Canned Meat, Canning Turkey Thighs Yummy!

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This recipe is from dh's Amish mother. This is simply outstanding - AND easy to make! This is perfect for the nights you're in a hurry to make supper - just grab a jar of meat, open & heat! We purchase these thighs when on sale (by the case) and try to keep this meat on hand. You won't be disappointed - it's SO yummy! Enjoy! Read editors' note below - and use your own judgment. The Amish have canned this way for generations (water bath) & it's never been an issue. I continue to make this recipe - with a water bath canner. Editors Note: From the University of Wisconsin-Cooperative Extension, Safe Food Preservation: Meat, wild game, poultry, and fish are low-acid foods and must be processed in a pressure canner for the full time specified to destroy food-poisoning bacteria that might be present. Under no circumstances should you use any other processing method such as boiling water bath, microwave, or over canning.

Ingredients Nutrition


  1. Cube turkey thighs into desired size and place into canning jars.
  2. Add 1 t salt to each quart jar of meat.
  3. Add dash pepper to each quart jar of meat.
  4. Seal with lids and cook 2 1/2 hours over medium heat in a regular canner.
  5. Please note that it is not necessary to add any water to the jars- only the meat, salt& pepper.
  6. The meat will create its own juices.
Most Helpful

Please see this thread: for an illustrated guide to canning meat.

mollypaul September 01, 2009

All meat should be pressure canned, that said canned poultry is good. It always should be heated for 20 min before using

chassawatt October 27, 2004