After making a variation of the cheese sauce (substituted the sodium hexametaphosphate for more sodium citrate and more even cheddar/emmenthaler cheese mix), I wondered if it's possible to pressure can the cheese sauce. I don't know the safety issues, though I know the sodium citrate raises the ph and is what enables processed cheese to be canned, and I don't know if the high heat of pressure canning would damage the sauce, but it's so amazingly delicious that I had to look into it, as a possibility for Christmas gifts and just to have around at need.
