Canning Your Leftover Turkey

This article promises to be short and sweet-who has time for more than that this time of year? But, I wanted you all to have the recipe handy, in case you find yourself wondering what to do with lots of leftover turkey!

I always buy the biggest turkey I can find for both Thanksgiving and Christmas dinners, just so I can have lots of leftovers! And, I'll even confess to buying at least one turkey some other time in the year, just to have for canning!

Canning Turkey

Here's all you have to do to have turkey canned and in the pantry for quick soups, casseroles, and best of all-Turkey and Dumplings!

After dinner, remove all the turkey from the bone and wrap tightly in aluminum foil. Then next day, after all the hub-bub has subsided, heat the turkey through in a 375 degree oven, still wrapped tightly in the foil to keep it moist.

While it's heating, fill a large saucepan with turkey or chicken broth, water, or water to which bouillon cubes have been added for seasoning. Bring it to a boil. You will need 1- 1 ½ C broth per pint jar.

Once the turkey is heated, pack it into hot, sterilized jars, leaving one inch headspace, and ladle the broth over it. If you do not use bouillon (which I prefer, as it seasons it at the same time), add ½ t salt per pint jar. Remove air bubbles, and seal with two-piece lids according to manufacturer's instructions.

Process at 10 pounds pressure, 75 minutes for pints, 90 minutes for quarts.

Happy Holidays!!!

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