Tuesday, 26-Oct-1999 16:00:00
Will tell you what I have been doing, and
enjoying it bunches. In the bulk section at your
grocery store, you can buy the gallon cans of
cheese sauce or jalapeno cheese sauce. I have
been using the plain cheese sauce. Pour the
cheese sauce into a large pot and add one quart
of water. Bring to just shy of a boil, stirring
often to prevent scorching. Pour the cheese
sauce up into pint jars, seal, and process for
45 minutes at 10 pounds of pressure. This stuff
is super for topping casseroles, making homemade
For cheese dip, I use the gallon of cheese sauce,
add 4 pints of homemade rotel, or to taste, and
process the same.
I would assume that if you want to break down
the jalapeno cheese sauce, you would just add
the quart of water to it, and process like I have
been doing the plain cheese sauce.
It must be processed at 10 pounds of pressure for
the full 45 minutes in a pressure canner.
If we can be of any more help, just holler.
Have a good one !