Every Thanksgiving that we’re cooking our own meal, I get the biggest turkey I can find because we love the leftovers. Some years, there’s so much left on the turkey that we won’t be able to eat it all before it goes bad in the fridge, so we can it to use it later. Canned meat is so easy to use for casseroles, soups, or our favorite–enchiladas! Canning cooked meat is similar to canning raw meat with a nicer looking end product.
Ready to get started? Here’s what you’ll need:
- Leftover meat (We’re using turkey, but you could use meat from a pork or beef roast as well)
- Canning jars, rings, and lids (pints hold about a pound of meat which is usually sufficient for any family sized meal)
- Steam pressure canner
1. Prepare your canner with 2-3 inches of water in the bottom and the rack in. Heat lids in a separate pot of water to soften the seals.
2. Cut your meat into usable size pieces. I usually go about an inch cubed.
3. Pack the meat into clean canning jars.
4. Add water, leaving 1 inch headspace. You can add salt if desired–most cooked meat was seasoned when it was cooked, so I didn’t add salt. If you want to, add 1/2 tsp canning salt per pint.
5. Wipe the jar rims, and apply lids and rings finger tight.
6. Process in steam pressure canner for 75 minutes at 10 pounds of pressure–adjust pressure for altitude.
That’s it! Now your leftover turkey is shelf stable and the carcass can go make soup!
Keep preparing! Angela
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