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.
Here’s my simple method for canning turkey stock.
Ingredients
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.
Kitchen Essentials
- 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.
Directions
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.
FAQs
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
Equipment
- 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
Ingredients
- 4 – 5 Quarts HomemadeTurkey Stock
Instructions
- 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 manufacturer's 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.
Notes
FAQs
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. Yes. 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. It also makes the broth cloudy and sometimes gives a slimy mouth-feel to the stock. 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.
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