Yes, you can raw pack turkey for canning, a method also known as cold packing. This involves placing raw, uncooked meat directly into canning jars. However, it's essential to understand the correct procedures and safety guidelines, as well as the common preference for an alternative method.
Understanding Canning Methods for Turkey
There are two primary methods for canning turkey:
- Hot Packing: This method requires the meat to be cooked, often browned or simmered, before it is placed into canning jars. Hot broth or water is then added to the jars.
- Cold Packing (Raw Packing): This involves placing raw, uncooked turkey pieces directly into the canning jars. Hot broth or water may or may not be added, depending on the specific recipe and safety guidelines.
While cold packing is a viable option, the hot packed method is often preferred by many due to several benefits related to safety, quality, and appearance.
Why Hot Packing is Often Preferred
Canning experts and guidelines, such as those from the National Center for Home Food Preservation (NCHFP), often recommend hot packing for meat like turkey due to:
- Better Quality: Hot packed meat tends to have a more appealing texture and flavor after processing, as the pre-cooking helps prevent the meat from becoming overly tough or dry.
- Reduced Shrinkage: When raw packing, meat can shrink significantly during the canning process, leading to more empty space (headspace) in the jar and a less full appearance. Pre-cooking helps reduce this shrinkage.
- Improved Heat Penetration: While both methods are safe when properly processed, hot packing can lead to more consistent heat distribution throughout the jar, which is critical for safety.
Comparing Hot Packing vs. Cold Packing for Turkey
Here's a quick comparison of the two methods:
| Feature | Hot Packing | Cold Packing (Raw Packing) |
|---|---|---|
| Preparation | Meat is cooked (e.g., browned, boiled) before jarring. | Meat is placed raw and uncooked into jars. |
| Liquid Added | Hot broth or water is added to cover the cooked meat. | Hot broth or water may be added to cover the raw meat. |
| Appearance | Often results in less shrinkage and a fuller jar. | More noticeable shrinkage during processing, can leave more headspace. |
| Texture/Taste | Generally preferred for better texture and flavor post-canning. | Can result in a firmer texture that some may find less desirable. |
| Safety | Both methods require pressure canning. | Both methods require pressure canning. |
Essential Safety Considerations for Canning Turkey
Regardless of whether you choose to hot pack or cold pack, all meats, including turkey, must be processed in a pressure canner. This is crucial for safety. Canning meat in a boiling water bath can lead to serious foodborne illnesses, including botulism, because it does not reach temperatures high enough to destroy the bacteria that thrive in low-acid environments.
Always follow tested recipes and guidelines from reputable sources, such as the USDA or university extension offices. These guidelines specify processing times, pressure levels, and jar sizes for safe home canning.
Steps for Canning Turkey (General Outline)
- Prepare Turkey:
- Hot Pack: Cook turkey pieces until lightly done. Pack hot meat loosely into hot jars.
- Cold Pack: Pack raw turkey pieces loosely into hot jars.
- Add Liquid: Add hot broth or water, leaving recommended headspace (typically 1 inch). Add salt if desired.
- Remove Air Bubbles: Use a non-metallic spatula to remove air bubbles from jars.
- Wipe Rims and Secure Lids: Clean jar rims and apply new, warmed lids and bands.
- Process in Pressure Canner: Place jars in a preheated pressure canner with the specified amount of water. Process according to tested recipes for the correct time and pressure based on your altitude and jar size.
- Cool and Store: Once processing is complete, allow the canner to cool naturally. Remove jars and let them cool for 12-24 hours before checking seals and storing in a cool, dark place.
By adhering strictly to safety protocols and following tested recipes, you can safely can turkey for long-term storage, whether you choose to raw pack or hot pack.
