tag:blogger.com,1999:blog-678264306526442157.post3026722528335627194..comments2024-03-26T17:49:45.864-05:00Comments on The Iowa Housewife: Canning TurkeySuehttp://www.blogger.com/profile/00060391185753177506noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-678264306526442157.post-22450987822293739202022-11-20T11:45:53.837-06:002022-11-20T11:45:53.837-06:00It's called boiling....
The meat and liquid is...It's called boiling....<br />The meat and liquid is still literally boiling. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-74851380690118544592020-11-27T14:59:24.011-06:002020-11-27T14:59:24.011-06:00Yes...skim off the fat (easiest if you refrigerate...Yes...skim off the fat (easiest if you refrigerate it for awhile), save the fat in the refrigerator for frying in. <br />Then add water to the remaining drippings if needed for canning your meat. Save all that flavor!Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-3832621189876048252020-11-27T12:58:49.505-06:002020-11-27T12:58:49.505-06:00Can I use the drippings from my roasted turkey to ...Can I use the drippings from my roasted turkey to can it in? Maybe add water to it?Lisahttps://www.blogger.com/profile/07125783616977096378noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-23137159264134058692018-09-15T18:32:38.271-05:002018-09-15T18:32:38.271-05:00It is okay to use. Mine do that sometimes, the mea...It is okay to use. Mine do that sometimes, the meat above the liquid might get a little brown, but it tastes all the same. Anonymoushttps://www.blogger.com/profile/06129911904991762815noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-68152353303668024232016-11-27T10:44:46.775-06:002016-11-27T10:44:46.775-06:00Thanks for the info. I must admit, I have used the...Thanks for the info. I must admit, I have used the Pressure Cooker XL mentioned above for canning before without problems. I realize that I am going up against the USDA recommendation, and do it at my own risk, I wouldn't encourage others to do this without being aware of the issues. <br /><br />A couple of points I do take into consideration.<br /><br />The advice on the USDA is based on the fact that they just haven't tested the pressure cookers yet. <br /><br />My brother in law works for a lab supply company and got me some 10# pressure trigger stickers that they use in shipping chemicals, the stickers have a tab that triggers at a certain pressure, my XL has tripped them every time.<br /><br />I live at sea level, so the fact there is a pressure sensor controlling things is not an issue. <br /><br />Generally I give it extra time at pressure.<br /><br />Mostly what I can I use for soup or pot pies, both of which are going to be at 350degrees for at least 45 minutes before consumption.<br /><br />With those three things in mind, I feel the risk is acceptable. However, I certainly don't suggest anyone do the same without similar assesment of risks.<br /><br />Well, canning thanksgiving's turkey today! Also seriously considering cooking up a sale turkey to have. Bought some extra pint jars. <br /><br />Our turkey this year was an awesome 20# free range farm turkey from a local farm. Spent a fortune on it, but it came out WONDERFUL. There were only four of us at Thanksgiving dinner, so we have a lot left over!<br /><br />Best wishes and happy holidays,<br /><br />Todd erehweslehttps://www.blogger.com/profile/13435775520121612093noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-26134212416919307182016-11-15T16:54:59.510-06:002016-11-15T16:54:59.510-06:00Glad you had success! It's sure the right tim...Glad you had success! It's sure the right time to can turkey.Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-12268793500051192172016-11-15T12:18:33.624-06:002016-11-15T12:18:33.624-06:00I just found what I needed to know for pressure ca...I just found what I needed to know for pressure canning pints of turkey #10 lbs pressure for 75 minutes. A 23lb turkey gave me 16 pints with 3/4 broth and 1/4 water in each jar.<br />Anonymoushttps://www.blogger.com/profile/01569034001858019957noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-11130036157138100042016-11-13T13:54:24.333-06:002016-11-13T13:54:24.333-06:00I haven't found it to be mushy, following this...I haven't found it to be mushy, following this recipe. You notice, I don't cook the turkey well-done, only about to 160°. You might go to the roasting turkey page for that part of the process. (the link is in the second paragraph of this post).Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-90694432331851793902016-11-13T13:13:21.400-06:002016-11-13T13:13:21.400-06:00I am very happy to have found your website and thi...I am very happy to have found your website and this information. I just love turkey and always buy a huge one for lots of leftovers. But this year, it's just me and I thought I wasn't going to be able to make a turkey, because I'd never be able to go through the leftover before the freezer burned. I've become quite adept at canning meats over the last few months, so I went looking for info on canning leftover turkey. One quick question though: Do you find that canning the turkey, in particular the white meat, makes it mushy or gives it poor texture? More suited to soups or pot pies for instance? I'd love to can some in nice sized sliced that I could serve as a regular meal for myself, but I worry about it being mushy and not appealing if canned that way. Any information you can offer would be greatly appreciated. Thank you.Gale Christensenhttps://www.blogger.com/profile/07968311356459827858noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-67222192599044796752016-03-22T06:21:08.844-05:002016-03-22T06:21:08.844-05:00Yes, I expect that sums it up. Also, years ago, e...Yes, I expect that sums it up. Also, years ago, everyone who canned followed the rule to boil their canned food for at least 10-15 minutes before eating. <br />Today the USDA recommends that a canner be large enough to hold at least 4 quart jars to be considered a pressure canner. That’s at least a 10 -12 quart canner, not a presource cooker. Otherwise the processing times won't be correct.Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-13838314012594575822016-03-21T20:25:21.320-05:002016-03-21T20:25:21.320-05:00hi, I canned cooked turkey years ago. I used a reg...hi, I canned cooked turkey years ago. I used a regular pressure cooker to do the canning. Was I just lucky?Anonymoushttps://www.blogger.com/profile/06277144162770958696noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-61999584845034863562015-12-01T16:33:16.519-06:002015-12-01T16:33:16.519-06:00I would store them in the coolest cabinet or close...I would store them in the coolest cabinet or closet that you have...and that probably won't be in your kitchen. I store mine on shelving I put in my den closet! Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-69585733910844447402015-12-01T14:55:22.966-06:002015-12-01T14:55:22.966-06:00I have a silly question. It says to store in a coo...I have a silly question. It says to store in a cool dry place. I live in Florida without air conditioning. So..... there is no such thing. What's a canner to do?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-37893914645844318522015-11-30T21:01:45.374-06:002015-11-30T21:01:45.374-06:00Glad the bubbles stopped. It sure is handy to have...Glad the bubbles stopped. It sure is handy to have a jar to open for a hot dish, pot pie, etc. without cooking the chicken or turkey first as well as saving some money.Myrnahttps://www.blogger.com/profile/14644142108001303079noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-56803883605472173082015-11-30T19:07:29.220-06:002015-11-30T19:07:29.220-06:00I did use the plastic stick to remove the bubbles....I did use the plastic stick to remove the bubbles. I just slid it around the edge and poked down into the center. Thankfully, it finally stopped! It kept going for quite a while. Now it looks just like canned "chicken". Saves so much money that we wouldn't have been able to consume in time otherwise!Anonymoushttps://www.blogger.com/profile/03483118316200551360noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-81203981816751888812015-11-30T17:25:31.321-06:002015-11-30T17:25:31.321-06:00Sounds like you were successful canning your turke...Sounds like you were successful canning your turkey! It is certainly normal for them to bubble like that...they get very hot in the canner.<br />As they cool and seal, that should disappear. If you didn't try to remove some of the bubbles from your jars when you packed them, this may be more pronounced, but still OK.<br />Good luck.Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-15502194140631798852015-11-30T15:47:46.550-06:002015-11-30T15:47:46.550-06:00Thanks for this great info! I have a silly questio...Thanks for this great info! I have a silly question. I'm brand new to canning, and just pulled the turkey from the cooker. The liquid inside is bubbling, reminds me of carbonation. Is this normal? I've only done green beans before this so I don't have anything to compare it to.Anonymoushttps://www.blogger.com/profile/02054507982250415381noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-2639050781336579392015-11-29T16:49:24.873-06:002015-11-29T16:49:24.873-06:00For a more authoritative answer to your question, ...For a more authoritative answer to your question, you might contact these folks...they have responded to questions I have asked.<br /><br /><a href="http://nchfp.uga.edu/contact_more_info.html" rel="nofollow">Contact the National Center for Home Food Preservation</a>Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-72074360369827333492015-11-29T07:33:29.641-06:002015-11-29T07:33:29.641-06:00Thanks Sue, will reconsider. Hadn't picked up ...Thanks Sue, will reconsider. Hadn't picked up the info on the IP website. "Proper" pressure canners very difficult to obtain here, or are prohibitively expensive. Like you, we only do 1/2 or 1 pints - don't suppose that would make any difference in the temperature situation? Our altitude isn't an issue - probably about the same as Iowa.Anonymoushttps://www.blogger.com/profile/06666780825498415742noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-72448001285988687232015-11-29T07:18:58.609-06:002015-11-29T07:18:58.609-06:00I haven't used an instant pot; however I would...I haven't used an instant pot; however I would listen to what they are saying on the company website. Note the last line "For now, we wouldn’t recommend using Instant Pot for pressure canning purpose. Please note this correction to our early inaccurate information."<br /><br />Can I do canning with Instant Pot?<br />There are two types of canning: boiling-water canning at 100°C/212°F (for acid fruits, tomatoes, pickles and jellied products) and pressure canning at 115~121°C/240~250°F (for low acid vegetables, meat and poultry). Please refer to “USDA Complete Guide to Home Canning” for more details.<br /><br />Instant Pot can be used for boiling-water canning. However, Instant Pot has not been tested for food safety in pressure canning by USDA. Due to the fact that programs in Instant Pot IP-CSG, IP-LUX and IP-DUO series are regulated by a pressure sensor instead of a thermometer, the elevation of your location may affect the actual cooking temperature. For now, we wouldn’t recommend using Instant Pot for pressure canning purpose. Please note this correction to our early inaccurate information.Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-88912821272734648702015-11-29T03:53:52.976-06:002015-11-29T03:53:52.976-06:00Hi, just picked this up as I'm about to can th...Hi, just picked this up as I'm about to can the Thanksgiving leftovers. I've had an Instant Pot electric pressure cooker for nearly a year. I used it to can (boiled) chicken I got on sale for that purpose. I followed blue book timings. All jars sealed properly after being processed for 1 hour 15 minutes. They've all been used over the last six months for soup, noodles or casseroles with no adverse affects. The unit I have takes about 15 to 20 min to reach 10 pounds pressure, cooks for the selected time then takes about 15 to 30 min to lose pressure naturally. Do you think we've just been lucky? <br /><br />I had never pressure canned anything before and have used it for beets, peppers and pumpkin from our garden. Again, all seems OK and let's me have ingredients that are difficult to get here in Scotland.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-40050716212974654332015-03-01T16:34:01.595-06:002015-03-01T16:34:01.595-06:00From the online booklet for your pressure cooker X...From the online booklet for your pressure cooker XL, it appears that it will can 4 pint jars at a time. <br />As to whether it will work? It appears that it should. A very interesting idea...I don't know enough about it to recommend it or not.<br />I wouldn't can in it because of the information below. Also, it doesn't seem to allow for pressurizing and cool-down time; so I don't think it would be safe.<br />This information is what I could find:<br /> November 2014, the National Center for Home Food Preservation (NCHFP), an offshoot of the United States Department of Agriculture (USDA), posted an announcement warning consumers against using digital multi-cookers for pressure canning – even if they are advertised as being able to do so. Specifically, they said.. Even if there are referrals to the National Center for HFP in the instructions for canning in the manufacturer’s directions, we do not currently support the use of the USDA canning processes in electric, multi-cooker appliances.<br /><br />Read more: Consumer Alert: No Pressure Canning in un-tested Multi-cookers (update) http://www.hippressurecooking.com/consumer-alert-no-pressure-canning-in-un-tested-multi-cookers/Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-4563898913412067652015-03-01T13:06:25.175-06:002015-03-01T13:06:25.175-06:00I just bought the new Pressure Cooker XL for canni...I just bought the new Pressure Cooker XL for canning. Everything is written for you to use 1 jars. My question is.... Will this new Pressure Cooker XL work?Anonymoushttps://www.blogger.com/profile/15204552553488779090noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-38968034413229563122015-01-13T20:04:54.092-06:002015-01-13T20:04:54.092-06:00I do can both meat and poultry in half pint jars m...I do can both meat and poultry in half pint jars most of the time...just right for two. Use the same time as you do for pints.<br />Suehttps://www.blogger.com/profile/00060391185753177506noreply@blogger.comtag:blogger.com,1999:blog-678264306526442157.post-2601912160836306172015-01-13T17:43:38.058-06:002015-01-13T17:43:38.058-06:00Can you can meat in 1/2 pint jars?Can you can meat in 1/2 pint jars?Anonymoushttps://www.blogger.com/profile/13801199607134289148noreply@blogger.com