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re: thickenings in canning

Misc.
So far, the only information on safe canning of low acid foods, such as gravies, soups, stews, still states to thicken after opening. You could do that, just make your broth and can it, then thicken when you open and heat it up. As you mentioned, it could be frozen with the Clear Jell.

MsgID: 204046
Shared by: Linda Lou,WA
In reply to: ISO: question for linda lou (thickening gravy...
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: canning country gravy
  marylin alaska
2 re: canning gravy
  Linda Lou, Wa
3 Thank You: canning country gravy
  marylin alaska
4 ISO: question for linda lou (thickening gravy with clear gel?)
  Kris Greer Oklahoma
5 re: thickenings in canning
  Linda Lou,WA
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