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Post by explorer on Nov 17, 2010 19:23:50 GMT -5
I want to can some turkey this year. Cook turkey some first? How much time? Raw pack?
It will be pressure canned in pints.
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Post by Granny Smith on Nov 17, 2010 20:42:16 GMT -5
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Post by meemo on Nov 18, 2010 6:51:41 GMT -5
Hey, Explorer, good to see you here. I said itbefore but because of the way I use it I like to roast turkey before canning it. I make soup,pot pie, dressing and gravy so I need the rich broth that the pan drippings make. I'm goin to put a few turkeys in the freezer so when we get settled in the other house I can do some turkey breast raw packed. I've found when I do that with chicken the meat stays firmer and works great in casseroles and fajitas. You would process the pints for 75 minutes at 10lbs pressure. If you have more questions ask away.  |
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Post by explorer on Nov 18, 2010 8:57:26 GMT -5
Thanks for the good info. Guess I could raw can just the breast and roast the rest of it for current eating as that shouldn't take too long.
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Post by explorer on Nov 22, 2010 21:08:35 GMT -5
Bought three turkey hens, about 14-15# each, at 29 cents a pound. They are in the fridge thawing.
Meantime I decided to practice canning. Looking at my book it says mixed veggies take 75 min just like raw meat. I am at 6000 feet altitude, so I used 15# pressure. Canned 6 pints of mixed veggies and 12 pints of mixed veggies with onion for soups. They look good and will try later this week.
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Post by Valerie on Nov 23, 2010 6:33:35 GMT -5
Y'all are making me jealous getting these turkeys for .29 and .39 a pound! The cheapest here are .69 a lb, which is quite a savings from normal. Not stopping me, though; I'm getting one a week.
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Post by explorer on Nov 25, 2010 18:54:57 GMT -5
OK, canning practice is over. Canned 21 pints of mixed veggies (eight with onions for stew), three pints of beef round steak (on sale) and today eight pints of white potatoes. Tomorrow I start prepping the turkey.
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Post by Granny Smith on Nov 26, 2010 0:03:28 GMT -5
Wow! You just jumped in with both feet, didn't you?
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Post by explorer on Nov 26, 2010 7:38:27 GMT -5
Guess I did. Once I figured out canning is much like a old chemistry lab of fifty years ago I jumped. Did some research online and the Ball Canning book. It actually was easy and I discovered if I get tired or run out of time one can just put the prepared jars in the fridge until later. I am going to at least start the turkey today and if I have to will finish tomorrow.
The only real problem I had was getting the top off the pressure canner. I had to wait an hour for the pressure to go away and then another hour or two before I could pry the top up with a screwdriver. I did lubricate the metal to metal seal with a little bit of Olive oil before I started.
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