Super_Dave
Harrisville, UT
Senior Member
Joined: 01/19/2007
View Profile
 Offline
|
Terry, how did you can it? Bath or pressure cooker?
Truck: 2006 Dodge 3500 Dually
Camper: 2007 Eagle Cap 850
Boat: 2003 Jetcraft 2125 - Yamaha 150 HP & 8 HP Kicker
|
PenMan
New Mexico
Senior Member
Joined: 05/31/2007
View Profile
Offline
|
Super_Dave wrote:PenMan wrote:We buy jars of Heinz turkey gravy. My DW does not make very good gravy but I think I'll keep her just the same.
How could she make worse gravy than Heinz gravy? ![[emoticon]](http://www.rv.net/sharedcontent/cfb/images/scratchead.gif "scratchead")
Trust me. Honestly, we have tried other Heinz gravies (like beef) and they were horrible but the turkey and chicken gravy are pretty good. My wife has basically said if I want gravy, buy some. I just can't eat turkey and dressing without gravy.
Chris and Jane
2013 Open Range Journeyer JT337RLS
2006 Dodge Ram 3500, 4x4, Crew Cab, DRW, 5.9 turbo diesel
1996 Harley Davidson Electraglide
|
swtgran
Brimfield, Ohio
Senior Member
Joined: 06/18/2005
View Profile
Good Sam RV Club Member
|
Super Dave, it is a low acid food so I pressure canned it using a regular pressure canner. Some of the pressure cookers do not have a pressure high enough for safe canning so I stick with the tried and true.
Swtgran
2007 Casita 17ft SD
2005 Toyota Tundra
|
Roy&Lynne
Pacific Northwest
Senior Member
Joined: 02/13/2005
View Profile
|
I never understood buying gravy mix when making it was so cheap and easy. I just dump everything out of the turkey pan leaving all that crusty stuff. I add flour and cook it about a minute lifting crusty up as I go. Then I add the turkey juice or the water from the giblets or both, plus a little salt and pepper.
Our Road Less Traveled
|
Super_Dave
Harrisville, UT
Senior Member
Joined: 01/19/2007
View Profile
Offline
|
swtgran wrote:Super Dave, it is a low acid food so I pressure canned it using a regular pressure canner. Some of the pressure cookers do not have a pressure high enough for safe canning so I stick with the tried and true.
How about time and psi?
|
|
|
barbandwayne
Eastern Arkansas
Senior Member
Joined: 02/20/2007
View Profile
|
Just about anything beats the Campbells Cream of Chicken soup that my neice tryed to pass off as gravy one year! I make the gravy now! Crisco, flour, salt, black pepper and pan drippings and chopped giblets. I don't measure, just kinda eyeball it.
|
Leo Benson
CT
Senior Member
Joined: 04/30/2003
View Profile
|
I think if you either roast the turkey with aromatics in the cavity, or throw them in the bottom of the pan with some stock and a bit of wine, you get a much nicer gravy.
|
96Bounder30E
America is my home!
Moderator
Joined: 11/21/2002
View Profile
Good Sam RV Club Member
Offline
|
I know the purists here wont like this but the Turkey Gravy that Costco sells this time of year in the fresh deli section is real good.......we camp and either cook our turkey ahead of time and break it down or deep fry a turkey so we don't have drippings.......The Costco gravy comes in (2) 16oz or so sized cups and is fresh sealed......
Eric
96 Bounder 30E-F53(460)
stock Ford intake w/K&N air filter
used Thorley headers
new Banks resonator, muffler, tail pipe and 4" polished SS exhaust tip
|
The Dunks
Madera, Ca.
Senior Member
Joined: 08/06/2003
View Profile
Good Sam RV Club Member
|
96Bounder30E wrote:I know the purists here wont like this but the Turkey Gravy that Costco sells this time of year in the fresh deli section is real good.......we camp and either cook our turkey ahead of time and break it down or deep fry a turkey so we don't have drippings.......The Costco gravy comes in (2) 16oz or so sized cups and is fresh sealed......
I didn't know about Costco's gravy...I will check for it. Thank you!
The Dunks - Terry and Steve
'05 Endeavor - The Oasis
'10 Jeep Liberty
In God We Trust
|
swtgran
Brimfield, Ohio
Senior Member
Joined: 06/18/2005
View Profile
Good Sam RV Club Member
|
Super_Dave, if using a pressure canner, vent it 10 min., use 10 pound pressure if 1000 ft. or 15 if 1001 or higher. I live just over 1000 ft. above sea level so I use 15 lb. pressure. I have a weighted guage on my canner. If doing pints I process for 20 minutes, quarts 25 minutes. Let pressure drop completely. Cool for 24 hr. Test lids. I do all my broth this way.
I add aromatics, to the pot when I simmer my browned wings, then strain the liquid, put in the fridge over night. Peel off the fat. Bring broth back to a boil before pouring into hot jars, leave 1 inch headspace, clean rims, place water warmed lids on jars, twist on rings snugly, place in canner, making sure jars are not touching, process according to canners instructions.
|
|
|
