 Mr. Fix-It’s birthday was yesterday and I was all ready to surprise him with tickets to a Thunders basketball game. I was going to go all out with a Beef Wellington complete with deuxelles! (Just had to throw that in to mess with you all!) 🙂 And then….he got called out on big job. I guess people don’t matter, but let a computer situation arise and the whole world comes to a screeching halt. So I got him the two movies, “Flywheel” and “Courageous” with one of those buckets of Orville Redenbacher’s Movie Popcorn. We’ll have a movie night this weekend! Just as good as any ol’ Thunders game, wouldn’t you say?  I was going through pictures and found a couple that I forgot to post awhile back and so I thought that I would take the opportunity to put them up. I don’t know about you, but we eat turkey more than just at Thanksgiving. We love Turkey, but with fewer people in the house, a big Turkey could go to waste. So, I rectify that problem by canning the leftovers. In a past post, I showed you how to can chicken by using the raw pack method. The chicken cooks in the processing. However, already cooked meat may be canned as well. The steps are the same as in this post. I bone my turkey and cut the pieces into nice chunks and place the meat into jars to about a 3/4″ head space. I then mix the juices from the cooked turkey with water and chicken bouillon to make a broth, or you can mix the drippings with canned chicken stock as well. I pour that over the meat in each jar to 1/2″ from the top of the jar, wipe the rims, add the lids that have been warming in hot water, add the rings and adjust and process in a pressure canner at 10 lbs pressure for 75 minutes.  Canned turkey makes the most amazing pot pies. I just make a crust to lie a pie pan, spread the turkey on the bottom (reserve the liquid for the sauce), add some potato chunks that have been parboiled with some chopped carrots (to make sure they cook all the way through in the baking) and some frozen peas, and cover with a sauce mixture of 1 can cream of chicken soup, 1 pouch McCormick’s turkey gravy mix and two to two and a half cups of liquid combining the liquid from the jar with water. I put a pie crust over that, flute it, slice the top in a few places to let air escape and bake at 400º for one hour or until golden brown and bubbly. Yummy!!  |
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Tags: canning, food processing, poultry, turkey
That turkey looks so juicy and good!! Now I want turkey. I guess I’ll have to go buy one now!! Thanks for the tip
I just caught-up with your latest blogs. Dependably entertaining!
Thank you, Rena!! I guess I’m dependably a goof ball! 🙂
Reminds me of the old show Hee Haw when the cast would ask in unison, “Hey Grandpa, What’s for Supper?” Then Grandpa would recite the items to be served in delicious detail, and then the cast of the show would reply, “YUM YUM!”
Well Grandma, my reply to your post is, “YUM YUM!”
Loved that show!!!
You’ll never guess what I brought home from my folks today! A turkey! Oh, you guessed. Not sure I’ll can it but I’m sure looking forward to quartering it out for some yummy dinners to come. I did can some bacon bits yesterday…just thought you’d like to know. :}
Congrats on both!! Canned bacon bits…yuuuummy!!
The canned turkey sounds great! I have been canning chicken lately, every time it goes on sale, but I haven’t thought about turkey.
I hope you all enjoyed Flywheel and Courageous as much as we did! We have seen them both, as well as Fireproof and Facing the Giants. I am so amazed at what that church in south Georgia has been able to do with these movies! What a ministry they have!
I know. They have done an amazing job. We loved Fly Wheel. Still haven’t seen Courageous yet, but hope to this weekend.
Here too, Nana. The pears are in bloom!!! It’s February!!!!.