Pressure canning raw turkey is an excellent way to preserve poultry for long-term storage while retaining its natural flavor and texture. Unlike water bath canning, which is only safe for high-acid foods, pressure canning reaches the high temperatures necessary to kill harmful bacteria found in low-acid foods like meat. This method allows you to store turkey safely for up to one year, saving money and reducing waste. Before you begin, ensure you have a reliable pressure canner, proper jars, and follow USDA guidelines closely for food safety.
What You’ll Need
- Pressure canner (dial or weighted gauge type recommended)
- Wide-mouth canning jars (pint or quart size)
- Two-piece canning lids and bands
- Raw turkey (fresh or fully thawed)
- Sharp knife and cutting board
- Large pot or bowl for rinsing turkey
- Clean towels or paper towels
- Jar lifter and canning funnel
- Meat thermometer (optional, for initial turkey prep)
- Water source for the canner
- Salt (optional, for seasoning)
Step-by-Step
- Prepare your workspace and equipment. Thoroughly clean your pressure canner, jars, lids, and utensils. Fill the canner with 2-3 inches of hot water according to the manufacturer’s instructions and begin heating to prepare for processing.
- Prepare the turkey. Use fresh or fully thawed raw turkey. Remove skin, bones, or fat if desired, or leave as is for flavor. Cut the turkey into 1- to 2-inch cubes or strips. Rinse the meat under cold water and pat dry with clean towels.
- Pack the jars. Using a canning funnel, pack the raw turkey loosely into hot (not boiling) jars, leaving 1-inch headspace at the top. Do not overpack to ensure heat penetration during processing.
- Add salt (optional). If desired, add 1/2 teaspoon of canning or kosher salt per pint jar or 1 teaspoon per quart jar for flavor. Do not add any other seasonings or liquids.
- Remove air bubbles. Slide a non-metallic spatula or bubble remover down the sides of the jar and gently press the meat to remove trapped air. Adjust headspace if needed.
- Clean jar rims. Wipe the jar rims with a clean, damp cloth to ensure a good seal.
- Apply lids and bands. Place lids on jars, then screw on the metal bands until fingertip-tight. Do not overtighten.
- Load jars into the pressure canner. Using a jar lifter, place the jars on the rack inside the canner. Leave space between jars for steam circulation.
- Seal and vent the canner. Close the lid securely. Heat the canner on high until steam vents steadily for 10 minutes to expel air.
- Pressurize the canner. Place the weight or close the pressure regulator. Bring the pressure to 10 pounds (psi) if you are at sea level. Adjust pressure according to your altitude: 15 psi above 1,000 feet, 15 psi above 6,000 feet, etc., per USDA guidelines.
- Process jars. Process pint jars for 75 minutes and quart jars for 90 minutes at the correct pressure. Maintain steady pressure throughout.
- Depressurize and cool. After processing, turn off heat and allow the canner to depressurize naturally. Do not force cool or open the lid prematurely.
- Remove jars and cool. Once pressure is fully released, open the lid away from you. Lift jars carefully and place them on a towel or cooling rack. Allow to cool undisturbed for 12-24 hours.
- Check seals and store. After cooling, check each jar lid for a sealed concave center. Remove bands, wipe jars, label with date and contents, and store in a cool, dark place.
Common Mistakes
- Using a water bath canner: Raw turkey is a low-acid food and must be processed in a pressure canner to prevent botulism.
- Incorrect pressure or processing time: Not reaching or maintaining the required pressure or processing for less time risks unsafe food.
- Overfilling jars: Packing turkey too tightly can prevent heat from penetrating evenly.
- Not venting the canner: Failing to vent steam for 10 minutes allows air pockets, lowering temperature and safety.
- Using old or damaged lids: Lids must be new or in excellent condition to seal properly.
- Opening canner too soon: Opening before pressure fully releases can cause jars to break or seals to fail.
Tips
- Choose fresh or properly thawed turkey: Freezing and thawing turkey multiple times can degrade quality.
- Use wide-mouth jars: Easier to pack and remove meat pieces.
- Label jars clearly: Include date canned to track freshness.
- Store jars in a cool, dark place: Avoid heat and light to maintain quality.
- Inspect jars before use: Discard any with cracks or chips to prevent breakage.
- Follow USDA guidelines: Use official processing times and pressures for your altitude to ensure safety.
Troubleshooting
Pressure won’t build: Check that the lid is sealed properly and the vent pipe is clear. Make sure the heat is high enough and the canner is not overloaded.
Jars break during processing: Avoid rapid temperature changes. Use hot jars and hot turkey, and place jars on a rack, not directly on the canner bottom.
Seals fail after cooling: Check that lids were new and applied correctly. Ensure proper headspace and that jars were cooled undisturbed.
Cloudy liquid or discoloration: This can be normal due to natural juices. However, if off-odors or mold appear after opening, discard the jar.
Pressure fluctuates during processing: Adjust heat to maintain steady pressure. Avoid opening the lid mid-process.
Frequently Asked Questions
- Can I pressure can turkey broth or stock?
- Yes, but follow specific USDA guidelines for broth processing times and pressure. It usually requires shorter processing than meat.
- Do I need to cook the turkey before canning?
- No, raw pack is safe if processed properly. Cooking before canning is optional but may change texture.
- How long can pressure canned turkey be stored?
- Store in a cool, dark place and use within one year for best quality and safety.
- Can I add seasonings or vegetables when pressure canning raw turkey?
- USDA recommends canning plain meat without added vegetables or seasonings to ensure safety and proper processing.
- What pressure should I use if I live at high altitude?
- Increase pressure as per USDA altitude adjustments: for example, 15 psi above 1,000 feet, 15 psi above 6,000 feet, etc. Check your pressure canner manual or USDA charts.
- Is it safe to reuse canning jars and lids?
- Reuse jars if undamaged, but always use new two-piece lids for each canning session to ensure a proper seal.
Pressure canning raw turkey is a reliable method to preserve poultry safely for months to come. By following these detailed steps and USDA guidelines, you can enjoy home-canned turkey in soups, casseroles, and other recipes year-round with confidence.
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