canning turkey

greenspun.com : LUSENET : Countryside : One Thread

going ot be canning 2 turkeys this weekend,, never canned meat before,, Ball Blue Book, says to cook it 2/3 ,almost done,, then debone and precesses,,accordingly. Any other "tricks or tips" I should/need to know?? Thanx

-- Stan (sopal@net-port.com), January 08, 2002

Answers

Stan, I also slice some thin, and pack in widemouth, pint jars to use for sandwiches, etc. I always heat the opened jar first, and let it cool, just in case, but it is nice to have the canned meat. As long as you wipe the jar lids well, you shouldn't have any problems. Enjoy! Jan

-- Jan in CO (Janice12@aol.com), January 08, 2002.

Stan, I've been canning chicken and turkey for the last year and follow the Ball Blue Book instructions. Haven't had any problems at all. And it sure is wonderful to go into the pantry and pick up one of those jars to use, with no fuss, no muss and no long cooking time.

-- Carol - in Virginia (carollm@rockbridge.net), January 08, 2002.

I agree, the Blue Book way has worked well for me over the many years I have been canning....over 40 years.

-- Bob S. (tundra@rangenet.com), January 08, 2002.

Turkey should be fine if you follow Ball book . I have canned chicken and rabbit this way. Rabbit is great this way . Just brown rabbit in skillet and use the juice left in the jar to make some gravy for your mashed potatoes.

-- Jack Bunyard (bunyard@cnz.com), January 08, 2002.

Moderation questions? read the FAQ