Post by @reidhomestead

White Pepper Gravy, but make it ready to go! 🫶🏼 bulk batch makes approx 9 pints: on low heat melt 2 sticks butter, 1 1/2c flour, make roux, slowly add 12c milk and whisk well. Continue stirring well until gravy thickens. Once you have a thicker consistency, add 3c milk before pressure canning. Process pints for 10 minutes, quarts for 15! TRY THIS I promise it’s better than DQ 😉 #canning #pressurecanning #gravy 🫙✨ I’m going to be picking someone from the comment section to send an electric pressure canner to!🫙✨