Making canned gravy is a simple and convenient way to have a delicious accompaniment to your meals at any time. Whether you’re looking to enhance the flavor of your roast dinner or add a rich, savory element to your mashed potatoes, homemade canned gravy is the perfect solution. In this article, we’ll take you through the process of making canned gravy, from the basic ingredients to the advanced techniques, and provide you with all the information you need to get started.
Introduction to Canned Gravy
Canned gravy is a type of condiment made from a mixture of meat or vegetable stock, flour, and seasonings. It’s a popular accompaniment to many meals, particularly in the United Kingdom and the United States. While store-bought canned gravy is widely available, making your own at home can be a fun and rewarding experience. Not only can you control the ingredients and the flavor, but you can also make it in large batches and store it for later use.
Benefits of Homemade Canned Gravy
There are several benefits to making your own canned gravy at home. Firstly, you can control the ingredients, which means you can avoid any additives or preservatives that you may not want in your food. Secondly, you can customize the flavor to suit your taste preferences, whether that’s adding more salt, pepper, or herbs. Thirdly, you can make it in large batches, which can be a cost-effective and convenient way to have a steady supply of gravy on hand. Finally, homemade canned gravy makes a great gift for friends and family, especially during the holiday season.
Basic Ingredients
To make canned gravy, you’ll need a few basic ingredients. These include:
- Meat or vegetable stock
- Flour
- Butter or oil
- Salt and pepper
- Optional: herbs and spices
You can use either meat or vegetable stock as the base for your gravy, depending on your personal preference. If you’re using meat stock, you can use beef, chicken, or pork, or a combination of the three. If you’re using vegetable stock, you can use a variety of vegetables such as carrots, celery, and onions.
Step-by-Step Guide to Making Canned Gravy
Making canned gravy is a relatively simple process that involves several steps. Here’s a step-by-step guide to get you started:
Step 1: Make the Stock
The first step in making canned gravy is to make the stock. If you’re using meat stock, you can make it by simmering meat bones in water for several hours. If you’re using vegetable stock, you can make it by simmering vegetables in water for 30 minutes to an hour. Once the stock is made, strain it through a fine-mesh sieve into a large bowl or container.
Step 2: Make the Roux
The next step is to make the roux, which is a mixture of flour and fat (such as butter or oil). To make the roux, melt the butter or heat the oil in a small saucepan over medium heat. Add the flour and whisk to combine. Cook the roux for several minutes, stirring constantly, until it’s lightly browned and has a nutty aroma.
Step 3: Combine the Stock and Roux
Once the roux is made, slowly add the stock to the saucepan, whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to a simmer and cook for several minutes, stirring occasionally, until the gravy has thickened.
Step 4: Season the Gravy
Once the gravy has thickened, remove it from the heat and season it with salt, pepper, and any other herbs or spices you like. You can also add a little bit of wine or other liquid to enhance the flavor.
Step 5: Can the Gravy
The final step is to can the gravy. To do this, you’ll need to sterilize your jars and lids by washing them in hot soapy water and then placing them in a pot of boiling water for several minutes. Once the jars are sterilized, fill them with the hot gravy, leaving about 1/2 inch of headspace. Wipe the rims with a clean cloth and apply the lids and rings. Process the jars in a boiling water bath for 10-15 minutes to ensure they’re properly sterilized and sealed.
Tips and Variations
There are several tips and variations you can use to make your canned gravy even better. Firstly, use high-quality ingredients, such as homemade stock and fresh herbs, to give your gravy the best possible flavor. Secondly, experiment with different seasonings, such as paprika, garlic powder, or onion powder, to add depth and complexity to your gravy. Thirdly, add a little bit of acidity, such as lemon juice or vinegar, to balance out the richness of the gravy. Finally, consider adding other ingredients, such as sautéed mushrooms or cooked bacon, to give your gravy extra flavor and texture.
Common Mistakes to Avoid
When making canned gravy, there are several common mistakes to avoid. Firstly, don’t overcook the roux, as this can give the gravy a bitter flavor. Secondly, don’t under-season the gravy, as this can make it taste bland and unappetizing. Thirdly, don’t overfill the jars, as this can cause the gravy to spill over during processing and create a mess. Finally, make sure to follow safe canning practices, such as sterilizing the jars and lids and processing the jars in a boiling water bath, to ensure the gravy is properly preserved and safe to eat.
Conclusion
Making canned gravy is a fun and rewarding experience that can add a delicious and savory element to your meals. By following the steps outlined in this article, you can create your own homemade canned gravy that’s tailored to your taste preferences. Whether you’re a beginner or an experienced cook, making canned gravy is a great way to take your cooking to the next level and impress your friends and family with your culinary skills. So why not give it a try and see the difference that homemade canned gravy can make?
What are the basic ingredients required to make canned gravy?
To make delicious canned gravy, you will need a few basic ingredients, including meat broth, flour or cornstarch, and fat such as butter or oil. The type of broth you use will depend on the type of gravy you want to make, such as beef, chicken, or turkey. You can use store-bought broth or make your own by simmering meat and bones in water. Additionally, you will need some seasonings, such as salt, pepper, and herbs, to give your gravy flavor.
The quality of your ingredients will directly impact the taste of your canned gravy, so it’s essential to choose the best ingredients you can find. For example, using homemade broth instead of store-bought broth can make a big difference in the flavor of your gravy. You can also add other ingredients to customize the flavor of your gravy, such as onions, garlic, or mushrooms. By using high-quality ingredients and adjusting the seasoning to taste, you can create a delicious and savory canned gravy that is perfect for accompanying your favorite dishes.
How do I prepare the ingredients for canning gravy?
Before you can can your gravy, you need to prepare the ingredients by cooking and straining the mixture. To do this, combine the broth, flour or cornstarch, and fat in a saucepan and whisk until smooth. Bring the mixture to a boil, then reduce the heat and simmer until it thickens. You can also add any additional ingredients, such as seasonings or herbs, during this step. Once the gravy has thickened, remove it from the heat and let it cool slightly.
Once the gravy has cooled, you need to strain it to remove any solids and achieve a smooth consistency. You can do this by pouring the gravy through a fine-mesh sieve or cheesecloth into a clean bowl. Discard the solids and return the gravy to the saucepan. At this point, you can also adjust the seasoning to taste by adding more salt, pepper, or herbs. By preparing your ingredients carefully and straining the gravy, you can ensure that your canned gravy is smooth, flavorful, and safe to eat.
What is the proper procedure for canning gravy?
To can gravy, you will need to follow a specific procedure to ensure that the gravy is heated to a safe temperature and sealed properly in the jars. First, prepare your jars and lids by washing them in hot soapy water and sterilizing them in a pot of boiling water. Then, fill the hot, sterilized jars with the prepared gravy, leaving about 1 inch of headspace. Remove any air bubbles by running a non-metallic utensil, such as a plastic spatula, around the inside of the jar.
Next, add the lids and rings to the jars and process them in a boiling water bath for 20-30 minutes, adjusting for altitude as necessary. This will ensure that the gravy is heated to a safe temperature and that the jars are sealed properly. After the processing time is up, remove the jars from the water bath and let them cool on a wire rack. Check the seals after 24 hours and store the jars in a cool, dark place. By following the proper procedure for canning gravy, you can ensure that your gravy is safe to eat and will retain its flavor and texture for a long time.
How long does canned gravy last, and how should it be stored?
Canned gravy can last for many years if it is stored properly. The key to storing canned gravy is to keep it in a cool, dark place, such as a pantry or cupboard. The jars should be kept away from direct sunlight and heat sources, such as the stove or oven. It’s also essential to check the jars regularly for signs of spoilage, such as swelling, rust, or mold. If you notice any of these signs, discard the jar immediately.
In terms of shelf life, canned gravy can last for 5-10 years or more if it is stored properly. However, the quality of the gravy may decrease over time, and it’s best to use it within a few years for optimal flavor and texture. When you’re ready to use the canned gravy, simply open the jar and heat the contents in a saucepan over low heat, whisking constantly. You can also add the canned gravy to soups, stews, or other dishes for added flavor. By storing your canned gravy properly, you can enjoy it for a long time and have a convenient and delicious addition to your meals.
Can I customize the flavor of my canned gravy?
Yes, you can customize the flavor of your canned gravy to suit your tastes. One way to do this is to add different seasonings or herbs to the gravy during the cooking process. For example, you can add dried thyme or rosemary for a savory flavor, or paprika for a smoky flavor. You can also add other ingredients, such as onions, garlic, or mushrooms, to give the gravy a richer, more complex flavor.
Another way to customize the flavor of your canned gravy is to use different types of broth or stock. For example, you can use beef broth for a hearty, beefy flavor, or chicken broth for a lighter, more delicate flavor. You can also use vegetable broth or mushroom broth for a vegetarian or vegan option. By experimenting with different ingredients and seasonings, you can create a unique and delicious flavor for your canned gravy that complements your favorite dishes.
Is it safe to can gravy at home, and what are the risks?
Canning gravy at home can be safe if you follow the proper procedures and guidelines. However, there are some risks to be aware of, such as the risk of spoilage or contamination. To minimize these risks, it’s essential to follow safe canning practices, such as using sterilized equipment and jars, and processing the jars in a boiling water bath for the recommended amount of time. You should also be aware of the signs of spoilage, such as swelling, rust, or mold, and discard any jars that show these signs.
It’s also important to note that canning gravy can be a bit more challenging than canning other foods, such as jams or pickles, because gravy is a low-acid food. This means that it requires more careful attention to temperature and processing time to ensure that it is heated to a safe temperature and sealed properly. By following safe canning practices and being aware of the risks, you can minimize the chances of spoilage or contamination and enjoy your homemade canned gravy with confidence. It’s also a good idea to consult with a trusted resource, such as a canning book or website, for guidance and advice on canning gravy at home.