Servings: 6

6 egg whites 6 egg whites
1/2 cup Neufchatellcream cheese ½ cup Neufchatellcream cheese
1/2 cup cottage cheese ½ cup cottage cheese
1/4 teaspoon salt ¼ teaspoon salt
1/4 teaspoon pepper ¼ teaspoon pepper
2 Tablespoons finely chopped roasted red pepperlroasted capsicum/pimento 2 Tablespoons finely chopped roasted red pepperlroasted capsicum/pimento
2 green onions, green parts only, finely chopped 2 green onions, green parts only, finely chopped
Equipment: 6 - 1/4 cup or 125ml Mason/canning jars Equipment: 6 - ¼ cup or 125ml Mason/canning jars

Set the Anova Precision Cooker to 172°F/77.8°C.
In a blender, combine egg whites, Cream cheese, Cottage cheese, salt, and pepper and process at medium-high speed until smooth.
Divide the mixture evenly among the jars.
Add 1 teaspoon of red peppers to each jar.
Add an equal amount of green onions to each jar.
Stir the fillings in with a butter knife to spread around.
Attach two-part canning lids "fingertip tight"- when attaching the ring, use only fingertips to close it. Over-tightening will lead to pressure within to shatter the jar. You want air bubbles to be able to escape.
Submerge jars in heated bath and set timer for 1 hour.
Remove from bath and enjoy straight from the jar, or loosen outer edge with a knife, gently resting inwards to also release the base. Invert jar onto plate or baking tray. You can sear with a blowtorch, or broil for a few minutes to get a little color. If you choose to broil, please use an oven-safe plate or baking tray/pie plate.
Enjoy!