[CottonBall]

I have some cream cheese I’m going to try to can. Does anybody have ideas on how to do it? The three methods I’ve seen is just to heat everything up then put the lid on and let it cool down, water bath can, and pressure can. I don’t see how those first two would be hygienic sinse the pH of cream cheese is slightly above what’s needed to water bath. But pressure canning might cook the heck out of it.

[JudyinCanada]

I’ve never heard of doing anything with cream cheese other than freezing it. Or mixing it with butter, vanilla, and powdered sugar and spreading it all over a cake. That’s my favorite.

[Spunky]

No, you should not can cream cheese:

Botulism
Soft cheeses like cream cheese contain enough water to support the growth of botulism-causing bacteria. A boiling water bath canning process doesn’t kill these spores.

Low acid
Dairy products like cream cheese are low acid and can support the growth of Clostridium botulinum spores at room temperature.

Rancid
Dairy products can go rancid if not refrigerated, developing harmful bacteria.

Instead of canning, you can store cream cheese in the refrigerator or freezer:

Refrigerate
Place an opened block of cream cheese in the coldest part of your refrigerator, usually in the back.

Freeze
Store cream cheese in its original packaging or an airtight container for up to 2 months. Thaw overnight in the refrigerator before using.

https://www.clemson.edu/extension/food/canning/canning-tips/38canning-dairy-products.html#:~:text=This%20practice%20has%20not%20been,in%20the%20canning%20danger%20range.