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Two glass canning jars of turkey meat
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Pressure Canning Poultry

Pressure canning turkey (or chicken meat) is a great way to have shelf-stable, precooked meat in your pantry for those busy nights when you need a healthy meal but forgot to defrost meat!
Prep Time30 minutes
Active Time2 hours

Equipment

  • Pint glass canning jars, lids, and rings
  • Pressure cooker

Instructions

  • Wash jars and rings and set aside. Jars should be at room temperature for filling with raw poultry.
  • Place lids in saucepan full of water and bring to a simmer.
  • Bring a medium sacepan full of water to a boil.
  • Cut turkey breasts into appoximately 1 inch cubes.
  • Fill jars with meat, pushing it down firmly with your hands and leaving 1 inch of headspace.
  • Ladle boiling water into jars to cover met, leaving 1 inch of headspace.
  • Using a knife, run it along the inside of the jar to help release any air bubbles.
  • Wipe rim clean with a cloth or paper towel.
  • Place lid on jar and screw down ring until fingertip tight.
  • Fill pressure canner with 2 to 3 inches of water, or according to manufacturer’s directions. Heat water up but do not bring to a boil.
  • Place jars in canner and, following the instructions for your canner, screw on the lid.
  • Bring water to a boil and once there’s a steady column of steam, set a timer for 10 minutes.
  • Continue heating until the canner reaches 10 pounds of pressure.
  • Process pint jars of boneless poultry for 1 hour and 15 minutes, then follow directions for your canner to release pressure naturally to zero then remove lid.
  • Allow jars to cool then remove to continue cooling completely. Check that all jars are sealed properly.
  • I like to wipe off all the jars and lids so they’re nice and clean and then store in the pantry.
  • When you’re ready to eat your canned poultry, simply remove the ring and open the lid using a manual can opener. Drain the liquid off and shred the meat using a fork. It’s ready to go!
  • Once a can is opened, store uneaten portion in a sealed container in the fridge and use within 3 days.

Notes

Using a pressure canner can be very dangerous, always be sure to follow the instructions for your pressure canner and make sure it's in good condition before use. Although you can use a pressure canner indoors, we prefer to use our outdoors on a large burner connected to a propane tank.