Since turkey is easy to can and keeps for months on the shelf, it’s always available when you need a quick meal. Learn how to pressure can turkey with this tutorial.
Around the holidays, turkeys can be purchased at reduced prices from stores and butcher shops. I like to grab an extra bird or two with the purpose of preserving it for later meals. Since there isn’t much freezer space this time of year, I can make it so it can be stored on the shelf.
Home canned turkey is a convenient option for those days when you need quick meal option. You can use it in chili and soups, tacos, enchiladas, sandwiches, and casseroles.
Turkey can be preserved for months with canning, giving you a convenient and wholesome meal anytime you need one. You can pressure can raw turkey with the help of this guide, which will guarantee both safety and delicious results.
Why Pressure Can Raw Turkey?
Pressure canning is the only safe method for canning raw meat. Unlike water bath canning which doesn’t reach high enough temperatures to eliminate harmful bacteria pressure canning heats the jars to a temperature that destroys these pathogens, making the canned product safe for consumption.
Preparing the Turkey
- Choose a fresh, high-quality turkey. Opt for a bird that has been properly handled and stored to ensure its freshness and safety.
- Remove the skin and bones. This step is optional, but it will result in a more compact and easier-to-use canned product.
- Cut the turkey into pieces. Aim for bite-sized chunks or strips, depending on your preference.
Preparing the Canning Equipment
- Gather your canning supplies. You’ll need jars, lids, bands, a pressure canner, a jar lifter, a canning funnel, a ladle, and a bubble popper.
- Sterilize the jars and lids. Wash them thoroughly with hot, soapy water and then submerge them in boiling water for 10 minutes.
- Prepare the pressure canner. Fill it with the recommended amount of water, according to the manufacturer’s instructions.
Canning the Turkey
- Pack the jars loosely with the raw turkey pieces. Leave about 1 inch of headspace at the top of each jar.
- Add salt, if desired. This is optional, but it can enhance the flavor of the canned turkey.
- Pour hot broth or water into the jars, covering the turkey completely. Leave 1 inch of headspace at the top.
- Remove any air bubbles using a bubble popper.
- Wipe the rims of the jars with a clean, damp cloth.
- Place the lids on the jars and tighten the bands fingertip-tight.
- Place the jars in the pressure canner and lock the lid.
- Vent the canner according to the manufacturer’s instructions.
- Bring the canner to pressure over high heat.
- Process the jars for the recommended time, depending on the size of the jars and your altitude. Refer to the chart provided in the recipe for specific processing times.
- Turn off the heat and allow the pressure to return to zero naturally.
- Remove the jars from the canner and let them cool completely.
Storing and Using Canned Turkey
- Check the seals of the jars. Ensure that the lids are securely sealed and do not flex when pressed.
- Store the canned turkey in a cool, dark place.
- Use the canned turkey within 12-18 months for optimal quality.
Tips and Tricks
- For a more flavorful canned turkey, use broth instead of water.
- Add herbs and spices to the jars for additional flavor.
- You can also can leftover cooked turkey using this method.
- If you don’t have a pressure canner, you can freeze the raw turkey instead.
- Always follow safe canning practices to ensure the safety of your canned products.
One easy and efficient way to preserve this versatile meat is by pressure canning raw turkey. You can have tasty and nourishing canned turkey for months to come if you follow the instructions in this guide. Always put safety first by following the right canning procedures and storing the product in the can.
Step 2: Prepare the Canning Equipment
When it’s time to can the turkey, get your canning supplies ready, set up the pressure canner, prepare the jars, and organize your workspace.
You will need:
Wash the canning jars, lids, bands, and canning tools in hot soapy water, and rinse well. Set the lids and bands aside to air dry until you are ready to use them.
Place the pressure canner on the stove, and insert the canning rack. Fill the canner with the following water amounts, per the manufacturer’s instructions: Presto (3 quarts), Mirro (2 quarts), and All American (2 to 3 inches).
Fill the jars halfway with hot water, and then place them in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Don’t boil, but keep hot until you are ready to fill them.
Step 3: Heat the Stock
Add the stock to a large stockpot. After covering the pot and turning the heat up to medium-high, reduce the temperature to a simmer (180˚F). If you made fresh stock, remove and discard excess fat before heating.
If you refrigerated the meat, you will need to heat it up before placing it in your jars. Simply add it to your pot of stock and heat everything together. To fill the jars, remove the meat with tongs or a slotted spoon and top with stock.
Pressure canning turkey, raw pack method
FAQ
Can turkey be canned raw?
Can raw meat be canned?
How do you can raw meat in a pressure cooker?
How long do you pressure canning turkey stock?