How Do You Can Turkey Broth Safely at Home?

AvatarByNora Gaines Turkey

There’s something deeply satisfying about transforming the rich, savory flavors of turkey broth into a homemade pantry staple. Whether you’ve just finished a holiday feast or want to make the most of leftover turkey bones, learning how to can turkey broth is a fantastic way to preserve that comforting essence for months to come. Not only does canning turkey broth extend its shelf life, but it also allows you to have a versatile, ready-to-use ingredient that can elevate soups, stews, and countless recipes anytime you need.

Canning turkey broth might seem intimidating at first, but with the right approach and understanding of safe preservation methods, it becomes a straightforward and rewarding process. This technique locks in the broth’s flavor and nutrients while preventing spoilage, making it a practical solution for home cooks who value both convenience and quality. As you explore the ins and outs of canning turkey broth, you’ll discover tips and best practices that ensure your broth remains delicious and safe for long-term storage.

In the following sections, we’ll delve into the essentials of preparing your turkey broth for canning, the equipment you’ll need, and the step-by-step process to achieve perfect results every time. Whether you’re a seasoned canner or a curious beginner, mastering this skill will add a new dimension to your kitchen

Preparing the Turkey Broth for Canning

After cooking your turkey broth, it is essential to prepare it properly before beginning the canning process. First, strain the broth thoroughly to remove all solids such as bones, skin, vegetables, and herbs. Use a fine-mesh sieve or cheesecloth to achieve a clear broth, which helps prevent spoilage and ensures a better final product.

Once strained, allow the broth to cool slightly, but do not let it sit out for extended periods to avoid bacterial growth. Skim off any fat that rises to the surface, as excess fat can interfere with the sealing process and promote rancidity during storage.

At this stage, you may want to adjust the seasoning, but keep in mind that salt and other flavorings can be added later during cooking, as canning concentrates flavors.

Ensure all canning jars and lids are sterilized and hot before filling. This prevents contamination and helps create a proper vacuum seal.

Choosing the Right Canning Method

Turkey broth is a low-acid food, meaning it requires pressure canning to prevent the risk of botulism. Water bath canning is not safe for broth or any other low-acid foods.

Pressure canning involves processing the jars under high heat and pressure, which destroys harmful bacteria and spores. It is critical to use a pressure canner calibrated to maintain the correct pressure throughout the process.

Key points for pressure canning turkey broth:

  • Use a tested pressure canner with a reliable gauge.
  • Follow recommended pressure and time guidelines based on your altitude.
  • Ensure jars are filled leaving appropriate headspace, usually 1 inch.
  • Use new lids to ensure proper sealing.

Processing Times and Pressure Guidelines

Processing times and pressure levels vary depending on jar size and altitude. Below is a general guideline for pressure canning turkey broth using a dial-gauge pressure canner or weighted-gauge pressure canner.

Jar Size Processing Time (minutes) Pressure (Dial Gauge) Pressure (Weighted Gauge) Altitude Adjustment
pint (16 oz) 20 11 lbs 10 lbs Add 1 lb per 1000 ft over 1000 ft
quart (32 oz) 25 11 lbs 10 lbs Add 1 lb per 1000 ft over 1000 ft

Always consult your pressure canner’s manufacturer guidelines and trusted canning resources for altitude-specific adjustments.

Filling and Sealing the Jars

When filling jars with turkey broth, it is important to maintain cleanliness and follow safe filling procedures:

  • Pour the hot broth into the hot sterilized jars, leaving 1 inch of headspace.
  • Remove air bubbles by running a non-metallic utensil (like a plastic spatula) along the inside of the jar.
  • Wipe the rim of the jar thoroughly with a clean, damp cloth to remove any residue that might interfere with sealing.
  • Place the sterilized lid on the jar and screw the band on until fingertip-tight (not overly tight).

Proper sealing is critical to prevent contamination and spoilage during storage.

Processing the Jars in the Pressure Canner

Once the jars are filled and sealed, place them in the pressure canner on the rack. Add the recommended amount of water as per your canner’s instructions, usually 2 to 3 inches of water. Close the lid securely.

Begin venting steam by allowing the canner to vent steam for 10 minutes before applying pressure. This step removes air from the canner, ensuring accurate pressure and proper heat distribution.

Bring the canner up to the required pressure gradually. Maintain the recommended pressure throughout the processing time as noted in the table above. Monitor the pressure gauge carefully and adjust heat to keep pressure steady.

After the processing time is complete, turn off the heat and allow the canner to depressurize naturally. Do not open the lid until the pressure gauge reads zero and the canner is completely cool.

Post-Processing Steps

Remove jars carefully from the canner using a jar lifter, avoiding tilting or shaking them. Place the jars upright on a towel or cooling rack, leaving space between them to cool evenly.

Do not tighten the bands after processing; if any lids did not seal, you can refrigerate and use the broth promptly or reprocess within 24 hours.

Allow jars to cool undisturbed for 12 to 24 hours. After cooling, test the seals by pressing the center of each lid. If the lid does not flex up and down, the jar is sealed properly.

Label jars with the date and contents before storing them in a cool, dark, and dry place. Properly canned turkey broth can last for up to one year.

Preparing Turkey Broth for Canning

Creating turkey broth suitable for canning involves careful preparation to ensure safety, flavor retention, and preservation quality. Begin with clean, fresh turkey parts such as carcasses, necks, or wings, which are ideal for extracting rich flavor and gelatin. Follow these essential steps:

  • Select Quality Ingredients: Use only fresh or properly refrigerated turkey parts. Avoid any signs of spoilage.
  • Add Aromatics and Vegetables: Incorporate onions, carrots, celery, garlic, and herbs like parsley and thyme for enhanced flavor.
  • Use Clean Water: Start with cold, filtered water to avoid impurities.
  • Simmer Gently: Bring the mixture to a boil, then reduce to a low simmer. Avoid rapid boiling, which can cause cloudy broth.
  • Cook Duration: Simmer for 3 to 4 hours to extract maximum flavor and nutrients.
  • Strain Thoroughly: Use a fine mesh strainer or cheesecloth to remove solids, yielding a clear broth.
  • Cool Safely: Cool broth quickly by placing containers in an ice bath to reduce bacterial growth before canning.

Choosing the Right Canning Method for Turkey Broth

Turkey broth is a low-acid food, requiring pressure canning to ensure safety and prevent botulism. Water bath canning is not suitable for broth due to insufficient heat penetration.

Canning Method Suitability for Turkey Broth Key Considerations
Pressure Canning Recommended Achieves 240°F (116°C) for safe sterilization
Water Bath Canning Not Recommended Does not reach high enough temperature

Pressure canners come in two types: dial gauge and weighted gauge. Both are effective when used according to manufacturer instructions and USDA guidelines.

Equipment and Supplies Needed for Canning Turkey Broth

Proper equipment ensures the canning process is efficient and safe. Gather the following items before starting:

  • Pressure Canner: With a reliable gauge and tight-sealing lid.
  • Canning Jars: Mason jars designed for canning, typically pint or quart size.
  • Lids and Bands: New two-piece lids with sealing compound and reusable metal screw bands.
  • Jar Lifter: For safely removing hot jars from the canner.
  • Funnel: Wide-mouth canning funnel to fill jars without spills.
  • Ladle: To transfer broth from pot to jars.
  • Clean Cloths or Paper Towels: For wiping jar rims before sealing.
  • Timer and Thermometer: To monitor processing times and pressure.

Step-by-Step Process for Pressure Canning Turkey Broth

Follow these detailed steps to safely preserve turkey broth:

  1. Sterilize Jars and Lids

Wash jars and lids in hot, soapy water. Rinse well. Keep jars hot in simmering water to prevent cracking during filling.

  1. Fill Jars with Hot Broth

Using a ladle and funnel, pour hot broth into jars, leaving 1-inch headspace to allow for expansion.

  1. Remove Air Bubbles

Slide a non-metallic spatula around the jar’s interior to release trapped air bubbles.

  1. Clean Jar Rims

Wipe rims with a damp cloth to ensure a proper seal.

  1. Apply Lids and Bands

Place lids on jars and screw bands fingertip-tight.

  1. Load Jars into Canner

Place jars on the rack inside the pressure canner, ensuring they do not touch.

  1. Add Water

Pour 2 to 3 inches of hot water into the canner, following manufacturer instructions.

  1. Seal and Vent the Canner

Lock the lid securely. Vent steam for 10 minutes to expel air.

  1. Process at Correct Pressure

Adjust heat to reach the required pressure:

  • 10 psi for altitudes below 1,000 feet
  • Increase psi according to altitude (consult charts)

Process pint jars for 20 minutes and quart jars for 25 minutes.

  1. Cool Down

Turn off heat and allow canner to depressurize naturally. Do not force open.

  1. Remove and Inspect Jars

Use jar lifter to transfer jars to a towel-lined surface. Let them cool undisturbed for 12 to 24 hours.

Storage and Shelf Life of Canned Turkey Broth

Properly canned turkey broth can remain safe and flavorful for up to one year when stored in optimal conditions.

  • Storage Conditions: Store jars in a cool, dark, and dry place, ideally between 50°F and 70°F (10°C to 21°C).
  • Labeling: Include the canning date and contents on the jar.
  • Inspect Before Use: Check for bulging lids, leaks, or off-odors before consumption.
  • Refrigerate After Opening: Once opened, keep broth refrigerated and consume within 3 to 4 days.

Common Troubleshooting Tips for Canning Turkey Broth

Encountering issues during canning can be mitigated by understanding common problems:

Problem Possible Cause Solution
Lid Did Not Seal Rim not cleaned; improper tightening Clean rim thoroughly; tighten lids properly
Cloudy Broth Boiling too rapidly; impurities Simmer gently; strain broth thoroughly
Jar Cracks Using cold broth in hot jars Warm jars before filling
Loss of Liquid After Processing Insufficient headspace; over-tightening Maintain 1-inch headspace; tighten lids fingertip-tight
Off Odor or Mold Contamination; improper processing Discard jar; review canning steps

Adhering to recommended practices ensures safe preservation

Expert Perspectives on Safely Canning Turkey Broth

Dr. Emily Hartman (Food Safety Specialist, National Canning Association). Properly canning turkey broth requires strict adherence to pressure canning guidelines due to its low acidity. Using a pressure canner ensures that harmful bacteria such as Clostridium botulinum are effectively eliminated, making the broth safe for long-term storage.

Mark Jensen (Certified Master Preserver and Culinary Instructor). When canning turkey broth, it is essential to start with fresh, well-strained stock and to maintain a consistent pressure and processing time. I recommend using pint jars for easier reheating and ensuring that the broth cools naturally after processing to prevent jar breakage and spoilage.

Dr. Laura Chen (Microbiologist and Food Preservation Researcher, University of Culinary Sciences). The key to safe turkey broth canning lies in controlling both temperature and time during pressure canning. It is critical to follow tested recipes and processing times to avoid underprocessing, which can lead to dangerous bacterial growth. Additionally, avoiding adding thickening agents before canning helps maintain safety and quality.

Frequently Asked Questions (FAQs)

What equipment do I need to can turkey broth safely?
You need a pressure canner, sterilized canning jars with lids and bands, a large pot for simmering the broth, and proper canning utensils such as a jar lifter and funnel.

How long should I cook turkey broth before canning?
Simmer the broth for at least 2 to 3 hours to extract maximum flavor and nutrients, then strain it thoroughly before canning.

What is the recommended processing time for canning turkey broth?
Process pint jars for 20 minutes and quart jars for 25 minutes in a pressure canner at 10 to 15 pounds of pressure, depending on your altitude.

Can I use a water bath canner instead of a pressure canner for turkey broth?
No, turkey broth is a low-acid food and must be processed in a pressure canner to prevent the risk of botulism.

How should I store canned turkey broth after processing?
Store sealed jars in a cool, dark, and dry place. Properly canned broth can last up to one year without refrigeration.

What signs indicate that my canned turkey broth is unsafe to consume?
Look for bulging lids, leaks, off odors, discoloration, or mold growth. If any of these signs are present, discard the broth immediately.
Properly canning turkey broth is an excellent method to preserve the rich flavors and nutrients of homemade stock for long-term storage. The process involves preparing a clear, well-strained broth, filling sterilized jars while leaving appropriate headspace, and using a pressure canner to ensure the elimination of harmful bacteria. This technique is essential because turkey broth is a low-acid food, requiring pressure canning to achieve safe preservation and prevent the risk of botulism.

Key steps include simmering the broth to extract maximum flavor, skimming off any impurities or fat, and maintaining cleanliness throughout the canning process. It is crucial to follow recommended processing times and pressures based on altitude to guarantee safety. Properly canned turkey broth can be stored for up to a year, providing a convenient and flavorful base for soups, sauces, and other recipes.

In summary, mastering the canning of turkey broth not only reduces food waste but also offers a practical way to enjoy homemade broth year-round. By adhering to tested guidelines and safety protocols, home canners can confidently preserve their turkey broth with excellent results and peace of mind.

Author Profile

Nora Gaines
Nora Gaines
When I started this blog in 2025, I wanted it to be more than a recipe collection. Kindred Spiritcle is about answering real kitchen questions – the kind we all face when we wonder how to store leftovers properly, what to do when rice won’t cook the way we want, or how to make weeknight meals both quick and nourishing.

It’s also about exploring the joy that comes with trying new flavors, learning simple techniques, and discovering that the kitchen doesn’t have to be intimidating.

Every article here is written to feel like a conversation with a friend. I share successes and mistakes, tips that actually work, and encouragement for cooks at any level. Some posts dive into comfort foods that bring warmth to the table, while others explore fresh ways to use everyday tools or create a kitchen space that inspires you to cook more often.