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!
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!
Here are the recipes to put up your Turkey!
The turkey is cooked and the dinner is finished. What's next? Here is the perfect order to work on completely using the bird to get the best in the jars. First cleaning the turkey to get all the meat. Canning some by itself and setting some aside to use for the jars of turkey soup. Then using the carcass and working on some of the best turkey stock found in any pantry!
Canning Turkey Meat
Preparation: Prepare your pint or quart size jars by sterilizing them in boiling water for 10 minutes.
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.
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.
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| Shane's pressure canned turkey! |
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: 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.
Style of Pack
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Jar Size
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Process Time
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0 - 1,000 ft
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Hot
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Pints
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20 min
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10 lb
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Quarts
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25
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10
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Style of Pack
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Jar Size
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Process Time
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0 - 2,000 ft
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Hot
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Pints
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20 min
|
11 lb
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Quarts
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25
|
11
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Turkey Soup
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)
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.
