Quote:
Maybe you should just get a turkey fryer....you can keep it out of the house and it works wonderfully!! It can actually be used for many things!!
I have a question as well........does anyone have a beef gravy mix that they can or do you just make a dry powder mix? I currently use a store bought mix and it disgusts me at all of the stuff I cannot pronounce on the ingredients label. If anyone has a beef gravy canning or dry recipe I'd appreciate it if you could pass it forward.
http://i646.photobucket.com/albums/uu188/stacyeme/Expressions/91-1.gif Thanks!!
We have a turkey fryer. I've used even my pressure canner outside with it. Works like a charm. Whether or not the gas is as cost effective as the electric stove? I'm not sure. But it does save on the AC bill by not heating up the house in the dead of summer.
On gravy....
I don't have a method for canning gravy itself. Any thickeners other than clearjel are not recommended for canning - current guidelines specifically recommend against canning items with flour, cornstarch. SooOOOooo...
Suggestion #1) We make both beef stock and chicken stock, then can in pint jars and quart jars. Very easy to open a pint jar, and thicken for gravy.
Suggestion #2) Here are recipes for making your own beef and chicken dry gravy mixes - IF you don't mind using powdered milk and bouillon. Personally I don't mind them as we don't consume either to excess, but some folks do object to them. At any rate, these mix recipes taste good and certainly have less additives than the commercial products.
Beef Gravy Mix
· 1-1/3 cups dry nonfat milk powder
· 3/4 cup instant blend flour (Wondra)
· 1/4 cup beef bouillon granules
· 1/4 tsp. dried thyme leaves
· 1/4 tsp. onion powder
· 1/8 tsp. ground sage
· 1/8 tsp. white pepper
· 1/2 cup butter
· 1 Tbsp. brown sauce for gravy (Kitchen Bouquet)
In medium bowl, combine milk powder, flour, bouillon granules, thyme, onion powder, and sage, and stir with a wire whisk to blend thoroughly. Use a pastry blender or two knives to cut in butter or margarine until butter is evenly distributed and particles are fine. Drizzle brown sauce for gravy over mixture and stir with a wire whisk until blended. Spoon into a 3 cup container with a tight fitting lid and store in the refrigerator. Label with date and contents. Use gravy mix within 4 to 6 weeks.
To make beef gravy:
1 cup cold water
1/2 cup beef gravy mix
Pour water into a small saucepan. Gradually stir beef gravy mix into the water, using a wire whisk. Cook over medium heat, stirring constantly, until gravy is smooth and thickened, about 3 minutes. Makes about 1 cup
Chicken Gravy Mix
· 1-1/3 cups instant nonfat dry milk powder
· 3/4 cup instant blend flour
· 1/4 cup instant chicken bouillon granules
· 1/4 tsp. dried sage leaves
· 1/8 tsp. ground sage
· 1/4 tsp. dried thyme leaves
· 1/8 tsp. pepper
· 1/2 cup butter
In medium bowl, combine milk powder, instant flour, bouillon granules, thyme, sage and pepper, and stir with a wire whisk to blend thoroughly. Cut in butter or margarine with pastry blender or two knives until evenly distributed and particles are fine. Store in the refrigerator in a 3-cup container with a tight-fitting lid. Label with date and contents and use within 4-6 weeks.
To make chicken gravy:
1 cup cold water
1/2 cup chicken gravy mix
Pour water into a small saucepan. Stir chicken gravy mix into the water, using a wire whisk. Cook over medium heat, stirring constantly, until gravy is smooth and thickened, about 3 minutes. Makes about 1 cup.
