How Do You Can Turkey Broth Safely at Home?

AvatarByCynthia Crase Turkey

There’s something deeply satisfying about preserving the rich, savory goodness of homemade turkey broth, especially after a festive meal or a hearty roast. Learning how to can turkey broth not only extends its shelf life but also allows you to capture the essence of those comforting flavors for months to come. Whether you’re an avid home cook or someone who loves to reduce food waste, canning turkey broth is a practical and rewarding skill to add to your culinary repertoire.

Canning turkey broth involves more than just storing it in jars; it’s a method that ensures safety, freshness, and convenience. By properly preserving your broth, you can have a ready-made base for soups, stews, sauces, and countless recipes without the need to start from scratch each time. This process also empowers you to control the ingredients, avoiding preservatives and excess sodium often found in store-bought versions.

As you explore the art of canning turkey broth, you’ll discover essential techniques and tips that make the process straightforward and effective. From selecting the right equipment to understanding the necessary steps for safe preservation, mastering this method opens the door to a pantry stocked with homemade goodness, ready to enhance your meals whenever inspiration strikes.

Preparing and Sterilizing Jars

Before canning turkey broth, it is essential to prepare your jars and lids properly to ensure food safety and preserve the quality of the broth. Use only jars specifically designed for canning, such as Mason jars, as they can withstand the heat and pressure involved in the process.

Start by thoroughly washing the jars and lids in hot, soapy water. Rinse them well to remove all soap residue. Sterilize the jars by submerging them in boiling water for at least 10 minutes. Keep the jars hot until you are ready to fill them to prevent thermal shock, which can cause breakage. The lids should be simmered (not boiled) in hot water to soften the sealing compound but avoid prolonged boiling, which can degrade the seal.

Using a jar lifter, carefully remove the hot jars from the water bath and place them on a clean, heat-resistant surface. This preparation stage is critical for achieving a proper vacuum seal during the canning process.

Filling Jars with Turkey Broth

When filling jars, use a ladle and a wide-mouth funnel to pour the hot turkey broth into the sterilized jars. Leave the appropriate headspace—typically 1 to 1 1/4 inches—to allow for expansion during processing and to ensure a proper vacuum seal. Removing air bubbles by gently stirring with a non-metallic spatula or running a knife around the jar’s interior walls helps prevent spoilage.

Wipe the rims of the jars with a clean, damp cloth to remove any broth residue that could interfere with sealing. Place the sterilized lids on the jars and screw on the metal bands until they are fingertip-tight. Avoid overtightening, as air must be able to escape during processing.

Processing Turkey Broth in a Pressure Canner

Because turkey broth is a low-acid food, it must be processed in a pressure canner to eliminate the risk of botulism. Water bath canning is unsafe for broths and stocks.

Follow these steps for pressure canning:

  • Add 2 to 3 inches of water to the canner.
  • Place the filled jars on the rack inside the canner without touching each other.
  • Secure the lid and vent steam for 10 minutes to remove air.
  • Close the vent and bring the canner to the recommended pressure (usually 10 to 15 psi depending on altitude).
  • Process pint jars for 20 minutes and quart jars for 25 minutes at the correct pressure.
  • After processing, turn off the heat and allow the canner to depressurize naturally before opening.

Always refer to your pressure canner’s manual for specific instructions, as times and pressures vary by model and altitude.

Cooling and Storing Canned Turkey Broth

Once the canning process is complete, carefully remove the jars using the jar lifter and place them on a towel or cooling rack, leaving space between them to cool evenly. Avoid placing hot jars on cold or wet surfaces, which may cause breakage.

Allow the jars to cool undisturbed for 12 to 24 hours. As they cool, you should hear the distinctive “ping” sound indicating the lids have sealed properly. Check seals by pressing the center of each lid; it should not flex up or down.

Label the jars with the date and contents before storing. Store canned turkey broth in a cool, dark, and dry location, ideally between 50°F and 70°F (10°C to 21°C). Properly sealed and stored broth can last for up to one year.

Step Key Points Recommended Time/Measurement
Sterilizing Jars Boil jars to sterilize 10 minutes in boiling water
Headspace Space left at the top of the jar 1 to 1 1/4 inches
Processing Pressure Pressure depends on altitude 10 to 15 psi
Processing Time Pints vs. Quarts Pints: 20 min; Quarts: 25 min
Cooling Undisturbed cooling to seal jars 12 to 24 hours

Troubleshooting Common Canning Issues

Even with careful preparation, some problems may arise during the canning process. Understanding how to troubleshoot can help ensure your turkey broth is safely preserved.

  • Jar Breakage: This often occurs due to thermal shock. Always use canning jars and avoid sudden temperature changes. Do not reuse jars with chips or cracks.
  • Failed Seals: If lids do not seal properly, broth should be refrigerated and used within a few days or reprocessed with a new lid. Ensure rims are clean and headspace is correct.
  • Cloudy Broth: This can result from excess fat or proteins. Skim broth before canning and strain thoroughly.
  • Off Odors or Spoilage: If the broth smells sour, has mold, or the lid bulges, discard the jar immediately as it indicates bacterial growth.

Following these guidelines will help maintain the safety and quality of your canned turkey broth.

Preparing Turkey Broth for Canning

Proper preparation of turkey broth is essential to ensure safety and quality during canning. Start by collecting all ingredients and sterilizing your equipment to maintain a hygienic environment. Follow these steps for optimal broth preparation:

  • Select Fresh Ingredients: Use turkey carcass, bones, and trimmings free of spoilage.
  • Add Aromatics: Include onions, carrots, celery, herbs, and spices for flavor.
  • Water Ratio: Use enough water to cover all ingredients, generally about 12 cups per carcass.
  • Simmering: Bring the mixture to a boil and then reduce to a simmer.
  • Cooking Time: Simmer for 4 to 6 hours, occasionally skimming off any foam or fat.
  • Straining: Strain broth through fine mesh or cheesecloth to remove solids.
  • Cooling: Allow broth to cool slightly before filling jars, leaving appropriate headspace.

Choosing the Right Jars and Equipment

Selecting appropriate canning jars and tools is critical for preserving turkey broth safely. Use canning-specific supplies designed to withstand heat and pressure.

Equipment Description Notes
Mason Jars Wide-mouth or regular, heat-resistant glass jars Preferably new lids for sealing
Lids and Bands Two-piece metal lids with sealing compound and screw bands Replace lids after each use
Pressure Canner Essential for low-acid foods like broth Follow manufacturer’s guidelines
Jar Lifter For safely handling hot jars Prevent burns and spills
Funnel To pour broth into jars without spilling Maintains cleanliness
Ladle For transferring broth Food-grade stainless steel preferred

Filling and Sealing Jars

Correct filling and sealing techniques prevent contamination and preserve broth quality.

  • Preheat Jars: Warm jars in hot water to prevent breakage when filling with hot broth.
  • Fill Jars: Use a funnel and ladle to fill jars, leaving 1-inch headspace.
  • Remove Air Bubbles: Slide a non-metallic spatula or bubble remover tool around the jar’s interior to release trapped air.
  • Clean Jar Rims: Wipe rims with a clean, damp cloth to ensure a proper seal.
  • Apply Lids and Bands: Place lids on jars, then screw bands fingertip-tight to secure lids without over-tightening.

Processing Turkey Broth in a Pressure Canner

Turkey broth is a low-acid food requiring pressure canning to eliminate harmful bacteria. Follow these guidelines for safe processing:

Step Procedure
Prepare Canner Add recommended amount of water to the pressure canner, usually 2 to 3 quarts depending on model.
Load Jars Place filled jars on the rack inside the canner, ensuring they do not touch each other or the sides.
Seal and Vent Close lid securely. Vent steam for 10 minutes before applying pressure.
Apply Pressure Bring pressure to 10–15 psi depending on altitude (consult altitude adjustment charts).
Processing Time Process pint jars for 20 minutes and quart jars for 25 minutes at the correct pressure.
Depressurize Turn off heat and allow pressure to return to zero naturally before opening lid.
Remove Jars Use jar lifter to carefully remove jars and place them on a towel or rack to cool undisturbed.

Storing and Labeling Canned Turkey Broth

Proper storage and labeling extend shelf life and ensure easy identification.

  • Cooling: Allow jars to cool for 12–24 hours at room temperature without disturbance.
  • Check Seals: Press the center of each lid; a sealed lid should not flex up or down.
  • Label Jars: Include contents, canning date, and any relevant notes (e.g., salt added).
  • Storage Conditions: Store in a cool, dark, dry place ideally between 50°F to 70°F (10°C to 21°C).
  • Shelf Life: Use within 12 months for best quality; inspect jars before use for signs of spoilage.

Safety Tips and Troubleshooting

Ensuring safety during canning is paramount to prevent foodborne illness.

  • Avoid Low Acid Foods in Boiling Water Baths: Turkey broth must be pressure canned due to low acidity.
  • Inspect Jars Before Use: Discard any jars with chips or cracks.
  • Use Tested Recipes: Follow USDA or extension service guidelines for processing times and pressures.
  • If Seal Fails: Refrigerate and use broth within a few days or reprocess with a new lid.
  • Signs of Spoilage: Off odors, mold, bulging lids, or leaking jars indicate unsafe broth; discard immediately.
  • Altitude Adjustments: Increase pressure based on elevation to ensure proper sterilization.

By adhering to these expert recommendations, you can safely preserve turkey broth while maintaining its flavor and nutritional value.

Professional Insights on How To Can Turkey Broth Safely and Effectively

Dr. Emily Hartman (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 ensures that harmful bacteria like Clostridium botulinum are effectively destroyed. Always follow tested recipes and processing times specific to your altitude to guarantee safety.”

Mark Jensen (Certified Home Preserver and Culinary Instructor). “For the best flavor and clarity in canned turkey broth, start with a well-skimmed stock and strain it thoroughly before canning. Use clean, sterilized jars and headspace guidelines carefully to prevent spoilage. Label your jars with the canning date and consume within one year for optimal quality.”

Susan Delgado (Registered Dietitian and Food Preservation Consultant). “Canning turkey broth at home is a nutritious way to preserve homemade stock, but attention to detail is critical. Avoid adding thickening agents or dairy before canning, as these can interfere with safe preservation. Instead, add such ingredients after opening the jar to maintain both safety and flavor.”

Frequently Asked Questions (FAQs)

What equipment do I need to can turkey broth safely?
You need a pressure canner, sterilized canning jars with new lids and bands, a jar lifter, and a funnel. A pressure canner is essential to safely process low-acid foods like turkey broth.

How long should turkey broth be processed in a pressure canner?
Process pint jars for 20 minutes and quart jars for 25 minutes at 10 pounds of pressure (adjusted for altitude). Always follow your pressure canner’s specific guidelines.

Can I use homemade turkey broth for canning?
Yes, homemade turkey broth can be canned as long as it is prepared hygienically and processed immediately or refrigerated until canning to prevent bacterial growth.

Is it necessary to strain the turkey broth before canning?
Yes, straining removes solids and impurities, resulting in a clearer broth and reducing the risk of spoilage during storage.

How long can canned turkey broth be stored safely?
Properly canned turkey broth can be stored for up to 1 year in a cool, dark place. Always check for signs of spoilage before use.

What should I do if a canned jar of turkey broth does not seal properly?
If the jar does not seal, refrigerate the broth and use it within 3–4 days or reprocess it with a new lid within 24 hours. Do not consume unsealed canned broth stored at room temperature.
Properly canning turkey broth is an effective way to preserve this flavorful and nutritious base for future culinary use. The process involves preparing the broth by simmering turkey bones and seasonings, straining it to remove solids, and then filling sterilized jars with the hot broth. It is essential to use a pressure canner rather than a water bath canner due to the low acidity of turkey broth, ensuring the destruction of harmful bacteria such as Clostridium botulinum. Following recommended processing times and pressures based on altitude is critical for safety and quality.

Key takeaways include the importance of using clean, sterilized equipment to prevent contamination, and leaving appropriate headspace in jars to allow for expansion during processing. Cooling the jars undisturbed and checking seals before storage ensures long-term preservation. Properly canned turkey broth can be stored in a cool, dark place for up to one year, providing a convenient and flavorful ingredient for soups, gravies, and other recipes.

In summary, canning turkey broth requires attention to detail and adherence to tested guidelines to guarantee both safety and quality. By following expert recommendations, home canners can confidently preserve turkey broth, reducing waste and enhancing their culinary repertoire with a homemade, shelf-stable product

Author Profile

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Cynthia Crase
Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.