Canning turkey stock is one of the easiest ways to “save-for-later” the flavor and nutrients of your home-cooked turkey dinner. Warm up those winter nights with recipes using your homemade turkey stock. It’s great for making soups, cooking noodles or rice, or enhancing any poultry dish.
Home canned turkey stock is a handy pantry staple for making delicious soups, stews, gravies and more. When you prepare turkey stock yourself and preserve it through pressure canning, you can enjoy shelf stable turkey flavor whenever you need it. But how long should you process jars of turkey stock in a pressure canner to ensure safety and quality?
Why Make and Can Your Own Turkey Stock
Canning homemade turkey stock has many benefits compared to buying canned stocks:
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More flavor – Turkey stock you make at home has a rich, concentrated meaty taste. Commercial broths can taste weak in comparison.
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No additives – When you control the ingredients, your canned stock contains no preservatives, MSG or other additives.
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Cost savings – Homemade canned stock costs just pennies per jar vs. store-bought broths.
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Reduce waste – Making stock puts turkey scraps to use instead of throwing them out.
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Convenience – Shelf stable canned stock saves fridge space. It’s ready-to-use in recipes.
Step-By-Step Process for Canning Turkey Stock
Follow these simple steps for delicious home-canned turkey stock:
Make the Stock
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Start with raw or cooked turkey bones. Rinse off bones from a roasted carcass.
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Add vegetables like onions, carrots and celery for flavor. Avoid strong-flavored veggies.
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Lightly season 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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Simmer stock for 30-60 minutes until flavorful. Avoid boiling.
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Strain out solids. Pick remaining meat off bones if desired.
Prepare the Stock for Canning
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Chill stock so fat rises and solidifies. Skim off fat before canning.
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Bring stock back to a bare simmer before filling jars.
Fill Jars and Process
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Pour hot stock into clean pint or quart jars, leaving 1-inch headspace.
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Wipe jar rims clean. Apply lids and bands finger tight.
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Process in a pressure canner for safety and shelf stability.
Recommended Pressure Canning Time for Turkey Stock
For safe home canning, the USDA recommends processing:
- Pint jars of turkey stock for 20 minutes
- Quart jars for 25 minutes
At higher elevations above 1,000 feet, pressure canning time must be increased. Consult a pressure canning altitude chart.
After processing, let the canner depressurize naturally for 10 minutes before removing jars. Never force-cool a pressure canner after use.
Tips for Successful Pressure Canning of Turkey Stock
Follow these tips for safely canned turkey stock with the best quality:
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Ensure your pressure canner is in good working order. Test the dial gauge annually.
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Use new two-piece canning lids each time. Check for defects.
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Wipe jar rims clean before applying lids for a good seal.
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Tighten screw bands more than fingertip tight to prevent loosening.
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Vent the canner 10 minutes before pressurizing.
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Let pressure drop naturally after processing. Don’t rush it.
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After cooling, test jar seals. Lid centers should not flex up/down.
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Label sealed jars with contents and date. Store in a cool, dark place.
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Use stock within 1 year for optimal quality and safety. Inspect before opening.
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Discard any jars with issues like rust, bulging lids or spoiled contents.
With the proper pressure canning time, your homemade turkey stock will stay safe and delicious on the shelf for up to a year. Follow the recommended 20 minutes for pints and 25 minutes for quarts to safely preserve all the flavors of your turkey stock.
Here’s my simple method for canning turkey stock.
4 -5 quarts of homemade turkey stock. You can get the recipe here. If your stock has a lot of fat, cool it in the refrigerator then skim the fat off the top before canning.
- 1 pressure canner – Make sure you are familiar with your pressure canner before beginning this recipe! Know your altitude and if you need to adjust the time and weights on your canner. I can at under 1000 feet, so this recipe is written for that level. Check the gauges, make sure the vent pipe is clear, and inspect the sealing ring.
- 4 – 5 glass canning quart jars with matching lids and rings (or 5 – 6 pint jars with lids and rings. You may have extra stock leftover when making pints). Make sure there are no nicks in the glass. If there are, dispose of them or reuse for non-canning storage.
- 1 Large stock pot. It needs to be large enough to bring your stock to a boil with a few inches still at the top.
- Canning tools: funnel, tongs, jar-lifter, a heat-proof cup or large dipper to scoop the broth out of the stock pot and into the jars.
Prep your work area. Sterilize your glass jars and wash the lids and rings in warm, soapy water. Make sure your canner is clean and ready. Have your canning tools next to the stove and ready to use.
Keep your jars and lids hot and ready. You don’t want to pour boiling stock into cool jars or they will crack. I keep my jars in a pot of boiling water on the back burner as I can. The lids I keep in a separate small pot of water, warm but not boiling.
Begin to bring your stock to a full rolling boil, then simmer at a low boil during canning.
While the stock is coming to boil, place your rack in the bottom of the canner. Include 2 quarts of water, or whatever your canner manual recommends. Bring your water to a simmer at 180°F.
Once the stock is boiling, begin filling your jars. Clean the top of the jar, put on the lid and ring. Adjust the ring to finger tightness. Using the jar-lifting tongs, gently place each jar into the canner. Make sure the jars do not touch each other or the sides of the canner.
When all the jars are filled and, in the canner, place the lid on and lock into position. Adjust the heat to medium-high. Once steam is coming from the vent, set a time for 10 minutes to allow steam pressure to build up.
After 10 minutes, put on the weighted gauge to bring the pressure to 10 pounds. (I recommend you follow your manufacture’s directions for weights and times.)
Process pint jars for 20 minutes or quart jars for 25 minutes.
Once time is up, remove the canner from the burner and allow pressure to release at least 10 minutes. Remove the lid and let the jars cool another 10 minutes. Then place the jars on the counter to rest for 24 hours. I like to place mine on a wood cutting board to protect the countertop from the hot jars. I also cover the jars with a kitchen towel to allow the jars to cool slowly.
After 24 hours, check seals, remove rings, and gently wash the jars in warm soapy water. Label and store in a cool, dark location.
Q. Can I water-bath can stock?
A. No, it is not safe. Water-bath canning is for high-acid foods. It does not get as hot as pressure canning and dangerous bacteria will be present in the jars.
Q. Do I need to skim the fat off the stock before canning it?
A. It is recommended for two reasons. 1. Sometimes fat can prevent the lid from sealing by seeping between the glass and rubber seal. Less fat lessens the chance of a bad seal. 2. A large amount of fat could cause the stock to go rancid over time. Save your skimmed fat in the refrigerator for cooking other meals. It’s a great substitute for butter or cooking oils, especially for preparing vegetables!
Q. What is the difference between stock, broth, and bone broth?
A. Stock is made with roasted bones of an animal such as chicken, turkey, pork, or beef. It is also flavored with vegetables and spices. Typically, it is cooked 8 hours to 24 hours depending on the recipe. It is clear with no meat or vegetable pieces in it.
Broth is made in a quick amount of time, usually under 2 hours. It is light in flavor and the liquid will not gel when refrigerated. It is used the same as stock in soups, stews, sauces, and other cooking methods.
Bone Broth is similar to stock with a very long cooking time up to 48 hours. It is usually not seasoned except for a splash of vinegar (or other acidic liquid) to help pull out nutrients from the bones. Due to the long cooking time, it is full of collagen, minerals, and other nutrients. The broth is drunk alone as a beverage for health reasons, or as an alternative warm beverage.
How to Pressure Can Turkey Stock
- 1 Pressure Canner
- 4-5 Glass Quart Canning Jars With matching rings and lids
- 1 Large Stock Pot 6 qt. to 12 qt. is a good size
- Misc. Canning Tools Funnel, tongs, jar-lifter, ladle
- 4 – 5 Quarts HomemadeTurkey Stock
- Prepare your work area. Sterilize the glass jars, wash lids and rings in warm, soapy water. Make sure your canner is clean and the guage is working.
- Keep your jars hot and ready, preferably in a pan of near-boiling water.
- In the stockpot, bring the turkey broth to a full boil, then turn down the temperature just enough to simmer while filling jars.
- While the broth is coming to a boil, add 2 quarts of water to your canner and bring to a simmer. (Or use your manufacturers direcions if different from mine.)
- Once the stock is boiling, fill each jar leaving 1 inch head space at the top.Wipe the rim with a damp cloth, put on the lid, and adjust ring to finger-tight.
- Using the jar-lifter tongs, gently place each jar into the simmering canner making sure the jars do not touch each other or the sides of the canner.
- When all the jars are in the canner, place the canning lid on and lock into position. Turn the heat to medium-high.
- Once steam begins venting, allow to vent for 10 mintues.
- After 10 minutes, place the weights on to bring the pressure to 10 pounds.Process quart jars for 25 minutes. Process pint jars 20 minutes.
- After processing time has passed, remove the canner from heat and allow to rest 10 minutes or until pressure is to zero. Remove lid and let the jars rest another 10 minutes before removing.
- Place the jars on a safe spot to cool. I cover mine with a kitchen towel to allow a slower cooling time. After 24 hours, check the seals, clean the jars in warm, soapy water, then store in a dark cool place for up to 1 year.
Pressure Canning Roasted Turkey Broth
FAQ
How long to pressure canned turkey stock?
Process pint jars for 20 minutes or quart jars for 25 minutes. Once time is up, remove the canner from the burner and allow pressure to release at least 10 minutes. Remove the lid and let the jars cool another 10 minutes.
How long does it take to pressure can stock?
Apply band and adjust until fit is fingertip tight. 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 pressure canners directions.
How long is too long for turkey stock?
Refrigerate for up to 5 days or freeze for up to 6 months.
How long to pressure can turkey meat?
For jars of poultry or rabbit without bones (both hot and raw pack), process pints for 75 minutes and quarts for 90 minutes. For jars of poultry or rabbit with included bones (both hot and raw pack), process pints for 65 minutes and quarts for 75 minutes.
How many quarts of Turkey stock do I Need?
4 -5 quarts of homemade turkey stock. You can get the recipe here. If your stock has a lot of fat, cool it in the refrigerator then skim the fat off the top before canning. 1 pressure canner – Make sure you are familiar with your pressure canner before beginning this recipe!
Can You pressure can a whole turkey?
Pack hot turkey pieces and hot broth into jars. Process the filled jars in a pressure canner. Pressure canning is necessary to safely can low-acid foods like meat. The high heat kills any bacteria including botulism, that could be present. You can can whole turkey pieces or use boneless turkey breast or thighs.
How long does a pressure canner take?
Put lids on, put in pressure canner. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.) Processing time: half-litre (1 US pint) jars for 20 minutes. OR 1 litre (1 US quart) jars for 25 minutes. See also if applicable: Dial Gauge Pressures.
How do you cook a Turkey in a pressure canning jar?
Raw Pack: Alternatively, you can use the raw pack method, where the raw turkey pieces are packed into the jars and cooked during the pressure canning process. However, this method requires longer processing times and may result in slightly drier meat. 3. Remove Bones (Optional): If using bone-in turkey pieces, remove the bones after cooking.
Should you boil Turkey stock?
Whenever you make stock, try to avoid a vigorous boil, as it will make your stock cloudy. You really want to make sure that you make your stock within a day or two of the turkey’s roasting, as you’ll get the best flavor.
How long does it take to Pressure Cook a kilopascal?
Laura Pazzaglia, author of Hip Pressure Cooking, says that for pressure cooking (note, not pressure canning), HIGH PRESSURE equals 13 to 15 lbs, or 90 to 100 kilopascals, or .9 to 1 bar. The pressure cooking time of 30 minutes for poultry stock also comes from the same excellent book, page 48.