The aroma of simmering turkey stock filling your kitchen, a promise of flavorful soups, stews, and gravies throughout the year – it’s a feeling many home cooks cherish. But what about preserving that liquid gold for future use? Can you safely pressure can turkey stock? The answer is a resounding yes, and this comprehensive guide will walk you through the process, ensuring a safe and delicious outcome.
Why Pressure Canning is Essential for Turkey Stock
Pressure canning is the only safe method for preserving low-acid foods like turkey stock. This is because of the potential presence of Clostridium botulinum spores, which can produce the deadly botulism toxin in an anaerobic environment like a sealed jar.
Botulism is a serious illness, and even a tiny amount of the toxin can be fatal. Boiling water bath canning, which is suitable for high-acid foods like jams and pickles, doesn’t reach high enough temperatures to kill these spores. A pressure canner, on the other hand, creates an environment that reaches temperatures of 240°F (116°C) or higher, effectively destroying the Clostridium botulinum spores. Therefore, skipping the pressure canning process for turkey stock is simply not an option. Safety is paramount.
Understanding the Science Behind Safe Canning
Safe canning hinges on understanding the principles of heat penetration and spore destruction. The goal is to ensure that the heat reaches the center of every jar for a sufficient amount of time to eliminate any harmful microorganisms.
Factors affecting heat penetration include the size and shape of the jars, the density of the food, and the temperature of the food before canning. That’s why specific processing times are provided based on jar size and food type. Always adhere strictly to tested recipes from reliable sources like the USDA Complete Guide to Home Canning or your local extension office.
Ignoring these guidelines can lead to under-processing, which leaves spores alive and creates a potential health hazard. Over-processing, while not dangerous, can negatively affect the quality and texture of your turkey stock.
Essential Equipment for Pressure Canning Turkey Stock
Before you begin, make sure you have all the necessary equipment. This includes:
- A pressure canner: This is the most important piece of equipment. Ensure it’s in good working order and that the gauge is accurate. If using a dial gauge canner, have it tested annually. Weight gauge canners are more reliable and don’t require testing.
- Canning jars: Use jars specifically designed for canning. Look for the “Mason” or “Ball” logo. Check for any chips or cracks, especially around the rim.
- Canning lids and bands: Use new lids for each batch. The sealing compound on used lids may not create a proper seal. Bands can be reused, but make sure they are clean and rust-free.
- Jar lifter: This tool allows you to safely lift hot jars from the canner.
- Wide-mouth funnel: This helps prevent spills when filling jars.
- Bubble remover: A non-metallic utensil (like a plastic knife or chopstick) to release trapped air bubbles in the jars.
- Clean kitchen towels: For wiping jar rims and surfaces.
Step-by-Step Guide to Pressure Canning Turkey Stock
This section details the entire process, from preparing the stock to safely removing the processed jars.
Preparing the Turkey Stock
Start with a high-quality turkey carcass. Remove as much meat as possible for other uses. Place the carcass in a large stockpot and cover with cold water. Add vegetables like onions, carrots, and celery for added flavor. Avoid adding thickeners like flour or cornstarch, as these can interfere with heat penetration during canning.
Bring the mixture to a boil, then reduce heat and simmer for several hours, skimming off any foam or impurities that rise to the surface. The longer you simmer, the richer and more flavorful your stock will be. After simmering, strain the stock through a fine-mesh sieve or cheesecloth to remove any solids.
Allow the stock to cool slightly, then skim off any excess fat. While some fat is fine, too much can interfere with the sealing process. Refrigerate the stock for several hours or overnight to allow the fat to solidify, making it easier to remove.
Preparing the Jars and Lids
Wash the canning jars, lids, and bands in hot, soapy water. Rinse them thoroughly. Keep the jars hot until you are ready to fill them. You can do this by simmering them in a pot of water or by placing them in a low oven (200°F).
Place the lids in a small saucepan and cover with hot (not boiling) water. This softens the sealing compound and helps ensure a good seal. Do not boil the lids, as this can damage the sealing compound.
Filling the Jars
Remove a hot jar from the simmering water or oven. Place the wide-mouth funnel on top. Ladle the hot turkey stock into the jar, leaving 1 inch of headspace. Headspace is the space between the top of the food and the lid. This allows for expansion during processing.
Use the bubble remover to release any trapped air bubbles. Run the utensil around the inside of the jar, gently pressing against the food. Wipe the rim of the jar with a clean, damp cloth to remove any food particles.
Place a lid on the jar and screw on the band finger-tight. Do not overtighten, as this can prevent the jar from venting properly during processing. Repeat this process for all remaining jars.
Loading and Operating the Pressure Canner
Place the rack in the bottom of the pressure canner. Add the amount of water specified in your canner’s instruction manual. This is typically 2-3 inches.
Carefully load the filled jars onto the rack in the canner. Make sure the jars do not touch each other or the sides of the canner. This allows for proper circulation of steam.
Lock the canner lid securely in place. Turn the heat to high. Allow the canner to vent steam for 10 minutes. This removes any air from the canner and ensures that the temperature reaches the necessary level for safe processing.
After 10 minutes of venting, close the vent valve or place the weighted gauge on the vent pipe, depending on your canner model. The pressure will start to build inside the canner.
Monitor the pressure gauge carefully. Once the desired pressure is reached, reduce the heat to maintain a steady pressure. The processing time begins when the desired pressure is reached.
Processing Times and Pressures for Turkey Stock
The processing time and pressure required for canning turkey stock depend on your altitude and the size of the jars. Consult a trusted source like the USDA Complete Guide to Home Canning for specific recommendations. The following table provides a general guideline:
| Jar Size | Processing Time (Minutes) | Pressure (Dial Gauge) | Pressure (Weighted Gauge) |
|—|—|—|—|
| Pints | 20 | 11 PSI (0-2000 ft elevation) | 10 PSI |
| Quarts | 25 | 11 PSI (0-2000 ft elevation) | 10 PSI |
Note: Adjust pressure according to your altitude. If you are above 2000 feet elevation, you will need to increase the pressure. Refer to the USDA guidelines for specific adjustments.
It is critically important to maintain consistent pressure throughout the entire processing time. Fluctuations in pressure can result in under-processing and unsafe food.
Cooling and Removing the Jars
Once the processing time is complete, turn off the heat and allow the canner to cool naturally. Do not attempt to speed up the cooling process by running cold water over the canner, as this can cause the jars to break or the seals to fail.
Once the pressure has returned to zero, carefully remove the vent valve or weighted gauge. Wait 10 minutes before unlocking and removing the lid. This allows the pressure to equalize and prevents the liquid from siphoning out of the jars.
Use the jar lifter to carefully remove the jars from the canner. Place them on a towel-lined surface, leaving at least 1 inch of space between the jars. Do not tighten the bands.
Allow the jars to cool completely for 12-24 hours. As the jars cool, you should hear a “popping” sound as the lids seal.
Checking for a Proper Seal
After the jars have cooled, check for a proper seal. The lid should be concave (curved downward) and should not flex when pressed.
You can also test the seal by removing the band and lifting the jar by the lid. If the lid holds securely, the jar is properly sealed. If the lid comes off, the jar is not sealed and should be reprocessed or refrigerated and used within a few days.
Storing Your Canned Turkey Stock
Remove the bands from the sealed jars. Wash the jars with soap and water to remove any residue. Label the jars with the date and contents.
Store the jars in a cool, dark, and dry place. Properly canned turkey stock can last for at least one year.
Troubleshooting Common Canning Problems
Even with careful attention to detail, canning problems can sometimes occur. Here are some common issues and how to address them:
- Jars not sealing: This can be caused by a number of factors, including using old lids, insufficient headspace, food particles on the jar rim, or improper processing. Reprocess unsealed jars within 24 hours using new lids and ensuring proper headspace and jar preparation.
- Liquid siphoning from jars: This can occur if the pressure is reduced too quickly or if the jars are packed too tightly. Allow the pressure to drop naturally and ensure proper spacing between jars in the canner.
- Cloudy stock: This is usually caused by minerals in the water or starch from the turkey bones. It doesn’t affect the safety of the stock, but you can try using filtered water next time.
- Discolored stock: This can be caused by oxidation. It doesn’t affect the safety of the stock, but you can try adding a tablespoon of lemon juice or vinegar to the stock before canning to help preserve its color.
Important Safety Considerations
Canning is a safe method of food preservation when done correctly. However, it’s essential to follow safety guidelines to prevent botulism and other foodborne illnesses.
- Always use tested recipes from reliable sources.
- Never alter processing times or pressures.
- Use new lids for each batch.
- Thoroughly wash and sanitize all equipment.
- Inspect jars for chips or cracks.
- Properly vent the pressure canner before pressurizing.
- Maintain consistent pressure throughout the processing time.
- Allow the canner to cool naturally.
- Check for a proper seal before storing.
If you have any doubts about the safety of your canned turkey stock, discard it. It’s always better to be safe than sorry.
Is it safe to pressure can turkey stock at home?
Yes, it is safe to pressure can turkey stock at home, provided you follow proper canning procedures and use a pressure canner. Pressure canning is essential for low-acid foods like turkey stock because it reaches temperatures high enough to kill harmful bacteria, particularly Clostridium botulinum spores, which can cause botulism. Following a tested recipe and adhering to recommended processing times and pressures are crucial for ensuring the safety of your home-canned turkey stock.
Failure to use a pressure canner or to process the stock for the correct amount of time can result in the survival of these harmful spores, making the canned turkey stock unsafe for consumption. Always inspect the jars before opening, looking for signs of spoilage such as bulging lids, leaks, or unusual odors. If any of these signs are present, discard the contents without tasting.
What equipment do I need to pressure can turkey stock?
To safely pressure can turkey stock, you’ll need specific equipment. A pressure canner designed for home canning is essential; it should be in good working order and have a properly functioning gauge. You’ll also need canning jars with new lids and rings, a jar lifter, a wide-mouth funnel, and a non-reactive pot for simmering the turkey stock.
Additional helpful tools include a magnetic lid lifter, a bubble remover or thin spatula, and a clean cloth. Accurate measuring cups and spoons are important for adding the correct amount of salt, if desired. Always ensure all equipment is clean and sanitized before beginning the canning process to minimize the risk of contamination.
How long do I need to pressure can turkey stock?
The processing time for pressure canning turkey stock depends on the size of the jars and the type of pressure canner you’re using (weighted gauge or dial gauge). Consult a reliable source, such as the USDA Complete Guide to Home Canning, for specific processing times and pressures based on your elevation and jar size. Generally, pint jars require less processing time than quart jars.
For example, using a weighted gauge canner at altitudes of 0-1,000 feet, pint jars of turkey stock require processing for 20 minutes at 10 pounds of pressure, while quart jars require 25 minutes. For a dial gauge canner at the same altitude, pint jars require 20 minutes at 11 pounds of pressure, and quart jars require 25 minutes. Always adhere to the specific recommendations in a tested canning recipe.
Can I use turkey bones from a roasted turkey to make stock for canning?
Yes, you can absolutely use turkey bones from a roasted turkey to make stock for canning, but proper handling and preparation are key. Ensure the turkey has been cooked thoroughly and cooled properly. Remove as much meat as possible from the bones before simmering them into stock to reduce the fat content.
Simmering roasted turkey bones for stock imparts a richer, deeper flavor compared to using raw bones. Skim off any excess fat that rises to the surface during simmering. It’s essential to remove excess fat because it can interfere with the sealing process and reduce the shelf life of the canned stock.
Do I need to add salt to turkey stock before pressure canning?
Adding salt to turkey stock before pressure canning is optional. Salt acts as a flavoring agent but is not necessary for preserving the stock. You can add salt to your taste preference, or leave it out entirely if you are watching your sodium intake.
If you choose to add salt, use canning or pickling salt, which does not contain anti-caking agents or iodine that can discolor the stock or interfere with the canning process. Adding too much salt can affect the taste of your final product, so follow a tested recipe’s guidance on the appropriate amount to add.
How should I store pressure canned turkey stock?
Proper storage of pressure-canned turkey stock is essential to maintain its quality and safety. Store the jars in a cool, dark, and dry place, such as a pantry or basement. Avoid storing them in areas that are subject to temperature fluctuations or direct sunlight.
Label each jar with the date it was canned to help you keep track of its shelf life. Properly canned turkey stock can typically last for at least one year, and sometimes longer, when stored under ideal conditions. Always check the seals before using, and discard any jars with broken seals, bulging lids, or signs of spoilage.
What are the signs of spoilage in pressure canned turkey stock?
Several signs indicate that pressure-canned turkey stock may be spoiled and unsafe to consume. Bulging lids, leaking jars, or any signs of air entering the jar are primary indicators of spoilage. The vacuum seal should be intact, and the lid should be firmly concave.
Other signs of spoilage include unusual odors, mold growth, or a cloudy appearance in the stock. If any of these signs are present, do not taste the stock. Dispose of the contents carefully to avoid potential exposure to harmful bacteria. It is best to err on the side of caution when dealing with potentially spoiled canned goods.