:01:17
so but that's up to you you make your00:01:20
own decision I have a 6 pound block of00:01:23
cheese that I used me swivel you over I00:01:27
guess my swivel is not working here00:01:31
don't you hate that when your camera is00:01:34
blocked and can't get it there we go00:01:37
alright so what I have here is I took 600:01:41
pound block of cheese I sliced it 1 inch00:01:44
thick and then I cubed it you will do00:01:48
all cheese this way or you can shred I00:01:51
decided to show a way to do it without00:01:53
any appliances or without breaking your00:01:56
arm shredding the whole thing with 600:01:58
pounds of cheese's a lot of cheese so00:02:01
then what I do is I take a pan I put it00:02:04
on the burner I put my jars in it and I00:02:08
fill it through the halfway mark of my00:02:11
jar then I start putting cubes in it as00:02:15
the cubes melt I push it down and add00:02:22
more Q's00:02:24
you're trying to get this within a00:02:26
quarter-inch of the lid now let me show00:02:32
you what I've got and you're gonna leave00:02:35
your stove on low and you're just gonna00:02:38
slowly melt it so let's pull one of00:02:42
these out that I can get to here as it00:02:47
melts you can see that it starts rising00:02:53
up in the jar the whole reason you're00:02:56
doing this because the problem with00:02:57
canning cheese is the density of cheese00:02:59
cheese is very dense and if you were to00:03:02
leave it in a cube the heat would never00:03:07
penetrate you would never get it now you00:03:09
can just put all the cheese in a pan and00:03:12
cubes and melted but it has a tendency00:03:15
to burn before it all gets heated evenly00:03:18
if you put it in a pan of water you00:03:21
won't be burning it and you're not00:03:22
dirtying any extra dishes because water00:03:25
is not dirtying it and you're already00:03:27
gonna put your cheese in your jars so00:03:29
this is how I do it I've got my lids in00:03:32
a pan as soon as all this melts I just00:03:35
keep adding until I get within a00:03:37
quarter-inch I'm gonna wipe the rims00:03:39
put the lids on and then we're gonna00:03:41
press York and we're gonna follow the00:03:44
same process for any cheese that you do00:03:46
whether it's Swiss mozzarella cheddar00:03:50
you don't want to do the really really00:03:52
soft cheeses this way especially not00:03:56
cottage cheese our sour cream or any of00:04:00
those do not even attempt to do those by00:04:03
those don't try to do it okay so enough00:04:08
with all that remember at your own risk00:04:10
and I will come back as soon as we get00:04:13
these melted and show you what we've got00:04:17
also I forgot to say while you're doing00:04:21
this your water is gonna evaporate so00:04:23
always make sure that you leave a corner00:04:25
that you can floor in and you're gonna00:04:27
take boiling water or a very very hot00:04:29
water and pour it in and bring the level00:04:32
back up to where you need it all right00:04:34
remember if you use cold water it's00:04:36
gonna start to solidify again and you're00:04:39
gonna have to reheat it up so and we'll00:04:43
just keep going as you can see it's it's00:04:44
a whole lot closer now almost all melted00:04:51
let's see if we bring that and see that00:04:53
just trying to bring it up to a00:04:55
quarter-inch and get all the cubes to00:04:58
melt all right be back shortly okay00:05:03
we're getting towards the end so I want00:05:06
to show you how I get the last of it00:05:07
melted you notice how there's little00:05:09
squares in the center so I choose one00:05:11
side and I just push00:05:14
kind of pull it down and roll it that00:05:19
pretty that is and then it will melt00:05:21
back down this one's probably not quite00:05:24
ready for that as you see it's not00:05:28
rolling really easy and that's kind of00:05:32
how you can tell when you've got your00:05:35
cheese done as it rolls really easy you00:05:39
have to find an easy one because these00:05:42
aren't rolling all that good this one00:05:48
that's pretty good00:05:49
so we're just gonna push it down doll00:05:52
and push cuz it will get harder on the00:05:54
dog boil and push see that all right00:05:59
stop00:06:02
and the little yellow you see on the top00:06:04
is the oils they go to the top already00:06:09
did that one okay as you can see the00:06:15
cheese is melted there's a little oil on00:06:18
the top you're gonna take your towel and00:06:22
you're gonna wipe the rim because there00:06:25
is oils on the top if you touched it at00:06:27
all so you're just gonna wipe your rims00:06:30
get all that oil off the top it's not00:06:36
bad it usually slides right off so it's00:06:39
not like you're gonna be pulling a bunch00:06:41
of stuff off and I'm going to notice I'm00:06:43
leaving them in the pans of water you00:06:46
are going to leave these in the pans of00:06:48
water until you put your pressure cooker00:06:51
going you don't want them to solidify00:06:55
again okay00:06:58
so then I'm gonna put my lids on screw00:07:02
the band's down you remember when you're00:07:05
putting these in the vans don't jam them00:07:09
in there because otherwise you can't00:07:11
lift each one out00:07:12
screw the band on and put it back in and00:07:15
that is just the thing these two pans I00:07:19
have a 9 by 13 they work wonderfully and00:07:23
I will tighten the lids as I go to put00:07:27
them into the pressure canner00:07:35
alright here we go with a pressure00:07:37
canning process if you don't have two of00:07:42
these put your lid rings in the bottom00:07:48
with the flat-band part of it on top and00:07:52
then put it in you cannot put these on00:07:55
the bottom and I'm doing so many I need00:07:57
two of these this is my small pressure00:07:59
pan now y'all do the wrong thing and00:08:03
grab these with my hand so I will use00:08:05
the proper tool this time can you see00:08:09
that and I'm just gonna put them in here00:08:11
now the one thing you need to make sure00:08:13
that you do with the cheese your water00:08:15
in here and I use a gallon of water no00:08:18
matter what I'm doing and about I don't00:08:22
know tablespoon or two of vinegar which00:08:24
I haven't put in yet you want the water00:08:27
in here to already be boiling as you see00:08:31
very light below but you should have the00:08:34
steam coming off because whatever you do00:08:37
you do not want these to cool down if00:08:40
they cool down at any point you must00:08:42
reheat them otherwise you will get00:08:48
spoiled product and you will just waste00:08:53
it all your cheese so I filled the00:08:58
bottom put my tray in there now some00:09:02
people do water bath peas for 10 minutes00:09:05
and set a pressure canning00:09:07
I always pressure can my cheese because00:09:12
and my butter because it's just that00:09:15
extra safety measure to make sure the00:09:18
bacteria if there is any has been killed00:09:21
pressure killing reaches higher00:09:23
temperatures which kills bacteria much00:09:26
easier and it tends to penetrate deeper00:09:30
so what I'm going to do is I'm going to00:09:33
close this up00:09:35
and I'm gonna pressure can these for 1000:09:39
minutes at 10 pounds of pressure you00:09:43
were doing pints it would be 15 if00:09:45
you're doing quarts it would be 25 so00:09:52
I'll line this up I'm gonna bring this00:09:55
up chill events for 10 minutes then I'm00:10:00
gonna put my little cap on this backs up00:10:04
back here bring it up 10 pounds of00:10:06
pressure and do that for 10 minutes so00:10:09
we'll be back when it's done in the00:10:11
meantime I'm gonna start my mozzarella00:10:12
on the other side of the stove okay here00:10:17
we go00:10:18
hopefully my battery won't die before we00:10:20
finish the pressure canner came down I00:10:24
moved it off so I can move the cheese00:10:26
over open it away00:10:38
and then fill your cheese out tipping00:10:43
slightly to get the liquid off the top00:10:50
space them an inch or so apart in an00:10:55
underactive place and let them cool00:11:03
these will continue to age just like the00:11:07
wax cheese does so start with mild00:11:10
cheddar and00:11:13
while you'll have sharp cheddar let them00:11:24
sit check your seals and a couple hours00:11:28
check them again in 24 hours00:11:30
make sure there's still good okay here's00:11:35
the mozzarella it's rolling really nice00:11:39
now if you can't handle hot then find a00:11:46
way to protect your hand because these00:11:49
jars are hot I moved into the bigger pan00:11:51
because it just wouldn't melt and you00:11:54
got to hold your jars when you do this00:11:56
I'm trying to I'm left-handed so I'm00:11:58
trying to do this so you can see but I00:12:01
can't just hold one side because it will00:12:04
flip right over into the water and then00:12:08
once you roll them and I roll them a00:12:13
couple times and don't just roll them00:12:15
once then this is like the third time00:12:17
I've rolled them I'll let them level out00:12:19
because the heat will level them flat00:12:22
again and then we'll seal gotta make00:12:26
sure it's all heated thoroughly and00:12:28
melted to thoroughly when no evidence00:12:31
that cubes and I think that's why I like00:12:33
the cubes better than the shredded it's00:12:35
because I can see when the cubes have00:12:37
melted because when you go rolling in if00:12:40
you find a cube it's not hot enough you00:12:42
need to let it go longer as long as you00:12:45
follow these directions you will have a00:12:48
good product that will last you a long00:12:50
time if you try to rush this process you00:12:53
might as well not do it because you're00:12:55
not gonna have any cheese you can eat00:12:57
later on so let me settle back down to00:13:00
their level I'm gonna wipe the lids and00:13:02
then put the rings on them now I ended00:13:07
up on one of the mozzarella jars I ran00:13:09
out of the solid mozzarella cubes and so00:13:13
I wanted to go ahead and get that jar00:13:16
done so five pounds does one last jar00:13:20
than what I have00:13:21
about half of the jar so if you're gonna00:13:24
do the jelly jars just remember that but00:13:27
I had to use shredded cheese to make it00:13:30
fill up I absolutely hate doing this00:13:33
with shredded cheese use the cubes the00:13:37
shreds are so much harder to get all the00:13:40
gaps out and the space is out and get it00:13:43
to melt evenly and not have air bubbles00:13:46
all through it so stick with the cubes00:13:48
you have better luck and you'll be less00:13:50
frustrated so I'll be back to you after00:13:52
this is process for 15 minutes00:13:54
oh here's the mozzarella I know00:13:58
interesting point it's brown that's just00:14:04
what happens to it when you can it00:14:07
doesn't change the flavor it makes it a00:14:10
little sharper but we'll open one of00:14:15
these so you can see what it's like not00:14:18
right this minute though I'll be back00:14:21
okay let's get through the final product00:14:26
show you what we got here these are from00:14:31
January 2010 the last of my stores this00:14:39
is mozzarella00:14:45
smells fine let's go ahead and take it00:14:51
out sorry Kenny pickles you know how it00:15:05
is with us multitasking women so what00:15:11
you wanna do is just run your knife00:15:13
along the hole inside that's one of the00:15:19
reasons why I like to do it in jelly00:15:21
jars cuz then you can pull it out easier00:15:30
there we go that's mozzarella and here's00:15:40
cheddar see how pretty that cheddar is00:15:42
cheddar cants beautifully love the00:15:47
cheddar can't whoops let's just throw it00:15:54
mozzarella00:15:56
almost burns let's try a cheese cutter00:16:07
so that's mozzarella let me taste it00:16:11
it's really hard00:16:15
mmm it's really good00:16:18
I forget how good to stop it what we're00:16:25
gonna do is I'm just gonna tear some00:16:27
mozzarella up we're gonna see how it00:16:41
melts if it melts what do you think it's00:16:47
gonna do all right and I'm gonna put00:16:50
that I know right but it should work00:16:55
good enough and then we're gonna do some00:16:58
cheddar see if it melts I know you guys00:17:06
like to see how how it turns out let's00:17:11
taste this well it tastes like sharp00:17:16
cheddar now00:17:22
okay it is chewier just like the00:17:28
mozzarella its chewier it's got the good00:17:32
flavor of it but it is chewier so don't00:17:38
expect it to taste like cheddar cheese00:17:43
coming out I'm trying to figure out how00:17:46
to describe the texture I guess it's00:17:51
kind of the texture mushrooms00:17:58
that's it kind of the texture of00:18:01
mushrooms so be forewarned00:18:09
but it's great flavor and we're gonna00:18:11
see if it melts it all00:18:12
well back to you soon as it melts okay00:18:16
it does melt the mozzarella does not00:18:21
melt okay so be forewarned it tastes00:18:27
good though but it tastes like mushrooms00:18:30
like mozzarella mushrooms so don't00:18:35
expect it to melt your dehydrated cheese00:18:37
powdered up is your best bet for like00:18:40
macaroni and cheese this would be that00:18:44
cheddar cheese is really good for00:18:46
crunchy sandwiches and stuff cuz it does00:18:49
as you see it gets kind of gooey I melt00:18:52
[Music]00:18:53
and the mozzarella is good for crackers00:18:57
well I guess I shouldn't have done it00:19:01
that way they see it's somewhat00:19:07
spreadable not a whole lot so don't00:19:10
don't expect miracles with this and I00:19:13
probably would over broiled it00:19:16
I just wanted to kind of give you a good00:19:21
idea see that it doesn't spread it's00:19:26
like a sponge but it tastes really good00:19:32
so you get past the texture that it's00:19:36
cheese it's another option it's up to00:19:39
you blessingsDescription:
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