Canning whole turkeys

[Calplinker]

Protein

Probably figure 1-4 years declining. But you eat and rotate and reuse the jars. Its about 1-2 hours work per 2 birds. Screw the dehydrated meats.

You are a machine when it comes to this stuff!!!

The "wet stuff" certainly tastes better, but of course comes at the price of weight and shelf life.

+1 on your point about rotating. Too few of us do this as well as we should.

[77bawls]

So I just saw online that they jar raw (cold) bird as well.....this is simply an ignorant question, but when you jar raw bird do you cook it when it comes out? Or is it somehow cured in the jarring process like

Sorry I'm just uninformed and had not thought about jarring meat yet...

It cooks during the canning process. You basically cook the jars for 45 minutes or so, cooking the contents in the process.

[problemchild]

I try to avoid salt due to high blood pressure. Is there a way to can it without salt?

Yes salt is just a spice its not needed for canning.

[problemchild]

So I just saw online that they jar raw (cold) bird as well.....this is simply an ignorant question, but when you jar raw bird do you cook it when it comes out? Or is it somehow cured in the jarring process like

Sorry I'm just uninformed and had not thought about jarring meat yet...

I can at 15lbs pressure and if you look at the gauge you can see what temp that is. This batch was 65 minutes long.

[Dubious_Beans]

Awesome!

Did you boil up that carcass to make turkey broth for canning the next batch?

[problemchild]

Awesome!

Did you boil up that carcass to make turkey broth for canning the next batch?

I have had the worst luck with the gut area of turkeys. I cant tell you how many times I have got some small dose of food poisoning from contact with the gut. I wont stuff a turkey or use the carcass for anything.

[Dubious_Beans]

Hmm. That sucks.

My wife boils up turkey carcasses for broth once in a while and we've never had any trouble that we know of. Makes for great soup.

[PlacerTactical]

I can at 15lbs pressure and if you look at the gauge you can see what temp that is. This batch was 65 minutes long.

All the directions I have says to can boneless meat either cold or hot pack a 10lbs for 90 min for 0ft elevation.
Do you have other info that says different?

I just did chicken and rabbit and it turned out great. I bbq'd with salt and pepper first then canned them in chicken broth, they turned out fantastic. Nice to not have the fat or gelatin I get with a cold pack.

[problemchild]

Quarts are 90 mins. Pints are less. The info I had said 15lbs for 65 mins. I looked and see others say 10lbs for 75 mins. I changed the OP.

All the directions I have says to can boneless meat either cold or hot pack a 10lbs for 90 min for 0ft elevation.
Do you have other info that says different?

I just did chicken and rabbit and it turned out great. I bbq'd with salt and pepper first then canned them in chicken broth, they turned out fantastic. Nice to not have the fat or gelatin I get with a cold pack.

[SVRider]

I was surprised a 17lb turkey fit into 8 pints.

PC....any idea how many pounds of meat net?

I'm surprised too that it would fit in 1 gallon of space (including liquid).