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
