Home canning is a fantastic way to preserve the bounty of the season, ensuring you have delicious, shelf-stable food on hand whenever you need it. And what could be more satisfying than having jars of homemade turkey ready to use in soups, stews, sandwiches, or even as a quick main course? However, safely pressure canning meat like turkey requires precise adherence to tested recipes and processing times. Under-processing can lead to serious health risks, including botulism. This article provides a complete guide on how long to pressure can pints of turkey to ensure a safe and flavorful result.
Understanding Pressure Canning: The Key to Food Safety
Pressure canning is the only safe method for preserving low-acid foods like meat, poultry, seafood, and most vegetables. Unlike boiling water canning, which is suitable for high-acid foods like fruits, jams, and pickles, pressure canning reaches temperatures high enough to kill botulism spores.
Botulism is a severe illness caused by the bacterium Clostridium botulinum. These bacteria thrive in low-oxygen environments, such as improperly canned food. The toxins produced by these bacteria can be deadly. Proper pressure canning techniques eliminate these spores, making the food safe to eat. Always prioritize safety when pressure canning.
Why Pressure Canning is Essential for Turkey
Turkey, like all meats, is a low-acid food. Its pH level is above 4.6, creating an environment where botulism spores can flourish. Boiling water canning simply doesn’t get hot enough to destroy these spores. Pressure canners, on the other hand, can reach temperatures of 240°F (116°C) or higher, which is sufficient to kill Clostridium botulinum.
It’s crucial to understand that relying on other methods, such as oven canning, open kettle canning, or inverting jars, is dangerous and can lead to foodborne illness. These methods do not provide the necessary heat and pressure to ensure the safety of low-acid foods.
Preparing Your Turkey for Canning
Before you even think about the pressure canner, you need to properly prepare your turkey. This includes selecting quality meat, safely handling it, and properly preparing it for the jars.
Choosing the Right Turkey
Start with fresh, high-quality turkey. You can use leftover cooked turkey or raw turkey. If using raw turkey, it’s often recommended to use boneless pieces or remove the bones yourself. This will allow for more efficient packing in the jars.
If using leftover cooked turkey, make sure it was handled properly and stored safely in the refrigerator. Do not can turkey that has been left at room temperature for more than two hours.
Safe Handling Practices
Always practice good hygiene when handling raw or cooked turkey. Wash your hands thoroughly with soap and water before and after handling the meat. Use clean cutting boards and utensils.
If using raw turkey, keep it refrigerated until you are ready to use it. Do not thaw turkey at room temperature. Thaw it in the refrigerator or in cold water, changing the water every 30 minutes.
Preparing the Turkey for Jars: Raw Pack vs. Hot Pack
There are two main methods for packing turkey into jars: raw pack and hot pack. Both methods are safe if done correctly, but they have slight differences in terms of processing time and final product quality.
Raw Pack: In the raw pack method, you pack the raw turkey pieces directly into the jars. This method is quicker and easier, but it may result in slightly less liquid in the jars and a denser final product. The meat shrinks during processing, leaving more headspace.
Hot Pack: In the hot pack method, you pre-cook the turkey pieces before packing them into the jars. This can be done by simmering the turkey in water or broth until it is partially cooked. The hot pack method helps to remove air from the meat, resulting in better jar packing and a more consistent final product. It also helps to reduce the processing time slightly compared to the raw pack method.
The Canning Process: Step-by-Step Guide
Now that you’ve prepared your turkey, it’s time to move on to the canning process. Here’s a detailed step-by-step guide to safely pressure can pints of turkey:
Gathering Your Supplies
Before you start, make sure you have all the necessary supplies:
- Pressure canner (in good working order)
- Canning jars (pint-sized)
- New canning lids with bands
- Jar lifter
- Lid lifter (optional)
- Large pot for heating liquid (if using hot pack method)
- Cutting board and knife
- Measuring cups and spoons
- Clean kitchen towels
- Turkey (raw or cooked)
- Salt (optional)
- Water or broth
Preparing the Jars and Lids
Wash your canning jars in hot, soapy water and rinse them thoroughly. You can sterilize the jars by boiling them for 10 minutes, but this is not necessary if you are pressure canning for the recommended time. However, keeping the jars hot is important to prevent them from breaking when filled with hot meat.
Place the canning lids in a small saucepan and cover them with water. Heat the water to a simmer, but do not boil. This will soften the sealing compound on the lids.
Packing the Jars
Whether you’re using the raw pack or hot pack method, leave a 1-inch headspace at the top of each jar. Headspace is the space between the top of the food and the lid. It allows for proper expansion during processing.
Raw Pack: Pack the raw turkey pieces tightly into the jars, leaving 1-inch headspace. Add 1/2 teaspoon of salt per pint jar, if desired. Pour hot water over the turkey, maintaining the 1-inch headspace.
Hot Pack: Pack the hot turkey pieces into the jars, leaving 1-inch headspace. Add 1/2 teaspoon of salt per pint jar, if desired. Pour hot broth (the liquid you used to cook the turkey) over the turkey, maintaining the 1-inch headspace.
Removing Air Bubbles
After filling the jars, use a non-metallic utensil (like a plastic knife or bubble freer) to remove any air bubbles trapped inside. Gently insert the utensil along the inside of the jar, moving it up and down to release any trapped air. Adjust the headspace if necessary.
Wiping the Rims and Applying Lids
Use a clean, damp cloth to wipe the rims of the jars. This is important to ensure a good seal. Place the lids on the jars, and then screw on the bands finger-tight. Do not overtighten the bands, as this can prevent the air from escaping during processing and lead to seal failure.
Loading the Pressure Canner
Place the jar rack in the bottom of the pressure canner. Add the amount of water recommended by the canner manufacturer (usually 2-3 inches). Carefully lower the filled jars into the canner using a jar lifter. Make sure the jars are not touching each other or the sides of the canner.
Processing the Jars
Follow the manufacturer’s instructions for your specific pressure canner. In general, you will need to:
- Secure the lid of the canner.
- Turn the heat to high and vent the canner for 10 minutes. This allows the air to escape and ensures that the canner reaches the proper pressure.
- Close the vent and bring the canner up to the required pressure.
Processing Time for Pints of Turkey
This is the most important part! Processing time depends on your altitude and whether you’re using a weighted gauge or dial gauge pressure canner.
For Pints:
- Weighted Gauge: Process for 75 minutes at 10 PSI (0-1000 feet altitude). Increase to 15 PSI above 1000 feet.
- Dial Gauge: Process for 75 minutes at 11 PSI (0-2000 feet altitude). Adjust pressure according to altitude. Check your local extension office or the USDA guidelines for specific altitude adjustments.
Important Note: Always follow the processing times recommended by the USDA or your local extension office. Never shorten the processing time, as this can lead to unsafe food.
Cooling and Depressurizing the Canner
Once the processing time is complete, turn off the heat and allow the canner to cool naturally. Do not try to speed up the cooling process by running cold water over the canner, as this can cause the jars to break.
Once the pressure has returned to zero, carefully remove the weight or open the vent. Wait 10 minutes, then carefully open the lid of the canner, tilting it away from you to avoid steam burns.
Removing and Cooling the Jars
Use a jar lifter to carefully remove the jars from the canner and place them on a towel-lined surface. Leave at least 1 inch of space between the jars to allow for proper cooling.
Let the jars cool undisturbed for 12-24 hours. You should hear a popping sound as the lids seal.
Checking the Seals and Storing the Jars
After the jars have cooled completely, check the seals. Press down on the center of each lid. If the lid is concave and doesn’t flex, it is sealed. If the lid flexes, it is not sealed and should be reprocessed with a new lid or refrigerated and used within a few days.
Remove the bands from the sealed jars. Wash the jars with warm, soapy water and dry them thoroughly. Label the jars with the date and contents, and store them in a cool, dark, and dry place. Properly canned turkey can be stored for up to a year.
Troubleshooting Common Canning Issues
Even with careful planning and execution, sometimes things can go wrong during the canning process. Here are some common issues and how to address them:
- Siphoning: This is when liquid is lost from the jars during processing. It can be caused by overfilling the jars, not removing air bubbles properly, or fluctuating pressure during processing. Ensure proper headspace, remove air bubbles, and maintain consistent pressure.
- Seal Failure: This is when the lid doesn’t seal properly. It can be caused by damaged lids, food particles on the jar rim, or improper processing. Use new lids, wipe the jar rims clean, and follow the recommended processing times.
- Cloudy Liquid: This can be caused by minerals in the water or starch from the food. It doesn’t necessarily mean the food is unsafe, but it can be unappealing. Use filtered water and avoid over-packing the jars.
- Discoloration: This can be caused by oxidation or enzymatic browning. It doesn’t necessarily mean the food is unsafe, but it can affect the appearance and flavor. Use fresh, high-quality ingredients and process the food promptly after preparation.
Key Takeaways for Safe Turkey Canning
- Always use a pressure canner for low-acid foods like turkey.
- Follow tested recipes and processing times.
- Maintain proper headspace and remove air bubbles.
- Ensure a good seal on the jars.
- Store canned food in a cool, dark, and dry place.
- If you have any doubts about the safety of your canned food, discard it. When in doubt, throw it out.
Pressure canning turkey at home can be a rewarding experience, providing you with a convenient and delicious source of protein for your meals. By following these guidelines and prioritizing safety, you can enjoy your home-canned turkey with confidence.
How long do I need to pressure can pints of raw-packed turkey?
For raw-packed turkey in pint jars, you’ll need to process them for 75 minutes at 10 pounds pressure in a weighted gauge canner or 11 pounds pressure in a dial gauge canner if you’re at an altitude of 0-1,000 feet above sea level. Adjustments to processing time and pressure are essential for safety, especially at higher altitudes, to ensure the food reaches a safe internal temperature and bacteria are destroyed.
The processing time remains at 75 minutes regardless of the type of turkey – dark meat, light meat, or a mixture. Maintaining consistent and accurate pressure throughout the processing time is critical to eliminate the risk of botulism. Always consult your canner’s manual for specific instructions and safety guidelines.
Can I pressure can pints of cooked turkey, and does the processing time differ?
Yes, you can pressure can pints of cooked turkey. The processing time for cooked turkey is the same as raw-packed turkey because the critical factor is reaching a safe internal temperature throughout the jar to eliminate the risk of botulism. Therefore, you’ll still need to process pint jars for 75 minutes at 10 pounds pressure (weighted gauge) or 11 pounds pressure (dial gauge) for altitudes between 0 and 1,000 feet.
While the turkey is already cooked, the pressure canning process isn’t just about cooking the food; it’s primarily about creating a sterile environment to prevent bacterial growth during storage. Whether raw or cooked, the turkey needs to be subjected to the same high temperatures and pressure for the same amount of time to ensure safety. Always adhere to the recommended processing times and pressures for your altitude.
What happens if I don’t process my turkey for the full recommended time?
Under-processing turkey in a pressure canner can have serious consequences. The primary risk is the survival of Clostridium botulinum spores, which can produce the deadly botulinum toxin. This toxin can cause botulism, a severe paralytic illness that can be fatal. Under-processing does not guarantee the elimination of these spores, leaving your canned turkey unsafe for consumption.
Botulinum toxin is tasteless, odorless, and invisible, so you cannot rely on your senses to determine if the turkey is safe. Always follow the recommended processing times and pressures precisely, taking into account your altitude. If you have any doubts about whether a batch of canned turkey has been properly processed, it’s best to discard it safely.
What pressure should I use when pressure canning turkey at higher altitudes?
The pressure needed for canning turkey increases with altitude because water boils at lower temperatures, which means it takes longer to heat the food to a safe temperature. For weighted gauge canners, increase the pressure to 15 pounds for altitudes above 1,000 feet. For dial gauge canners, consult a reliable source like the USDA Complete Guide to Home Canning or your local extension office for specific pressure adjustments based on your altitude.
Ignoring altitude adjustments can lead to under-processing, increasing the risk of botulism. Accurate pressure readings are crucial, so ensure your dial gauge canner is regularly checked for accuracy. It is always better to slightly over-process rather than under-process to ensure a safe product.
What is the best way to pack the turkey into the jars before pressure canning?
Whether raw-packing or hot-packing (cooked turkey), leave a 1-inch headspace at the top of the jar. This headspace is essential for proper vacuum sealing during the canning process. Pack the turkey pieces firmly, but not too tightly, as proper heat penetration needs to occur.
Add hot broth or water to cover the turkey pieces, maintaining the 1-inch headspace. Use a non-metallic utensil to release any trapped air bubbles by running it along the inside of the jar. Wipe the jar rims clean with a damp cloth before placing the lids and rings on. Properly packed jars and clean rims ensure a good seal and prevent spoilage.
How do I know if my canned turkey has sealed correctly?
After processing and cooling, check the lids for a proper seal. A properly sealed lid will be concave (curved slightly inward) and will not flex when pressed down in the center. You can also tap the lid with a metal spoon; a sealed lid will produce a high-pitched ringing sound, while an unsealed lid will sound dull.
If a jar hasn’t sealed correctly, you have a few options: reprocess the turkey within 24 hours using a new lid and following the same processing time, refrigerate the turkey and use it within a few days, or freeze the turkey. Never store unsealed jars at room temperature, as they are susceptible to spoilage and could pose a health risk.
Can I add vegetables to my canned turkey?
Adding vegetables to your canned turkey is generally not recommended unless you follow specific, scientifically tested recipes. The processing times required for meat and different vegetables vary, and combining them without proper adjustments can lead to under-processing of one or more ingredients, potentially resulting in spoilage and foodborne illness.
It’s safer to can the turkey and vegetables separately, following the specific processing times for each. Then, you can combine them when you’re ready to use them. If you insist on canning turkey with vegetables, find a tested recipe from a reputable source like the USDA or your local extension office that provides accurate processing times and ingredient proportions.