Canned Turkey

[Sir-diealot]

I was just going to ask if you could do that, thanks.

If you can the legs like I'm saying, it's the same as dry packing raw meat as far as time (90mins at pressure for quarts), but I'd suggest leaving the meat a little lower in the jar and filling with broth a good inch to inch and a half above it. Turkeys legs have a tendency to be so dry they kind of soak it up and reconstitute when you can it.


Sent from my iPhone using Tapatalk

Thank you much for the advice, I think I would try the same with the wings as well. Now I just have to get one.

[ChesterCopperpot]

Thank you much for the advice, I think I would try the same with the wings as well. Now I just have to get one.

The wings would can great. And honestly if you left out the troublesome drumstick and just worked with the thighs, you could debone the wings and debone the thighs and dry pack them raw just like the breasts.


Sent from my iPhone using Tapatalk

[ChesterCopperpot]

I got to looking when I put them legs up and there ain't much I hunt that I ain't got canned. From left to right it goes wild turkey breast, wild hog, whitetail deer, black bear, squirrel canned with chiles and onion, and wild turkey legs canned with mushrooms and onion. Going to can some trout this week for patties.


Sent from my iPhone using Tapatalk

[Sir-diealot]

I got to looking when I put them legs up and there ain't much I hunt that I ain't got canned. From left to right it goes wild turkey breast, wild hog, whitetail deer, black bear, squirrel canned with chiles and onion, and wild turkey legs canned with mushrooms and onion. Going to can some trout this week for patties.


Sent from my iPhone using Tapatalk

I do not have a lot of experience with canning but know I could borrow a pressure cooker from my Deacon to do meats, he and his now deceased wife used to can all their deer so I am sure I could get some advise from him on how to do it. Used to help can jams, tomatoes and so on when I was young. Oh and zucchini relish, loved it!

[ChesterCopperpot]

I do not have a lot of experience with canning but know I could borrow a pressure cooker from my Deacon to do meats, he and his now deceased wife used to can all their deer so I am sure I could get some advise from him on how to do it. Used to help can jams, tomatoes and so on when I was young. Oh and zucchini relish, loved it!

Bet he'd enjoy sharing that knowledge with you, especially if his wife's no longer around. Two places canning really shines is with meats that have the potential to carry trich (bears and hogs, but especially bears), and meats that are tough to begin with (i.e. turkeys). You do it all exactly the same so once you've done it once you'll have it down. Just always leave a good amount of head space, especially if it something that's already cooked and being covered with broth.


Sent from my iPhone using Tapatalk

[crow]

Our canners recipe book actually had bear listed in it, thought that was cool with the way things are

[Sir-diealot]

I do not have a lot of experience with canning but know I could borrow a pressure cooker from my Deacon to do meats, he and his now deceased wife used to can all their deer so I am sure I could get some advise from him on how to do it. Used to help can jams, tomatoes and so on when I was young. Oh and zucchini relish, loved it!

Bet he'd enjoy sharing that knowledge with you, especially if his wife's no longer around. Two places canning really shines is with meats that have the potential to carry trich (bears and hogs, but especially bears), and meats that are tough to begin with (i.e. turkeys). You do it all exactly the same so once you've done it once you'll have it down. Just always leave a good amount of head space, especially if it something that's already cooked and being covered with broth.


Sent from my iPhone using Tapatalk

Thank you much, I am sure he would, he is a good guy, miss his wife a lot, some of the truest examples of real Christians that I have ever met, would give you the shirts off their backs if you needed it. I miss her quite a bit, one of the few people I truly enjoyed being around, loved God, her husband, her kids and grand kids dearly. Nothing but respect for both of them.

[Greg Massey]

In my part of the world jar canning of meat just wasn't passed down or done... Most everything in my area was mostly salted or freshly killed ... We had fried chicken just about every Sunday after church.

[Sir-diealot]

In my part of the world jar canning of meat just wasn't passed down or done... Most everything in my area was mostly salted or freshly killed ... We had fried chicken just about every Sunday after church.

I had never heard of it till I moved here myself, but it is pretty good.

Sent from my moto g pure using Tapatalk

[Zobo]

Those filled jars are awesome! The sight of your pantry would give a vegan cardiac arrest! But seriously I like that you're using a lot of what is generally considered the less desirable cuts too. It's  such a great way to show full respect for the animals we kill. Thanks for sharing it. It's definitely on my radar to try it at some point, I just want to make sure I don't blow up the kitchen!

PS: I'm relieved that this post is about canning turkey for food and not a canned hunt for turkeys which is what I originally thought!!!

[Sir-diealot]

PS: I'm relieved that this post is about canning turkey for food and not a canned hunt for turkeys which is what I originally thought!!!

I thought the same thing when I first read the title.