Alfredo Sauce: Canning Recipe
Ingredients
- 6 cups butter
- 6 pints heavy cream
- 16 oz cream cheese
- 35-40 oz Freshly Grated Parmesan cheese
- 1.5 quarts milk, to thin
- 2 tbsp garlic powder, or to taste
- 1 tbsp salt, or to taste
- 1 tbsp pepper, or to taste
Instructions
- Prepare Canner with quart jars.
- In a large stockpot, add butter on low / medium heat.
- Once melted, add cream. Whisk.
- Once warmed, add cream cheese (it helps if cream cheese is at room temperature.). Whisk until melted and well incorporated.
- Slowly add in parmesan cheese, in batches. Whisk continuously. This process takes a bit of time, but be patient!
- Once all cheese is melted, add the milk to thin out. You can add a little more if desired. It thickens considerably in the canner, so you need to thin it out some.
- Add garlic, salt and pepper. Whisk well.
- Pressure can pints for 10 minutes, quarts for 15.
Notes
Recipe adapted from Reid Homestead.