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Canning Turkey
Canning turkey is a simple way to preserve leftovers right on your pantry shelf.
👥 1 Servings⏱️ Prep & Cook: 2h⏳ Prep: 15 min🔥 Cook: 1h 30m👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●stove
📝 Preparation Steps
1
Start with leftover cooked turkey, already fully cooked. Debone the turkey and cut it into chunks or shred it, depending on your preference.
Leftover cooked turkey (shredded or cubed, bones removed)
2
You can use turkey that has been roasted, baked, or even cooked in a slow cooker. Be sure to remove any skin and bones.
3
(Raw turkey works as well, and it can be diced and loaded into jars completely raw. Quality and flavor are better if it’s browned before canning.)
4
Bring turkey or chicken broth to a boil on the stove. If you don’t have homemade turkey broth, you can use store-bought broth or water. Homemade turkey broth will give the best flavor, but it’s not necessary if you don’t have any.
Turkey broth (or water)
5
Add 2 to 3 inches of water to your pressure canner and set the bottom rack in place. Preheat it to a gentle simmer while you prep the jars.
6
Pack the shredded or cubed turkey into canning jars, leaving 1 1/4 inch of headspace. Be sure the meat is loosely packed, so the broth can circulate between the meat during the canning process.
7
Optionally, add 1 tsp of salt per quart or 1/2 tsp per pint for added flavor. Salt is optional and will not affect preservation, but it helps with texture and flavor.
Salt (optional, 1 tsp per quart or 1/2 tsp per pint)
8
Pour hot turkey broth (or water) over the turkey in each jar, maintaining the 1 1/4 inch headspace. Use a debubbler to remove any air pockets. If necessary, adjust the broth level to maintain proper headspace.
Turkey broth (or water)
9
Wipe the rims of the jars to remove any oil or residue, and then cap them with two-part canning lids. Tighten the rings until finger-tight.
10
Load the filled jars into your preheated pressure canner using a jar lifter. Follow the manufacturer's instructions for loading the jars properly.
11
Close the canner lid, but do not seal the vent yet. Bring the heat up to high and allow the canner to vent steam for ⏱️ 10 minutes before sealing the canner completely.
12
Once venting is complete, bring the canner up to the recommended pressure for your altitude and canner type (see notes). Process pint jars for ⏱️ 75 minutes and quart jars for ⏱️ 90 minutes.
13
When the canning time is complete, turn off the heat and allow the canner to cool down naturally. Don’t open the canner until the pressure has returned to zero and the canner is safe to open.
14
Once the jars are cool enough to handle, remove them from the canner and check the seals. If a jar hasn’t sealed properly, refrigerate it and use it within a few days.
15
Store sealed jars in a cool, dark place.
Nutrition Facts
calories
78 kcal
fat Content
1 g
serving Size
1 serving
sugar Content
0.1 g
sodium Content
83 mg
protein Content
16 g
cholesterol Content
47 mg
saturated Fat Content
0.3 g
unsaturated Fat Content
0.6 g
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