Home canning turkey stock allows you to preserve the rich concentrated flavor to use in recipes all year long. But to ensure safety and quality, it’s important to pressure can the stock for the proper amount of time. This article will explain everything you need to know about canning turkey stock including how long to process pint and quart jars.
Why Make and Can Turkey Stock
Canning your own turkey stock has many benefits over buying commercial stocks:
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More flavor – Homemade stock tastes significantly richer and meatier compared to store-bought,
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No additives – You control exactly what goes into homemade stock. No preservatives or stabilizers.
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Cost savings – Canning turkey stock costs just pennies per jar compared to prices of $2 to $3 for store broths.
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Reduce waste – Put leftover turkey bones, carcasses, and scraps to use rather than throwing them out.
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Convenience – Canned stock is pre-made and shelf-stable in your pantry for whenever a recipe calls for it.
Step-By-Step Process for Canning Turkey Stock
Follow these simple steps for delicious home-canned turkey stock:
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Start with raw or cooked turkey bones, carcasses, and trimmings. Rinse briefly.
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Add aromatic veggies like onions, carrots, celery, and garlic. Avoid strong-flavored vegetables.
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Season lightly with salt, pepper, herbs like bay leaves (optional).
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Cover bones with cold water by 1-2 inches.
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Bring to a boil then reduce heat and simmer stock for 30-60 minutes.
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Strain through a mesh strainer or cheesecloth to remove solids.
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Chill stock so fat rises and solidifies, then skim off fat.
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Reheat strained stock to simmering before canning.
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Ladle hot stock into clean pint or quart jars, leaving 1 inch headspace.
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Wipe jar rims clean and apply lids and bands fingertip tight.
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Pressure can jars to kill bacteria and seal jars airtight.
How Long to Process Turkey Stock in a Pressure Canner
The USDA recommends pressure canning turkey stock for:
- Pint jars – process for 20 minutes
- Quart jars – process for 25 minutes
These are the proper processing times at sea level altitudes. If canning at elevations above 1,000 feet, the processing time must be increased.
It’s critical to use a pressure canner rather than a water bath canner for safely canning low-acid foods like turkey stock. Pressure canning heats the jars to 240°F – 250°F, killing any bacteria or pathogens that could cause botulism.
After processing, allow the canner to depressurize naturally and wait 10 minutes before removing jars. Never force-cool a pressure canner after use.
Tips for Successfully Canning Turkey Stock
Follow these tips and guidelines for safely canned turkey stock with the best quality:
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Use a dial or weighted gauge pressure canner in good working order. Test and check the accuracy of gauges yearly.
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Always use new two-piece canning lids and check for defects. Reuse rings.
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Carefully wipe jar rims before securing lids to prevent seal failures.
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Allow canner to fully depressurize naturally. Don’t rush the process.
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Let jars seal and cool undisturbed for 12-24 hours after canning.
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Test seals after cooling. Lid centers should not flex up and down when pressed.
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Label sealed jars with contents and date. Store in a cool, dark place.
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Use canned stock within 1 year for best flavor and quality. Inspect before opening.
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Discard any jars with rusty bands, bulging lids, leaks or spoiled contents. Never taste questionable jars.
Get the Most from Your Home-Canned Turkey Stock
Canning turkey stock at 10/11 lbs pressure for 20 minutes (pints) or 25 minutes (quarts) allows you to safely preserve all the flavor and body to enhance soups, stews, gravies, risottos, and more for up to a year. Follow the proper canning methods for delicious stock ready anytime.
How can I become a Master Food Preserver?
“Master” volunteer programs that are connected to the Cooperative Extension System, such as Master Food Preservers and Master Gardeners, are currently state- or county-managed programs affiliated with the land grant universities and the Cooperative Extension Service in the state. In exchange for extensive education, the master volunteer returns contributions to the local Extension office, such as answering phone calls, developing and hosting exhibits, judging at competitions, etc. There are liabilities involved in someone conducting even volunteer work in the name of a state university; therefore, the guidelines and management procedures will vary among states. At this time, the National Center is not in a position to help individuals meet state guidelines for credentials and the title of Master Food Preserver.
If you would like to find out if your state offers this opportunity to become a Master Food Preserver, contact your local Extension Office (usually listed in local government pages of the phone book under Cooperative Extension Service, Ag Extension Office and/or 4-H Office). You could also contact someone at the state university to either ask your questions or let them know of your interest. These contacts can be found on a website managed by USDA: https://nifa.usda.gov/nutrition-and-food-safety-directory
Most states do not sell their Master Food Preserver curricula or notebooks to the general public. If someone wants information on preserving, they have other publications available with the actual recommendations and procedures. This website from the National Center is full of “How To” information for various types of food preservation. We will eventually have tutorials and a correspondence type course on line for self-study.
Can meat and poultry be thawed in the conventional oven?
No, meat and poultry should never be thawed in the conventional oven or at room temperature. There is greater danger of bacterial growth and food spoilage for food thawed at room temperature. Thaw meat and poultry in the refrigerator in the original wrappings. To speed thawing, loosen the wrapping. To keep other foods safe, put the thawing meat and poultry in a pan on the bottom shelf. For a quicker method, immerse meat or poultry in a watertight bag into cold water. Thaw until it is pliable. Meat and poultry can also be thawed quickly and safely in the microwave oven, followed by immediate cooking, either in the microwave oven or by some other method. Because microwave ovens vary, check your manufacturers instructions for information on how to safely thaw in your microwave oven. Frozen meat and poultry can also be cooked without thawing.
Heating or scalding the vegetables in boiling water or steam for a short period of time.
Pressure Canning Roasted Turkey Broth
FAQ
How long do you pressure canned turkey broth?
| Table 1. Recommended process time for Meat Stock in a dial-gauge pressure canner. | ||
|---|---|---|
| Style of Pack | Jar Size | Process Time |
| Hot | Pints | 20 min |
| Quarts | 25 |
How long does it take to pressure can stock?
Process filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude, according to your …
How long is too long for turkey stock?
Storage: Store turkey broth in the refrigerator and use within 4 days. Freezer: Divide the broth into freezer-safe containers (I like to use 16-ounce glass jars) and leave 1/2-inch head space for expansion. Label and date, then freeze for up to 3 months.
How long do you pressure can raw turkey?
For jars of poultry or rabbit with included bones (both hot and raw pack), process pints for 65 minutes and quarts for 75 minutes.