Canning Turkey Meat: How Do You Cook a Turkey in a Pressure Canner

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Is It Possible to Cook a Whole Turkey in a Pressure Canner?

Ever wondered, “how do you cook a turkey in a pressure canner?” It’s a common question, and one that often leads to a bit of confusion! While a pressure canner is an incredible kitchen tool, its main job isn’t to roast a whole turkey like your oven would. Instead, it’s designed for safely preserving food in jars, extending its shelf life for months or even years.

So, no, you can’t really “cook” a whole turkey in it in the traditional sense, nor is it safe to attempt to do so. A pressure canner isn’t built for cooking large pieces of meat for immediate consumption like a slow cooker or oven. However, here’s the exciting part: you absolutely can use your pressure canner to process turkey meat into handy, shelf-stable jars! This method is fantastic for meal prep, emergency preparedness, or simply enjoying turkey year-round without needing freezer space. Let’s dive into how to safely and effectively pressure can turkey meat.

Why Pressure Can Turkey Meat?

Pressure canning turkey meat offers a host of benefits:

  • Long Shelf Life: Properly canned turkey can last for at least a year, often much longer, stored at room temperature.
  • Convenience: Imagine having pre-cooked, ready-to-use turkey for quick meals. No thawing, no cooking from scratch!
  • Emergency Preparedness: A great way to stock your pantry with protein, ensuring you have food even during power outages.
  • Cost-Effective: Buy turkey in bulk when it’s on sale and preserve it for future use.
  • Versatility: Canned turkey is perfect for soups, stews, casseroles, sandwiches, salads, and more.

Safety First: Why a Pressure Canner is Essential for Meat

When it comes to canning low-acid foods like meat, poultry, and vegetables, a pressure canner is non-negotiable. Unlike high-acid foods (like most fruits or pickled items) which can be safely preserved in a boiling water bath, low-acid foods require much higher temperatures to destroy harmful bacteria, especially Clostridium botulinum. This bacterium produces a toxin that causes botulism, a severe and potentially fatal foodborne illness. Only a pressure canner can reach the necessary temperatures (typically 240°F or 116°C) to ensure these foods are safe for long-term storage.

Never use a boiling water bath canner for meat. This is a critical safety rule for home canning.

Gather Your Tools and Ingredients

Before you begin, ensure you have everything ready:

Equipment:

  • Pressure Canner (with an accurate gauge or weighted rocker)
  • Canning Jars (pint or quart size)
  • New Lids and Screw Bands (Rings)
  • Jar Lifter
  • Canning Funnel
  • Headspace Measuring Tool
  • Clean Cloths or Paper Towels
  • Large Pot for heating water and sterilizing jars

Ingredients:

  • Turkey Meat (boneless, skinless is easiest)
  • Canning Salt (optional, not essential for safety, but adds flavor)
  • Water (for canner, and optionally for hot pack if you choose that method)

Step-by-Step Guide: Pressure Canning Turkey Meat (Raw Pack Method)

The raw pack method is straightforward and popular for canning meat. The meat is placed raw into jars, and juices are drawn out during processing.

1. Prepare Your Jars

Wash your canning jars, lids, and rings thoroughly with hot, soapy water. Rinse well. Keep the jars hot (e.g., in a simmering pot of water or a warm dishwasher) until ready to fill to prevent thermal shock.

2. Prepare the Turkey Meat

Remove any bones, skin, and excess fat from the turkey. Cut the meat into 1-inch cubes. You can leave the meat raw or lightly brown it if desired (though for raw pack, it’s typically packed raw).

3. Pack the Jars

Using a canning funnel, tightly pack the raw turkey cubes into your hot jars. It’s okay to press the meat down gently to remove air pockets. Leave a 1-inch headspace from the top of the jar to the top of the meat. This headspace is crucial for a proper seal and to prevent food from boiling out during processing.

4. Add Salt (Optional)

If you desire, add 1/2 teaspoon of canning salt to pint jars or 1 teaspoon to quart jars. Remember, salt is for flavor, not for preservation, so it’s entirely optional.

5. Do NOT Add Liquid (for Raw Pack)

This is a key point for raw pack turkey. The turkey meat will release its own juices during the canning process, creating its own liquid. Adding extra liquid can interfere with proper heat penetration and safety.

6. Remove Air Bubbles

Slide a non-metallic spatula or headspace tool down the sides of the jar, pressing gently to release any trapped air bubbles. Recheck headspace and add more meat if necessary to maintain the 1-inch space.

7. Clean Jar Rims and Apply Lids

Wipe the rims of the jars clean with a damp, clean cloth. Any food residue on the rim can prevent a proper seal. Center a new, clean lid on each jar, then screw on the band “fingertip tight” – just until resistance is met, no need to overtighten.

8. Load the Pressure Canner

Place the rack at the bottom of your pressure canner. Add 2-3 inches of hot water to the canner. Carefully place the filled jars onto the rack, ensuring they don’t touch each other. Fasten the canner lid securely.

9. Vent the Canner

Turn the heat to high. Allow steam to escape steadily from the vent pipe for a full 10 minutes. This “venting” step is critical for removing all air from the canner, which ensures the internal temperature reaches the required level for safe canning.

10. Build Pressure and Process

After venting, place the weighted gauge or canner regulator over the vent pipe, or begin monitoring your dial gauge. Bring the canner up to the correct pressure:

  • Dial Gauge Canner: 11 pounds per square inch (PSI) at sea level.
  • Weighted Gauge Canner: 10 pounds (if using a 10 lb weight) or 15 pounds (if using a 15 lb weight) at sea level.

Adjust for altitude! For altitudes above 1,000 feet, you’ll need to increase the PSI. Consult a reliable canning guide (like USDA recommendations) for specific adjustments.

Once the correct pressure is reached, begin your processing time:

  • Pint Jars: 75 minutes
  • Quart Jars: 90 minutes

Maintain consistent pressure throughout the entire processing time by adjusting the heat. Do not let the pressure drop below the recommended level, or you’ll need to restart the timer.

11. Cool Down Naturally

Once the processing time is complete, turn off the heat. Let the pressure canner cool down naturally until the pressure gauge reads zero (or until the weighted gauge no longer jiggles/hisses). Do NOT try to force cool the canner, as this can cause siphoning (loss of liquid from jars) and spoil seals.

12. Remove and Cool Jars

Once the pressure is completely gone, carefully remove the lid, tilting it away from your face to avoid steam. Use a jar lifter to transfer the hot jars to a clean towel on a countertop, leaving at least an inch between them to allow for even cooling. Let the jars cool undisturbed for 12-24 hours.

13. Check Seals and Store

After cooling, check each jar for a proper seal. The center of the lid should be concave (curved inward) and shouldn’t flex when pressed. If any jar hasn’t sealed, refrigerate it and consume its contents within a few days. Remove the screw bands (rings), wipe the jars clean, label them with the contents and date, and store them in a cool, dark, dry place.

Creative Ways to Use Your Canned Turkey

Your safely canned turkey is ready for action! Here are just a few ideas:

  • Quick Turkey Noodle Soup: Combine canned turkey with broth, noodles, and vegetables.
  • Turkey Salad Sandwiches: Mix with mayo, celery, and seasonings.
  • Creamy Turkey Casseroles: A fantastic shortcut for comforting dishes.
  • Turkey Tacos or Enchiladas: Shred or chop for a protein-packed filling.
  • Simple Turkey Gravy: Use the turkey and its flavorful broth to make a quick gravy.

Important Considerations and Tips

  • Altitude Adjustments: Always adjust processing pressure for your altitude. Refer to a trusted canning guide for precise recommendations.
  • Cleanliness: Always work with clean hands, utensils, and surfaces to prevent contamination.
  • Inspect Jars: Before canning, check jars for chips or cracks. Never reuse lids, and always use new lids for each canning session. Screw bands can be reused.
  • Listen for the “Pop”: As jars cool, you’ll often hear a satisfying “pop” as the vacuum seal forms.

Enjoy Your Home-Canned Turkey!

While you can’t roast a whole turkey in a pressure canner, the ability to safely preserve turkey meat is a game-changer for any home cook. By following these steps carefully, you’ll be able to enjoy delicious, convenient, and shelf-stable turkey whenever you need it. Happy canning!

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