When holidays roll around or when you find yourself with a bounty of leftover turkey, figuring out how to efficiently preserve that perfectly cooked bird can be a challenge. One of the best methods to ensure that your turkey remains flavorful and safe to eat weeks or even months later is pressure canning. In this comprehensive guide, we’ll explore how long to pressure can cooked turkey, the equipment you’ll need, safety protocols, and best practices to preserve your beloved poultry.
Understanding Pressure Canning
Pressure canning is a method that uses high pressure to reach temperatures necessary for sterilization. This technique is especially suitable for low-acid foods like meats, including turkey, which can harbor harmful bacteria if not processed correctly.
The Importance of Pressure Canning
The main reasons to pressure can your cooked turkey include:
- Long shelf-life: Pressure canning extends the preservation period of your cooked turkey, allowing for storage for up to a year or more.
- Convenience: Having ready-to-eat turkey on hand can save you time in the kitchen on busy days.
Equipment Needed for Pressure Canning
Before diving into the specifics of how long to pressure can cooked turkey, it’s crucial to gather the necessary equipment:
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Pressure Canner: Make sure you have a tested and approved pressure canner, as a regular boiling-water canner will not achieve the required temperatures for low-acid foods.
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Canning Jars: Use clean, sterilized jars specifically designed for canning. The size of jars depends on your storage needs; pint or quart jars are ideal for turkey.
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Lids and Seals: Use new lids each time to ensure a proper seal. Reusing old lids can lead to seal failures.
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Jar Lifter: This will help you safely place and remove jars from the hot pressure canner.
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Funnel: A canning funnel prevents spills and makes filling your jars a lot easier.
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Meat Thermometer: To ensure that your cooked turkey reaches the necessary internal temperature before canning.
Preparing Cooked Turkey for Canning
Canning cooked turkey requires thorough preparation to guarantee both safety and flavor.
How to Prepare Cooked Turkey
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Cook the Turkey: If you’re starting with raw turkey, cook it until it reaches an internal temperature of 165°F (73.9°C). You can use any cooking method you prefer, such as roasting or boiling.
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Deboning the Turkey: Once fully cooked, allow the turkey to cool slightly. Remove the meat from the bones, and chop or shred into manageable pieces.
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Pack the Jars: Fill clean canning jars with the cooked turkey, leaving about 1 inch of headspace at the top. This headspace is essential for the expansion of food during the pressure canning process.
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Adding Liquid: To help preserve the turkey and maintain its flavor, you can add broth, gravy, or even water to fill the jars. Ensure you leave the same headspace.
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Remove Air Bubbles: Use a non-metallic utensil to gently slide along the inner edge of the jar, which helps eliminate any trapped air bubbles.
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Clean Jar Rims: Wipe the rim of the jar with a clean cloth to ensure that the seal can adhere properly.
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Apply Lids: Place a flat canning lid on each jar, then screw on the band until it’s fingertip-tight.
How Long to Pressure Can Cooked Turkey
Timing is key when it comes to pressure canning. For cooked turkey, the general processing time can vary depending on the jar size and the altitude at which you live.
General Processing Times
Here is a breakdown of how long to pressure can cooked turkey based on jar size:
| Jar Size | Processing Time | Pressure (PSI) |
|---|---|---|
| Pint Jars | 75 minutes | 10 PSI (up to 1,000 feet altitude) |
| Quart Jars | 90 minutes | 10 PSI (up to 1,000 feet altitude) |
Altitude Adjustments
If you live at an altitude higher than 1,000 feet, you must adjust the pressure (PSI) accordingly to ensure that your turkey is safely preserved. Here’s how:
- At 1,001 to 3,000 feet: Increase to 11 PSI.
- At 3,001 to 6,000 feet: Increase to 12 PSI.
- Above 6,000 feet: Increase to 13 PSI.
For safe preservation, always follow the guidelines provided by reputable sources such as the USDA or your local agricultural extension service.
Operating Your Pressure Canner
Once your turkey is prepared and your jars are packed, it’s time to put the process into motion.
Steps for Using a Pressure Canner
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Prepare the Canner: Add the recommended amount of water to the pressure canner according to the manufacturer’s instructions.
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Load the Jars: Use the jar lifter to place the filled jars in the canner, making sure they are upright and not touching each other.
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Seal the Canner: Close the lid securely, ensuring that the steam vent is covered according to the instructions for your canner model.
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Heat the Canner: Turn on the heat to a high setting. When steam begins to escape, allow it to vent for about 10 minutes.
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Build Pressure: After venting, close the vent using the pressure regulator, which allows pressure to build. Monitor the pressure gauge closely.
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Timing the Processing: Once the pressure reaches the desired level, start your timer according to the processing times outlined earlier.
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Depressurization: After the processing time is up, turn off the heat and let the canner cool naturally. Avoid opening the lid until the pressure has dropped to zero.
Post-Canning Steps
After you have pressure canned your cooked turkey, here’s how to handle the jars safely:
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Remove Jars: Use the jar lifter to carefully remove the hot jars from the canner and place them on a clean, dry towel or cooling rack.
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Cool Down: Allow the jars to cool at room temperature for at least 12-24 hours. Do not touch the seals during this time.
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Check Seals: Once the jars are cool, check that the lids are sealed correctly by pressing the center; it should not pop back.
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Label and Store: Label each jar with the date and contents. Store the sealed jars in a cool, dark place away from heat sources.
Summary: Why Pressure Canning Cooked Turkey is Rewarding
Pressure canning cooked turkey can seem like a complex task, but with the right tools, techniques, and knowledge, it is an incredibly rewarding venture. Not only do you end up with a stash of preserved turkey for future meals, but you also minimize food waste and create potential savings on groceries.
By following the detailed instructions on how long to pressure can cooked turkey, adjusting your processing based on altitude, and ensuring all safety protocols are met, you’ll be able to enjoy flavorful turkey dishes whenever you please. Whether for a quick lunch, dinner, or a holiday feast, pressure-canned turkey is the ultimate convenience food that can elevate your meal prep game.
So gear up, gather your equipment, and embrace the world of pressure canning to make the most of your cooked turkey!
What is pressure canning, and how does it differ from regular canning methods?
Pressure canning is a method of preserving food using a specialized container called a pressure canner. This method is essential for low-acid foods, such as cooked turkey, because it reaches higher temperatures than boiling water canning. By eliminating harmful bacteria and enzymes effectively, pressure canning can ensure that food remains safe and shelf-stable for an extended period.
In regular canning methods, such as water bath canning, the temperature reaches a maximum of 212°F (100°C) which is generally sufficient for high-acid foods. However, low-acid foods like turkey and vegetables require temperatures of at least 240°F (116°C) to be safely preserved. Pressure canning achieves these temperatures, making it a preferred method for ensuring the safety of canned meats and other low-acid items.
How long should I pressure can cooked turkey?
Cooked turkey should be pressure canned for a specific duration to ensure its safety and quality. Generally, the recommended processing time for cooked turkey in a pressure canner is 75-90 minutes, depending on whether it is packed in pints or quarts. It’s important to follow guidelines provided by trusted sources such as the USDA or the National Center for Home Food Preservation to ensure proper safety.
The processing time can vary based on factors such as the altitude of your location. At higher altitudes, adjustments may be necessary to achieve the requisite temperature and pressure. Therefore, always consult a reliable canning guide to determine the exact processing times adjusted for your local altitude.
Can I can turkey that has been frozen?
Yes, you can pressure can turkey that has been previously frozen, but there are some best practices to follow. It’s advisable to thaw the turkey completely before cooking it to ensure even heat distribution during the canning process. Once thawed, cook the turkey as you normally would, and then proceed with the pressure canning process.
However, keep in mind that freezing can affect the texture of the meat. If the turkey has been frozen for an extended period, it might not have the same texture as fresh-cooked turkey. Always inspect the meat for any signs of freezer burn or spoilage before cooking and canning.
Do I need to add water when canning cooked turkey?
When canning cooked turkey, adding liquid is crucial for creating the right environment for vacuum sealing the jars. You can add broth, water, or the juices released from the turkey itself during cooking. This liquid not only helps in the canning process but also ensures that the turkey remains moist and flavorful once it’s opened later on.
Typically, you should fill the jars leaving a suitable headspace, which is usually about 1 inch from the top. This space is necessary for the expansion of liquid during the canning process. Inspect your jars after adding the liquid to ensure there are no air bubbles trapped inside, as this can compromise the vacuum seal.
What type of jars should I use for canning cooked turkey?
For pressure canning cooked turkey, it is crucial to use high-quality, heat-safe canning jars such as wide-mouth or regular-mouth Mason jars. These jars are specifically designed to withstand the high temperatures and pressures of the canning process. Avoid using recycled jars from commercial products, as they may not be designed for canning and could break under pressure.
Make sure that the jars are free of cracks or chips, as any defects can lead to failure during the canning process. Additionally, using new lids is important to ensure a proper seal. It’s recommended to follow manufacturer instructions for your jars and lids for the best results.
Can I can seasoned or flavored turkey?
Yes, you can can seasoned or flavored turkey; in fact, it can enhance the flavor profile of the preserved meat. You can use spices, herbs, and marinades that are safe for canning. However, it’s essential to stick with tried-and-tested recipes to ensure that the preservation process works effectively and doesn’t compromise food safety.
Be cautious with any thickeners or non-approved ingredients, as they can affect the processing time and safety of canned food. Follow a reliable canning recipe to help you balance flavoring with food safety parameters to achieve the best results.
How do I store my pressure-canned cooked turkey?
After pressure canning cooked turkey, it’s vital to store the jars properly to ensure longevity and safety. Once the jars have cooled, check that they have sealed correctly by pressing the center of each lid. If it doesn’t pop back, the seal is secure. Store the jars in a cool, dark place, such as a pantry or cellar, away from direct sunlight and temperature fluctuations.
Label each jar with the date of canning to keep track of freshness. While properly canned turkey can last for one to two years, it’s advisable to consume it within a year for optimum quality and flavor. Always inspect the jars for any signs of spoilage before using them, discarding any that show deterioration.
What should I do if my jars didn’t seal properly after canning?
If your jars didn’t seal correctly, it’s important to take action to ensure food safety. First, check to see if the issue was a result of not leaving enough headspace, air bubbles, or imperfections on the rim of the jar that may have prevented a seal from forming. If the seal isn’t tight, remove the lid, clean the rim thoroughly, and reapply a new lid before reprocessing the jar.
If the jars still do not seal after this attempt, it is recommended to refrigerate the contents and consume them within a few days. Alternatively, you can also reheat the turkey and then can it again, ensuring to follow the recommended procedures for pressure canning to achieve a successful seal this time. Always prioritize safety first, and when in doubt, discard any questionable jars.