How To Pressure Can Turkey Meat

Embark on a culinary adventure with How to Pressure Can Turkey Meat, a guide that unlocks the secrets of preserving delicious and nutritious turkey at home. Pressure canning is a time-honored method, and we’ll explore its fascinating history, the science behind it, and why it’s a game-changer for your kitchen. Imagine having ready-to-eat turkey on hand whenever you need it, perfect for quick meals or emergency situations.

This guide will equip you with everything you need, from selecting the perfect turkey to safely processing and storing your canned creations. We’ll delve into the necessary equipment, step-by-step instructions, and troubleshooting tips, ensuring your pressure canning journey is both successful and rewarding. Get ready to transform your kitchen into a center for culinary self-sufficiency!

Table of Contents

Understanding Pressure Canning Turkey Meat

Preserving turkey meat through pressure canning is a fantastic way to enjoy delicious, home-cooked meals year-round. It allows you to safely store turkey for extended periods without refrigeration, providing convenience and reducing food waste. This guide will delve into the essentials of pressure canning turkey, ensuring you can confidently and safely preserve this versatile protein.

Fundamentals of Pressure Canning

Pressure canning is a crucial method for safely preserving low-acid foods like turkey. The process involves placing the turkey meat in jars, sealing them, and heating them to a high temperature under pressure. This high temperature is essential to kill harmful bacteria, particularly

Clostridium botulinum*, which can thrive in low-oxygen environments like sealed jars and produce a deadly toxin.

A Brief History of Pressure Canning

The concept of preserving food through heat was pioneered in the late 18th century by Nicolas Appert, who discovered that heating food in sealed glass jars could prevent spoilage. However, Appert’s method didn’t account for the specific temperatures needed to eliminate all harmful bacteria, particularlyClostridium botulinum*. The invention of the pressure canner in the late 19th century by a man named John L.

Mason, revolutionized food preservation. It allowed for the attainment of temperatures high enough to kill these dangerous bacteria, making home canning significantly safer. The technology has evolved over the years, with modern pressure canners incorporating safety features like pressure regulators and safety valves.

Benefits of Pressure Canning Turkey

Pressure canning turkey offers several significant advantages for home cooks.

Long-Term Storage: Properly canned turkey can be stored safely at room temperature for up to 18 months, providing a convenient supply of cooked meat for various meals.
Convenience: Having pre-cooked, shelf-stable turkey readily available simplifies meal preparation, especially on busy weeknights. Simply open a jar and use the meat in soups, stews, salads, or casseroles.
Cost Savings: Canning turkey, particularly when you have access to affordable turkey meat, can be a cost-effective way to feed your family. You can take advantage of sales or bulk purchases.
Reduced Food Waste: Canning turkey helps prevent food waste by utilizing excess meat that might otherwise spoil.
Flavor and Texture: Pressure canning preserves the flavor and texture of the turkey, resulting in a delicious and tender product.

Equipment Needed for Pressure Canning Turkey

Pressure canning turkey meat safely requires specific equipment designed to withstand high temperatures and pressures. Using the right tools ensures the turkey is properly preserved, preventing the growth of harmful bacteria likeClostridium botulinum*, which causes botulism. This section details the essential equipment needed for successful and safe pressure canning.

Pressure Canners and Their Suitability

The primary piece of equipment is a pressure canner, which differs significantly from a water bath canner. Pressure canners create the high temperatures necessary to eliminate botulism-causing bacteria in low-acid foods like turkey.

Types of Pressure Canners: There are two main types: weighted gauge and dial gauge pressure canners.
- Weighted Gauge Canners: These canners use a weight to regulate pressure. They are generally simpler to operate and require less monitoring. They maintain a consistent pressure level, making them reliable for beginners. The weight jiggles or rocks during processing, indicating that the correct pressure is maintained.
- Dial Gauge Canners: These canners use a dial gauge to display the pressure level. They offer more precise pressure control, allowing for adjustments based on altitude. The gauge must be tested for accuracy annually, as inaccurate readings can lead to unsafe canning.
Suitability for Turkey: Both types of pressure canners are suitable for canning turkey. However, the choice often depends on user preference and altitude. For those at higher altitudes, a dial gauge canner offers the flexibility to adjust processing times and pressure.
Canner Size: The size of the canner should be appropriate for the number of jars you plan to can at once. Consider the size of your batches and the available storage space when choosing a canner. A larger canner can process more jars at once, saving time.

Jars, Lids, and Other Essential Tools

Besides the pressure canner, several other tools are crucial for safe and effective pressure canning. These items ensure proper sealing, handling, and overall safety during the canning process.

Jars: Use only jars specifically designed for canning. These jars are made of tempered glass, designed to withstand the high temperatures and pressures of the canning process. Avoid reusing commercial food jars, as they are not designed for this purpose and may shatter.
Lids: Use new, unused lids for each canning session. Lids are a one-time-use item because the sealing compound is designed to create a vacuum seal during the canning process. Inspect the lids for any imperfections or damage before use.
Jar Lifter: A jar lifter is essential for safely removing hot jars from the canner. It provides a secure grip and prevents burns.
Lid Lifter: A magnetic lid lifter is helpful for removing lids from hot water without touching them, ensuring the sealing compound remains clean.
Bubble Freer/Headspace Tool: This tool is used to measure headspace (the space between the top of the food and the lid) and to remove air bubbles from the jars before sealing. Proper headspace is critical for a good seal.
Funnel: A canning funnel helps to fill jars without spilling food onto the jar rims, which can interfere with the seal.
Non-Metallic Utensils: Use non-metallic utensils, such as plastic or wooden spoons, to stir the turkey in the jars. Metal utensils can scratch the jars.
Clean Towels: Clean towels are used to wipe the jar rims and clean up any spills.

Equipment Table

The following table summarizes the essential equipment needed for pressure canning turkey, including their descriptions and purposes:

Equipment	Description	Purpose
Pressure Canner	A large, heavy-duty pot with a lid that seals tightly, designed to withstand high pressures and temperatures. It can be either a weighted gauge or dial gauge type.	To heat the turkey to a high enough temperature to destroy harmful bacteria and ensure safe preservation.
Canning Jars	Specialized glass jars designed for canning, available in various sizes (e.g., pint, quart).	To hold the turkey during the canning process and provide a vacuum seal for long-term storage.
Canning Lids	New, flat metal lids with a sealing compound around the edge.	To seal the jars and create an airtight environment, preventing spoilage.
Jar Lifter	A tool with handles designed to securely grip and lift hot jars from the canner.	To safely remove hot jars from the canner, preventing burns.
Lid Lifter	A magnetic tool used to remove lids from hot water.	To safely remove lids from hot water, ensuring they remain clean and ready for use.
Bubble Freer/Headspace Tool	A tool with a measuring side and a flat end for removing air bubbles and measuring headspace.	To remove air bubbles from the jars and ensure proper headspace, which is critical for a good seal.
Funnel	A funnel specifically designed for canning.	To fill jars without spilling food onto the jar rims, ensuring a good seal.
Non-Metallic Utensils	Spoons or spatulas made of plastic or wood.	To stir the turkey in the jars without scratching the glass.
Clean Towels	Clean, absorbent towels.	To wipe jar rims and clean up spills.

Selecting and Preparing Turkey for Canning

Preparing turkey for canning is a critical step in ensuring both the safety and quality of your final product. Careful selection and proper handling of the turkey meat are essential to prevent spoilage and maintain the desired texture and flavor. This section provides a comprehensive guide to help you through the process, from choosing the right turkey to preparing it for the pressure canner.

Selecting the Best Turkey for Canning

Choosing the right turkey is the first step toward successful canning. The quality of the turkey significantly impacts the final product’s safety, flavor, and texture.Consider these factors when selecting your turkey:* Freshness: Opt for a fresh turkey over a frozen one whenever possible. Fresh turkey typically has a better texture and flavor. If using a frozen turkey, ensure it is completely thawed in the refrigerator before preparation.

Thawing in the refrigerator takes time; a large turkey might need several days to thaw fully.

Type of Cut

You can can various cuts of turkey. Boneless turkey breasts and thighs are popular choices due to their ease of handling and consistent texture. Whole turkey can be canned, but requires more effort in deboning and cutting.

Source

Purchase turkey from a reputable source. Look for turkey that is properly refrigerated and handled. Check the sell-by or use-by date to ensure freshness.

Trimming, Boning, and Cubing/Shredding Turkey Meat

Properly preparing the turkey meat ensures uniform cooking and prevents potential hazards during the canning process.Follow these steps:

1. Trimming

Remove any excess skin, fat, and silver skin from the turkey meat. This helps reduce the amount of fat in the canned product and improves the overall appearance. Use a sharp knife to trim away unwanted pieces.

2. Boning (if applicable)

See also How To Pressure Can Shrimp

If using bone-in turkey pieces, you may choose to debone them. Deboning makes it easier to pack the meat into jars and allows for more efficient heat penetration during canning.

3. Cubing or Shredding

Cut the turkey meat into uniform pieces. For cubed turkey, aim for pieces approximately 1-1.5 inches in size. Shredded turkey is suitable for making pulled turkey or other recipes.

Cubing

Cut the turkey into even cubes for consistent cooking.

Shredding

Use two forks to shred the cooked turkey meat.

Methods for Pre-Cooking Turkey

Pre-cooking turkey before canning is crucial for several reasons: it helps reduce the volume of the meat, removes some fat, and ensures that the meat is partially cooked before being processed in the pressure canner. This allows for better heat penetration and reduces the risk of under-processing. There are two primary methods for pre-cooking: raw-packing and hot-packing.* Raw-Packing: Raw-packing involves packing the raw, trimmed, and cubed turkey directly into jars.

The jars are then filled with hot broth or water and processed in the pressure canner. This method is quick and simple, but the meat may shrink more during processing, and the final product might have a slightly different texture.

Hot-Packing

Hot-packing involves cooking the turkey meat before packing it into jars. This can be done by simmering, roasting, or steaming the turkey until it is partially cooked. Hot-packing results in less shrinkage and a firmer texture in the final product. It also helps to remove some of the fat.

Simmering

Simmer the turkey in broth or water until it is partially cooked.

Roasting

Roast the turkey in the oven until partially cooked.

Steaming

Steam the turkey until partially cooked.

The National Center for Home Food Preservation recommends hot-packing for meat, as it produces a higher-quality product with less shrinkage.

Safe Handling and Hygiene During Turkey Preparation

Maintaining strict hygiene during turkey preparation is paramount to prevent foodborne illnesses.Here are essential steps to follow:* Wash your hands thoroughly with soap and water before and after handling the turkey.

Use separate cutting boards, knives, and utensils for raw turkey and other foods to prevent cross-contamination.
Clean and sanitize all surfaces and equipment that come into contact with the turkey.
Keep raw turkey refrigerated until ready to use.
Avoid leaving raw turkey at room temperature for extended periods.
Cook the turkey to the recommended internal temperature before canning, regardless of the packing method.
Follow all pressure canning guidelines carefully.
Discard any turkey that appears spoiled or has an off-odor.

Canning Process: Step-by-Step

Now that you have your turkey prepared and your equipment ready, it’s time to get down to the actual canning process. This is where all your preparation comes together to create safe and shelf-stable turkey meat. Following these steps precisely is crucial for preventing spoilage and ensuring your canned turkey is safe to eat.

Packing Turkey Meat into Jars

Properly packing the turkey meat into the jars is the first critical step in pressure canning. This ensures even heat distribution and allows for proper sealing.The steps for packing turkey meat into jars are:

Pack the Turkey: Tightly pack the hot, cooked turkey meat into clean, hot canning jars, leaving a 1-inch headspace at the top of each jar. Use a jar lifter to handle the hot jars safely.
Headspace: The 1-inch headspace is essential. This space allows for expansion during processing and helps create a proper vacuum seal.
Remove Air Bubbles: After packing the jars, use a non-metallic spatula or bubble remover tool to remove air bubbles from the sides of the jars. Insert the tool and move it around the inside of the jar to release any trapped air.
Wipe Jar Rims: Wipe the jar rims with a clean, damp cloth to remove any food particles. Food particles can prevent a proper seal.

Adding Broth or Water and Sealing Jars

Adding liquid and sealing the jars correctly are vital steps in ensuring the safety and preservation of your canned turkey.

Add Liquid: Add either hot turkey broth (made from the turkey bones and carcass, if desired) or hot water to the jars, maintaining the 1-inch headspace. The liquid helps with heat transfer during processing.
Removing Air Bubbles (Again): After adding liquid, use the bubble remover tool or a non-metallic spatula again to remove any newly formed air bubbles.
Wipe Rims: Wipe the jar rims again with a clean, damp cloth to ensure they are perfectly clean.
Apply Lids and Rings: Place a clean, warmed lid on each jar. Center the lid on the jar rim. Screw on the ring, tightening it fingertip tight. Do not overtighten.

Loading Jars into the Pressure Canner and Securing the Lid

Correctly loading the jars into the pressure canner and sealing it are crucial steps.

Place Jars: Place the filled and sealed jars on the rack inside the pressure canner. Ensure the jars are not touching each other or the sides of the canner.
Add Water: Add the amount of water specified in your pressure canner’s manual. Usually, this is 2-3 inches of water.
Secure the Lid: Secure the canner lid according to the manufacturer’s instructions. Make sure the vent pipe (the small metal tube where steam escapes) is clear.
Vent the Canner: Before adding the weight or pressure regulator, allow the canner to vent steam for 10 minutes. This is crucial to remove air from the canner, ensuring accurate pressure readings and proper processing.
Add Weight/Regulator: After venting, place the weight or pressure regulator on the vent pipe.

Processing Times and Pressure Settings

The processing time and pressure settings vary depending on your altitude. Using the correct settings is critical for ensuring the safety of your canned turkey. The National Center for Home Food Preservation provides these guidelines:

Processing Time: Process pint jars of turkey for 75 minutes and quart jars for 90 minutes.
Pressure Settings (Adjusted for Altitude): The pressure settings depend on your altitude above sea level.
- 0-1,000 feet: 11 pounds of pressure.
- 1,001-2,000 feet: 12 pounds of pressure.
- 2,001 feet and above: 13 pounds of pressure.

Important Note: Always consult your pressure canner’s manual and follow the most current guidelines from a reputable source like the National Center for Home Food Preservation. These recommendations can change, so it’s crucial to stay updated.

Operating the Pressure Canner

Operating a pressure canner correctly is crucial for ensuring the safety and quality of your canned turkey meat. This section will guide you through the essential steps, from venting the canner to cooling it down safely. Following these instructions precisely is vital to prevent botulism and other foodborne illnesses.

Venting the Pressure Canner

Venting the pressure canner is a critical step that removes air from inside the canner, ensuring accurate pressure readings and proper heat distribution. Air pockets can prevent the food from reaching the necessary temperature for safe canning.

Place the filled and sealed jars on the rack inside the pressure canner, following the spacing guidelines.
Add the required amount of hot water to the canner, as specified in your canner’s instructions. Typically, this is 2-3 inches of water.
Fasten the canner lid securely.
Leave the vent port (the opening where the steam will escape) open.
Turn the heat to high.
Allow the canner to vent continuously for 10 minutes. You should see a steady, forceful stream of steam escaping from the vent.
After 10 minutes, place the weighted gauge or close the petcock (depending on your canner model) to seal the vent.

Bringing the Canner to the Correct Pressure

Once the canner is vented and sealed, it’s time to bring it up to the correct pressure for processing. The pressure setting depends on your altitude and the type of food being canned (turkey meat). Always consult a reliable canning guide for the correct pressure setting for your specific altitude.

Continue heating the canner on high.
Watch the pressure gauge closely. The pressure will gradually increase.
When the pressure gauge reaches the desired pressure (as indicated in your canning guide for turkey meat and your altitude), reduce the heat.
Adjust the heat to maintain a steady pressure. It’s better to slightly under-pressure than to over-pressure.

Maintaining the Correct Pressure Throughout the Processing Time

Maintaining the correct pressure throughout the entire processing time is essential for ensuring that the turkey meat is properly sterilized. Fluctuations in pressure can compromise the safety of your canned goods.

Monitor the pressure gauge frequently.
Adjust the heat as needed to maintain the correct pressure. If the pressure drops, increase the heat slightly. If the pressure rises too high, reduce the heat.
The processing time begins when the pressure gauge reaches the correct pressure and is maintained consistently.
If the pressure drops below the required level at any point during the processing time, bring the canner back up to pressure and begin the processing time again from the beginning.

Safely Turning Off the Heat and Allowing the Canner to Cool Down Naturally

After the processing time is complete, it’s important to allow the canner to cool down naturally. Rapid cooling can cause the jars to break.

Turn off the heat source completely.
Do not move the canner.
Allow the canner to cool down naturally. Do not open the vent or try to speed up the cooling process.
The pressure gauge will gradually drop to zero. This usually takes 30-60 minutes, depending on the size of the canner.
Once the pressure gauge reads zero, carefully open the vent.
Wait a few minutes before opening the canner lid.
Carefully remove the lid, tilting it away from you to avoid any escaping steam.

Operating the Pressure Canner: Step-by-Step

This table summarizes the key steps involved in operating a pressure canner for turkey meat. Remember to always consult your canner’s manual and a reliable canning guide for specific instructions and pressure settings.

Step	Action	Pressure Setting	Time
1	Place filled and sealed jars in the canner with the required water. Secure the lid, leaving the vent open.	N/A	N/A
2	Vent the canner for 10 minutes, allowing a steady stream of steam to escape.	N/A	10 minutes
3	Close the vent (place the weighted gauge or close the petcock).	N/A	N/A
4	Bring the canner to the correct pressure for your altitude and turkey meat (consult a reliable canning guide).	Specified in canning guide (e.g., 10 psi or 11 psi)	Until target pressure is reached
5	Maintain the correct pressure throughout the processing time.	Specified in canning guide	Processing time for turkey meat (e.g., 75 minutes for pints)
6	Turn off the heat and allow the canner to cool down naturally until the pressure gauge reads zero.	0 psi	30-60 minutes
7	Open the vent, wait a few minutes, then remove the lid.	0 psi	N/A

Cooling, Checking, and Storing Canned Turkey

Now that your jars of turkey have been processed in the pressure canner, the final steps are crucial for ensuring safe and delicious canned meat. Proper cooling, seal checking, and storage are essential to prevent spoilage and maintain the quality of your canned turkey.

Removing Jars and Cooling

After the processing time is complete, carefully turn off the heat and allow the pressure canner to depressurize naturally. Do not attempt to remove the lid or open the vent until the pressure gauge reads zero. Once the pressure is fully released, carefully remove the lid, tilting it away from you to avoid any escaping steam. Using a jar lifter, carefully lift the jars straight up and out of the canner.

Place the hot jars on a surface protected from heat, such as a towel-lined counter or a wooden cutting board, leaving space between them for air circulation.It is imperative to allow the jars to cool undisturbed for 12-24 hours. During this time, the contents of the jars continue to cook and the seals form. Avoid moving the jars, tightening the rings, or inverting them.

This can disrupt the sealing process and compromise the safety of your canned turkey.

Checking Seals

After the cooling period, it’s time to check the seals. Proper sealing is the primary indicator of a successful canning process.There are several ways to verify the seal:

The Lid Test: Press down on the center of each lid. If the lid doesn’t flex or “pop” up and down, the jar has sealed. A properly sealed lid will be slightly concave.
The Tap Test: Gently tap the center of the lid with a spoon. A clear, ringing sound indicates a good seal. A dull thud suggests the jar may not have sealed properly.
The Visual Inspection: Look closely at the lids. They should be clean, free of cracks or chips, and slightly curved inward.

Any jars that have not sealed properly should be refrigerated immediately and the turkey meat consumed within a few days. Alternatively, you can reprocess the jars within 24 hours, using new lids, following the same processing time as before.

Storing Canned Turkey

Proper storage is key to preserving the quality and safety of your canned turkey.Here are the recommended storage guidelines:

Location: Store canned turkey jars in a cool, dark, and dry place, such as a pantry or a cupboard away from direct sunlight and heat sources.
Temperature: The ideal storage temperature is between 50°F and 70°F (10°C and 21°C). Avoid storing canned goods in areas that experience significant temperature fluctuations.
Shelf Life: Properly canned turkey can be safely stored for 12-18 months. However, for the best quality and flavor, it’s recommended to consume the canned turkey within a year.

Signs of Spoilage

Before consuming any canned turkey, always inspect the jars for signs of spoilage. Discard any jars that exhibit the following:

Bulging Lids: A bulging lid indicates that bacteria have produced gases inside the jar.
Leaking Jars: Any leakage from the jar indicates a compromised seal and potential contamination.
Cloudy Liquid: The liquid inside the jar should be clear. Cloudiness suggests bacterial growth.
Off-Odor: A foul or unusual odor when opening the jar is a clear sign of spoilage.
Mold or Discoloration: Any visible mold or unusual discoloration of the meat indicates spoilage.

If you observe any of these signs, discard the entire jar and its contents immediately.

Troubleshooting Common Problems

Pressure canning, while generally safe and effective, can sometimes present challenges. Understanding potential issues and knowing how to address them is crucial for ensuring the safety and quality of your canned turkey. This section will address common problems, providing solutions and preventive measures to help you achieve successful canning results every time.

Jars Not Sealing

One of the most frustrating problems is when jars fail to seal properly. This can lead to spoilage and wasted food. Several factors can contribute to this issue.

Improper Jar Preparation: Ensure jars are sterilized and free of chips or cracks. Using new lids is recommended.
Incorrect Headspace: Maintaining the correct headspace (usually 1-1.25 inches) is critical. Too much or too little can prevent a good seal.
Lid Issues: Lids may be defective, damaged, or not properly preheated according to the manufacturer’s instructions. Ensure lids are from a reputable source and stored correctly.
Processing Time and Pressure: Insufficient processing time or pressure can result in incomplete sealing. Always follow the USDA-recommended guidelines for turkey.
Rapid Temperature Changes: Avoid sudden temperature changes during cooling. Place the jars on a towel-lined surface away from drafts.

Cloudy Liquid

Cloudy liquid in your canned turkey can be concerning, but it doesn’t always indicate spoilage. It can be caused by several factors.

Starch Release: The presence of starch from the turkey meat can cause cloudiness.
Fat Content: High-fat content in the meat can also contribute to cloudiness.
Hard Water: Minerals in hard water can sometimes react with the meat, leading to cloudiness. Using filtered water can help.
Meat Breakdown: During processing, some meat particles might break down, leading to cloudiness.

If the cloudiness is accompanied by an off-odor, gas bubbles, or the jar seal is compromised, it is likely spoilage. In this case, discard the contents.

Undercooked Meat

Undercooked turkey is a sign that something went wrong during the canning process. It is essential to address this, as undercooked meat poses a health risk.

Insufficient Pressure: Using inadequate pressure during processing is a primary cause. Verify your pressure canner’s gauge accuracy.
Short Processing Time: Processing for too short a duration can result in undercooked meat. Always adhere to the recommended processing times for turkey.
Overpacking Jars: Packing jars too tightly can prevent heat penetration.
Altitude Adjustments: Remember to adjust pressure and processing times based on your altitude. Higher altitudes require increased pressure.

Spoilage in Canned Turkey

Spoilage is a serious concern in canning. It indicates that harmful microorganisms have survived the canning process and are multiplying.

Signs of Spoilage: Look for bulging lids, spurting liquid when opened, an off-odor, or any sign of mold.
Causes of Spoilage: Insufficient heat processing, improper jar sealing, and contamination during preparation are the main culprits.
Preventing Spoilage: Following all canning guidelines precisely, using high-quality ingredients, ensuring proper sealing, and storing canned goods correctly are essential.

Potential Issues and Solutions:

Jars Not Sealing: Check jar rims, use new lids, ensure proper headspace, and verify processing time and pressure.

Cloudy Liquid: Not always spoilage. Check for other signs of spoilage.

Undercooked Meat: Verify pressure canner gauge, use correct processing time and pressure for altitude, and avoid overpacking.

Spoilage: Discard any jars showing signs of spoilage. Follow all canning guidelines precisely.

Recipes and Variations

Incorporating your home-canned turkey into your meals opens up a world of culinary possibilities. Having readily available, perfectly cooked turkey at your fingertips makes weeknight dinners easier and more delicious. This section provides ideas for how to use your canned turkey in various recipes and how to customize the canning process to suit your tastes.

Incorporating Canned Turkey into Recipes

Canned turkey is incredibly versatile. It can be used in any recipe that calls for cooked turkey or chicken. Its already-cooked state means it can be added directly to dishes, saving you valuable time in the kitchen. Consider it a convenient shortcut for busy weeknights.

Recipes for Using Canned Turkey

Here are some recipe ideas to get you started:

Turkey Noodle Soup: A classic comfort food, easily made with canned turkey. Simply sauté vegetables like carrots, celery, and onions. Add chicken broth, canned turkey (shredded or diced), and your favorite noodles. Simmer until the noodles are cooked through. Season to taste with salt, pepper, and herbs like thyme or parsley.
Turkey Chili: A hearty and flavorful chili. Brown ground beef (or use a vegetarian alternative), add diced onions, peppers, and beans. Stir in canned diced tomatoes, chili powder, cumin, and your canned turkey. Simmer until the flavors meld, about 30 minutes.
Turkey Pot Pie: A creamy and satisfying pot pie. Create a gravy base with butter, flour, and chicken broth. Add diced vegetables (peas, carrots, corn), and shredded canned turkey. Pour into a pie crust and bake until golden brown.
Turkey Salad Sandwiches: A quick and easy lunch option. Combine shredded canned turkey with mayonnaise, celery, onion, and seasonings like salt, pepper, and a touch of Dijon mustard. Serve on bread or crackers.
Turkey Casserole: A versatile dish. Combine canned turkey with cooked rice or pasta, a creamy sauce (cream of mushroom or cream of chicken soup works well), and vegetables. Top with breadcrumbs or cheese and bake until bubbly.
Turkey Shepherd’s Pie: A twist on a classic. Instead of ground meat, use canned turkey as the base layer, top with mixed vegetables, and mashed potatoes. Bake until heated through and the potatoes are lightly browned.
Turkey and Dumplings: A Southern comfort food staple. Prepare a flavorful broth with vegetables and seasonings. Drop biscuit-style dumplings into the simmering broth, along with the canned turkey. Cook until the dumplings are cooked through.

Variations to the Canning Process

You can customize your canned turkey to enhance its flavor. Consider these variations:

Adding Seasonings: Before canning, you can add various seasonings directly to the jars. Garlic powder, onion powder, black pepper, poultry seasoning, and bay leaves are all excellent choices. Add about ½ teaspoon of your chosen seasoning per pint jar, or 1 teaspoon per quart jar.
Including Vegetables: Some people like to can turkey with vegetables already in the jar. Dice carrots, celery, and onions, and add them to the jar along with the turkey. However, be mindful of the processing time, as vegetables will affect the overall cooking time. This might require adjusting the processing time, or it might not be suitable for beginners.
Using Broth or Water: Instead of just packing the turkey, you can add a small amount of broth or water to the jar before processing. This helps keep the turkey moist. However, it’s not essential, as the turkey releases its own juices during canning.
Adding a Small Amount of Fat: For richer flavor, you could add a small amount of fat, such as a teaspoon of olive oil or butter, to each jar before canning. This is optional and will increase the fat content of the final product.

Creative Ways to Utilize Canned Turkey in Everyday Meals

Here are some creative ideas to incorporate canned turkey into your daily meals:

Turkey Tacos: Shred the canned turkey and season it with taco seasoning. Serve in taco shells with your favorite toppings.
Turkey Quesadillas: Combine shredded turkey with cheese and other fillings (peppers, onions) between tortillas. Grill or pan-fry until the cheese is melted and the tortillas are golden brown.
Turkey Pizza Topping: Use canned turkey as a topping on homemade or store-bought pizzas.
Turkey and Rice Bowls: Combine cooked rice with canned turkey, vegetables, and your favorite sauce (teriyaki, barbecue, etc.).
Turkey Stuffed Bell Peppers: Mix shredded turkey with cooked rice, vegetables, and seasonings. Stuff into bell peppers and bake.
Turkey Lettuce Wraps: Use shredded turkey as a filling for lettuce wraps, along with your favorite Asian-inspired ingredients (carrots, cucumbers, peanuts, and a flavorful sauce).
Turkey Pasta Salad: Add canned turkey to your favorite pasta salad recipe for added protein and flavor.

Safety Precautions and Best Practices

Pressure canning turkey, like any home canning method, demands strict adherence to safety protocols. Ignoring these guidelines can lead to serious health consequences, making it crucial to prioritize safety at every stage of the process. Understanding and implementing these precautions is paramount to producing safe and shelf-stable canned turkey.

Risks Associated with Improper Canning

Improper canning can lead to the growth of dangerous bacteria, particularlyClostridium botulinum*, which produces botulism toxin. This toxin is extremely potent and can cause severe illness, including paralysis and death. Botulism is a serious threat, and it is vital to take all precautions to prevent it.

Botulism is a life-threatening illness that can result from consuming food improperly canned.

Recommendations for Using a Calibrated Pressure Gauge

A calibrated pressure gauge is essential for accurate pressure control during the canning process. An inaccurate gauge can lead to under-processing, which allows harmful bacteria to survive, or over-processing, which can compromise the quality of the turkey.To ensure the accuracy of your pressure gauge:* Regular Calibration: Have your pressure gauge professionally calibrated at least once a year, or as recommended by the manufacturer.

Local extension offices often provide this service, or they can guide you on where to have it done.

Visual Inspection

Before each use, visually inspect the gauge for any damage, such as a cracked or broken dial. Replace the gauge if any damage is observed.

Verification

Compare your gauge’s reading to a known accurate gauge, if possible. This helps verify the accuracy of your gauge before you start canning.

Essential Safety Precautions

Following these safety precautions throughout the entire canning process will minimize the risk of contamination and ensure the safety of your canned turkey.* Use USDA-Approved Recipes: Always use tested and approved recipes from reputable sources, such as the USDA Complete Guide to Home Canning. These recipes have been scientifically validated for safety.

Inspect Equipment

Thoroughly inspect your pressure canner, jars, lids, and tools before each use. Ensure everything is clean and in good working condition. Check the canner’s gasket and vent pipe for any blockages or damage.

Prepare Turkey Properly

Follow the recipe’s instructions for preparing the turkey. This includes using fresh, high-quality turkey, trimming excess fat, and removing bones, if specified.

Preheat Jars

Always preheat your jars to prevent them from cracking when filled with hot turkey and liquid. The recommended method is to wash the jars and keep them hot until ready for filling.

Fill Jars Correctly

Pack the turkey into the jars, leaving the recommended headspace specified in the recipe. Overfilling can prevent proper sealing, while underfilling can lead to poor quality.

Vent the Canner

Before pressurizing the canner, vent it for the recommended time. Venting releases trapped air, which is essential for achieving the correct processing temperature.

Process at the Correct Pressure and Time

Carefully follow the recipe’s instructions for processing time and pressure, adjusting for your altitude. Under-processing can lead to spoilage.

Cool Jars Properly

After processing, let the canner cool down naturally. Do not force cool it. Once the pressure is completely released, remove the jars and allow them to cool undisturbed for 12-24 hours.

Check Seals

After cooling, check the seals on your jars. The lids should be concave and should not flex when pressed in the center.

Store Properly

Store canned turkey jars in a cool, dark, and dry place. Properly canned turkey can be stored for up to 18 months.

Inspect Before Eating

Before consuming canned turkey, inspect the jars for any signs of spoilage, such as bulging lids, leaks, or unusual odors. Do not consume any food from jars that show signs of spoilage.

Visual Guide: Illustrative Aids

A visual guide is crucial for understanding the pressure canning process. Detailed illustrations, diagrams, and photographs significantly enhance comprehension, especially for those new to canning. These visual aids break down complex steps into easily digestible segments, ensuring accuracy and promoting safety. The following sections provide detailed descriptions for illustrative aids to accompany the canning process.

Preparing Turkey for Canning: Visual Representations

Preparing turkey for canning involves several key steps. Each step should be accompanied by a clear illustration or photograph.

Step 1: Thawing the Turkey. An illustration showing a turkey thawing safely. The image should depict a large, frozen turkey placed in the refrigerator on a tray to catch any drips. The accompanying description should state: “The turkey is thawing in the refrigerator at a temperature below 40°F (4°C). This method ensures even thawing and prevents bacterial growth. Allow approximately 24 hours of thawing time per 5 pounds of turkey.”
Step 2: Trimming the Turkey. A visual depicting a close-up of a turkey breast being trimmed. The illustration shows the removal of excess skin, fat, and bones. The accompanying description should state: “The turkey is being trimmed of excess skin and fat. Using a sharp knife, the visible fat is removed, leaving a small amount for flavor. Bones, if desired, can be reserved for making stock.

This step improves the quality and safety of the canned product.”
Step 3: Cubing the Turkey Meat. An image showcasing the turkey meat cut into uniform cubes. The illustration should depict cubes approximately 1-1.5 inches in size. The accompanying description should state: “The trimmed turkey meat is being cut into uniform cubes. Uniformity ensures even cooking and heat penetration during pressure canning. The size of the cubes affects the final texture of the canned turkey.

Cubes that are too large may not cook completely during processing.”
Step 4: Pre-Cooking the Turkey (Optional). A visual demonstrating the pre-cooking process. This image should show turkey cubes being browned in a pan or boiled in water. The accompanying description should state: “Turkey cubes are being pre-cooked to reduce the volume of fat and improve the flavor. This step is optional but recommended for a better canned product. The turkey is browned in a pan or boiled for 5-10 minutes before packing into jars.”

Packing Jars: Visual Instructions

Packing the jars correctly is essential for safe and effective canning. Illustrations should guide users through this critical step.

Step 1: Filling the Jars with Turkey and Liquid. An illustration showcasing the packing of turkey cubes into a jar. The image should show the meat being packed tightly, leaving the recommended headspace. The accompanying description should state: “The turkey cubes are being packed into the sterilized jars, leaving 1-inch headspace. Pack the meat firmly, ensuring there are no large air pockets. A small amount of liquid (broth or water) can be added to the jars, covering the meat.”
Step 2: Removing Air Bubbles. A visual depicting the removal of air bubbles from the packed jar. The image should show a non-metallic utensil (e.g., a chopstick or a plastic knife) being used to gently dislodge air bubbles. The accompanying description should state: “Using a non-metallic utensil, gently remove any air bubbles trapped within the jar. Insert the utensil along the inside of the jar and move it around the edges to release air.

Removing air bubbles prevents spoilage.”
Step 3: Wiping the Jar Rims. An illustration demonstrating the wiping of jar rims. The image should show a clean, damp cloth being used to wipe the jar rim clean. The accompanying description should state: “Wipe the jar rims with a clean, damp cloth to remove any food particles. This ensures a good seal between the jar and the lid. Any food residue on the rim can prevent the lid from sealing properly.”
Step 4: Applying Lids and Rings. A visual illustrating the application of lids and rings. The image should show the lid being placed on the jar and the ring being screwed on fingertip tight. The accompanying description should state: “Place the sterilized lid on the jar and secure it with a screw band. Tighten the band fingertip tight. Overtightening can prevent the lid from sealing properly.

The sealing compound on the lid creates the airtight seal.”

Pressure Canner Setup: Visual Guides

Proper setup of the pressure canner is critical for safe and effective canning. Visuals should guide users through this process.

Step 1: Adding Water to the Canner. An illustration demonstrating the addition of water to the pressure canner. The image should show the correct amount of water being added according to the canner’s instructions. The accompanying description should state: “Add the required amount of water to the pressure canner, as specified in the canner’s manual. This amount of water is necessary to generate steam and maintain pressure during processing.

Insufficient water can cause the canner to run dry and potentially damage the jars or the canner itself.”
Step 2: Loading the Jars into the Canner. A visual depicting the loading of jars into the canner. The image should show the jars being placed on the rack inside the canner, ensuring they do not touch each other. The accompanying description should state: “Place the filled jars on the rack inside the pressure canner. Ensure the jars are not touching each other or the sides of the canner.

This allows for even heat distribution and prevents jars from breaking. Use a jar lifter to carefully place the jars into the canner.”
Step 3: Securing the Canner Lid. An illustration showing the pressure canner lid being secured. The image should show the lid being properly aligned and locked according to the manufacturer’s instructions. The accompanying description should state: “Secure the pressure canner lid according to the manufacturer’s instructions. Ensure the lid is properly aligned and locked. This creates a tight seal, allowing the pressure to build up.

Incorrect sealing can lead to pressure loss and improper processing.”
Step 4: Venting the Canner. A visual showing the venting process. The image should depict steam escaping from the vent pipe for the recommended time (usually 10 minutes) before the weight or pressure regulator is applied. The accompanying description should state: “Allow the canner to vent steam for 10 minutes before applying the weight or pressure regulator. This step removes air from the canner, ensuring accurate pressure readings.

Failure to vent properly can result in under-processing and unsafe food.”
Step 5: Applying the Weight or Pressure Regulator. An illustration showing the application of the weight or pressure regulator. The image should show the weight or regulator being placed on the vent pipe, after the venting process is complete. The accompanying description should state: “Once the canner has vented for the appropriate time, place the weight or pressure regulator on the vent pipe. The weight maintains the desired pressure throughout the canning process.

The correct pressure is crucial for destroying harmful bacteria.”

Post-Canning: Visual Inspection

Properly sealed jars are a sign of successful canning. Visuals should guide users on what to expect.

Step 1: Appearance of Properly Sealed Jars. An illustration showcasing properly sealed jars after cooling. The image should depict jars with slightly concave lids and no leakage. The accompanying description should state: “Properly sealed jars will have a slight indentation in the center of the lid. The lid should not flex when pressed. There should be no leakage of liquid from the jar.

This indicates that a vacuum has formed inside the jar, preserving the contents.”
Step 2: Checking the Seals. A visual demonstrating how to check the seals. The image should show the user pressing down on the center of the lid to check for a seal. The accompanying description should state: “After the jars have cooled for 12-24 hours, check the seals. Press down on the center of each lid. The lid should not flex up and down.

If the lid flexes, the jar is not sealed and the contents should be refrigerated and used immediately.”
Step 3: Storing Canned Turkey. An illustration depicting the storage of canned turkey jars. The image should show the jars stored in a cool, dark, and dry place. The accompanying description should state: “Store properly sealed jars in a cool, dark, and dry place. The ideal storage temperature is between 50-70°F (10-21°C). Canned turkey can be stored for up to 12-18 months, but for best quality, use within a year.”

Conclusive Thoughts

In conclusion, mastering How to Pressure Can Turkey Meat opens a world of possibilities for delicious and convenient meals. From understanding the basics to implementing safe practices, this guide has provided you with the knowledge and confidence to preserve your own turkey. Embrace the art of pressure canning, savor the satisfaction of creating your own long-lasting food supply, and enjoy the peace of mind that comes with it.

Happy canning!