This recipe for pressure canning turkey with broth is a very easy recipe and turkey is one of my favorite things to can. Around the holidays, turkeys are always on sale at grocery stores and it is a great idea to grab an extra one or two to can for meals all year round! You can also use this method to can your Thanksgiving leftovers!
Home canned turkey is such a convenient item to have on your shelves. You can use it is soups, chili, pot pies, sandwiches, casseroles and even taco and enchilada!
One of my favorite meal options with home canned turkey is to mix it with a jar of canned turkey bone broth and make a delicious soup! Turkey is very easy to can and will last for months on the shelf, so it’s always available when you need a quick meal. Plus canning saves on freezer space and is a great way to preserve that leftover turkey.
Detailed Steps for Pressure Canning Turkey with Broth
The steps are so easy. First, cook your turkey!
You can also raw pack using raw turkey, but I prefer cooking it first.
I had this extra turkey in the freezer from last Thanksgiving and wanted to get it cooked and canned several weeks before Thanksgiving. My daughter and I had a couple meals from it, but I immediately removed the meat from the turkey and canned a great part of it.
I actually shred the turkey into small pieces, since I use mine in soups for the most part.
Add the pieces of turkey to pint jars and fill the jars up leaving one-inch of headspace. I usually mix white meat and dark meat in the jars.
Add hot turkey stock to the jar leaving the 1-inch headspace.
This is the delicious turkey broth I had left in the pan.
I transferred it to a bowl and heated it up in the microwave. I like to can using hot contents.
Wipe rims of jars, remove the air bubbles, and add the canning lids.
Turkey or any meat are low acid foods and required canning in a pressure canner. See my article on beginners guide to canning for a complete guide on canning.
Place the filled jars into the pressure canner and process according to your canner’s instructions for a processing time of 75 minutes (pint jars). Process quart jars for 90 minutes.
When the canning process is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place the jars on a dish towel on the counter and do not disturb for 24 hours.
Below is a picture of some home canned turkey that I mixed with a jar of home canned turkey bone broth and added some corn starch and made a yummy soup.
Home food preservation is such a great way to save on the grocery store and have shelf stable and healthy meals and other food ready to eat in your pantry.
The above general method can be used to can a variety of meats including beef, wild game, beef stew, ground meat, pork shoulder and chicken. Canning soups and stews is very similar, basically just smaller pieces of meat and vegetables.
For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
- Cooked Turkey (Can also use raw turkey and raw pack)
- Cook the turkey (Can also use raw turkey)
- Shred the turkey into small pieces (Can use big pieces if preferred)
- Add the turkey to the canning jars leaving 1-inch headspace
- Add hot broth leaving 1-inch headspace
- Wipe the jar rims, remove air bubbles and add lids
- Pressure can for 75 minutes for pints, 90 minutes for quarts
- Remove the jars and set on counter for 24 hours