How to Pressure Can Turkey Stock

5 pint canning jars full of turkey broth sitting on a wood shelf.

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Use this simple canning method to “save-for-later” the flavor and nutrients of your home-cooked turkey dinner.

Course Soup

Cuisine American

Keyword canning, pressure canning, turkey, turkey broth, turkey stock

Prep Time 30

Cook Time 20

Jar Cooling Time 1

Total Time 1 50

Author Alisa

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.