I’m brand new to pressure canning. I’ve done water bath canning a few times.
I cooked the whole turkey yesterday, removed the meat from the bones and packed it cold into cold jars. Then I realized after my jars were processing that the recipe said hot packing. I finished processing them according to the cookbook and this is right after taking them out.
I processed them for 90 minutes at 10lbs pressure after letting the canner vent for 10 minutes.
Is it safe?
by AudreyML3
2 Comments
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I think you’re fine. It was cooked before packing, and you canned for the appropriate time. I would put it on my shelf.