I'm CANNING our TURKEY!
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- Опубликовано: 8 сен 2024
- A 25 lb turkey for Thanksgiving was WAY TOO MUCH! Sarah decided to can the leftovers and show you all how to can cooked meat (because it's all the same process).
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I purchased two small turkeys this year just for canning. Lots of pints of turkey and I made bone broth with the bones. My first time 🤗🦃
Great idea, with up coming price hikes and shortages, canning is the way to go no matter where you live or income. 🐓
Congratulations! Feels good, doesn't it?!
Yes, congrats! The more you can, the more I love the idea of having my own little grocery store in the cellar! Nothing like canned meat!
I did too! But not sure if I should raw pack, boil and cook or roast. Which method did you use and have you tried one? I'm curious about the texture.
I cooked the turkeys in the roaster then let them cool and pulled off the meat and canned it. The turkey bones were put back in a pot with water and any juices that were left in the pan and I simmered and strained it and canned that also, this was my broth.
Please stop apologizing for the background noises of your lives! It is part of the reason we tune in! Sarah, you knowledge and willingness to share it is amazing and for those of us who are still living in tiny condos, learning to can and dreaming of homesteading the backgriund noises of your life are a music that we love!
My turkey carcass goes into the big roaster on Thanksgiving night. On Friday eve, I strain out the bones and let broth chill so as to make fat removal easier. That makes Saturday canning day. Any leftover turkey gets canned in broth that day, along with jars of plain broth. Thank you for sharing your method with us. I always enjoy seeing how others use and preserve their "leftovers".
Don't contaminate your whole gallon of vinegar by directly dumping it on your rag, Even if the rag is "clean" it could still have residue from your wash soap and fabric softener on it. Pour some vinegar in a small dish and moisten your cloth from there. Remember to use a new place on your cloth each time you apply vinegar and wipe jar rims. PS if you have extra room in your canner, you can put 1/2 C dry beans in a pint jar, add 1/2 teaspoon salt and fill to within 1 inch of rim with water. Beans and meat take the same amount of time and pressure.
Ive always used a dish to not contaminate my jug!! Glad I wasn't the only one that saw that and thought about mentioning it!
Love the video cant wait to see how you do your turkey bone broth!
really wish azure standard was in Canada!! There is nothing like that here! They already ship though Canada to go to Alaska so I'm hopeful!
Good idea with the beans!
@@ericadecker116 I'm from Canada as well, would Organic Matters maybe be similar?
Do you precook your beans (navy, black eye etc) before processing to add if you have extra space? This is a fantastic idea! I've only been canning for 1 year!
@@Yankeesista203 pick through them, make sure they're clean. And put them in dry. You can cook the beans first but they don't require the same amount of time to pressure. So I just put them in dry.
I absolutely love my canner. It’s an old Mirro that I got at Walmart 30 years ago. I had no one to teach me. I just read my instruction book & also picked up any really old recipe books etc. at flea markets. I also contacted my local extension office who were more than happy to send me a ton of canning literature. I organized it all in a binder & now have quite a good collection. It’s been over 30 years & I still use it. It really is a treasure to pass down to my daughter although she will never can. Lol. Canning, like sewing is sadly a lost art.
I'm afraid things will change and your daughter may HAVE to can food because of the failing economy.
I am hopeful that my niece will start canning even though I am the only one still doing it from my generation. She shows promise. Don't give up watching for a good student!
@@benthere8051 Exactly!! Things are so expensive now & the shelves are getting bare. You can’t afford to waste anything. I actually got over 40 quarts of tomatoes from my husband’s little backyard garden. I was thrilled. Also in April 2020 I bought a flat of strawberries & made 50 jars of jam. Right after that they locked everything down & they weren’t accessible. It was strange because I just had this feeling I should go ahead & get them when I did. I think is was God telling me to prepare.
I am canning and gardening. Third generation! We will never stop because the food is so much more tasty.
@Karyn Hopper Good luck with your endeavor. It’s very rewarding to look at all of your pretty jars lined up on the shelf.
I've been pressure canning for years and know every step by heart but it's still so much fun to watch Sarah do her canning and it's a nice way of reviewing the steps.
Great job Sarah! ❤
To make things easier you should do what I do,
Instead of putting the whole carcass away after the meal, strip the meat off right away place in bags or containers and refrigerate.
Doing this allows the meat to retain its moisture much better than wrapping whole thing in foil.
Also it's much easier to remove the meat from the bones if it's warm.
@MNTNSTARZ80
I agree with you about removal of meat from bones. You forgot to say that is the job of husband, since wife cooked turkey!! 🤣
Yesssss! The meat is easier to remove when warm!!
Yesssss! The meat is easier to remove when warm!!
Yesssss! The meat is easier to remove when warm!!
Yesssss! The meat is easier to remove when warm!!
LOVE seeing others doing this! I have 7 qts of leftover turkey in broth as well as 8 pints of bone broth sitting on my counter this morning from yesterdays canning. Just gotta get the jars washed up and put in my pantry. Chili beans are next on the list. Then a jam canning marathon with a friend of mine.
Sounds fun !
Yes, sounds like a good time! So satisfying making our own food!
We had a much smaller turkey this year, so no leftover meat to can, but I got 8 pints of amazing broth to can. I usually can leftover meats, too, and when I don't have enough jars to fill the canner - I just hate to waste the space - I fill jars with dried beans, sweet potatoes or greens - anything that takes the same amount of time.
I will sometimes just can water. If something happens and you need sterile water, you have it. Also, if you need the jar, you can empty it.
I do that to I hate to pay for propane to run for 90 minutes for half a canner full , when we are always using beans for something anyways . I do like Sarah’s big funnel
Sarah, the threads on the jar should be your measurement guide. I wish I could post a picture/diagram here for you. You really don't need a measure tool at all. I bought 4-22+lb birds this year and raw pack canned 38 pints of turkey for throughout the whole year. The store had them on sale for $.33lb and I just could not pass up that deal. That will provide 38 meals for us for about $27 total! I can't buy chicken that inexpensively! I will be doing this every year!
For a number of years, we roasted a turkey every month to couple of months eating turkey over chicken for some tremendous savings!
Where do you live that you found turkey that cheap?! Ours was so expensive this year...
@@jenniferr2057 if i had to guess I'd say she lives in the great lakes region lol. Our local big box store meijer (I'm in michigan and live near the very first meijer store)had turkeys for .33cents a pound. I have 3 $4 turkeys in my freezer.
They make so much food once you figure out fun things to do with them. We often smoke one on either memorial day or labor day lol.
But I am a food nerd and have a meat grinder and a new toy-a sous vide machine! I've never cared for white meat ever but decided to sous vide the turkey from year after I deboned it for making stock for Thanksgiving. I put the two small breasts in a vacuum bag with about 1/2 a stick of butter that I had garlic/shallots/fresh thyme/ fresh sage and chopped green onion(I was cleaning everything out of my garden lol) I've never ever had a turkey breast so tender and flavourful. Think of the best turkey sandwich meat you've ever eaten but without all the preservatives lol. I bet my poor hubby hardly got to eat any of it.
Hubby told me he can't wait for me to butcher out the next turkey to try it again.
Chicken comes out almost as nice as the turkey breast.
But it is an all day kinda deal as 4 to 5 hours in the machine-it involves planning lol. But once you set it you forget it until its done.
But oops got carried away. Have a great holiday season!
@@jenniferr2057 Jen Psaki, the White House Press Secretary, said that turkey was only a dollar extra this year. She failed to mention it was an extra dollar per pound.
@@benthere8051 I heard the national average was even lower than a dollar... Apparently the 33¢ people were my price adjustment!
Leaving the jars in the canner for longer than an hour after pressure has dropped to zero can (but won’t always) cause them to develop flat-sour. It is harmless, but the food will taste and smell bad. Best to remove your jars than risk having to throw out the food.
I love this. Last year I canned 4 turkeys. Loads of stock and canned poultry!
When I was gifted a 23qt Presto for my birthday, I read in the manual that all poultry is to have a 1 1/4" head space now. Looked on the other canning websites and sure enough it is now the recommended head space. It has to do with the expansion of poultry contents and like you said, the contents could compromise the seal. All other meats are good at the 1" head space.
I'm planning to do this with Christmas leftovers. I was kind of nervous about it, but as always Sarah's calm voice and explanations have calmed my fears. ❤️ You guys.
YOu are such a great teacher, explaining so clearly one cannot make a mistake
I agree! Sarah has a way of teaching these skills that is so understandable! The editing also is great and brings a lot to these instruction video!! Great job!!!
Like your infos!!! I always turn the pressure canner so that the emergency relief valve, the button on top, you call it a dial, towards the back of the stove. Never have it happen but just in case!!! Kids and Grand kids always are interested in the SNAKE POT!!!! They always know something they love is cooking!!! Thank you!!!!
Just did the same thing! Got 9 1/2 quarts of the most beautiful, deep golden brown turkey bone broth after cooking the carcass of 2 smaller organic turkeys for 2 days in my electric roaster with parsley, celery leaves, Onion and onion skins and carrots from cooking the turkeys. And canned 3 1/2 quarts of leftover meat. God bless!
We had two almost 20 lb turkeys this year (I cooked one a week before Thanksgiving and froze the carcass), plus one from my daughter-in-law who cooks for her family, so had 3 to load up my roaster. I also took 3 batches of bones from the roaster and cooked 2 hours in my Instant pot, making an additional gallon or more of broth. Ended up with more than 14 quarts of broth!
Broth is the big bonus of cooking up a turkey and taking time to cook the bones! So good! 🦃
Did you cook as pressure cooking in your instant pot ( asking because it has different settings you can use
You do an excellent job of teaching how to use the canner!
A little tip: When putting vinegar on your cloth to wipe the rims before adding the canning lids, it would be better to pour a little vinegar into a bowl and dip the cloth into that. When the cloth is put on to the lip of the vinegar jug and the jug tipped to wet the cloth, the vinegar in the jug becomes contaminated. :)
I’m glad i used a clean towel ☺️
I use a picnic ketchup bottle and squirt onto a paper towel to wipe the rim of the jar .
Bottle works great if in a recipe that you have to measure it inn measuring spoons easier to squirt in the spoon compared to pouring out of gallon size container
Whenever I'm canning meat, I fill the canner with beans... Same timing, takes 2 minutes to prep them.
I did this same canning prices but I did a quick 1 hour broth in the instant pot to fill the jars. Love my instant pot for how often I make bone broth!
I just canned beans for the 1st time last wkend w/ a friend of mine. I had to pre-soak the beans the night before. How do you do it? I'm still new at canning. TIA
@@flintstonegirl3372 when just filling up canner space, I don't soak them. Different kinds of beans work better this way.... Like we love garbanzos this way... When it is a planned bean canning, I soak them in the jar, strain and refill before running the canner...
@@jenniferr2057 oh ok. So not all beans swell that much? And that's a good idea to soak the beans straight in the jar! I wouldn't have thought of that!
@@flintstonegirl3372 Different kinds of beans react WAY differently. Proof I'm a nerd how much I enjoy that. Some beans get too mushy for our preference if pre-soaked.
@@jenniferr2057 thank you so much for your input!🙂
You are fabulous and such a great instructor to a newbie canner like me. I feel like we are sipping coffee and chatting together while you are canning. Thank you for the inspiration. I am saving this video for future reference! Hugs Sarah❤️
Thank you for sharing, I pray that God blesses you today! Hugs and love to you and your family. 💖✝🤗 Have a beautiful and blessed week. God Bless 💖✝🤗
You can get flat sour if you leave your jars in the canner overnight. While the food is still edible, flat sour compromises the taste in a negative manner. This is more prone to vegetables, but as a practice, leaving them in overnight is not recommended by the National Center for Home Food Preservation, or any canner manual I've ever read.
Yes I have heard this as well… definitely should not leave for more than 10minutes actually
Hey Sarah you do not have to thaw out the (Turkey) Straight to the oven at 10:00pm at 250 then at 7:00AM adjust to 350 watch for browning. You will not be disappointed 😇
Between 11:00 and 12:00 AM will be done.
That sounds like a good way to cook your turkey without thawing, but what do you do about the giblets and neck ? Would you take them out before you turn the oven to 350?
Thewing doesn't use energy that overnight cooking will. Just saying......
Best turkeys I have ever made were cooked from frozen. It's the only way I do it any more!
@@Lea941 I do this at 325, starting breast down. In 2 hours, I remove the giblets, flip it over and finish it. Best turkeys absolutely ever. Super juicy white meat.
Hi Sarah.Wonderful video! Another situation worth mentioning is freezer failure! If your power goes out during a snow storm and stays out. As long as you have a gas cook top or similar, you are able to pressure can the meat in the freezer. Canned meats are so convenient. We just put a side of our grass fed beef in the freezer. I plan to can some of the roasts. Thanks for this great informative video.
Since I watched you use a chopstick to de-bubble I have been using one. I love it. It’s easier. Thanks Sarah for sharing your knowledge.
OUR TURKEYS WEIGHTS ABOUT 35,LBS, EACH @6MONTHS OLD!! HAD TO CUT IN TO SECTIONS, FREEZING,A MAJORITY OF THEM!! THEN ATE ONE BREAST, STILL GOT TWO BALL QUART JARS, SEALED TILL WHEN NEEDED
I have canned my turkeys for a few years now and I love when I need a quick meal I can pull a jar out and put something together quickly.
My All American Pressure canner manual recommends you take the lid off as soon as the pressure gauge reaches 0 pressure. That is because if you leave the lid on too long, the pressure inside the canner will suck the lid down to where you have to use a flat head screw driver to pry the lid off thus creating a situation that can damage the canner base. As you know, the All American canner uses a machined metal to metal seal and not a gasket seal. The manual also states that you should leave the jars in the canner after removing the lid to allow the jars to adjust to the pressure and temperature change.
I also wait more than 10 minutes before I open the lid BUT they do say not to let the canner sit cooling down all night. Apparently holding it at that warmer temperature for an extended time increase the risk of the food developing flat sour.
I've been very sick with Covid and this is the first time food looked appealing to me for over a week
Hello Sarah! It’s a great benefit to everyone to know and or learn about the ways of a lost art on how to preserve food! Thank u
Being "empty nesters" I just smoked a turkey breast this year. I still had plenty left, so I chunked it up & made turkey soup and froze it in deli containers.
Ok after watching you pressure can on several blogs. I know feel confident to try pressure canning. I’ve only done water bath Thank you Sara. I will be purchasing a canner for next year.
Back in the day when pre-Thanksgiving turkey was cheap with a coupon vs free for $X of purchases, I used to line up people and coupon from our coffee drinking crew and some cash to buy up to 12 of the largest turkeys; the number depended upon how much freezer space in my and my parent's house. We had baked turkey once per month as when company came over (it,wasa cheap yet impressive dinner with a lot of timing and side dish opportunity). We used the meat in place of chicken and chicken breasts; at the time between a 50% and 80% savings on grocery store chicken meat.
Our local big box store had turkeys .33cents a pound. One per customer but I sent hubby though a different line and in earlier years with bird restrictions I would send a child with each bird lol but I haveva grinder and have boned and ground whole turkey before or pieced them out into just breasts or legs for the smoker. All bones went into bone broth too lol
My hubbies favorite freezer meal is the turkey meat chopped up and I make a big batch of turkey gravy with the bone broth and mix together and portion out into vacbags and right into the freezer. I'm sure if you didn't add cornstarch to thicken you could can the broth/ turkey and just thicken it when opening.
Just pull out and heat it up over mashed potatoes and toast for open faced turkey sandwiches 😋
We've done the same with roast venison and roast beef and roast pork. Basically my hubs like meat and gravy over mashed potatoes 🤣
@@Emeraldwitch30 Lol! Sounds EXACTLY like my Husband! He was raised on a farm so he could eat a meat and three at every meal, IF I cooked for him like that, that is! Lol! Plus if I did we'd be the size of a barn by now!😂
@@Georgia-WRBNS I don't cook like that every day but he does get meat and potatoes about once a week or so. Lol. I do slip a few sides of veggies in tho.
Tomorrow we are having steak and I'm craving potato pancakes after reading about a friend's Hanukkah party -I love a good latke with sour cream.
Hubs loves veggies tho, even my cooked carrots in black bean garlic sauce(its an Asian sauce I've become obsessed with. Has fermented black beans, onions, garlic and tangerine/mandarin or orange peel and their juice and soy sauce and oyster sauce then a bit of sugar -I make a big batch and freeze in 1/2 serving sizes 😋)
Poor man I also love Brussels sprouts and try to have them every other week. Thank goodness he will eat almost everything lol
I miss those days of 19 cents per pound or FREE turkeys. I got 6 free ones for my biggest score, I think with a $50 purchase (or $35?). Can't pass up on free food for the family, especially meat!
I remember handing each person a $5 bill and coupon; and if it was a 30-35 pounder $7. There was always change: We would line up, I would go through first then stand at the end of the checkstand collecting the change as the others went through. The turkeys went into the bed of the truck and we would re-assemble at our coffee drinking place for at least one more cup; they held our table and cups to maintain our refill status.
I bought that canner last year and the ball canning book. It works great and it's all I need for the small amount I can. I haven't tried canning meat yet, but I will with my Christmas turkey later this month.
It's been a good year on your homestead. Thanks for sharing all the progress and pitfalls. Like one of my old bosses used to say, the harder you work, the luckier you get. You two are the poster children for hard work paying off. God bless your family and farm.
Y’all have the best information videos! I’m getting a late start in life doing these things and your videos are so helpful. I’m 68 yo and we just sold our home and bought 5 acres to start our journey. Thank you for sharing all your knowledge.
almost 70 here....really have cranked up the canning/dehydrating these past few yrs....people who stop learning or wanting to learn new things stagnate and get old quicker....don't get old....
You can absolutely water bath meat, prepare the jar like we were shown, including the salt, and water bath, ROLING BOIL for 3 hours. It’s not fda approved, however, the Amish waterbath EVERYTHING, and they don’t have issues, so do I, ❤😂
Guess what? I have found out of so many homestead channels /vlogs ,I always go back in time to your older ones and learn from you over and over!!! Just watched rendering fat. Thank you Sarah and Kevin
I canned my left over turkey this year! Thank you. So nice not to have it get forgotten in the freezer!
Hubby came home a few days before Thanksgiving with a 25lb turkey that he found for $14. 5 adults & 3 littles barely made a dent in the turkey! We made 12 quarts of of layered turkey soup with the leftovers & managed to also can 3 qts of delicious bone broth.
Thank-you for your informative videos. I enjoy them very much....I always wait for you to say "God Bless". It makes me feel good. I have 2 questions...1) are you afraid of getting "flat sour" in your canned products if you leave them in the canner overnight? 2) why is your lid lock on upside-down?
I bought 2 turkeys after thanksgiving, on sale and B1G1Free, cooked them down, and stewed the carcuses in my electic cooker for 2 days at 225 so get all the meat off and lots of broth...still working on learning.
Dear Sarah.. I'm so glad that I found on this particular video you are incredibly informative and talented. We have been canning for years..but have shied away from pressure canning..not anymore ,!!..Thanks to your video and great personality..we have purchased the pressure cooker.lsdt comment.. you're incredibly beautiful..love the ponytail... thumbs up,!!
I canned duck broth - I had to strain it twice to get the fat down enough - it helps my stomach pains and my hair & nails look Ah-MAH-Zing :)
Thank you Sarah! I had no idea you could can cooked meat! Great instructions! Thank you again@
I freeze dry my turkey and other cooked meats. You can also freeze dry the broth. No glass jars to find in stock, or rings and lids and a good sized storage area for all the jars. Freeze dried food takes up less room.
If you don't have the tool to measure the depth in the jar you can go by ball with the bottom ring on the neck is one inch, the second ring is a half inch and the third is a quarter inch. For meat ball recommends one inch spacing with meat.
Thank you so much, Sarah. I had no idea of how to can leftovers like this.
I have read thru every comment here and that is over 500 of them and see there is one surfacing topic of questions. 1. is canning cooked meat over processing so it’s dry and bland? Only one or two people commented on roasting frozen Turkey over night at 250 then turn up to 350 in morning. (Taking neck and bag inside the bird out along the way). If we are trying to make use of the food in our freezers and not loose meat this would follow along with info to know while building our canning stock up.
I so much appreciate new knowledgeable approaches to canning such as cold jars instead of all the washing, soaking in hot water etc. and cold pack. One can not sterilize jars in a dishwasher. Only canning by usda rules of time and heat and pressure can do that. (So we wash and clean and that’s it). Anyway thank you for your meticulous explanations of how you can something. We all learn new things each time. Your hubby must be proud of you!!
Good ☕️☕️ Morning Kevin & Sarah,this was so interesting.I so appreciate your knowledge!Have a wonderful day.👍😊👏
Thank you Sarah for sharing your knowledge! I always wanted to learn how to can and thanks to you I started water bath canning this summer. My new pressure canner arrived and I will be pressure canning broth for the first time! Thanks so much for building my confidence!
That's my favorite part of any chicken or turkey; stripping the meat off the carcass. I find myself snacking on some of the meat bits as I go.
Thank you Sarah for another great video, you are such a fantastic teacher. Much love and respect from Utah
My mother and grandmother both canned venison in a water bath canner and never had any problems.
I agree - this was a wonderful video and I agreed with pretty much everything except that statement. There are many parts of the world where pressure canners are not available and people can using the water bath method for meat (and all other things). If water bath canning meat the process time is 3 hours
I love your videos! My husband and I always watch them together. I've always had trouble canning meat but this is a great instruction. We were wondering though why you didn't use your freeze dryer to store the turkey leftovers?
We always end up with extra stuff! Natalie is good at making different meals with the leftovers for the next week or so. Never thought about canning it.
Thank you for this video this is one of the most concise videos I've ever watched you have actually answered quite a few questions that no one else ever covers this should be a video that everyone watches that's trying to either learn to use a pressure cooker or even has been doing it for a while thank you again for the wonderful video
You done good girl. I would do the same thing. We had a 14 lb. turkey. We are still eating on it. We ate three days off the turkey itself. Then two days of turkey salad, and three packs went into the freezer for future turkey noodle soup or turkey rice soup. I admire the way you are preserving things the way you are. Jessie from Arkansas. PS I have never had very good luck raising Turkeys except when the hen turkey hatched them.
Thank you so much, Sarah. I ended up with a bunch of pulled pork from a church dinner. Gonna can it now that I feel reassured by your lessen.
I went to Costco on Black Friday and got 2 packages of pork loin for $8.00 off each one and 2 fresh tom turkeys for $10.00 off each. I ended paying $8.00 each for the turkeys and $12.00 each for the pork loin. Pork loin is now in pint jars for the winter, got 16 pints. Cooked one whole turkey and got 7 Quarts of turkey and broth, and 7 quarts and 7 pints of just broth. I also have 3/4 of a gallon of broth to put in the Freeze Drier tomorrow. Busy last 3 days.
I don't remember what leftovers are anymore! My son & grandson have bottomless pits for appetites. I had plenty of cranberry sauce left but that was all.
I often freeze dry turkeys or chicken that is cooked! It rehydrates really well and perfect for tacos, soup, or salads 😙
I have the same canner and love it! I have a hard time seeing the water level mark inside. So I wrote on the outside of the canner with a black sharpie marker how much water to add. It hasn’t washed or burned off and I don’t have to pull the manual out each time.
Very nice demonstration of the canning process. I bought a Presto canner last year but had problems understanding how to use the pressure dial with the toggle. Still haven't used the canner but I have a freezer full of meat that I need to clear out, so I'm going to get my nerve up and can. I really appreciate your very clear explanation. (Could you come by my house and hold my hand for the first time?) LOL!
We had Thanksgiving with my in-laws, and then my family a few days later. 2 carcasses later I've made HUGE amounts of turkey broth I'll be canning today. We also have 2 other turkeys in the freezer and I think I might cook one and can it this way to save some space. Thank you so much for sharing the process. You guys have given us so much confidence to do different things in our home to make us more self-sufficient.
I did our leftovers and bought two on sale fresh birds after the holiday to can.👍🏻💕
I find if I warm turkey in oven with some water the meat peels off really easy and I have more liquid for gravy or soups you could also add it to broth when you make it
We've always had left over turkey. This year I bought a fresh- brined turkey from Trader Joe's. I wasn't crazy about it. We did however eat the meat within a week. I threw out the bones. Didn't have room in the freezer OR my fridge. Drat! I love turkey soup.
I just bought my Christmas ham, and I WILL be making split pea soup. I don't have a pressure canner...yet.
I did this too. I simmered the bones n giblets for about 5 hours and used it to fill my jars. I opened a jar (had to check it, lol) and made turkey dumplings. My boys loved it.
I heard on Rose Red that botulism can't survive in salt, vinegar or sugar. I raw packed chicken back in April and I don't know where I went wrong, but we all got real sick, so I'm going to pre cook the chicken from now on. I also heard that Sams club chicken was tainted, because other RUclipsrs were getting sick. Most people would throw out the chicken, but I recanned 15 jars 2 more times and it's safe. The dogs wouldn't touch, but now they will. I guess dogs can smell bad meat that we can't. I had activated charcoal on hand if I started to feel sick and I didn't need it. I know others would not bother, but I had to give it a try.
I was gifted that exact canner used from my mother, it's basic and super easy to use.
You’re amazing! I’ve been waiting to pressure can with my new Presto! I literally just bought a turkey today and now I know what to do with the leftovers! I love the peeps and all your canning and quail/animal/food growing videos! We are lucky to have you both! Thank you 🙏🏻 ❤️
I love your channel! Both you and your husband are so knowledgeable and POSITIVE. Thank you and have a Merry Christmas 🎄🎁!
Great video! My husband's family used to look at me weird (still do, lol) when I ask to take home the turkey bones & carcass when they would just want to throw it out. That's why I always cook my own turkey, even if I attend another gathering. I need my own leftovers & broth!
I agree with other comments about not contaminating the vinegar; better to learn late than never, right?! Also, if I'm not too sleepy or exhausted on Thanksgiving night, I remove the meat from the carcass when its still warm; so much easier. I don't can meat yet, but I do freeze the leftover meat in freezer bags with broth, rarely get freezer burn if I get the air out. Have you freeze dried turkey yet?
This is a wonderful thing to do with leftovers 😋
I use turkey for turkey gravy, turkey pot pie canned an ready to go into my pie crust with a bit of thickener. Also chicken for tortilla soup, ham for split pea n ham soup
Just want to thank you for your genuine JOY as you share all kinds of practical and highly-informed videos with your audience. After a day's work in human services, I just love relaxing with you. We've been waiting several years for the Lord to provide a small homestead butby watching (and trying things) you do, I feel like I'm preparing my mind and skillset for that day! Happy belated Thanksgiving; we have so much for which to thank our Lord Jesus!
Amen! And may the Lord provide the land you're wanting, in His perfect time! God bless. ❤
Awesome video I love azure standard I just received my order yesterday it’s so convenient for me because my pick up it’s only three minutes away from my house I put all the rest of my turkey meat in freezer bags in the freezer but I think I’m gonna take it out defrost and Canning like you do it’s more convenience and give me more freezer space thank you so much for this video God bless you 🌹
i want to let everyone know that freezer burnt food is caused by opening your freezer on to much too regular basis so the best option if to have a separate deep freezer for long term storage that is not self defrost self defrost raises the temperature of the freezer to right above freezing which by usda standards is in safe for long term storage and only open the long term storage freezer to pull out multiple things at once and then close tight and transfer to kitchen freezer or refrigerator or other freezer unit to limit the air exchange and moisture buildup in the long term storage to preserve food for much much longer with no freezer burnt food
Instead of throwing out freezer burnt meat. Add it to your bone for broth. It works great and leaves no off flavors. Found this out by accident when I was given some chicken that had been freezer burnt from our church pantry
We buy a larger Turkey on purpose making burritos or enchiladas with leftovers. This uses lots of left over Turkey.
Great video, Sarah! I traveled for Thanksgiving so no leftovers. Think I will purchase a small turkey to cook and make broth and can turkey. I was widowed last summer suddenly. My husband always cooked the best tasting turkey for our family. Read some great ideas from our other viewers also. God bless.
So very sorry for your loss... my hubby was our turkey baker too...
You probably have one- but I bought an electric knife a couple years ago from a thrift store new in the box for 2 dollars, works amazing, speeds up the carving time and is extremely easy to clean.
Azure Standard is delivering to my area now. I've placed my 1st order. WOO-HOOOOO!
We are all watching because we are all guilty of tossing leftover freezer-burnt turkey! Please also bring us along when you make your turkey bone broth! Thanks Sarah.
Best, Liz in Canada
yup!
I canned up our leftover Turkey this year. I had lots of broth left over from the turkey so used that in my jars. Looking forward to having Turkey year round.
We freeze dried the rest of the dressing , turkey and ham. It came out great !
Love it when you are in the Kitchen from England
You are truly a blessing. I have a Presto small canner, it has a dial gage. I purchased a small one due to difficulty in lifting anything heavy. Also, I don't have a large family or garden so I probably won't do large amounts of canning at one time. I also purchased a steam canner for the same reasons. I have been using both quite a bit. If a large canner is a bit overwhelming or too heavy for some people, I recommend considering the above ones.. Up until I bought those, I had NEVER canned.. I also canned leftover turkey, 6 pints the evening after Thanksgiving. Thank you, God bless you and yours.
I absolutely love watching your videos in the kitchen canning. I never thought I could can, thought to complicated. You explain every detail so easily that has given me confidence I can do for my family. I will replay your videos the whole time of course to have my teacher looking over me lol. Thank you so much
I canned up my leftover turkey in broth. I'm giving some of the to my grandmother. She will have a soup starter or can make hot turkey sandwiches.
I am doing the same which is why I found your you tube..I have been canning goats milk , steak, pork, bacon but I have no poultry for the SHFT event..so ..since thanksgiving is the only time I really cook a lot, I decided to cook it and can it.
I got 2 turkeys on sale for .50 cents a pound. They are going to the roaster with some veggies specifically for canning the turkey and stock. Should end up with about 2.5 gallons of stock per bird.
Thank you, Merry Christmas 🎄
we bought two fresh turkeys from the grocery store on the 26th. (49Cents a lb. ) we canned one and de-boned the other and froze them in 1/2's vac sealed. (we have 4 in the freezer for the rest of the year. they last fine in the chest freezer. )
😉great explanation Sara on leaving the lid on for a good while after it's done, haven't thought about that🙄..I'm always anxiously waitin for the thingy to drop so I can take out my jars and see what I've done😄lol. But you make a great point so...guess I'll be working on my patience😣. Thanks, love your videos!!
I am surprised that you have not run into an issue with flat sour due to leaving your jars in the canner overnight.
That's interesting, Jackie. I've never heard of this before, so I googled it. This is good to know.
I do this occasionally as well. Until recently I had not heard of flat sour. So, I did the research and found out that most of research was from 1930's to 1960 with exception of a couple studies around 2000. These studies showed that with the exception of one bacteria that causes flat sour they are killed at the temperatures pressure canners get to. And of the 21 varieties of that bacteria, after being exposed to a temperature of 215 F for 60 minutes only had a .98% survival vs a 41.96% survival at 5 minutes. So, If one extrapolates and realizing that a canner cooks at 240 F and meat is canned for 90 minutes, I would suggest that the chance of this one bacterium surviving is minimal, if at all. Interestingly, none of the studies defined a time frame for flat sour to form...2 hours, 6, 12 , etc. They did make sure to point out that it is not harmful to consume. So therefore, I concluded that I will continue to leave jars in canner on the ODD occasion it is necessary. Just my humble opinion from studying the research.
Thank you Sarah! Great video, canned 9 pints of broth from carcass and big pot of soup.
Thanks for the lessen! Be well.
Thank you for taking the time from your busy schedule to do this video and share with everyone. 💝🙏💝