Canning Turkey: Guide to Preserving Homemade Turkey in Jars Recipe
Introduction
Canning turkey is a fantastic way to preserve fresh or leftover turkey for convenient meals later. Whether you have cooked turkey scraps or fresh cuts, pressure canning locks in flavor and safety. This method helps you enjoy turkey all year round without freezer space concerns.
Ingredients
- Fresh turkey, cut into pieces (breasts, thighs, or chunks)
- Leftover cooked turkey, shredded or in chunks
- Salt (optional: 1 tsp per quart jar for seasoning)
Instructions
- Step 1: Prepare the turkey by trimming skin, excess fat, and any unwanted parts if using raw meat. Cut into pieces that fit your jars. For cooked turkey, remove skin and bones, then shred or chop into bite-sized pieces.
- Step 2: Wash your canning jars, lids, and rings thoroughly with hot soapy water. There’s no need to sterilize before pressure canning, just make sure everything is clean and warm.
- Step 3: Pack the turkey tightly into the jars, leaving a 1-inch headspace at the top. Add 1 teaspoon of salt per quart jar if desired for seasoning.
- Step 4: For cooked turkey, add a small amount of turkey broth or water to help cover the meat while maintaining the 1-inch headspace. Raw turkey requires no added liquid.
- Step 5: Wipe jar rims clean with a damp cloth. Place sterilized lids on jars and screw on metal rings finger-tight.
- Step 6: Add 2–3 inches of water to your pressure canner and prepare it according to the manufacturer’s instructions.
- Step 7: Set the canner to 10 pounds of pressure, adjusting for altitude if necessary.
- Step 8: Once pressure is reached, process pint jars for 75 minutes, quart jars for 90 minutes.
- Step 9: Allow the pressure canner to cool and release pressure naturally. Remove jars carefully and cool completely on a towel or rack.
- Step 10: Check seals by pressing the center of each lid; if it doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place.
Tips & Variations
- Use only pressure canning for turkey to ensure safety, as boiling water bath canning does not reach high enough temperatures to kill bacteria in meat.
- Adding a teaspoon of salt enhances flavor but is optional based on your dietary preferences.
- Consider labeling jars with the date and type of turkey (fresh or cooked) for easy meal planning.
Storage
Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate any unused turkey and consume within 3-4 days. To reheat, simply warm the turkey in a saucepan or microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover cooked turkey for canning?
Yes, cooked turkey can be canned safely by shredding or chopping it into bite-sized pieces, adding a bit of broth or water if desired, and pressure canning to the recommended time and pressure.
Is salt necessary when canning turkey?
No, salt is optional. Adding up to 1 teaspoon per quart jar can improve flavor, but it is not required for safety.
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Canning Turkey: Guide to Preserving Homemade Turkey in Jars Recipe
- Total Time: 2 hours (including preparation, packing, processing, and cooling time)
- Yield: Varies depending on turkey quantity and jar size; approximately 4-6 pint or quart jars
Description
This recipe provides a detailed guide on how to safely can turkey using a pressure canner, preserving both raw and cooked turkey pieces for long-term storage. With clear steps for preparing, packing, sealing, and processing the turkey jars under pressure, this method helps retain turkey’s flavor and texture while ensuring food safety.
Ingredients
Raw Turkey
- Fresh turkey pieces (breasts, thighs, or chunks) – quantity as needed to fill jars
- Salt – 1 teaspoon per quart jar (optional for seasoning)
Cooked Turkey
- Cooked leftover turkey, shredded or chopped into bite-sized pieces – quantity as needed to fill jars
- Salt – 1 teaspoon per quart jar (optional for seasoning)
- Turkey broth or water – a small amount to cover meat in jars when packing cooked turkey
Instructions
- Prepare the Turkey & Jars: For raw turkey, trim off skin, excess fat, and any unwanted parts, then cut into chunks or pieces that fit easily into canning jars. For cooked turkey, remove skin and bones and shred or chop meat into bite-sized pieces. Wash jars, lids, and rings thoroughly with hot soapy water; sterilization is not necessary before pressure canning, but jars should be clean and warm.
- Pack the Jars: Pack the prepared raw or cooked turkey tightly into the sterilized jars, leaving a 1-inch headspace at the top. Optionally, add 1 teaspoon of salt per quart jar for flavor. For cooked turkey, add a small amount of turkey broth or water to cover the meat while maintaining the 1-inch headspace. No liquid is needed when packing raw turkey.
- Seal the Jars: Wipe the rims of each jar carefully with a clean, damp cloth to remove any residue that could prevent sealing. Place sterilized lids on jars and screw on metal rings finger-tight.
- Prepare the Pressure Canner: Add 2 to 3 inches of water to the bottom of the pressure canner according to manufacturer instructions. Secure the lid and set the canner to reach 10 pounds of pressure, adjusting pressure according to altitude if necessary.
- Process the Jars: Once the canner reaches the target pressure, process pint jars for 75 minutes or quart jars for 90 minutes to ensure safe and thorough preservation.
- Cool and Store: After the processing time, turn off heat and allow the canner to naturally cool and depressurize. Carefully remove jars using jar lifters and place them on a clean towel or cooling rack. Let jars cool completely without disturbing. Check seals by pressing the center of each lid; a sealed jar’s lid will not pop back. Store sealed jars in a cool, dark place for up to one year.
Notes
- Always follow the pressure canner manufacturer’s instructions and adjust processing times or pressures based on your altitude.
- Use only tested and approved canning methods to ensure food safety when canning meats.
- Discard any jars that did not seal properly or show signs of spoilage before use.
- Label jars with date and contents for easy identification.
- Properly canned turkey can be used in soups, stews, casseroles, or as convenient ready-to-eat meat.
- Prep Time: 20 minutes
- Cook Time: 75 to 90 minutes (processing time in pressure canner depending on jar size)
- Category: Preserving
- Method: Instant Pot
- Cuisine: American
Keywords: canning turkey, pressure canning, preserving turkey, homemade canned turkey, canned poultry, food preservation
