I always make to much gravy, did it againIt is beef gravy thickened with cornstarch, can I can it? I don't like to freeze cause it is such a weird texture when thawed. I figured if you can buy the yucky jarred gravies why can't I can mine? Reading in the ball blue book, it only has a gravy to put in when canning meat, it says not to thicken..... would that be gravy, or just broth?
I have a pressure canner and a cold packer. Thanks
I imagine that some commercial canners might use cornstarch as a thickener in their gravies. Currently the USDA only recommends a modified food starch called Clear Jel if I remember correctly. Clear Jel is really more suitable for pies, but you can also make gravy with it - it makes a more translucent gravy than flour or cornstarch does.
Most canning recipes recommend thickening just before serving and they call for canning meats in broth. I've seen a few recipes that call for a very small quantity of thickener.
--CM
I use extra gravy for a batch of soup within a few days, very yummy stuff!
I try to use it in things like manhattens, beef pot pie (the crust kind), hash. I usually run out of meat before the gravy is gone.have always thought I'd like to can it, if possible, for those times a recipe calls for a "jar" of gravy. We really don't like the jar or the packets. Just didn't know how it would react since it's already thickened, or how long to process it. I may just give it a shot tomorrow, ya never know til ya try I guess.
What kind of Manhattan calls for gravy???????
Beef manhattan. make a beef sandwich cut in half, separate halves on a plate, put a big glob of mashed potatos in the middle and cover the whole thing with gravy.
Just had quite a LOL ask dh what kind of "manhattan" you might be thinking. He told me maybe the drink, OMG we don't drink so I just didn't have a clue what you might mean. Is that that what you meant?
Last edited by odell; 2011-10-01 at 08:35 PM.
That is what I meant indeed, couldn't imagine what on earth you were talking about! I was certainly hoping we were thinking about two different things--I'm still shivering thinking about GRAVY in a Manhattan cocktail--OH YUCK!!!
Open faced roast beef is the name of it around here, funny how we all have different names for things all around the country...hey, this might be the start of a new thread!!!
My stepfather used to make a morning drink called a bullshot- beef consomme & bourbon.Originally Posted by K. Slink
I do believe that would be healthier than a cup of instant coffee!
Try telling that to my roomie--he mistakenly bought ground coffee instead of his usual instant. I offered to show him how to use my small coffee maker but no, it had to go back to the store. Now he's even using those horrible little pink packets for sweetener.....
Guess we've wandered far enough away from canning gravy by now.....
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