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Post by deerslayer on Jan 6, 2009 11:02:52 GMT -6
CANNING VELVETTA
1 pound velvetta 3 oz can evaporated milk 1 TBSP vinegar ½ tsp salt ½ tsp dry mustard
Melt cheese in double boiler with milk. Add rest and mix well. Fill pint jars ¾ full and seal. Place in boiling water bath for 10 minutes.
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