Canning any dairy is not recommended by the USDA. So you do what you feel is best for your family. I am not responsible for any problems or mishaps from any of my posts. Everything I post is for informational purpose only, and you use solely at your own risk.
I have a lot of children, homemade alfredo sauce is a great staple to have on hand for a quick lunch. Also, I have a child in college and these make for a nice meal for him to have at his dorm.
This goes great with my dehydrated pasta. It really makes for a quick meal. I often triple this recipe because of our family size. It always turns out great.
- 2 sticks of butter
- 2 quart of heavy whipping cream
- 12 oz of grated parmesan cheese
- 16 oz cream cheese
- 5 teaspoons of garlic powder
- salt and pepper to taste
In a large pot combine the cream and butter together over medium heat. When the butter is melted add in the cheese. Stir until it is melted. Add in the seasonings, and taste to make sure it is to your liking.
When canning I make sure my jars, lids, and rings are clean and hot. I fill my hot jars with sauce and remove air bubbles. Make sure to leave the proper amount of headspace- 1 inch. Put the jars into a hot pressure canner and process for 10 minutes at the correct pressure for your altitude.
To freeze divide it into freezer bags and be sure to get the air out. When you are ready to use defrost it under running water or leave out in the fridge.
To step it up a notch you can always grab some canned chicken and toss it in for Chicken Alfredo. Here is my video on how to can chicken.
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