During the second live episode of the Happy Herbivore Cooking Show, Herbies asked about freezing gravy and my response was: you usually can't -- or so I thought!
Within hours of wrapping the show, Kim emailed me telling me it was possible, all you need is a can!
My husband Mike and I are really enjoying your live cooking show!
When I saw the question about freezing your gravy I had to tell you that it works great canned. I started home canning about a year and a half ago and have canned many things, most of them successfully.
Your Brown Gravy recipe from HHC is the one I canned though I see no reason why your other gravy recipes won’t work. I own a pressure canner and can the recipe in pint jars (we can easily devour a whole pint of your fabulous gravy in one sitting).
What I’ve been doing is making 6 times the recipe in the book and canning about 8 pints since that’s what fits into my canner. I process them at 11 pounds pressure for 60 minutes.
I’ve never found information about home canning gravy so I figure there might be an issue when canning gravy with animal ingredients but we’ve never had a problem with anything I’ve canned and have definitely never gotten sick from any of my canned foods. The color looks good (though some separation occurs as it cools); I simply stir it up and heat it. Yum!
This gravy recipe lasts really well. We opened a can the other day that was six months old and after stirring it and heating it, it tasted like it was freshly made. We poured it over mashed potatoes and steamed brussels sprouts and it was great!"
Great tip, especially now that it's the holidays!
I also found out Kim and her husband Mike can a lot of their food to cut down on space, so I just had to ask her to do a guest blog post for Minimalist Monday!
We’ve canned dozens of things over the past year and a half! I have found the most success canning simple single ingredients like kale, beets, corn, carrots, asparagus, green beans, blueberries, kiwis, mushrooms, tomatoes, home roasted red bell peppers, and pressure cooked dried beans like chickpeas, pintos, black beans, kidney beans, etc. I do have a pressure cooked pinto bean and veggies recipe I’ve cooked for years that cans great!
The reason we embarked on this path is that we want to consume as much organic produce as possible while avoiding additives, too much salt, BPA, etc. We buy organic produce in bulk when it’s in season and can it so we don’t have to freeze our veggies.
We live in a fifth wheel and we traveled across the US and Mexico for 6 years, then settled in Morro Bay, California 3 years ago. We don’t have much space to store things, therefore we don’t own many possessions. We also don’t have much money so paying for electricity to freeze foods for months at a time is not practical for us.
Here’s a photo of me taken last June standing next to one of our sets of shelves full of canned foods. We have a small storage shed out back with about that much more food canned and ready. We also buy whole grains, nuts and dried beans in bulk for cooking later. We are strict low fat vegans and eat organic whenever possible.