Here is the link to pressure canning so you that you can get the basics of using your pressure canner. Pressure canning basics!
Here is the link to a visual step by step of how to prep the jars and what you need to do to process low acid foods in the canner. Pressure canning Step by Step!
Canning Turkey Meat
Instructions
Preparation:
- Prepare your pint or quart size jars by sterilizing them in boiling water for 10 minutes.
- Remove the meat from the bone and set aside in a bowl. Take your time and make sure you that you remove most of the big pieces of the turkey from the bone. You can use both the white and dark meat in your jars.
Filling:
- Fill your jars with the pieces, packing them down lightly and leaving 1 1/4 " headspace. You can add some salt but not necessary, 1/4 t. per pint.
- You will add your hot turkey, chicken broth, or water and fill to cover the turkey to 1" headspace. Using a plastic spatula or non-metallic knife remove air bubbles and refill to 1" headspace if necessary.
- With a papertowel that has white vinegar on it wipe the rims of the jars to remove any debris or fat that would affect the seal. Add hot lids and rings and place jars into pressure canner.
Processing:
- Make sure your canning water has come to a simmer and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil.
- Vent steam for 10 minutes and then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) or 90 minutes for quarts.
- When complete turn off the heat and let pressure return to zero naturally. If you have a lid lock you will want to wait till the lock drops. Wait two minutes longer and remove the weighted gauge or pressure regulator.
- Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing:
- Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.
Chicken or turkey stock
Place large carcass bones with most of meat removed in a large stockpot, add enough water to cover bones, cover pot, and simmer 30 to 45 minutes or until remaining attached meat can be easily stripped from bones. Remove bones and pieces, cool broth, strip meat, discard excess fat either by straining or pouring the broth through a cheesecloth, and return meat trimmings to broth. Reheat to boiling and fill jars, leaving 1-inch headspace.
Pressure canning either of the stocks for sea level to 1000ft. using a weighted gauge is:
| Style of Pack | Jar Size | Process Time | 0 – 1,000 ft |
| Hot | Pints | 20 min | 10 lb |
| Quarts | 25 | 10 |
Pressure canning either of the stocks for sea level to 2000ft. using a dial gauge is:
|
Style of Pack
|
Jar Size
|
Process Time
|
0 – 2,000 ft
|
|
Hot
|
Pints
|
20 min
|
11 lb
|
|
Quarts
|
25
|
11
|
Turkey Soup
Turkey Soup
Ingredients
- 16 cups chicken stock (I used turkey stock)
- 3 1/2 cups diced turkey
- 1 1/2 cups diced celery
- 1 1/2 cups slice carrots
- 1 cup onion, diced
- Salt and Pepper
- Chicken bouillon (optional - I omitted since my stock was very flavorful)
Instructions
- Mix all above ingredients in a stock pot until soup is at a boil. Prepare jars and lids. Ladle hot soup into hot jars leaving 1" headspace. Make sure to remove all air bubbles from the jars.
- Wipe the rims and put on lids and rings. Tighten finger tight. Prepare pressure canner based on instructions.
- Place jars into canner and process 75 minutes at 11 lbs of pressure for pints and 90 minutes for quarts for a dial gauge canner and 10lbs for a weighted gauge. Make sure to maintain pressure the entire time.
- When complete make sure the pressure returns to zero before opening canner.
Leave a Reply