Just put the turkey in a clean canning jar, and fill with stock, leaving 1 inch head space. After securing rims and lids, pressure can for 75 minutes for pints, and 90 minutes for quarts. Canned turkey is actually better than roasted turkey.
How long does it take to can Turkey stock?
See also: Canning Turkey, Canning Chicken Stock . Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.) Processing time: Half-litres (pints) 20 minutes; litres (quarts) 25 minutes. This is a recipe for fat-free turkey stock.
What can I do with home canned turkey stock?
Home canned turkey stock is a delight to add to risottos, sauces and gravies; it adds a wonderful depth of flavour as well as nutrients. You may wish to roast the bones first for an even deeper flavour. Here we are working with a recipe from the USDA Complete Guide. See also: Canning Turkey, Canning Chicken Stock .
How do you preserve Turkey stock after roasting?
You really want to make sure that you make your stock within a day or two of the turkey’s roasting, as you’ll get the best flavor. If you wait until the carcass has been picked clean during the leftover stage, it takes on a funky, old poultry flavor that really isn’t worth preserving. Now, in an ideal world, here’s how I’d preserve stock.
How do you cook a Turkey so it can't be overcooked?
1 Do your best not to overcook it! 2 Brine the turkey before cooking to maintain moisture 3 Rub butter under the skin to add a bit of extra fat to an otherwise lean meat 4 Serve the white meat, and save the richer, fattier dark meat for canning 5 Add salt to the canning jars along with the turkey meat
How long do you pressure can turkey stock?
Bring to a boil, simmer for 45 minutes. OR Put in pressure cooker. Add enough water to cover bones. Cook for 30 minutes on high pressure (13 to 15 lbs for most North Americans.
How long to pressure can pints of turkey broth?
Stock of any stripe gets pressure canned at 11 pounds of pressure for 20 (pints) or 25 minutes (quarts) in a gauged canner and at 10 pounds in a weighted canner.
How do you preserve turkey stock?
For a longer shelf life, consider pressure canning your stock which will preserve the delicious turkey stock for up to 12 months in your pantry. Simply bring your stock back up to a boil and fill sterilized jars, leaving one inch of headspace.
Can turkey be pressure canned?
4:148:14How to Can Leftover Turkey | Canning Turkey Meat - YouTubeYouTubeStart of suggested clipEnd of suggested clipOnce the pressure gauge comes up to 10 pounds of pressure and the jiggler starts dancing with steamMoreOnce the pressure gauge comes up to 10 pounds of pressure and the jiggler starts dancing with steam i'm setting my timer for 90 minutes which is the pressure time for turkey using quartz jars.
Can you pressure can turkey broth?
You will need to use a pressure canner to can turkey stock. There are no safe options for canning stock or broth in a boiling water canner. If you don't have a pressure canner, you can freeze the stock in freezer containers or freezer bags instead.
How long do you can turkey soup?
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.
How Long Will homemade turkey stock last?
3 daysThe stock can be refrigerated for up to 3 days, or frozen for up 6 months.
How do you preserve homemade stock?
Homemade stock can be stored in the refrigerator 4-5 days, frozen 6-9 months, or pressure-canned for 1 year, for best results. Once cooled, freeze stock in various increments—ice cube trays work great when needing a few tablespoons; 1/2 cup, 1 cup, 2 cups are common in recipes; 6-8 cups work best for soups.
Can Turkey meat be canned?
Canning Turkey ~ Raw Pack Raw turkey meat can be packed into canning jars, with or without bones. All that goes into the jars is turkey meat, and the meat will produce its own liquid during the canning process.
HOW DO YOU can cooked turkey in broth?
Pick the meat off of your turkey carcass (save for making broth!), and pack as much of it as you can in your jars, leaving 1 1/4 inch headspace (or space between the meat and rim). What is this? Bring some water or turkey or chicken broth to a boil and gently pour over the meat, again – leaving headspace. Done!
How long does canned turkey last?
How long does canned meat last? Maya Feller is a registered dietitian nutritionist who says: "According to the USDA, canned meats should be stored in a cool and dry place. Canned meats can keep their best quality for two to five years."
How do you pressure cook turkey broth?
Pressure Cook Turkey Stock: Add all the roasted turkey bones and 9.5 cups (2.375L) cold water into the pressure cooker. If you are using apple cider vinegar, add in 1 tbsp (15ml). Close lid and pressure cook at High Pressure for 45 - 60 minutes + Natural Release. Open the lid carefully.
How do I make turkey soup in a pressure cooker?
In the Instant Pot: Set the Instant Pot to Saute mode. Next up – add the garlic, sage, rosemary, thyme, salt and pepper, and sauté for another minute. Stir in the turkey or chicken broth. Put the lid on, turn the knob on top to SEAL and set the Instant Pot to HIGH pressure for 5 minutes.
How do you process turkey broth?
Rinse bones and place in a large stockpot, cover bones with water. Place cover on pot and simmer 3 to 4 hours. Remove bones and cool broth; skim off excess fat and discard. If desired, remove any tiny amount of meat tidbits still clinging to bones and add back to the broth.
How do you make stock from a turkey carcass?
Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes. Remove from oven and transfer pieces to a stockpot.
Quantities
A 1 litre (US quart) jar of home-canned turkey will yield about 750 g (1 ½ lbs) of drained, cooked turkey.
Canning turkey pieces, bone-in or boneless
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Canning whole turkey pieces
This method is for large, whole pieces of turkey. They can be bone-in or boneless.
Recipe Source
United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 5 – 5.
Canning turkey giblets, hearts, livers and gizzards
Leave turkey giblets, hearts and livers out of the rest of the turkey meat when canning that meat.
Canning leftover turkey
In general, some people say that they don’t like to can left over meat of any kind. It’s not a safety issue, but a quality issue: they say the meat can end up too dry.
Further Reading
Luther, Daisy. Canning the Thanksgiving Leftovers. Blog post. 29 November 2013. Accessed March 2015.
Canning Turkey Leftovers
If you’re preparing turkey for canning, usually the meat is cooked to about 2/3 done before packing into jars. Fully cooked turkey has a tendency to be a bit dry since it’s a low-fat meat, and it’s commonly over-cooked.
Turkey Canning Timetables
The canning time for turkey meat is the same, regardless of whether the turkey is cooked or raw before canning. I know, it seems strange, but the total canning time is more about sterilization than cooking and it takes the same amount of time to safely can turkey meat whether it’s raw or cooked.
Equipment
Jar funnel ($2 at Target, other big box stores, and often grocery stores; and available online - see this page) or order it as part of the kit with the jar grabber.
Directions to can chicken or turkey broth or stock
Select, wash, and prepare meat; generally just washing under running cool water, removing excess fat, etc.
Home Canning Kits
This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
Canning books
This is THE book on canning! My grandmother used this book when I was a child. It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.
FAQs - Answers to Common Questions
As my jars are cooling after i take them out of the canner, they sometimes make a popping or hissing noise. Is this normal and safe? Yes, the lids are designed to flex and that's actually a key selling point.
The Recipe
Reference Information
- How to pressure can. When pressure canning, you must adjust the pressure for your altitude. For salt substitute, we used Herbamare Sodium-Freeas it is non-bitter and non-clouding in canning.
Notes
- You may see some people saying they simmer or boil their bones for stock for 5 or 6 hours. This is a waste of energy, as pressure cooking them for 30 minutes will yield the same results, with a fra...
- Laura Pazzaglia, author of Hip Pressure Cooking, says that for pressure cooking (note, not pressure canning), HIGH PRESSURE equals 13 to 15 lbs, or 90 to 100 kilopascals, or .9 to 1 b…
- You may see some people saying they simmer or boil their bones for stock for 5 or 6 hours. This is a waste of energy, as pressure cooking them for 30 minutes will yield the same results, with a fra...
- Laura Pazzaglia, author of Hip Pressure Cooking, says that for pressure cooking (note, not pressure canning), HIGH PRESSURE equals 13 to 15 lbs, or 90 to 100 kilopascals, or .9 to 1 bar. Pazzaglia,...
- Pressure cooking uses less energy and extracts more flavour and gelatin from the bones, resulting in a better quality stock.
- Above all, please do keep clear the difference between pressure cooking the stock to save energy and produce a superior stock, and then pressure canning it later to preserve it.
Recipe Source
- United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 5 – 7. Modifications 1. Added bay leaf for flavour; 2. Added phase of overnight in fridge to skim fat off.
Nutrition
- Per 250 ml ( 1 cup / 8 oz ): 20 calories Weight Watchers PointsPlus®: 250 ml (1 cup / 8 oz ): 0 points; 500 ml ( 1 US pint / 2 cups/ 16 oz): 1 points. * Nutrition info provided by https://caloriecount.about.com * PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trade…