Thanksgiving is over and now you’re sick of the bird. But wait! Consider this… come January on a cold, icy, wind-howling shitty night you just might want turkey again. Maybe in the form of soup, turkey tetrazzini, turkey pot pie, or turkey, noodles and gravy. You know – comfort food… But really, who wants to go through all the hassles of roasting another bird? Well you don’t have to. Can up all the leftovers from Thanksgiving and you’ll have what you need later on for all those goodies mentioned above. It’s like your own personal stash of convenience food, except its actually good for you.
This Ball® recipe assumes you have, and know how to use a pressure canner. If you don’t, start here…
Poultry or Game Bird (Hot pack method-Pressure Canner)
Prepare your pressure canner, jars and lids and broth or hot water (I used a light broth).
Prepare your meat for canning (separate from bones, etc.)
Pack cooked (boneless) poultry into hot jars. Ladle hot water or broth to cover poultry, leaving one inch of head space in each jar. Remove bubbles and adjust headspace if necessary. Wipe rims of jars with vinegar.
Center lids on jars, screw bands fingertip-tight. Place jars in canner, adjust water level, lock lid and vent steam 10 minutes. Close vent, bring pressure to 11 lbs (or correct pressure level for your altitude). Process pint jars for for 75 minutes, quart jars for 90 minutes.
When canner has reached zero pressure naturally, remove jars, let cool and store.
See how easy that was? ~A