Continued from here
JWB – at 10:59
OK gang.
I just got off the phone again with Kraft. I needed a fuller explanation about “if its refrigerated and unopened it has to stay refrigerated”.
I questioned if it was a health related issue. They said no. They said that when you change the temperature of the cheese that much from shelf to frig to shelf it changes the texture, taste and quality of the cheese. Which after I hung up realized “Won’t melting the cheese for recipes do that?”
They also would not commit to putting in writing (via email) that it wasn’t a health issue. (lawyered up) Personally I don’t think it would be if it is still unopened, but as always, you make the call.
Now about freezing.
Their web site states:
Can VELVEETA Pasteurized Process Cheese Product be frozen? We do not recommend that you freeze VELVEETA Pasteurized Process Cheese Product. Freezing VELVEETA Pasteurized Process Cheese Product may cause changes in the texture of the cheese. Crystals may form within the product which may make it grainy, or its texture to become mushy. Freezing can also break down the ingredients used to make the cheese. This may cause water to form on the surface of the product. Freezing can also negatively impact the flavor.
(OK. I’ll buy that explanation.)
(Lots more excellent info in the original post. See first thread…)
Continued from here
JWB – at 10:59
OK gang.
I just got off the phone again with Kraft. I needed a fuller explanation about “if its refrigerated and unopened it has to stay refrigerated”.
I questioned if it was a health related issue. They said no. They said that when you change the temperature of the cheese that much from shelf to frig to shelf it changes the texture, taste and quality of the cheese. Which after I hung up realized “Won’t melting the cheese for recipes do that?”
They also would not commit to putting in writing (via email) that it wasn’t a health issue. (lawyered up) Personally I don’t think it would be if it is still unopened, but as always, you make the call.
Now about freezing.
Their web site states:
Can VELVEETA Pasteurized Process Cheese Product be frozen? We do not recommend that you freeze VELVEETA Pasteurized Process Cheese Product. Freezing VELVEETA Pasteurized Process Cheese Product may cause changes in the texture of the cheese. Crystals may form within the product which may make it grainy, or its texture to become mushy. Freezing can also break down the ingredients used to make the cheese. This may cause water to form on the surface of the product. Freezing can also negatively impact the flavor.
(OK. I’ll buy that explanation.)
(Lots more excellent info in the original post. See first thread…)
Wonder if this would be a way to use up all that Velveeta that people are worried about going to waste? <grin>
Fried Cheese
Cut cheese into 3/4 inch cubes. Heat oil (2 inches deep) in deep fryer or saucepan to 375 degrees. Beat 1 cup baking mix, milk and egg with hand beater (or fork) until smooth. Coat cheese cubes lightly with dry baking mix and insert round wooden pick in each cube. Dip into batter, covering cheese completely. Fry several cubes at a time, turning carefully until golden brown (1 to 2 minutes). Drain on paper towel. Makes about 45. .
As long as it doesn’t effect product spoilage, we’re still good to go if the power goes off.
Kathy!!! You have a recipe for everything!! I think I would rather throw mine away!!! I care for an autistic child who has a VERY limited food list, she is the reason I bought so much cheese! I really worry if this is long term she would starve herself to death. :o(
Madame spinner had asked yestserday (Occt 4th) about melting the velveeta down and homecanning it
I had thought the same thing, but then seemed to recall that you weren’t to can any dairy product…. anyone else have any input on this?? Shaddup?? FarmGal?
Thanx BB 8-D
Eduk8or – at 08:57
You can can cheese. <grin> It comes out kind of like the product called “Cheez Whiz.” You can also make your own queso con salsa.
Nacho Cheese
Melt butter in canning saucepot. Add milk and cream. Slice cheese into above mixture. Melt cheese SLOWLY. If melted too fast it will burn on the bottom. Put into hot jars. Seal and hot bath for 20 minutes.
Regular Canned Cheese
Melt 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.
The difference in processing time reflects the difference in ingredients.
I’ve always been told to never can anything dairy EVER. Even a recipe with butter as an ingredient. Much safer to just buy the cheez wiz at the store.
Shaddup? where are you?
The Shaddup Mapes? Velveeta the cheese that never dies. References from Doon (a parody of the sci-fi book Dune)
Im with Clawdia – at 12:16, the canned cheese from Kraft has a 10 to 15 year shelf life, doesn’t need to be in the fridge, and the 8 ounce cans make it perfect for portion control. Nice to know I have 45 pounds of REAL cheese (2 cases) and that I don’t have to worry about it spoiling just sitting in my garage. And the price isn’t all that bad when you consider that two cases from mredepot.com will probably last my family for a year - that’s a can or two a week.
You have to know that I love that canned cheese & keep 6–8 cans of it in the pantry — and rotate it — all the time. Friday night we were watching tv & I got a can and some Ritz crackers & laid back on the couch to chill out with Men in Trees & cheese. I touched the tip to the cracker, pressed & got doused with a watery, very oily mess!! So I tried again & the same thing happened again!! I used up the last quarter of a nearby Kleenex box of tissue dabbing it all up off my shirt & pants.
Took it to the sink, started squirting again to get any moisture out & no liquid, only cheese. So I went back to the couch to start over. Touched the tip to the cracker & cheese projectiled out all over my shirt, my pants & this time on the couch as well! It went in the trash. Don’t know what happened to that one, but they can be veeeeeerrryy messy if that stuff ever separates in the can!
Lasiker – at 12:48 & Kathy in FL “ Nice to know I have 45 pounds of REAL cheese (2 cases) just sitting in my garage. And the price isn’t all that bad when you consider that two cases will probably last my family for a year -“
Well, GOOD for you. ( YES, a little sarcasm there )…I’d have the same sitting in my preps too; if I could afford the canned stuff….BUT…since I can’t; cheese-lover that I am; I will have to make do with Velveeta, canned, ( YEA ! )
THANKS, KATHY !!! BTW—why the vinegar & dry mustard in the “reg’ sauce ? ( Being on a low/no salt diet, I’d forgo the additional salt, also)
Gotta try this with the 1 new loaf I have before buying lots more….
Be careful putting cheese up, my books say never do dairy
My understanding it is a flavor thing as far as adding the vinegar and dry mustard.
Seacoast … if dairy couldn’t be canned then you wouldn’t have the canned cheese available from Red Feather or whatever the maker is. Nor would you be able to get the cheese in jars at the stores.
Also, dairy can be used very limitedly in soup canning … you just have to pay attention to what you are doing.
The processed cheese … Velveeta … isn’t a “normal” dairy product. It has already been commerically processed and you are just “re-processing” it.
Also, unlike the “canning butter” recipe the method you use to can the processed cheese is a true canning process. You bring the jars up to the boiling point and it remains there for “x” amount of time.
The so called trick with any type of canning … any type of food preservation and processing actually … is cleanliness. Make sure all utensils being used in the canning process … as well as jars, lids, and rings … are sterile.
Kathy in FL – at 15:22
“My understanding it is a flavor thing as far as adding the vinegar and dry mustard. the processed cheese is a true canning process. You bring the jars up to the boiling point and it remains there for “x” amount of time. Make sure all utensils being used in the canning process … as well as jars, lids, and rings … are sterile. “
Kathy, I always am very careful with sterilizing the jars, lids, etc. I’m an “old” canner from way back….. just never had, had the ‘need’ to put up my favorite mellting cheese till now. ;-) Thanks again.
Kathy at 12:06
About the Parmesan: As I was reading through this thread (before I got to your post), I was thinking about the dried Parmesan cheese. Growing up, my mom, who is very careful about food safety, always kept the Parmesan cheese in the cupboard. I did the same for years until my son, in his teens, mentioned, “Mom, why do you keep this on the shelf? It says on the side to “refrigerate after opening.” Sure enough, that’s what it said. I immediately started putting it in the refrigerator. I never had a problem with the cheese clumping until I did that! I’ve often thought that, if electricity was out for an extended period, I wouldn’t hesitate to go back to keeping it on the shelf, since I’ve survived more than half my life without it being refrigerated.
And as far as Velveeta goes, I have never acquired a taste for it and always wondered how anyone got away with calling it “cheese.” I know I’m in the minority, but I really don’t like it and neither does anyone else in my family.
Genoa? — 05 December 2006, 00:40
And as far as Velveeta goes, I have never acquired a taste for it and always wondered how anyone got away with calling it “cheese.”
Not only was Velveeta big in my parents household, so was SPAM!
Thank God I escaped without any deep mental scars.
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Yikes, I can’t imagine prepping with Velveeta. I think I’d take my own life before I had to start eating it.
In reference to the “non-refrigerated” products (mayo) lasting and not going bad……I read a short article stating that “vinegar” helps to retard the growth of bacteria. Any of you health pros have an angle on this?
Eduk8or you are correct about the risks of canning low acid foods - they need to be done in a pressure canner, not water bath method.
The fat in the cheese will protect the bacteria - heat is NOT enough. It’s different from canning something like jam or pickles.
The last thing we all want is a case of food poisoning in the middle of a pandemic!
Here’s more detailed info:
canning butter isn’t safe
“Meat, vegetables, butter, cream, etc. are low-acid products that will support the outgrowth of C. botulinum and toxin formation in a sealed jar at room temperature. Low-acid products have to be pressure-canned by tested processes to be kept in a sealed jar at room temperature. … fats can protect spores from heat if they are in the product during a canning process…”
How long does regular velveeta in the box store for, anyway?
I realize that it’s not really cheese but sometimes you just need some junk/comfort food with a ton of salt in it…
Have you ever made that hot dip with velveeta, diced tomatoes & green chilis? mmmmmm My family makes it when I go visit - We won’t make it at home, it’s pure fat… And looks totally disgusting - but I do love it.
Store it in the freezer. When the power goes out, the clock starts ticking on the expiration date then. If you can Foodsaver bag the foil package unopened, all the better.
Velveeta is for dip and nachos, not for pretending it’s cheese. :)
I buy the big bags of grated cheese at Costco. I routinely pour it into canning jars, vacuum, and freeze. I use this all of the time.
I also have real cheese frozen. The trick is to not open it until it’s completely thawed. Believe me, if there’s a pandemic, our little sissy butts won’t be saying, “oh, my, it may have lost a bit of its texture”..
I have a lot of pasta in my preps. and I intend to use velveta for the cheese in my good ol’ macaroni and cheese. This way we will get a break from the speghetti sause routine.
Like Lavendargrl said, I don’t think we’l be all the picky if we get hungry enough…Hunger is the best cook “they” say
Anybody know what the shelf life is of Cheese Whiz in a jar?
And I’ll add how long can you keep cheese whiz after opening:refrigerated and non-refrig If you slow boil it for say 10 minutes would that kill bacteria?
I accidentlly left four half pound bars of 75% fat free sharp cheddar cheese in bag, outside the refrigerator for 13 hours. I stuck it back in the refrigerator. is it sfe to eat this cheese, or do I have to throw it away? The bars are vaccuum sealed in hard plastic.
IMO, should be fine.
I don’t have room to put velveeta in my freezer… Anybody know how long the regular shelf life is? I’d also be interested in knowing the shelf life of an unopened jar too… They don’t say anything about it on their web site.
Most of the drop-dead dates on the Velveeta are about 1–1 1/2 years, but I’ve heard people on other boards say it will last much longer than that, especially if you can keep it cool. I think I’ll keep a looong time in the fridge, unopened.
Tostitos cheese dip in glass jars is good. I get it in 6 packs at Costco.
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I freeze regular cheese, and it’s fine after it has been thawed. Cheddar tends to dry out a bit, but it’s not even noticeable if the cheese is to be cooked any way.
Velveeta is not so bad, especially if you have other cheeses frozen in the freezer and it is just another prep item.
Wow. This thread is just like Velveeta cheese. It just won’t die. 8-D
Well, have someone with authority can this thing then. LOL.
Are we canning velveeta now?? :-)
Seriously, there’s some really good recipes on the Net for using Velveeta, so even if you don’t like it by itself, it’s good when mixed with other things so that gives it valid reason to be on anyone’s prep shelves.