Utilize the entire Thanksgiving turkey by preparing the bones into a flavorful, rich stock that can be used for stew, soup, or gravy. Discover how to prepare turkey stock that you can pressure can for jars that will keep on the shelf or freeze.
The leftover turkey carcass from Thanksgiving or other holidays is thrown away by so many people. This is such a tragedy because they are missing out. Those turkey bones are nutrient- and flavor-packed.
We don’t waste much in this household. I freeze all of my vegetable trimmings in zipper-sealed bags throughout the year. Garlic ends, onion pieces, tiny carrots, celery greens and stalks, and broccoli stems are tossed into these bags. These veggies are what I use to flavor our homemade broths and stocks.
I usually have a pot of stock simmering on the wood stove in the winter to heat our house. For wintertime soups and stews, I prefer to have an abundance of chicken, beef, vegetable, and turkey stock on hand. You’ll discover that homemade stocks taste far superior to those from the store once you start making them. You are in complete control of the ingredients and can get rid of any extra salt or additives that come in store-bought supplies.
Pressure canning turkey broth is a fantastic way to preserve this flavorful liquid for later use in soups, stews, and other dishes. This method ensures the broth remains safe and fresh for months, allowing you to enjoy the taste of Thanksgiving all year round.
How to Pressure Can Turkey Broth
Here’s a step-by-step guide on how to pressure can turkey broth:
Ingredients:
- Turkey broth
- Jars and lids
- Pressure canner
Instructions:
- Prepare the broth. After roasting your turkey, remove the bones and any remaining meat. Place the bones in a large stockpot, cover them with water, and bring to a simmer. Cook for 4-6 hours, skimming off any foam that forms. Strain the broth through a fine-mesh sieve or cheesecloth.
- Prepare the jars and lids. Wash the jars and lids in hot, soapy water. Rinse well and sterilize the jars by placing them in a boiling water bath for 10 minutes.
- Fill the jars. Ladle the hot turkey broth into the sterilized jars, leaving 1 inch of headspace. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
- Place the jars in the pressure canner. Add 2-3 inches of water to the canner. Place the filled jars on the rack in the canner, ensuring they are not touching each other or the sides of the canner.
- Seal and process the canner. Lock the lid onto the canner and close the vent. Heat the canner over high heat until it reaches the desired pressure. For turkey broth, the pressure should be 10 pounds for weighted gauges and 11 pounds for dial gauges. Adjust the pressure for your altitude if necessary.
- Process the jars. Once the canner reaches the desired pressure, start the timer. Process the jars for 20 minutes for pints or 25 minutes for quarts.
- Turn off the heat and allow the pressure to release naturally. Do not open the vent or remove the lid until the pressure gauge reads zero.
- Remove the jars and cool. Once the pressure has been released, carefully remove the jars from the canner using a jar lifter. Place the jars on a clean towel and allow them to cool completely.
- Check the seals. After 24 hours, check the seals on the jars. The lids should be flat and not flexible. If any lids are not sealed, refrigerate the broth and use it within a few days.
Frequently Asked Questions
How long does pressure-canned turkey broth last?
When properly sealed and stored in a cool, dark place, pressure-canned turkey broth can last for up to a year.
Can I add vegetables or herbs to the turkey broth before canning?
Yes, you can add vegetables and herbs to the turkey broth before canning. However, it’s important to note that this may affect the processing time. If you add vegetables, you may need to process the jars for a longer period.
Can I use a water bath canner to can turkey broth?
No, you should not use a water bath canner to can turkey broth. Water bath canning is not a safe method for canning low-acid foods like broth. Pressure canning is the only safe method for canning turkey broth.
What is the best way to use pressure-canned turkey broth?
Pressure-canned turkey broth can be used in a variety of ways. You can use it as a base for soups and stews, add it to rice or quinoa, or even drink it on its own.
Pressure canning turkey broth is a simple and effective way to preserve this delicious and versatile liquid. By following the steps outlined above, you can enjoy the taste of your Thanksgiving turkey all year long.
Steps to Making and Canning Turkey Stock
Making and preserving turkey stock should take at least two days. To extract gelatin from the bones and impart flavor, the stock is first made and simmered for hours on the stove. After that, the stock is strained and chilled for the entire night to allow the fat to separate and float to the top for simple removal. Finally, can the stock on day two.
You will need to use a pressure canner to can turkey stock. There are no safe options for canning stock or broth in a boiling water canner. If you don’t have a pressure canner, you can freeze the stock in freezer containers or freezer bags instead. I have included tips below.
If you are new to canning or need a refresher, it may be helpful to review this article on pressure canning at the National Center for Home Food Preservation website. This is a safe caning recipe from both the NCFHP website and the Ball Blue Book Guide to Preserving. You will find the full, detailed recipe below, but here are the steps to making and canning turkey stock.
Step 6: Can the Turkey Stock
Lay a dry towel on the counter. To take a jar out of the canner, use your jar lifter. After emptying the water (reserve it for dishwashing), set the jar down on the towel. To ensure they stay hot, keep the remaining jars in the canner.
After setting the canning funnel atop the jar, use the canning ladle to fill it with hot stock. Leave a 1-inch headspace.
To release the trapped air bubbles, run the bubble popper through the jar. Use a moist towel to wipe the jar’s rim clean of any remaining substance. After centering the lid on the jar, cover it with the band and tighten the screw until it is fingertip tight. Re-insert the jar into the canner right away, and repeat with the remaining jars.
Bring the canner to a boil over medium-high heat. Process the jars according to the recipe below, following the pressure canner’s instructions.
After the processing period is over, remove the jars and allow them to cool fully before turning off the heat and allowing the canner to cool naturally. Date, label, and keep for 12 to 18 months in a cool place.