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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Anyone canning turkey?
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Old 12-09-2013, 06:11 PM   #11
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I never thought to do that. We did up 3 birds this year, and had it coming out of our ears. Made no sense. Last year, same 3 birds and no leftovers. This year, twice as many people, 3 times the amount of leftovers...

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Old 12-30-2013, 11:14 PM   #12
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Success!

I left them for a few weeks. Opened one yesterday, tasted like turkey. I'm still alive today. I used saved salsa jars. The jars sealed fine and held their seal.

I made 2 turkeys for Christmas, so i just bought a case of Ball jars - more canned turkey!

Yea, it doesn't look so great. I'm gonna work on my process. But take my word for it, tastes fine. Just ate some.

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Old 12-30-2013, 11:36 PM   #13
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Aren't they supposed to be tightly packed with only 1/4" head space?

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Old 12-30-2013, 11:38 PM   #14
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Aren't they supposed to be tightly packed with only 1/4" head space?
Probably. That's one of the things I have to correct. That headspace bothers me too.
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Old 12-31-2013, 12:21 AM   #15
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You did use a pressure canner, right? Either way, re-using those salsa jars isn't safe. You should only use 3-piece jars and new lids every time you can.

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Old 12-31-2013, 12:25 AM   #16
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Yup, need citric acid too. Botulism takes 24 to 48 hours to start ripping you apart. We would rather have you stick around awhile.

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Old 12-31-2013, 01:17 AM   #17
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Yea, I used a pressure cooker. Those salsa jar lids pulled a tight vacuum - they are caved in. If they popped up at all I wouldn't eat.

Regarding citric acid... is it necessary to add acid if I'm using a pressure cooker at high pressures/temps? I thought acid was only if you are boiling the bottles (i.e., not cooking at elevated temps to kill the botulism spore).

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Old 12-31-2013, 01:25 AM   #18
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I think you are right Passedpawn but I always double check Ball's Blue Book.

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Old 12-31-2013, 01:33 AM   #19
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I think you are right Passedpawn but I always double check Ball's Blue Book.
Yea, I should get that book. Might keep me from stomach problems.

I let my canner run out of water and the bottom warped (aluminum canner). Christmas morning I stuck the whole think in a huge vise I have on my workbench and straightened it right up lickety split.
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Old 12-31-2013, 01:41 AM   #20
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Quote:
Originally Posted by passedpawn
Yea, I used a pressure cooker. Those salsa jar lids pulled a tight vacuum - they are caved in. If they popped up at all I wouldn't eat.

Regarding citric acid... is it necessary to add acid if I'm using a pressure cooker at high pressures/temps? I thought acid was only if you are boiling the bottles (i.e., not cooking at elevated temps to kill the botulism spore).
Low acid foods need seriously extended pressure cooking, maybe past the point where your turkey would be recognizable as turkey. There are charts. Botulinum doesn't necessarily produce enough gas to pop your lids, either. It kills you pretty quickly, too, it's not just food poisoning.

I don't think an acidic turkey would be very good either. This is basically the main reason people don't can meats, sadly.
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