I'm CANNING our TURKEY!
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- เผยแพร่เมื่อ 30 พ.ย. 2021
- A 25 lb turkey for Thanksgiving was WAY TOO MUCH! Sarah decided to can the leftovers and show you all how to can cooked meat (because it's all the same process).
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I purchased two small turkeys this year just for canning. Lots of pints of turkey and I made bone broth with the bones. My first time 🤗🦃
Great idea, with up coming price hikes and shortages, canning is the way to go no matter where you live or income. 🐓
Congratulations! Feels good, doesn't it?!
Yes, congrats! The more you can, the more I love the idea of having my own little grocery store in the cellar! Nothing like canned meat!
I did too! But not sure if I should raw pack, boil and cook or roast. Which method did you use and have you tried one? I'm curious about the texture.
I cooked the turkeys in the roaster then let them cool and pulled off the meat and canned it. The turkey bones were put back in a pot with water and any juices that were left in the pan and I simmered and strained it and canned that also, this was my broth.
Please stop apologizing for the background noises of your lives! It is part of the reason we tune in! Sarah, you knowledge and willingness to share it is amazing and for those of us who are still living in tiny condos, learning to can and dreaming of homesteading the backgriund noises of your life are a music that we love!
My turkey carcass goes into the big roaster on Thanksgiving night. On Friday eve, I strain out the bones and let broth chill so as to make fat removal easier. That makes Saturday canning day. Any leftover turkey gets canned in broth that day, along with jars of plain broth. Thank you for sharing your method with us. I always enjoy seeing how others use and preserve their "leftovers".
Leaving the jars in the canner for longer than an hour after pressure has dropped to zero can (but won’t always) cause them to develop flat-sour. It is harmless, but the food will taste and smell bad. Best to remove your jars than risk having to throw out the food.
I absolutely love my canner. It’s an old Mirro that I got at Walmart 30 years ago. I had no one to teach me. I just read my instruction book & also picked up any really old recipe books etc. at flea markets. I also contacted my local extension office who were more than happy to send me a ton of canning literature. I organized it all in a binder & now have quite a good collection. It’s been over 30 years & I still use it. It really is a treasure to pass down to my daughter although she will never can. Lol. Canning, like sewing is sadly a lost art.
I'm afraid things will change and your daughter may HAVE to can food because of the failing economy.
I am hopeful that my niece will start canning even though I am the only one still doing it from my generation. She shows promise. Don't give up watching for a good student!
@@benthere8051 Exactly!! Things are so expensive now & the shelves are getting bare. You can’t afford to waste anything. I actually got over 40 quarts of tomatoes from my husband’s little backyard garden. I was thrilled. Also in April 2020 I bought a flat of strawberries & made 50 jars of jam. Right after that they locked everything down & they weren’t accessible. It was strange because I just had this feeling I should go ahead & get them when I did. I think is was God telling me to prepare.
I am canning and gardening. Third generation! We will never stop because the food is so much more tasty.
@Karyn Hopper Good luck with your endeavor. It’s very rewarding to look at all of your pretty jars lined up on the shelf.
I've been pressure canning for years and know every step by heart but it's still so much fun to watch Sarah do her canning and it's a nice way of reviewing the steps.
Great job Sarah! ❤
We had a much smaller turkey this year, so no leftover meat to can, but I got 8 pints of amazing broth to can. I usually can leftover meats, too, and when I don't have enough jars to fill the canner - I just hate to waste the space - I fill jars with dried beans, sweet potatoes or greens - anything that takes the same amount of time.
I will sometimes just can water. If something happens and you need sterile water, you have it. Also, if you need the jar, you can empty it.
I do that to I hate to pay for propane to run for 90 minutes for half a canner full , when we are always using beans for something anyways . I do like Sarah’s big funnel
To make things easier you should do what I do,
Instead of putting the whole carcass away after the meal, strip the meat off right away place in bags or containers and refrigerate.
Doing this allows the meat to retain its moisture much better than wrapping whole thing in foil.
Also it's much easier to remove the meat from the bones if it's warm.
@MNTNSTARZ80
I agree with you about removal of meat from bones. You forgot to say that is the job of husband, since wife cooked turkey!! 🤣
Yesssss! The meat is easier to remove when warm!!
Yesssss! The meat is easier to remove when warm!!
Yesssss! The meat is easier to remove when warm!!
Yesssss! The meat is easier to remove when warm!!
I'm planning to do this with Christmas leftovers. I was kind of nervous about it, but as always Sarah's calm voice and explanations have calmed my fears. ❤️ You guys.
LOVE seeing others doing this! I have 7 qts of leftover turkey in broth as well as 8 pints of bone broth sitting on my counter this morning from yesterdays canning. Just gotta get the jars washed up and put in my pantry. Chili beans are next on the list. Then a jam canning marathon with a friend of mine.
Sounds fun !
Yes, sounds like a good time! So satisfying making our own food!
I love this. Last year I canned 4 turkeys. Loads of stock and canned poultry!
Don't contaminate your whole gallon of vinegar by directly dumping it on your rag, Even if the rag is "clean" it could still have residue from your wash soap and fabric softener on it. Pour some vinegar in a small dish and moisten your cloth from there. Remember to use a new place on your cloth each time you apply vinegar and wipe jar rims. PS if you have extra room in your canner, you can put 1/2 C dry beans in a pint jar, add 1/2 teaspoon salt and fill to within 1 inch of rim with water. Beans and meat take the same amount of time and pressure.
Ive always used a dish to not contaminate my jug!! Glad I wasn't the only one that saw that and thought about mentioning it!
Love the video cant wait to see how you do your turkey bone broth!
really wish azure standard was in Canada!! There is nothing like that here! They already ship though Canada to go to Alaska so I'm hopeful!
Good idea with the beans!
@@ericadecker116 I'm from Canada as well, would Organic Matters maybe be similar?
Do you precook your beans (navy, black eye etc) before processing to add if you have extra space? This is a fantastic idea! I've only been canning for 1 year!
@@Yankeesista203 pick through them, make sure they're clean. And put them in dry. You can cook the beans first but they don't require the same amount of time to pressure. So I just put them in dry.
When I was gifted a 23qt Presto for my birthday, I read in the manual that all poultry is to have a 1 1/4" head space now. Looked on the other canning websites and sure enough it is now the recommended head space. It has to do with the expansion of poultry contents and like you said, the contents could compromise the seal. All other meats are good at the 1" head space.
Like your infos!!! I always turn the pressure canner so that the emergency relief valve, the button on top, you call it a dial, towards the back of the stove. Never have it happen but just in case!!! Kids and Grand kids always are interested in the SNAKE POT!!!! They always know something they love is cooking!!! Thank you!!!!
Just did the same thing! Got 9 1/2 quarts of the most beautiful, deep golden brown turkey bone broth after cooking the carcass of 2 smaller organic turkeys for 2 days in my electric roaster with parsley, celery leaves, Onion and onion skins and carrots from cooking the turkeys. And canned 3 1/2 quarts of leftover meat. God bless!
YOu are such a great teacher, explaining so clearly one cannot make a mistake
I agree! Sarah has a way of teaching these skills that is so understandable! The editing also is great and brings a lot to these instruction video!! Great job!!!
We had two almost 20 lb turkeys this year (I cooked one a week before Thanksgiving and froze the carcass), plus one from my daughter-in-law who cooks for her family, so had 3 to load up my roaster. I also took 3 batches of bones from the roaster and cooked 2 hours in my Instant pot, making an additional gallon or more of broth. Ended up with more than 14 quarts of broth!
Broth is the big bonus of cooking up a turkey and taking time to cook the bones! So good! 🦃
Did you cook as pressure cooking in your instant pot ( asking because it has different settings you can use
Since I watched you use a chopstick to de-bubble I have been using one. I love it. It’s easier. Thanks Sarah for sharing your knowledge.
You are fabulous and such a great instructor to a newbie canner like me. I feel like we are sipping coffee and chatting together while you are canning. Thank you for the inspiration. I am saving this video for future reference! Hugs Sarah❤️
You do an excellent job of teaching how to use the canner!
A little tip: When putting vinegar on your cloth to wipe the rims before adding the canning lids, it would be better to pour a little vinegar into a bowl and dip the cloth into that. When the cloth is put on to the lip of the vinegar jug and the jug tipped to wet the cloth, the vinegar in the jug becomes contaminated. :)
I’m glad i used a clean towel ☺️
I use a picnic ketchup bottle and squirt onto a paper towel to wipe the rim of the jar .
Bottle works great if in a recipe that you have to measure it inn measuring spoons easier to squirt in the spoon compared to pouring out of gallon size container
I have canned my turkeys for a few years now and I love when I need a quick meal I can pull a jar out and put something together quickly.
Thank you for sharing, I pray that God blesses you today! Hugs and love to you and your family. 💖✝🤗 Have a beautiful and blessed week. God Bless 💖✝🤗
Sarah, the threads on the jar should be your measurement guide. I wish I could post a picture/diagram here for you. You really don't need a measure tool at all. I bought 4-22+lb birds this year and raw pack canned 38 pints of turkey for throughout the whole year. The store had them on sale for $.33lb and I just could not pass up that deal. That will provide 38 meals for us for about $27 total! I can't buy chicken that inexpensively! I will be doing this every year!
For a number of years, we roasted a turkey every month to couple of months eating turkey over chicken for some tremendous savings!
Where do you live that you found turkey that cheap?! Ours was so expensive this year...
@@jenniferr2057 if i had to guess I'd say she lives in the great lakes region lol. Our local big box store meijer (I'm in michigan and live near the very first meijer store)had turkeys for .33cents a pound. I have 3 $4 turkeys in my freezer.
They make so much food once you figure out fun things to do with them. We often smoke one on either memorial day or labor day lol.
But I am a food nerd and have a meat grinder and a new toy-a sous vide machine! I've never cared for white meat ever but decided to sous vide the turkey from year after I deboned it for making stock for Thanksgiving. I put the two small breasts in a vacuum bag with about 1/2 a stick of butter that I had garlic/shallots/fresh thyme/ fresh sage and chopped green onion(I was cleaning everything out of my garden lol) I've never ever had a turkey breast so tender and flavourful. Think of the best turkey sandwich meat you've ever eaten but without all the preservatives lol. I bet my poor hubby hardly got to eat any of it.
Hubby told me he can't wait for me to butcher out the next turkey to try it again.
Chicken comes out almost as nice as the turkey breast.
But it is an all day kinda deal as 4 to 5 hours in the machine-it involves planning lol. But once you set it you forget it until its done.
But oops got carried away. Have a great holiday season!
@@jenniferr2057 Jen Psaki, the White House Press Secretary, said that turkey was only a dollar extra this year. She failed to mention it was an extra dollar per pound.
@@benthere8051 I heard the national average was even lower than a dollar... Apparently the 33¢ people were my price adjustment!
Whenever I'm canning meat, I fill the canner with beans... Same timing, takes 2 minutes to prep them.
I did this same canning prices but I did a quick 1 hour broth in the instant pot to fill the jars. Love my instant pot for how often I make bone broth!
I just canned beans for the 1st time last wkend w/ a friend of mine. I had to pre-soak the beans the night before. How do you do it? I'm still new at canning. TIA
@@flintstonegirl3372 when just filling up canner space, I don't soak them. Different kinds of beans work better this way.... Like we love garbanzos this way... When it is a planned bean canning, I soak them in the jar, strain and refill before running the canner...
@@jenniferr2057 oh ok. So not all beans swell that much? And that's a good idea to soak the beans straight in the jar! I wouldn't have thought of that!
@@flintstonegirl3372 Different kinds of beans react WAY differently. Proof I'm a nerd how much I enjoy that. Some beans get too mushy for our preference if pre-soaked.
@@jenniferr2057 thank you so much for your input!🙂
Hi Sarah.Wonderful video! Another situation worth mentioning is freezer failure! If your power goes out during a snow storm and stays out. As long as you have a gas cook top or similar, you are able to pressure can the meat in the freezer. Canned meats are so convenient. We just put a side of our grass fed beef in the freezer. I plan to can some of the roasts. Thanks for this great informative video.
I've been very sick with Covid and this is the first time food looked appealing to me for over a week
My All American Pressure canner manual recommends you take the lid off as soon as the pressure gauge reaches 0 pressure. That is because if you leave the lid on too long, the pressure inside the canner will suck the lid down to where you have to use a flat head screw driver to pry the lid off thus creating a situation that can damage the canner base. As you know, the All American canner uses a machined metal to metal seal and not a gasket seal. The manual also states that you should leave the jars in the canner after removing the lid to allow the jars to adjust to the pressure and temperature change.
I also wait more than 10 minutes before I open the lid BUT they do say not to let the canner sit cooling down all night. Apparently holding it at that warmer temperature for an extended time increase the risk of the food developing flat sour.
OUR TURKEYS WEIGHTS ABOUT 35,LBS, EACH @6MONTHS OLD!! HAD TO CUT IN TO SECTIONS, FREEZING,A MAJORITY OF THEM!! THEN ATE ONE BREAST, STILL GOT TWO BALL QUART JARS, SEALED TILL WHEN NEEDED
Ok after watching you pressure can on several blogs. I know feel confident to try pressure canning. I’ve only done water bath Thank you Sara. I will be purchasing a canner for next year.
I canned my left over turkey this year! Thank you. So nice not to have it get forgotten in the freezer!
Hey Sarah you do not have to thaw out the (Turkey) Straight to the oven at 10:00pm at 250 then at 7:00AM adjust to 350 watch for browning. You will not be disappointed 😇
Between 11:00 and 12:00 AM will be done.
That sounds like a good way to cook your turkey without thawing, but what do you do about the giblets and neck ? Would you take them out before you turn the oven to 350?
Thewing doesn't use energy that overnight cooking will. Just saying......
Best turkeys I have ever made were cooked from frozen. It's the only way I do it any more!
@@Lea941 I do this at 325, starting breast down. In 2 hours, I remove the giblets, flip it over and finish it. Best turkeys absolutely ever. Super juicy white meat.
Being "empty nesters" I just smoked a turkey breast this year. I still had plenty left, so I chunked it up & made turkey soup and froze it in deli containers.
Hello Sarah! It’s a great benefit to everyone to know and or learn about the ways of a lost art on how to preserve food! Thank u
You can get flat sour if you leave your jars in the canner overnight. While the food is still edible, flat sour compromises the taste in a negative manner. This is more prone to vegetables, but as a practice, leaving them in overnight is not recommended by the National Center for Home Food Preservation, or any canner manual I've ever read.
Yes I have heard this as well… definitely should not leave for more than 10minutes actually
Dear Sarah.. I'm so glad that I found on this particular video you are incredibly informative and talented. We have been canning for years..but have shied away from pressure canning..not anymore ,!!..Thanks to your video and great personality..we have purchased the pressure cooker.lsdt comment.. you're incredibly beautiful..love the ponytail... thumbs up,!!
I bought that canner last year and the ball canning book. It works great and it's all I need for the small amount I can. I haven't tried canning meat yet, but I will with my Christmas turkey later this month.
It's been a good year on your homestead. Thanks for sharing all the progress and pitfalls. Like one of my old bosses used to say, the harder you work, the luckier you get. You two are the poster children for hard work paying off. God bless your family and farm.
Hubby came home a few days before Thanksgiving with a 25lb turkey that he found for $14. 5 adults & 3 littles barely made a dent in the turkey! We made 12 quarts of of layered turkey soup with the leftovers & managed to also can 3 qts of delicious bone broth.
Y’all have the best information videos! I’m getting a late start in life doing these things and your videos are so helpful. I’m 68 yo and we just sold our home and bought 5 acres to start our journey. Thank you for sharing all your knowledge.
almost 70 here....really have cranked up the canning/dehydrating these past few yrs....people who stop learning or wanting to learn new things stagnate and get old quicker....don't get old....
I bought 2 turkeys after thanksgiving, on sale and B1G1Free, cooked them down, and stewed the carcuses in my electic cooker for 2 days at 225 so get all the meat off and lots of broth...still working on learning.
Guess what? I have found out of so many homestead channels /vlogs ,I always go back in time to your older ones and learn from you over and over!!! Just watched rendering fat. Thank you Sarah and Kevin
Sarah I enjoyed hearing the birds. Really I loved them. From Ontario
Just went with a small 12 pound turkey this year. We actually freeze-dried our leftovers since there wasn't a whole lot left with our HarvestRight and made turkey broth out of the carcass. We did can the broth however. My wife bought an electric Presto canner last year and she liked it so much that we bought a second one this year. We have found that they are much faster and very easy to use. The downside is that they can't hold as many canning jars as our old non-electric Presto canners (Hence we now own two of them). Cheers
Thank you so much, Sarah. I had no idea of how to can leftovers like this.
Thank you Sarah! I had no idea you could can cooked meat! Great instructions! Thank you again@
I canned duck broth - I had to strain it twice to get the fat down enough - it helps my stomach pains and my hair & nails look Ah-MAH-Zing :)
Thank-you for your informative videos. I enjoy them very much....I always wait for you to say "God Bless". It makes me feel good. I have 2 questions...1) are you afraid of getting "flat sour" in your canned products if you leave them in the canner overnight? 2) why is your lid lock on upside-down?
Thank you Sarah for sharing your knowledge! I always wanted to learn how to can and thanks to you I started water bath canning this summer. My new pressure canner arrived and I will be pressure canning broth for the first time! Thanks so much for building my confidence!
Back in the day when pre-Thanksgiving turkey was cheap with a coupon vs free for $X of purchases, I used to line up people and coupon from our coffee drinking crew and some cash to buy up to 12 of the largest turkeys; the number depended upon how much freezer space in my and my parent's house. We had baked turkey once per month as when company came over (it,wasa cheap yet impressive dinner with a lot of timing and side dish opportunity). We used the meat in place of chicken and chicken breasts; at the time between a 50% and 80% savings on grocery store chicken meat.
Our local big box store had turkeys .33cents a pound. One per customer but I sent hubby though a different line and in earlier years with bird restrictions I would send a child with each bird lol but I haveva grinder and have boned and ground whole turkey before or pieced them out into just breasts or legs for the smoker. All bones went into bone broth too lol
My hubbies favorite freezer meal is the turkey meat chopped up and I make a big batch of turkey gravy with the bone broth and mix together and portion out into vacbags and right into the freezer. I'm sure if you didn't add cornstarch to thicken you could can the broth/ turkey and just thicken it when opening.
Just pull out and heat it up over mashed potatoes and toast for open faced turkey sandwiches 😋
We've done the same with roast venison and roast beef and roast pork. Basically my hubs like meat and gravy over mashed potatoes 🤣
@@Emeraldwitch30 Lol! Sounds EXACTLY like my Husband! He was raised on a farm so he could eat a meat and three at every meal, IF I cooked for him like that, that is! Lol! Plus if I did we'd be the size of a barn by now!😂
@@Georgia-WRBNS I don't cook like that every day but he does get meat and potatoes about once a week or so. Lol. I do slip a few sides of veggies in tho.
Tomorrow we are having steak and I'm craving potato pancakes after reading about a friend's Hanukkah party -I love a good latke with sour cream.
Hubs loves veggies tho, even my cooked carrots in black bean garlic sauce(its an Asian sauce I've become obsessed with. Has fermented black beans, onions, garlic and tangerine/mandarin or orange peel and their juice and soy sauce and oyster sauce then a bit of sugar -I make a big batch and freeze in 1/2 serving sizes 😋)
Poor man I also love Brussels sprouts and try to have them every other week. Thank goodness he will eat almost everything lol
I miss those days of 19 cents per pound or FREE turkeys. I got 6 free ones for my biggest score, I think with a $50 purchase (or $35?). Can't pass up on free food for the family, especially meat!
I remember handing each person a $5 bill and coupon; and if it was a 30-35 pounder $7. There was always change: We would line up, I would go through first then stand at the end of the checkstand collecting the change as the others went through. The turkeys went into the bed of the truck and we would re-assemble at our coffee drinking place for at least one more cup; they held our table and cups to maintain our refill status.
You can absolutely water bath meat, prepare the jar like we were shown, including the salt, and water bath, ROLING BOIL for 3 hours. It’s not fda approved, however, the Amish waterbath EVERYTHING, and they don’t have issues, so do I, ❤😂
That's my favorite part of any chicken or turkey; stripping the meat off the carcass. I find myself snacking on some of the meat bits as I go.
I freeze dry my turkey and other cooked meats. You can also freeze dry the broth. No glass jars to find in stock, or rings and lids and a good sized storage area for all the jars. Freeze dried food takes up less room.
Good ☕️☕️ Morning Kevin & Sarah,this was so interesting.I so appreciate your knowledge!Have a wonderful day.👍😊👏
I love your videos! My husband and I always watch them together. I've always had trouble canning meat but this is a great instruction. We were wondering though why you didn't use your freeze dryer to store the turkey leftovers?
Very nice demonstration of the canning process. I bought a Presto canner last year but had problems understanding how to use the pressure dial with the toggle. Still haven't used the canner but I have a freezer full of meat that I need to clear out, so I'm going to get my nerve up and can. I really appreciate your very clear explanation. (Could you come by my house and hold my hand for the first time?) LOL!
I did our leftovers and bought two on sale fresh birds after the holiday to can.👍🏻💕
Thank you for this video this is one of the most concise videos I've ever watched you have actually answered quite a few questions that no one else ever covers this should be a video that everyone watches that's trying to either learn to use a pressure cooker or even has been doing it for a while thank you again for the wonderful video
I have the same canner and love it! I have a hard time seeing the water level mark inside. So I wrote on the outside of the canner with a black sharpie marker how much water to add. It hasn’t washed or burned off and I don’t have to pull the manual out each time.
If you don't have the tool to measure the depth in the jar you can go by ball with the bottom ring on the neck is one inch, the second ring is a half inch and the third is a quarter inch. For meat ball recommends one inch spacing with meat.
I often freeze dry turkeys or chicken that is cooked! It rehydrates really well and perfect for tacos, soup, or salads 😙
Thank you Sarah for another great video, you are such a fantastic teacher. Much love and respect from Utah
Thank you so much, Sarah. I ended up with a bunch of pulled pork from a church dinner. Gonna can it now that I feel reassured by your lessen.
I was gifted that exact canner used from my mother, it's basic and super easy to use.
Thanks for sharing ! Take care ! Happy Holidays and a Merry Christmas !
I absolutely love watching your videos in the kitchen canning. I never thought I could can, thought to complicated. You explain every detail so easily that has given me confidence I can do for my family. I will replay your videos the whole time of course to have my teacher looking over me lol. Thank you so much
Thank you for taking the time from your busy schedule to do this video and share with everyone. 💝🙏💝
Lots of great info....and good to hear u also deal with sometimes leftovers getting pushed back in the fridge or freezer burnt....lots of good canning tips too .. thanks 👍😊
love the canning videos! please keep sharing.
I do appreciate how you go through each step for us beginners. It's extremely helpful!
Thank you Sarah, I learn so much from your canning videos!
We always end up with extra stuff! Natalie is good at making different meals with the leftovers for the next week or so. Never thought about canning it.
You done good girl. I would do the same thing. We had a 14 lb. turkey. We are still eating on it. We ate three days off the turkey itself. Then two days of turkey salad, and three packs went into the freezer for future turkey noodle soup or turkey rice soup. I admire the way you are preserving things the way you are. Jessie from Arkansas. PS I have never had very good luck raising Turkeys except when the hen turkey hatched them.
You’re amazing! I’ve been waiting to pressure can with my new Presto! I literally just bought a turkey today and now I know what to do with the leftovers! I love the peeps and all your canning and quail/animal/food growing videos! We are lucky to have you both! Thank you 🙏🏻 ❤️
Great job Sarah, you do an excellent job with all your canning and you keep everyone safe! Thanks for sharing with us. Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻
I always learn a ton, when I watch your videos! Thanks!
I love your channel! Both you and your husband are so knowledgeable and POSITIVE. Thank you and have a Merry Christmas 🎄🎁!
You guys do so much food preservation, I would love to see your freezer setup and how you store your canned goods. Love you guys.
That was so helpful, Sarah. Thank you. I’ve been afraid of this process.
Thanks Sarah, this is so timely as I was just wondering about my leftover turkey this morning.
Sara, you are so inspirational to us newbie canner. I'm planning to thaw that frozen turkey and can it up for the shelves.
Thank you Sarah. Hope you guys had a wonderful Thanksgiving time
You have such a great way of teaching! I am always directing people to your channel for canning because you not only explain what you are doing but why.
I've saved our turkey carcass as well for turkey broth. I hadn't thought of canning the leftover turkey though, like you I usually throw it in the freezer. Thanks for the tips!
Good morning Sarah! Thank you for another wonderful video. ~Sharon
Thank you for your knowledge on preserving. Very informative and I appreciate it
Thank you for sharing. I have learned so much good canning information from you. I really appreciate it.
Such an interesting video. I know nothing about canning, so this was extremely educational and easy to understand. Love your channel.
Thanks Sarah This video was really helpful. I never thought of canning cooked meat but I will from now on.
Sarah, I always like to see your canning videos! Thank you!!
I love these classes. Everything I know I have learned from you, and other 2 homestead TH-cam channels
That's a nice funnel you have there. Thanks for the meat canning tutorial. That carcass should make some wonderful broth. Your video is well done. It's hard to wait to open the canner but you made a great point as to why waiting is important.
I like to fry my turkey but it's dangerous to fry a big bird. I saw a video recently where a guy parted out his turkey and fried the pieces individually. That way, he was able to fry his turkey in the kitchen as opposed to the middle of a field. There's a ton of house fires that result from turkey frying accidents every year.
Thanks, Sarah, I needed to see this today. I have our bird in the freezer. Our plans got changed. Hubby harvested a big ol nine point mule deer buck. Guess who was cutting up deer meat! Anyway, I was too pooped to cook a big ol turkey. So now I will be cooking the turkey and canning the rest! Your timing is impeccable! Thanks again!
Hello y’all! Just wanted to say I love you guys! You guys have helped me learn so much. You make everything so easy to understand. Just wanted to say thank you and I appreciate everything y’all teach. Your really helping out beginners like my self. 🥰
I canned up our leftover Turkey this year. I had lots of broth left over from the turkey so used that in my jars. Looking forward to having Turkey year round.
Hey there , Wonderfully done Sarah , a perfect class on canning Turkey or any other kind of meat.
Always a pleasure to visit ....
Thank you, Sarah. I don't have a canner but, because of you, I began making bone broth and putting it in the freezer. It makes absolutely the BEST soup!
I don't remember what leftovers are anymore! My son & grandson have bottomless pits for appetites. I had plenty of cranberry sauce left but that was all.
I'm just finishing off my turkey soup. I made the broth already, going to can that today. It's going to be a busy day but the soup is always amazing. I don't have enough leftovers to can, we have been eating it and what is !left will go in the soup. I will be canning some of that.
I find if I warm turkey in oven with some water the meat peels off really easy and I have more liquid for gravy or soups you could also add it to broth when you make it
Really nice, detailed explanation! Thanks Sarah! God bless
Fantastic video. Thank you for making canning meat (I've wanted to attempt) look so much easier than I thought it would be.