Canned shells and cheese:
Ingredients:
- 16 oz (about 450g) shell pasta
- 4 cups shredded sharp cheddar cheese
- 3 cups milk
- 2 1/2 cups water
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder (optional, for flavor)
Instructions:
- Cook the Pasta:
- Cook the shell pasta according to the package instructions until al dente.
- Drain and set aside.
- Prepare the Cheese Sauce:
- In a large pot, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes, stirring constantly to make a roux.
- Gradually whisk in the milk and water to avoid lumps.
- Cook and stir until the mixture thickens.
- Add the shredded cheddar cheese, salt, pepper, and mustard powder (if using).
- Stir until the cheese is melted and the sauce is smooth.
- Combine Pasta and Cheese Sauce:
- Add the cooked shell pasta to the cheese sauce.
- Stir until the pasta is well coated with the cheese sauce.
- Fill Jars:
- Spoon the shells and cheese mixture into clean, sterilized canning jars, leaving about 1-inch headspace.
- Remove Air Bubbles:
- Run a spatula or bubble remover tool along the inside of the jar to remove any air bubbles.
- Wipe Jar Rims:
- Clean the rims of the jars with a clean, damp cloth to ensure a proper seal.
- Apply Lids and Rings:
- Place sterilized lids on the jars and screw on the metal bands until they are fingertip-tight.
- Process in a Pressure Canner:
- Process the jars in a pressure canner according to the manufacturer’s instructions and the recommended processing time for pasta dishes. This is usually around 60-75 minutes at the appropriate pressure for your altitude.
- Cool and Store:
- Allow the jars to cool completely before checking the seals.
- Store the sealed jars in a cool, dark place.
Remember to follow safe canning practices and consult reliable sources for canning guidelines to ensure the safety of your preserved food. Always adjust processing times based on your specific altitude and follow the guidelines provided by the manufacturer of your pressure canner.
