Pressure canning period?
To my knowledge there is no safe research based time for pressure canning sausage gravy. First of all gravy has thickening which is not recommended as well as milk. Both are not recommended ingredients for home canning.
If you want to can sausage patties to use in gravy that is a good option. Sausage patties are processed in a pressure canner 75 minutes for pints and 90 for quarts 10# pressure weighted gauge canner and 11# dial gauge. If you live at elevation over 1000 feet then you need to increase pressure.
To can sausage patties, make the patties and lightly brown them. Stack them in a jar and add liquid which can be beef or chicken broth or water. Leave 1 inch head space .Remove air bubbles, wipe rims and adjust lids and process in a pressure canner.
To make the sausage gravy drain the liquid from the jar and set aside. Then crumble the sausage into a bowl. Make a rue with butter, flour and add the broth and milk to get to desired thickness. Add the sausage. It is delicious.
I can sausage patties often and find it a wonderful convenience food not only for home but also for camping trips.
If you need more information on canning meats go to our extension website
http:/extension.oregonstate.edu/fch/food-preservation. We have a list of publications and you can download PNW 361 for more detailed information.
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