Finally opened one of the jars of turkey meat I canned a while back. I’ll use the rest of the jar for … tacos? Probably tacos.
Cost per person: $2.45
Finally opened one of the jars of turkey meat I canned a while back. I’ll use the rest of the jar for … tacos? Probably tacos.
Cost per person: $2.45
I have a vegetarian senior citizen friend. Occasionally he ends up with whole frozen turkeys. He gives them to me. I cut off all the usable meat. Pack it into a canning jar. Fire up the pressure canner. Make canned turkey just like you’d buy in the store. And then I take the carcass bits and make stock out of that.
I originally started this on post turkey day sales. I could go in the next morning and get a turkey for something like $0.17 a pound and that’s practically free food if you know how to can.
very cool! do you have to cook it first or does it cook in the canning process? also how much equipment do you need for canning? I’ve heard that if you’re not vigilant about sanitization botulism is a risk, have you ever had any issues with that?
There’s a cold pack and a hot pack method. Hot pack is when you pre-cook the meat and put it in the jar and top it off with water or broth. I prefer the cold pack method where you just literally shove the raw meat in the jar and it Cooks during the canning process creating its own juices. It’s less prep work all the way around and you actually get a better result. And that broth is worth a lot in soups and stuff. It’s just the purest flavor of broth you have ever had.
Botulism isn’t a risk for sanitation reasons. The pressure canner takes care of all the botulism risk. Some people believe that you can boil botulism away and they are very much at risk. Follow proper canning features with even moderately clean jars and you will never get sick. Sickness comes from when you try to do dumb stuff like can really dense material like pumpkin puree instead of pumpkin cubes. The center of the mass doesn’t reach the 240° necessary to eliminate all pathogens and botulism spores.