Canning Turkey
Canning turkey is a simple way to preserve leftovers right on your pantry shelf.
Ingredients
- Leftover cooked turkey shredded or cubed, bones removed
- Turkey broth or water
- Salt optional, 1 tsp per quart or 1/2 tsp per pint
Instructions
- Start with leftover cooked turkey, already fully cooked. Debone the turkey and cut it into chunks or shred it, depending on your preference.
- You can use turkey that has been roasted, baked, or even cooked in a slow cooker. Be sure to remove any skin and bones.
- (Raw turkey works as well, and it can be diced and loaded into jars completely raw. Quality and flavor are better if it’s browned before canning.)
- Bring turkey or chicken broth to a boil on the stove. If you don’t have homemade turkey broth, you can use store-bought broth or water. Homemade turkey broth will give the best flavor, but it’s not necessary if you don’t have any.
- Add 2 to 3 inches of water to your pressure canner and set the bottom rack in place. Preheat it to a gentle simmer while you prep the jars.
- Pack the shredded or cubed turkey into canning jars, leaving 1 1/4 inch of headspace. Be sure the meat is loosely packed, so the broth can circulate between the meat during the canning process.
- Optionally, add 1 tsp of salt per quart or 1/2 tsp per pint for added flavor. Salt is optional and will not affect preservation, but it helps with texture and flavor.
- Pour hot turkey broth (or water) over the turkey in each jar, maintaining the 1 1/4 inch headspace. Use a debubbler to remove any air pockets. If necessary, adjust the broth level to maintain proper headspace.
- Wipe the rims of the jars to remove any oil or residue, and then cap them with two-part canning lids. Tighten the rings until finger-tight.
- Load the filled jars into your preheated pressure canner using a jar lifter. Follow the manufacturer's instructions for loading the jars properly.
- Close the canner lid, but do not seal the vent yet. Bring the heat up to high and allow the canner to vent steam for 10 minutes before sealing the canner completely.
- Once venting is complete, bring the canner up to the recommended pressure for your altitude and canner type (see notes). Process pint jars for 75 minutes and quart jars for 90 minutes.
- When the canning time is complete, turn off the heat and allow the canner to cool down naturally. Don’t open the canner until the pressure has returned to zero and the canner is safe to open.
- Once the jars are cool enough to handle, remove them from the canner and check the seals. If a jar hasn’t sealed properly, refrigerate it and use it within a few days.
- Store sealed jars in a cool, dark place.
Notes
Yield
You need about 1 pound of meat per pint jar, or two pounds per quart. Each jar will need broth or water, and pints usually need about 3/4 to 1 cup, while quarts need 1 1/2 to 2 cups. This will vary based on how tightly you've packed the jars. Raw pack needs less liquid as the meat packs more tightly together, and the turkey will release liquid as it cooks in the canner.Salt
Adding salt is completely optional and not necessary for preservation. However, it does enhance both the flavor and texture of the canned turkey, and the finished product tastes a lot better when canned with salt.Water or Broth
You can use either water or broth as the liquid for canning. For the richest flavor, chicken broth is the preferred option, but water will work in a pinch.Raw Pack vs. Hot Pack
I recommend using the hot pack method for the best results, as it leads to higher-quality canned turkey that holds up better over time. If you choose to go with the raw pack method, simply pack the uncooked turkey into jars and top with hot broth, leaving 1 1/4 inches of headspace. Seal the jars and process them just like you would for the hot pack method.Altitude Adjustments
For Dial Gauge Pressure Canners;- For 0 to 2,000 feet in elevation, use 11 pounds of pressure
- For 2,001 to 4,000 feet in elevation, use 12 pounds of pressure
- For 4,001 to 6,000 feet in elevation, use 13 pounds of pressure
- For 6,001 to 8,000 feet in elevation, use 14 pounds of pressure
- Above 8,000 feet in elevation, use 15 pounds of pressure
- For 0 to 1,000 feet in elevation, use 10 pounds of pressure
- Above 1,000 feet in elevation, use 15 pounds of pressure