Preserving turkey through canning offers a convenient way to enjoy this versatile meat year-round. Home-canned turkey provides a quick meal option for busy households, allowing for easy preparation of sandwiches, casseroles, and other dishes. Canning turkey at home can keep the meat safe to consume for 1-2 years when stored properly on the shelf.

The process of canning turkey involves cooking the meat, removing it from the bone, and packing it into jars with broth or water. This method not only preserves the turkey but also enhances its flavor and tenderness. With proper canning techniques, home-canned turkey retains its nutritional value and taste, making it a practical addition to any pantry.

Canned turkey serves as a versatile ingredient for various recipes, from hearty soups to quick sandwiches. Its long shelf life and convenience make it an excellent option for emergency food supplies or for those who enjoy having ready-to-use protein on hand. By canning turkey at home, individuals can control the quality of ingredients and avoid additives often found in commercially canned products.

Understanding the Basics of Canning Turkey

Canning turkey preserves meat safely for long-term storage. This process requires specific equipment and techniques to ensure food safety and quality.

Types of Turkey Meat for Canning

Raw and cooked turkey can be canned. Raw turkey offers more flexibility in future meal preparations. Cooked turkey is convenient for quick meal assembly. Both white and dark meat work well for canning.

Boneless turkey is preferred, as bones can interfere with proper heat distribution. Cut meat into 1-inch cubes for even cooking. Remove excess fat to prevent rancidity during storage.

For best results, use fresh turkey or thawed frozen turkey. Avoid canning previously frozen and thawed turkey that has been refrozen.

Selecting the Right Canning Jars and Lids

Use standard mason jars designed for pressure canning. Pint and quart sizes are common for turkey. Inspect jars for cracks or chips before use. Clean jars thoroughly with hot, soapy water.

New canning lids are essential for each batch. Reusing lids may result in seal failure. Rings can be reused if in good condition. Warm lids in hot water to soften the sealing compound.

Wide-mouth jars are easier to fill with large pieces of meat. Regular-mouth jars work well for smaller chunks or shredded turkey.

Importance of Using a Pressure Canner

Pressure canning is the only safe method for canning turkey. It reaches temperatures high enough to eliminate harmful bacteria and spores, particularly Clostridium botulinum.

A pressure canner maintains 240°F (116°C), necessary for safe low-acid food preservation. Water bath canning does not reach sufficient temperatures for meat.

Use a dial gauge or weighted gauge pressure canner. Follow manufacturer instructions for proper use. Test dial gauges annually for accuracy. Weighted gauges do not require testing.

Adjust processing pressure based on altitude. Higher altitudes require increased pressure to reach safe temperatures.

Preparing the Turkey for Canning

Proper preparation of turkey is crucial for safe and successful canning. This process involves careful handling, cooking, and packing to ensure the highest quality preserved meat.

Handling and Cleaning Raw Turkey

Start with fresh or thawed turkey. Remove giblets and neck from the cavity. Rinse the bird thoroughly under cold running water, inside and out. Pat dry with paper towels. Trim off excess fat and skin. Cut the turkey into manageable pieces, separating white and dark meat. Remove bones if desired, or leave them in for added flavor during cooking. Keep raw turkey refrigerated at 40°F or below until ready to cook. Use separate cutting boards and utensils for raw poultry to prevent cross-contamination.

Cooking Turkey for Canning

Partially cook the turkey before canning. This ensures even heating during the canning process. Roast, boil, or steam the turkey until it reaches an internal temperature of 165°F. Do not add salt or seasonings at this stage. For whole birds, cook until about two-thirds done. Allow the meat to cool slightly for easier handling. Reserve any cooking liquid to use as broth in the jars.

Shredding and Packing Turkey into Jars

Once cooled enough to handle, remove meat from bones if not done earlier. Shred or cut the turkey into chunks. Pack hot meat loosely into clean, sterilized canning jars, leaving 1-inch headspace. Add hot broth or water, covering the meat but maintaining the 1-inch headspace. Remove air bubbles with a non-metallic utensil. Wipe jar rims clean. Place lids and rings on jars, tightening to fingertip-tight. Process immediately in a pressure canner according to tested recipes and guidelines.

The Canning Process

Canning turkey involves creating flavorful broth, properly filling jars, and using a pressure canner for safe preservation. This process allows you to store cooked turkey for extended periods, providing convenient meal options.

Creating Turkey Broth for Canning

Start by placing turkey bones, scraps, and wings in a large stockpot. Cover with water, ensuring the bones are submerged by 2-3 inches. Bring to a boil, then reduce heat and simmer for 2-4 hours. This extracts nutrients and collagen from the bones, creating a rich broth.

Strain the broth through a fine-mesh sieve to remove solids. Let it cool slightly, then skim off any fat from the surface. The resulting clear broth forms the base for your canned turkey.

Filling Jars with Turkey and Broth

Use clean, sterilized canning jars for the best results. Fill each jar with cooked, deboned turkey meat, leaving 1 inch of headspace at the top. Pour the hot turkey broth over the meat, maintaining the 1-inch headspace.

Remove air bubbles by sliding a non-metallic utensil between the jar and the food. Wipe jar rims clean with a damp cloth to ensure a proper seal. Place lids and bands on jars, tightening to fingertip-tight.

Pressure Canning Turkey Safely

Pressure canning is essential for safely preserving low-acid foods like turkey. Place the filled jars in a pressure canner with a few inches of water. Follow the manufacturer’s instructions for your specific canner model.

Process pints for 75 minutes and quarts for 90 minutes at 10 pounds of pressure (adjust for altitude if necessary). Maintain steady pressure throughout the processing time. After processing, allow the canner to cool naturally before removing jars.

Use a jar lifter to carefully remove hot jars. Place them on a towel-covered countertop to cool. Check for proper sealing after 24 hours. Store sealed jars in a cool, dark place for up to one year.

Canning Turkey Recipes

Canning turkey allows you to preserve flavorful meals for future enjoyment. These recipes offer delicious ways to use canned turkey in soups, chilis, and pot pies.

Homemade Turkey Soup Recipe

To make homemade turkey soup for canning, start with 4 cups of diced canned turkey. In a large pot, combine the turkey with 8 cups of turkey broth, 2 cups of diced carrots, 2 cups of diced celery, and 1 cup of diced onions. Add 1 cup of uncooked rice or noodles.

Season with 1 teaspoon each of dried thyme, rosemary, and sage. Bring to a boil, then simmer for 15 minutes. Fill clean, hot jars with the soup mixture, leaving 1-inch headspace. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure in a pressure canner.

Turkey Chili for Canning

For a hearty turkey chili, use 4 cups of canned turkey chunks. In a large pot, combine the turkey with 2 cans of diced tomatoes, 2 cans of kidney beans, 1 diced onion, and 2 minced garlic cloves. Add 2 tablespoons of chili powder, 1 teaspoon of cumin, and salt to taste.

Simmer for 30 minutes. Ladle the hot chili into sterilized jars, leaving 1-inch headspace. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure in a pressure canner.

Canned Turkey Pot Pie Filling

To prepare turkey pot pie filling for canning, combine 4 cups of diced canned turkey with 3 cups of turkey broth, 2 cups of mixed vegetables (carrots, peas, corn), and 1 diced onion in a large pot. Add 1/4 cup of flour to thicken the mixture.

Season with 1 teaspoon each of dried thyme and sage, plus salt and pepper to taste. Simmer for 15 minutes. Fill jars with the hot filling, leaving 1-inch headspace. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure in a pressure canner.

Storing and Using Canned Turkey

Properly stored canned turkey offers convenience and versatility for future meals. With the right storage conditions and creative recipes, this preserved meat can be a valuable addition to your pantry.

Optimal Storage Conditions

Store canned turkey in a cool, dry place away from direct sunlight. The ideal temperature range is 50-70°F (10-21°C). Avoid areas prone to temperature fluctuations like garages or basements.

Label jars with the canning date. Properly canned turkey typically lasts 12-18 months. Always check for signs of spoilage before use, such as bulging lids, off-odors, or mold.

Keep jars clean and dust-free. Wipe them occasionally with a damp cloth. Avoid stacking jars directly on top of each other to prevent seal damage.

Creative Uses for Canned Turkey

Canned turkey provides a quick protein source for various dishes. It’s ideal for turkey salad sandwiches – mix with mayonnaise, celery, and seasonings for a tasty lunch option.

Add canned turkey to soups, stews, or casseroles for a hearty meal. It works well in pasta dishes like turkey tetrazzini or mixed into a creamy alfredo sauce.

Try using canned turkey in tacos, enchiladas, or quesadillas for a twist on traditional Mexican cuisine. For a quick stir-fry, sauté the turkey with vegetables and serve over rice.

Canned turkey can also elevate salads. Toss it with mixed greens, dried cranberries, and nuts for a satisfying meal. For a warm option, use it in a cobb salad with bacon and avocado.