Can (a very nontraditional) alfredo sauce with me!

Anything that has butter, cream, and CHEESE is a win for me. This alfredo sauce is a concoction of a bunch of different recipes I’ve tried over the years and nothing holds a candle to a sauce made with cream cheese and freshly grated parmesan cheese to me. This is what my family enjoys, so if this doesn’t tickle your fancy, don’t make it :D

I really like having this ready made on the shelf for a quick, rich, and comfort food dinner with minimal effort. Simply make pasta, dump on the sauce and heat. To be extra fancy, I will steam broccoli, pop a jar of canned chicken, and a jar of canned mushrooms and make it EXTRA rich and delicious. And if I have some leftover bacon… all bets are off; we’re crumbling that over the top. The best.

Below is a printable of how I make it; my recipe produces about 5-6 pints. This is considered rebel canning because dairy is not approved for safe canning by the letter agencies. Please do your own research, use common sense, and if you are not comfortable canning this, please do not do it. This is my kitchen and my rules; I cannot possibly control what you do in your own kitchen and home, so I cannot be liable for any mishaps that may occur. As with all home canning, use your brain and do it safely.

Feel free to make this how you want it. You could omit the cream cheese entirely and add a different cheese! After canning, this sauce may curdle a little but just give your jars a good shake after they’re cooled and it should mix back together just fine. When you open them, a good stir and some heat will help as well!

Rebel on, friends!

Check out these Amazon affiliate links for things I used in this recipe. Thank you!!