When it comes to preserving the delicious flavors of Thanksgiving or your favorite poultry dishes, pressure canning offers a reliable method to ensure your cooked turkey remains safe, flavorful, and nutritious. However, understanding the specifics of pressure canning cooked turkey, including how long to pressure can it, can be a bit daunting for beginners. This comprehensive guide will walk you through the necessary steps, tips, and best practices, ensuring your adventure in pressure canning is successful.
The Basics of Pressure Canning
Before diving into the specifics of pressure canning cooked turkey, it’s essential to understand what pressure canning entails and why it is crucial for safely preserving low-acid foods.
What Is Pressure Canning?
Pressure canning is a method of preserving food in jars under high pressure, allowing the temperature to rise above the boiling point of water. This process effectively eliminates bacteria, molds, and yeasts, which could spoil your food or pose health risks. For low-acid foods like meat, including turkey, pressure canning is the only safe home canning method.
Importance of Accurate Timing and Temperature
The timing and temperature are critical in pressure canning. If you do not adhere to the recommended processing times, your jars may not achieve the necessary temperature to kill harmful bacteria, leading to spoilage or foodborne illnesses.
Getting Prepared: The Essential Tools for Pressure Canning Turkey
Having the right equipment is vital for effective pressure canning. Before you start your journey, ensure you have the following:
Necessary Equipment
- Pressure Canner: Use a heavy-duty pressure canner specifically designed for canning.
- Canning Jars: Use pint or quart jars made for canning; ensure they are free of chips and cracks.
- Jars Lifter: Essential for safely removing jars from the canner.
- Lid and Band: Ensure they are new and designed to fit your jars properly.
- Timer: An accurate timer is necessary to ensure the correct processing time.
Preparing the Cooked Turkey
Before pressure canning, you must prepare your cooked turkey properly. Here are some key steps:
- Cook the Turkey: Ensure your turkey is fully cooked with an internal temperature of 165°F (73.8°C).
- Debone and Chop: Remove the meat from the bones and chop it into bite-sized pieces. This process can help the turkey fit more easily into jars and allows for a uniform texture.
- Pack the Jars: Pack the chopped turkey tightly into your sterilized jars, leaving about an inch of headspace at the top to allow for expansion during canning.
Processing Time for Pressure Canning Cooked Turkey
Now that your turkey is prepped and jars are ready, let’s dive into the crucial aspect: how long to pressure can cooked turkey.
Recommended Canning Times
The recommended processing time for cooked turkey depends on the size of the jar; typically, the times are:
| Jar Size | Processing Time (minutes) |
|---|---|
| Pint Jars | 75 minutes |
| Quart Jars | 90 minutes |
Pressure Settings
Pressure canners operate at different settings, generally measured in pounds of pressure (PSI). The ideal pressure setting for canning turkey is:
- 11 PSI for weighted gauge canners
- 10 PSI for dial gauge canners
Always refer to your canner’s manual for specific pressure settings, as they can vary based on altitude and canner type.
Steps to Pressure Can Cooked Turkey
To ensure success, follow these detailed steps:
Step 1: Fill the Canner
Fill your pressure canner with the appropriate amount of water as per the manufacturer’s instructions, usually around 2 to 3 inches. Never allow the water level to drop below the minimum level specified.
Step 2: Seal the Canner
Place the lid on the canner, ensuring a secure seal. Lock it into place according to your canner’s instructions.
Step 3: Heat the Canner
Gradually heat the canner over medium-high heat. Allow it to vent steam for 10 minutes to eliminate any air pockets. This step prepares the canner for effective pressure buildup.
Step 4: Achieve the Correct Pressure
Once steam is venting, close the vent and increase the heat until the canner reaches the recommended pressure (11 PSI or 10 PSI). It is essential to monitor the pressure throughout the process, adjusting the heat as necessary to maintain a steady pressure.
Step 5: Start Timing
Begin the processing timer as soon as the desired pressure is achieved. Here’s where you’ll put your patience to the test!
- For pint jars, process for 75 minutes.
- For quart jars, process for 90 minutes.
Step 6: Allow for Natural Cooling
Once your timer goes off, turn off the heat and let the canner cool naturally. Do not attempt to open the lid until the pressure has fully dropped. This can take anywhere from 30 minutes to an hour.
Step 7: Remove Jars and Check Seals
Once the pressure has returned to zero, carefully open the canner’s lid away from your face and let the steam escape. Use a jars lifter to remove the jars and place them on a clean towel or cooling rack. Allow them to cool for 12 to 24 hours without touching the seals, helping to ensure a good seal.
Storing Your Canned Cooked Turkey
Once your jars have cooled, check the seals. The lids should have a slight depression. If the lid pops back when you press it, the jar has not sealed properly and should be refrigerated and eaten within a few days.
Proper Storage Methods
- Store your sealed jars in a cool, dark place.
- Avoid freezing canned turkey as it can alter the texture and compromise the seal.
Best Practices for Successful Canning
To ensure successful pressure canning, adhere to the following recommendations:
Follow Science-Based Guidelines
Always rely on science-based canning guidelines such as those provided by the USDA or your local extension office. These guidelines ensure your process is safe and effective.
Keep Records
Keep a canning journal where you note the date, type of food, and processing times. This record helps with future canning endeavors.
Conclusion
Pressure canning cooked turkey is an excellent way to preserve its flavor and nutrients while preventing spoilage. By understanding the precise processing times, pressure settings, and proper methods for canning, you can confidently add this skill to your culinary repertoire.
With this guide, you are now equipped to embark on your pressure canning journey. Enjoy the delicious rewards of your hard work, and relish the knowledge that you have safely preserved your culinary creations for future enjoyment. Happy canning!
What is pressure canning and why is it used for cooked turkey?
Pressure canning is a method of preserving food in sealed jars using high pressure and temperature. This cooking process eliminates bacteria, yeast, and molds that can spoil food, making it safe for long-term storage. Cooked turkey, when pressure canned correctly, can extend its shelf life significantly compared to refrigeration or freezing.
Using pressure canning for cooked turkey is especially useful for those who want to preserve leftovers from holiday meals or bulk-cooked turkey. The high-pressure environment ensures that the meat is safely preserved, while also maintaining its flavor and texture. This method ensures that the turkey can be stored for up to a year or more if properly sealed and stored in a cool, dark place.
How long should cooked turkey be pressure canned?
The recommended processing time for pressure canning cooked turkey typically ranges from 75 to 90 minutes, depending on the type of jar used and the pressure level applied. For quart-sized jars, a processing time of 90 minutes is advisable to ensure that any harmful bacteria are destroyed and the turkey remains safe to consume.
When using pint-sized jars, a processing time of around 75 minutes is usually sufficient. It’s essential to follow guidelines from the USDA or trusted canning resources to determine the appropriate time for altitude adjustments, as higher altitudes may require longer processing times to ensure safety.
What equipment do I need for pressure canning cooked turkey?
To pressure can cooked turkey, you will need a few essential pieces of equipment. Most importantly, a pressure canner is necessary, as it creates the high-pressure environment required for safely preserving low-acid foods like meat. Additionally, you will need canning jars with new lids, a jar lifter, a funnel, and a ladle for filling jars.
Other recommended tools include a food scale for measuring turkey portions, a bubble freer to remove air bubbles from the jars, and a clean cloth for wiping the rims of the jars before sealing. Ensuring that you have all your equipment ready before you start will help streamline the process and improve the quality of your preserved turkey.
Can I add seasonings or vegetables when canning cooked turkey?
Yes, you can add seasonings and various vegetables to your canned cooked turkey, enhancing the flavor and creating a more diverse dish. However, it’s crucial to follow safe canning practices, ensuring that any added ingredients do not exceed the recommended amount and are safe for canning. Adding too much liquid or certain vegetables may affect the safety of the canning process.
When incorporating seasonings or vegetables, try to stick with those that have been tested for canning. Common additions include salt, pepper, and herbs like thyme or rosemary. For vegetables, consider using carrots or celery, but remember to cut them into small, consistent pieces to ensure even processing. Always consult canning guidelines to confirm the safety of your specific recipe.
What should I do if I see the seals on my pressure canned turkey are not intact?
If the seals on your pressure canned turkey are not intact (this could be indicated by a popping sound when you press the center of the lid), it’s essential to evaluate the situation promptly. An unsealed jar is not safe for long-term storage and should not be consumed. You have a few options: you can reprocess the turkey by removing it from the jar and re-canning it with new lids, or you can refrigerate the turkey and consume it within a few days.
Moreover, it’s critical to inspect your jars before storing them to ensure that they have sealed properly. If a seal is compromised, it could indicate issues with the canning process, such as not handling the jars with the care needed or not processing them for the recommended time. If this occurs often, reassess your canning techniques, equipment, and the freshness of your ingredients to ensure safety in future canning endeavors.
How can I ensure my pressure canned turkey is safe to eat?
To ensure that your pressure canned turkey is safe to eat, always follow reliable canning guidelines provided by the USDA or other trusted sources. This includes adhering to the recommended processing times, temperature, and pressure levels specific to turkey. Always use appropriate canning jars and lids, and inspect them for cracks or defects before use.
Before consuming your pressure canned turkey, check the seals and appearance of the jars. If they are sealed perfectly and show no signs of spoilage, such as bulging lids, off-putting odors, or unusual colors, it’s generally considered safe to eat. It’s always wise to err on the side of caution; if you have any doubts about the safety of the food, it’s better to discard it to avoid any risk of foodborne illness.