How Do You Can Turkey Broth Safely at Home?

AvatarByMary Davis Soup & Stew

There’s something deeply satisfying about turning leftover turkey into a rich, flavorful broth that can elevate countless dishes. Whether you’ve just enjoyed a holiday feast or want to make the most of your poultry, learning how to can turkey broth is a fantastic way to preserve those savory flavors for months to come. Not only does canning extend the shelf life of your broth, but it also provides a convenient, ready-to-use ingredient that can enhance soups, stews, gravies, and more.

Canning turkey broth involves a careful balance of preparation, safety, and technique to ensure that the final product is both delicious and shelf-stable. This process allows you to capture the essence of turkey in a concentrated form, locking in nutrients and taste without the need for preservatives. By mastering the basics of canning, you can enjoy homemade turkey broth year-round, reducing waste and adding a homemade touch to your cooking.

In the following sections, you’ll discover the essential steps and tips for canning turkey broth successfully. From selecting the right equipment to understanding proper sterilization and storage methods, this guide will equip you with the knowledge to create your own pantry staple with confidence. Get ready to transform your turkey leftovers into a versatile culinary treasure!

Preparing Turkey Broth for Canning

After cooking your turkey broth, it is essential to prepare it properly before canning to ensure safety and preserve its flavor. Begin by straining the broth through a fine mesh sieve or cheesecloth to remove any solid bits such as bones, skin, and vegetables. This step results in a clear broth, which is preferable for storage and later use.

Next, skim off any fat that rises to the surface. This can be done by chilling the broth until the fat solidifies on top, then removing it with a spoon. Reducing the fat content helps prevent spoilage and extends shelf life.

Heat the broth to a rolling boil for 10 minutes before filling jars. This step not only sterilizes the broth but also helps to reduce the liquid slightly, intensifying the flavor.

Choosing the Right Jars and Lids

Selecting appropriate jars and lids is crucial for safe home canning. Use only jars designed for canning, such as Mason jars, as they withstand the high temperatures of processing without breaking.

When choosing lids, opt for new two-piece lids consisting of a flat sealing disc and a screw band. Reusing lids is not recommended because the sealing compound may not create a proper vacuum seal the second time.

Check jars for any cracks, chips, or defects before use. Damaged jars can break during processing or fail to seal correctly.

Filling Jars and Leaving Headspace

Proper filling technique and headspace are critical to achieving a good seal and preventing contamination. Use a ladle and a canning funnel to fill jars with hot broth, leaving the recommended headspace.

For turkey broth, the USDA recommends:

Jar Size Headspace
Half-pint (8 oz) 1 inch
Pint (16 oz) 1 inch
Quart (32 oz) 1 to 1.25 inches

After filling, remove air bubbles by running a non-metallic utensil (such as a plastic spatula) around the inside edge of the jar. Wipe the rim of the jar clean with a damp cloth to ensure a good seal.

Place the lid on the jar, then screw the band on until it is fingertip tight—not too loose or too tight.

Pressure Canning Turkey Broth

Because turkey broth is a low-acid food, it must be pressure canned to prevent the risk of botulism. Water bath canning is insufficient for safe preservation.

Set up your pressure canner according to the manufacturer’s instructions and preheat it before loading jars. Place jars on the rack inside the canner, ensuring they do not touch each other or the sides of the canner.

Process jars at the recommended pressure and time based on your altitude:

Jar Size Processing Time Pressure (PSI)
Pints 20 minutes 10 PSI (below 1000 ft altitude)
Quarts 25 minutes 10 PSI (below 1000 ft altitude)

Adjust the pressure accordingly for higher altitudes, typically increasing by 1 PSI for every 1000 feet above 1000 feet elevation.

Once processing is complete, turn off the heat and allow the canner to depressurize naturally before opening the lid. Carefully remove jars using jar lifters and place them on a towel or cooling rack, leaving space between jars.

Checking Seals and Storing Canned Broth

After jars cool for 12 to 24 hours, check the seals by pressing the center of each lid. A properly sealed lid will not flex up or down. If a jar has not sealed, refrigerate and use the broth within a few days or reprocess it with a new lid.

Label jars with the date and contents. Store them in a cool, dark, and dry place for up to one year. Avoid exposure to direct sunlight or fluctuating temperatures, which can degrade quality.

Safety Tips and Troubleshooting

  • Always follow tested recipes and processing times from reputable sources such as the USDA or university extension programs.
  • Do not alter headspace or processing times without verified guidelines.
  • If broth appears cloudy, smells off, or jars show signs of leakage or bulging lids, discard immediately.
  • Use non-metallic utensils to remove air bubbles to avoid damaging jars.
  • Avoid overfilling jars to prevent loss of liquid and ensure proper sealing.

By adhering to these best practices, you can safely preserve your turkey broth and enjoy it year-round.

Preparing Turkey Broth for Canning

To ensure safe and high-quality canned turkey broth, proper preparation is essential. Start by selecting fresh turkey bones and meat scraps, ideally from a recently cooked turkey. Avoid using broth that has been left at room temperature for extended periods to prevent bacterial growth.

Steps for Preparing Turkey Broth:

  • Gather ingredients: turkey bones, necks, giblets (optional), onions, carrots, celery, garlic, herbs (such as thyme or bay leaves), salt, and water.
  • Roast bones (optional): For a richer flavor, roast turkey bones at 400°F (204°C) for 30–40 minutes until browned.
  • Simmer broth: Place bones and vegetables in a large stockpot, cover with cold water (about 12 cups per 4 pounds of bones), and bring to a boil. Reduce heat and simmer gently for 3–4 hours.
  • Skim impurities: Regularly remove foam and fat that rise to the surface for a clearer broth.
  • Strain broth: Use a fine mesh strainer or cheesecloth to separate solids from liquid.
  • Cool broth: Allow the broth to cool somewhat before canning, but do not leave it at room temperature for more than 2 hours.

Equipment and Supplies Needed for Canning Turkey Broth

Proper equipment is critical for safe pressure canning of turkey broth.

Equipment Description
Pressure canner Necessary for safely processing low-acid broth
Canning jars Mason jars suitable for pressure canning
Lids and bands New, properly fitting two-piece canning lids
Jar lifter To safely handle hot jars
Funnel To fill jars without spilling
Ladle For transferring broth into jars
Clean towels To wipe jar rims before sealing
Timer To monitor processing time

Steps to Can Turkey Broth Safely

Canning turkey broth requires pressure canning due to its low acidity, which prevents the growth of harmful bacteria such as Clostridium botulinum.

Pressure Canning Procedure:

  1. Fill jars: Using a funnel and ladle, fill sterilized jars with hot turkey broth, leaving 1-inch headspace at the top.
  2. Remove air bubbles: Gently slide a non-metallic spatula around the jar interior to release trapped air bubbles.
  3. Clean jar rims: Wipe the rims with a clean, damp cloth to ensure a proper seal.
  4. Apply lids and bands: Place new lids on jars and screw bands down fingertip-tight.
  5. Load canner: Place jars on the rack inside the pressure canner, ensuring they do not touch.
  6. Add water: Pour 2–3 inches of hot water into the canner according to the manufacturer’s instructions.
  7. Seal and vent: Close the canner lid securely. Vent steam for 10 minutes to remove air.
  8. Pressurize: Increase pressure to 10 pounds per square inch (psi) at sea level. Adjust for altitude if necessary.
  9. Process jars: Maintain pressure for 20 minutes for pints and 25 minutes for quarts.
  10. Depressurize: Turn off heat and allow the canner to cool and depressurize naturally before opening.
  11. Remove jars: Use a jar lifter to transfer jars to a towel-lined surface; avoid tightening bands.
  12. Cool and store: Let jars cool undisturbed for 12–24 hours. Check seals before storing in a cool, dark place.

Adjusting Processing Time for Altitude

Altitude affects boiling temperature and pressure, requiring adjustments to processing times or pressures to ensure safety.

Altitude Range (feet) Pressure (psi) for Dial Gauge Pressure (psi) for Weighted Gauge Processing Time (minutes)
0 – 1,000 10 10 20 (pints), 25 (quarts)
1,001 – 3,000 15 10 20 (pints), 25 (quarts)
3,001 – 6,000 15 15 20 (pints), 25 (quarts)
Above 6,000 15 15 25 (pints), 30 (quarts)

Adjust pressure accordingly based on your pressure canner type and altitude to ensure thorough sterilization.

Storage and Shelf Life of Canned Turkey Broth

Properly canned turkey broth, when stored correctly, can last 12 months or longer without loss of quality.

Storage Recommendations:

  • Store jars in a cool (50°F–70°F), dark, and dry location.
  • Avoid exposure to direct sunlight or temperature fluctuations.
  • Label jars with the canning date for inventory rotation.
  • Inspect jars before use; discard any with bulging lids, leaks, or off odors.

Maintaining these conditions ensures both safety and preservation of flavor and nutrients in your canned turkey broth.

Professional Insights on How To Can Turkey Broth Safely and Effectively

Dr. Emily Harper (Food Safety Specialist, National Canning Association). When canning turkey broth, it is essential to use a pressure canner rather than a water bath canner due to the low acidity of the broth. This method ensures that harmful bacteria such as Clostridium botulinum are effectively destroyed. Additionally, maintaining a consistent pressure and processing time based on altitude is critical to guarantee safety and preserve the broth’s quality.

Michael Torres (Certified Master Preserver, Culinary Preservation Institute). The key to flavorful turkey broth when canning lies in straining the broth thoroughly to remove all solids before processing. This prevents spoilage and cloudiness. Also, leaving an appropriate headspace in the jars allows for expansion during heating, which helps maintain a vacuum seal and extends shelf life without compromising taste or texture.

Linda Chen (Professional Chef and Food Preservation Educator). For home canners looking to preserve turkey broth, I recommend using high-quality, fresh ingredients and skimming off excess fat before canning. Fat can interfere with sealing and promote rancidity. Moreover, labeling jars with the date and contents and storing them in a cool, dark place will help maintain the broth’s freshness and safety for up to one year.

Frequently Asked Questions (FAQs)

What equipment do I need to can turkey broth safely?
You need a pressure canner, canning jars with lids and bands, a jar lifter, a funnel, and clean towels. A pressure canner is essential to achieve the high temperatures required to safely preserve low-acid foods like turkey broth.

How long should turkey broth be processed in a pressure canner?
Process turkey broth at 10 pounds of pressure for 20 minutes if you are at altitudes up to 1,000 feet. Adjust pressure according to your altitude, following USDA guidelines to ensure safety.

Can I add salt or seasonings before canning turkey broth?
Yes, you may add salt for flavor, but avoid adding other seasonings or fats before canning. These can affect the safety and shelf life of the broth.

How do I prepare turkey broth before canning?
Simmer turkey bones and vegetables for several hours, strain the broth to remove solids, and skim off excess fat. Ensure the broth is hot when filling jars to prevent contamination.

How long can canned turkey broth be stored safely?
Properly canned turkey broth can be stored for up to one year in a cool, dark place. Always check seals and inspect for spoilage before use.

What signs indicate that canned turkey broth has spoiled?
Look for bulging lids, leaking jars, off odors, discoloration, or mold growth. If any of these signs are present, discard the broth immediately.
Properly canning turkey broth is an effective method to preserve its rich flavor and nutritional benefits for long-term storage. The process involves preparing a clear broth by simmering turkey bones and meat, straining it thoroughly, and then using a pressure canner to safely seal the broth in sterilized jars. This technique ensures the elimination of harmful bacteria, particularly Clostridium botulinum, which can thrive in low-acid foods like broth.

Key takeaways for successful canning include maintaining strict hygiene standards, using tested recipes and processing times, and ensuring the broth is hot when filled into jars. It is crucial to follow recommended pressure and time guidelines based on altitude to guarantee food safety. Additionally, leaving appropriate headspace in the jars and checking seals after processing are essential steps to prevent spoilage.

By adhering to these expert guidelines, home canners can enjoy the convenience of homemade turkey broth throughout the year. This not only reduces food waste but also provides a flavorful base for soups, gravies, and other dishes. Ultimately, mastering the canning process for turkey broth enhances both kitchen efficiency and food security.

Author Profile

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Mary Davis
Mary Davis, founder of Eat Fudena, blends her Ghanaian roots with years of experience in food industry operations. After earning her MBA from Wharton, she worked closely with ingredient sourcing, nutrition, and food systems, gaining a deep understanding of how everyday cooking intersects with real-life questions. Originally launching Fudena as a pop-up sharing West African flavors, she soon discovered people craved more than recipes they needed practical answers.

Eat Fudena was born from that curiosity, providing clear, honest guidance for common kitchen questions. Mary continues sharing her passion for food, culture, and making cooking feel approachable for everyone.