Pressure Canned Leftover Turkey offers a brilliant and economical way to preserve your holiday bounty, transforming what might otherwise go to waste into a versatile pantry staple. This method not only saves money but ensures you have delicious, ready-to-use turkey for countless meals throughout the year.
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Key Ingredients for Pressure Canned Leftover Turkey
- Cooked Leftover Turkey: Approximately 3-4 pounds, deboned and cut into bite-sized pieces (chunks or shredded). Ensure all skin and excess fat have been removed.
- Water or Low-Sodium Broth: Approximately 2-3 quarts, for covering the turkey. Using low-sodium broth will add a touch more flavor.
- Salt (Optional): 1/2 teaspoon per quart jar, for enhanced flavor.
- Lemon Juice or Citric Acid (Mandatory for Acidity): 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid per pint jar, or 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart jar. This is crucial for safe pressure canning as it helps maintain the proper pH level.
- White Vinegar (Optional, but recommended for flavor): 1 teaspoon per quart jar, if using for added flavor.
How to Make Pressure Canned Leftover Turkey
This recipe is incredibly straightforward, perfect for transforming your holiday feast into a shelf-stable treasure. You’ll love how easily you can create delicious, satisfying meals from your canned turkey, saving both time and money. The preparation time is minimal, focusing on efficient packing and the canning process itself.
Step-by-Step Instructions
- Prepare Your Jars and Lids: Wash and sterilize your canning jars, lids, and screw bands. You can do this by running them through a hot dishwasher cycle, boiling them in water for 10 minutes, or washing them by hand and placing them in a warm oven (around 200°F or 93°C) until ready to use. Keep the jars warm to prevent thermal shock when filling them with hot turkey.
- Prepare the Turkey: Ensure your leftover turkey is fully cooked and cooled. Remove all bones, skin, and any large pieces of fat. Cut or shred the turkey into manageable pieces for packing into jars. You can leave them in larger chunks for easier use later, or shred them for applications like sandwiches or casseroles.
- Pack the Jars: Loosely pack the prepared turkey into your sterilized jars. Leave a 1-inch headspace (the space between the top of the food and the rim of the jar). This headspace is critical for proper sealing during the pressure canning process. Do not overpack the jars, as the turkey will expand slightly.
- Add Seasonings and Acidity: If using salt and white vinegar, add them to each jar now – 1/2 teaspoon of salt and 1 teaspoon of white vinegar per quart jar. Crucially, add the lemon juice or citric acid. For pint jars, add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid. For quart jars, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid. Ensure these acidic ingredients are added directly to the jar with the turkey.
- Fill with Liquid: Pour hot water or hot low-sodium broth over the turkey, maintaining the 1-inch headspace. Use a non-metallic utensil (like a plastic spatula or chopstick) to carefully run around the inside of each jar to release any trapped air bubbles. This is essential for accurate headspace measurement and a good seal.
- Wipe Jar Rims and Apply Lids: Wipe the rims of each jar clean with a damp cloth to ensure there’s no food residue that could interfere with the seal. Place a new, sterilized canning lid on each jar, and screw on the bands fingertip-tight. Do not overtighten, as air needs to escape during processing.
- Prepare the Pressure Canner: Follow your pressure canner manufacturer’s instructions carefully. Add the amount of water specified for your canner model. Place the filled jars on the rack inside the canner, ensuring they do not touch each other or the sides of the canner. Make sure your canner is at the correct altitude for your location, as this affects processing time and pressure.
- Process the Turkey: Lock the lid of the pressure canner securely. Vent the canner according to the manufacturer’s instructions (usually for 10 minutes to release steam). Once venting is complete, close the vent and bring the canner up to the required pressure for your altitude (typically 10-11 pounds of pressure for weighted-gauge canners or 11-13 pounds for dial-gauge canners when processing poultry). Process for 75 minutes for pint jars and 90 minutes for quart jars (adjusting for altitude).
- Cool and Check Seals: Once processing time is complete, turn off the heat and allow the canner to cool naturally. Do not rush the cooling process. Once the pressure has dropped to zero and the lid can be safely opened, carefully remove the jars from the canner using a jar lifter. Place them on a towel-lined counter or cooling rack, leaving at least an inch of space between them. Let them cool undisturbed for 12-24 hours. After the cooling period, check the seals. Lids should be firm and not flex when pressed. Remove the screw bands, wipe any residue from the jar rims, and store the sealed jars.
Why You’ll Love This Pressure Canned Leftover Turkey
You’ll absolutely adore this pressure canned leftover turkey for its sheer convenience and incredible value. Imagine opening your pantry and instantly having perfectly cooked, tender turkey ready for dozens of meal possibilities – from quick lunches to hearty dinners. This is an unparalleled way to combat food waste and significantly slash your grocery bill, transforming holiday leftovers into a year-round resource.
Unlike simply refrigerating or freezing, pressure canning provides a shelf-stable product that’s ready to eat straight from the jar or easily incorporated into soups, stews, pot pies, casseroles, and even delicious turkey sandwiches. It rivals the flavor and texture of freshly cooked turkey, proving that home canning is a smart, flavorful, and economical choice. Give it a try and unlock a world of delicious, cost-saving meals!
Storing and Reheating Tips
Properly stored pressure canned leftover turkey will last for at least 12 months in a cool, dark, and dry place.
- Storage: Ensure your jars are properly sealed before storing. Remove the canning bands after the jars have cooled and you’ve confirmed the seals are good. This prevents rust and false seals. Store the jars upright in a pantry, basement, or cupboard away from direct sunlight, heat sources, or extreme temperature fluctuations.
- Reheating: To reheat your canned turkey:
- Soups/Stews/Casseroles: Simply add the desired amount of canned turkey directly to your recipe as it simmers. The residual heat will warm it through.
- For Eating Plain or Sandwiches: Drain off any liquid (optional, though recommended for a cleaner flavor). You can gently warm the turkey in a saucepan over low heat with a tablespoon of water or broth, or microwave it in a microwave-safe dish until heated through. Be careful not to overheat, as it can become dry.
- Freezing: While pressure canning makes freezing unnecessary, if for some reason you need to freeze any surplus, ensure it’s in airtight containers or freezer bags. However, the primary benefit of this recipe is its shelf-stable nature, so freezing is not the intended outcome.
Final Thoughts
Pressure canning your leftover turkey is a game-changer for any kitchen, offering unparalleled convenience and significant cost savings. Encourage yourself to embrace this simple yet effective method and enjoy delicious, ready-to-use turkey whenever the craving strikes.
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Pressure Canned Leftover Turkey
A brilliant and economical way to preserve your holiday bounty, transforming what might otherwise go to waste into a versatile pantry staple. This method not only saves money but ensures you have delicious, ready-to-use turkey for countless meals throughout the year.
Ingredients
Equipment
Method
- Wash and sterilize your canning jars, lids, and screw bands. You can do this by running them through a hot dishwasher cycle, boiling them in water for 10 minutes, or washing them by hand and placing them in a warm oven (around 200°F or 93°C) until ready to use. Keep the jars warm to prevent thermal shock when filling them with hot turkey.
- Ensure your leftover turkey is fully cooked and cooled. Remove all bones, skin, and any large pieces of fat. Cut or shred the turkey into manageable pieces for packing into jars. You can leave them in larger chunks for easier use later, or shred them for applications like sandwiches or casseroles.3-4 pounds Cooked Leftover Turkey
- Loosely pack the prepared turkey into your sterilized jars. Leave a 1-inch headspace (the space between the top of the food and the rim of the jar). This headspace is critical for proper sealing during the pressure canning process. Do not overpack the jars, as the turkey will expand slightly.3-4 pounds Cooked Leftover Turkey
- If using salt and white vinegar, add them to each jar now – 1/2 teaspoon of salt and 1 teaspoon of white vinegar per quart jar. Crucially, add the lemon juice or citric acid. For pint jars, add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid. For quart jars, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid. Ensure these acidic ingredients are added directly to the jar with the turkey.1/2 teaspoon Salt (Optional), 1 tablespoon Bottled Lemon Juice or 1/4 teaspoon Citric Acid, 2 tablespoons Bottled Lemon Juice or 1/2 teaspoon Citric Acid, 1 teaspoon White Vinegar (Optional)
- Pour hot water or hot low-sodium broth over the turkey, maintaining the 1-inch headspace. Use a non-metallic utensil (like a plastic spatula or chopstick) to carefully run around the inside of each jar to release any trapped air bubbles. This is essential for accurate headspace measurement and a good seal.2-3 quarts Water or Low-Sodium Broth
- Wipe the rims of each jar clean with a damp cloth to ensure there’s no food residue that could interfere with the seal. Place a new, sterilized canning lid on each jar, and screw on the bands fingertip-tight. Do not overtighten, as air needs to escape during processing.
- Follow your pressure canner manufacturer’s instructions carefully. Add the amount of water specified for your canner model. Place the filled jars on the rack inside the canner, ensuring they do not touch each other or the sides of the canner. Make sure your canner is at the correct altitude for your location, as this affects processing time and pressure.
- Lock the lid of the pressure canner securely. Vent the canner according to the manufacturer’s instructions (usually for 10 minutes to release steam). Once venting is complete, close the vent and bring the canner up to the required pressure for your altitude (typically 10-11 pounds of pressure for weighted-gauge canners or 11-13 pounds for dial-gauge canners when processing poultry). Process for 75 minutes for pint jars and 90 minutes for quart jars (adjusting for altitude).
- Once processing time is complete, turn off the heat and allow the canner to cool naturally. Do not rush the cooling process. Once the pressure has dropped to zero and the lid can be safely opened, carefully remove the jars from the canner using a jar lifter. Place them on a towel-lined counter or cooling rack, leaving at least an inch of space between them. Let them cool undisturbed for 12-24 hours. After the cooling period, check the seals. Lids should be firm and not flex when pressed. Remove the screw bands, wipe any residue from the jar rims, and store the sealed jars.
Notes
Properly stored pressure canned leftover turkey will last for at least 12 months in a cool, dark, and dry place. Remove bands before storing.