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Turkey & Vegetables

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"This is the perfect recipe for after the holidays when roasted turkey leftovers abound. Simply remove the turkey meat from the carcass and freeze until you're ready to create this simple recipe in a jar. The jar yield is dependent on how much turkey you have left over, so scale this recipe up or down to suit your needs."

List of Ingredients

â—¦ 4 cups shredded or 2-inch pieces cooked turkey
â—¦ 2 cups cut green beans (2-inch pieces), fresh or frozen
â—¦ 1 ½ cups chopped carrots
â—¦ 1 cup sliced onion
â—¦ 2 cups chicken or turkey broth


Recipe

This recipe is hot packed, so have clean jars resting in hot water.

In a small stockpot, combine the turkey, green beans, carrots, onion, and broth. Bring to a boil over medium-high heat. Boil for 5 minutes, then remove from heat.

Place the hot jars on a cutting board. Using a funnel, ladle the hot mixture into the jars leaving a 1-inch headspace. Remove any air bubbles and add additional mixture if necessary to maintain the 1-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Fill the pressure canner with 3 quarts of water and add 2 tablespoons distilled white vinegar. Place the jars in the pressure canner, lock the pressure canner lid, and bring to a boil over high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quarts for 90 minutes and pints for 75 minutes.

After the processing time has been reached, turn off the heat. Allow the pressure in the canner to reach zero on its own, which usually takes about 30 minutes. Safely remove the canner lid and allow the jars to sit for 10 minutes inside the canner before removing.

Makes 2 quarts or 4 pints