Disclaimer: This video is for entertainment purposes only and demonstrates the canning process using safe, tested recipes. Always follow guidelines provided by trusted sources like the USDA, National Center for Home Food Preservation, or your local extension office. Improper canning techniques can lead to serious health risks, including foodborne illnesses. The methods demonstrated in this video are based on best practices at the time of filming. It is your responsibility to verify and follow the most current recommendations for canning safety. Consult a certified expert if you have any concerns or questions. By choosing to replicate the processes shown in this video, you assume full responsibility for your results.
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Pressure-Canned Turkey Broth: From Carcass to Pantry
After a roast turkey (or holiday feast), don’t toss the bones — transform them into rich, shelf-stable broth that will save you time and money all winter long. In this video, I show you how to turn leftover turkey bones into pressure-canned broth — from simmering to sealed jars — an essential skill for any home cook or homesteader.
Why Make & Can Your Own Turkey Broth?
- Saves money & reduces waste: A roasted turkey already made — every part gets used. Instead of tossing the carcass, repurpose for broth.
- Convenient homemade base: Having ready-to-go turkey broth in the pantry means quick soups, stews, risottos, and other recipes on busy days — no need to simmer from scratch.
- Perfect match for “Keep It Simple, DIY” ethos: Batch-canning broth ahead of time aligns with your freezer/pantry-first, budget-friendly, from-scratch cooking style.
What You’ll See in the Video
Here’s how the process unfolds (with chapters for easy navigation):
| Chapter | What Happens | Why It Matters |
|---|---|---|
| 0:00 — The Set-Up | Gathering turkey bones, roasting or simmering base, prepping for broth | Good prep sets the stage for a flavorful broth and smooth canning. |
| 6:49 — Prepping the Broth | Simmering bones, pulling meat, reducing liquid, building flavor base | Slow simmer extracts flavor — the foundation of a rich broth. |
| 7:55 — The Best Way to Strain Broth | Straining out bones and solids | Removes impurities so your broth jars up clear and shelf-safe. |
| 8:49 — Canning Begins | Filling jars, prepping canner | Starting the safety-critical canning process. |
| 12:39 — The Most Efficient Process | Streamlined ladling, jar-filling, headspace management | Efficiency reduces heat exposure and preserves quality. |
| 16:27 — Why a Fat Separator is Important | Demonstrating fat separation before jarring | Separating fat improves seal integrity and shelf life. |
| 16:59 — Starting the Canner | Loading jars into pressure canner, bringing to pressure | Proper canning ensures safe, long-lasting broth. |
| 18:35 — Jars Come Out | Finished jars out of canner, cooling, finishing storage | The result: shelf-stable turkey broth ready for future meals. |
Step-by-Step Overview: How to Make & Can Turkey Broth
1. Roast or Simmer Turkey Bones
- After enjoying your turkey meal, save the carcass (bones + leftover meat).
- Simmer bones in water (with optional aromatics: onion, carrots, celery, herbs, salt). Simmer slowly to extract maximum flavor and nutrients.
2. Strain Out Bones & Solids
- Once broth is done, pour through a fine-mesh strainer (or cheesecloth + strainer) to remove bones, bits, and impurities.
3. Use a Fat Separator (or Chill & Skim)
- Pour strained broth into a fat separator — because fat rises, the design helps you pour liquid broth and leave fat behind.
- Alternatively, chill broth overnight in the fridge; fat solidifies on top and can be easily removed/skipped. Many preservation folks recommend removing excess fat before canning to prevent seal problems and minimize spoilage risk.
- Save the fat separately (freeze in small containers) if you like — friendly for roasting veggies, frying, gravy, or other cooking.
4. Prepare Jars & Pressure Canner
- Clean and sterilize canning jars, lids, and rings.
- Warm jars (hot water bath) to prevent cracking when hot broth is added.
- Use appropriate canning equipment — pressure canner is a must for meat-based broth (low-acid).
5. Fill Jars Properly
- Ladle boiling broth into jars using a funnel, leaving correct headspace (usually ~1 inch) for safe pressure canning.
- Wipe rims clean (especially if any fat traces), apply lids and rings fingertip-tight. Many canners recommend wiping rims with vinegar or a clean damp cloth to ensure proper seal.
6. Pressure Canning Process
- Load jars into pressure canner, seal, and follow manufacturer/elevation-specific guidelines for pressure and time.
- Once processing is complete, allow pressure to release, remove jars carefully, and set on a towel to cool undisturbed.
7. Label & Store
- Once cooled (lids sealed), label jars with date and contents (“Turkey Broth”).
- Store in a cool, dark place — jars can stay shelf-stable for many months.
Why Skimming Fat Matters (Safety & Quality)
- Seal Integrity & Shelf Safety: Excess fat can interfere with jar sealing. Fat or grease on the rim may prevent the lid from forming an airtight seal — increasing risk of spoilage or rancidity.
- Heat Penetration During Processing: Fat can insulate and slow heat penetration during pressure canning — that may prevent bacteria from being killed effectively. That’s why thorough skimming (or separation) before canning is key.
- Cleaner, Longer-Lasting Broth: Removing fat helps the broth stay clearer and reduces likelihood of off-flavors developing over time — especially if you store for several months.
At the same time — if you love that rich, hearty mouthfeel — you can save the fat separately (freeze or jar) and add back a tablespoon to your soup or stew at serving time. That gives flavor without compromising the safety of your stored broth.
How This Fits the “Keep It Simple, DIY” Lifestyle
- Maximizes value from one ingredient: A single turkey dinner becomes multiple future meals — very “frugal but wholesome” home cooking.
- Batch prep = time saved later: Once broth is canned, you’ve got a ready-made base for soups, stews, grain dishes — perfect for busy days or meal-prep sessions.
- Homemade & transparent: You control what goes into your broth — salt level, no additives or preservatives, true from-scratch cooking.
- Encourages real-food habits: Instead of buying store-bought stock with additives, you rely on your own preserved broth — aligning with your audience’s values for wholesome, DIY cooking and food preservation.
Pro Tips & Variations
- Use aromatics: Add onion, garlic, bay leaf, peppercorns, carrot, celery — simmer with bones to build richer flavor before straining.
- Customize jar size: Use pints for individual-use meals; quarts for larger recipes or bulk cooking.
- Freeze fat separately: Use turkey fat for roasting veggies, sautéing, rustic gravy, or as a cooking fat — no waste, full use.
- Rotate jars: Use oldest jars first — label with date to maintain freshness and track how long broth sits.
- Double batch: When you roast turkey again, repeat process. Over time, you’ll build a pantry of broth — a game changer for winter soups, stews, and comfort meals.
Bottom Line
Canning your own turkey broth turns post-holiday leftovers into a pantry treasure: ready-to-use, deeply flavorful, and shelf-stable. It fits perfectly into a “keep it simple, do-it-yourself” kitchen philosophy — economical, resourceful, and wholesome. Once you master this process, you’ll wonder how you ever lived without a shelf full of homemade broth.
