Canning gizzards for giblet gravy- yep I am a southerner

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by cackle, Nov 11, 2008.

  1. cackle

    cackle Chillin' With My Peeps

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    Jul 8, 2008
    North Carolina
    I want to make a base to be used for making giblet gravy. I thought I would not add any thickener but pressure can in pints the meat and broth. Then add cornstarch when I make gravy. Any suggestions or reasons it would not work?

    I had a large pan of gizzards from helping a neighbor process chickens and don't want them to be wasted.
     
  2. Acre of Blessings

    Acre of Blessings Canning/Sewing Addict

    Apr 3, 2008
    Axton, VA
    I don't see why it wouldn't work. Sound like a conservative idea. Go for it. Let us know how it turns out. [​IMG]

    ETA: Someone actually asked me if I were going to can some of the ...... well, inard parts for this purpose. I told them no, that my sister was coming to pick up all the feet, livers, gizzards and necks from the butchering of our meat birds. No wasting here.
     
    Last edited: Nov 11, 2008
  3. cackle

    cackle Chillin' With My Peeps

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    Jul 8, 2008
    North Carolina
    Your sister is lucky. I love giblet gravy with chicken and mashed potatoes. I have 9 pints in the pressure canner. If they turn out I will do more when we process our 23 birds. Ended up with an extra pint of broth which I am freezing.



    Susan
     

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