When the holiday season wraps up, you often find yourself with a wealth of turkey leftovers. Instead of letting that flavorful broth go to waste, pressure canning is a fantastic way to preserve it. But how long to pressure can turkey broth? Let’s dive into the details to ensure you get it just right.
Understanding Pressure Canning
Pressure canning is an essential technique for preserving low-acid foods, like meat and broth. It utilizes high heat to kill bacteria, molds, and yeast that can spoil food. Unlike boiling water canning, which is great for high-acid foods, pressure canning reaches temperatures above 240°F (116°C), making it safe and effective for turkey broth.
The Importance of Sterilization
Before you even think about how long to pressure can turkey broth, it’s vital to sterilize your jars and lids. Start by washing them in hot, soapy water. Place the jars in a boiling water bath for 10 minutes. This step prevents any unwanted bacteria from spoiling your delicious broth.
The Equipment You’ll Need
To pressure can turkey broth, gather the following essential equipment:
- A pressure canner: This is a larger canning pot that’s designed to maintain higher pressures.
- Canning jars: Use quart or pint jars, depending on how much broth you have.
- Lids and rings: Ensure these are new for a proper seal.
- A funnel: This makes filling jars mess-free.
- A ladle: To transfer the hot broth.
Making Turkey Broth
Before you start the canning process, you’ll need to make the turkey broth. The ingredients are simple:
- Turkey carcass or bones
- Water
- Vegetables (carrots, celery, onions)
- Herbs (thyme, parsley)
- Salt
Simmer the carcass with the vegetables for several hours. Strain the broth and allow it to cool, which will let the fat rise to the top for easy removal. This de-fatting step helps improve shelf life.
Filling the Jars
When your broth is ready and your jars are sterilized, it’s time to fill them. Use the funnel to pour hot turkey broth into your jars, leaving about 1-inch headspace at the top. This space allows for expansion during the canning process.
Sealing the Jars
After filling, wipe the rims of the jars with a clean, damp cloth. This step ensures that no broth interferes with the seal. Place the lids on top, and screw the rings on – not too tight. They need room to vent steam during the process.
The Pressure Canning Process
Now comes the crucial part: pressure canning.
- Add water: Pour about 2-3 inches of water into your pressure canner.
- Load the jars: Place the filled jars onto the canner rack. Ensure they are not touching.
- Seal the canner: Close the lid securely.
- Heat: Place the canner on the stove and heat it. Wait for steam to escape from the vent for about 10 minutes – this step removes excess air.
- Lock & Wait: Once steam is escaping consistently, lock the lid and increase the heat to build pressure.
Pressure and Timing
How long to pressure can turkey broth?
For pint jars, process at 10-15 pounds of pressure for 20-25 minutes. For quart jars, use the same pressure but extend the time to 25-30 minutes. Adjust the pressure according to your altitude; higher altitudes may require additional pressure.
Cooling Down
After the processing time is up, turn off the heat and allow the canner to cool down naturally. Don’t force it. Once the pressure gauge returns to zero, carefully open the lid, allowing steam to escape away from you.
Checking Seals
As the jars cool, you’ll hear the satisfying ping sound, indicating that the jars are sealing. After 12-24 hours, check to ensure the seals have formed properly by pressing the center of each lid. If it doesn’t pop back, your jar didn’t seal.
Storing Your Broth
If all jars are sealed properly, store them in a cool, dark place. Label them with the date so you can keep track of freshness. Canned turkey broth is best consumed within a year for optimum flavor, although it can last longer if stored correctly.
Safety First
Canning can be a wonderful way to enjoy seasonal foods throughout the year, but safety is paramount. Always refer to reliable sources like the USDA guidelines or your local extension office for up-to-date information about safe canning practices.
Conclusion
Pressure canning turkey broth not only extends the life of your leftovers but also brings that delightful homemade flavor to your future meals. Armed with this knowledge, you can confidently preserve your turkey broth for later use. Enjoy the rich flavors in soups, sauces, and stews all year round!