Answer: For holiday leftovers, it would be best to portion and freeze them instead of canning. Many holiday foods, such as creamy casseroles, gravies, and certain side dishes, aren't safe or recommended for home canning due to texture or safety concerns. Freezing preserves these foods well and prevents foodborne illness risks.
If you're determined to can turkey, broth, or plain vegetables, these must be processed in a pressure canner following tested recipes. For beginners, I recommend starting with something simpler, like chicken or vegetable broth, to get familiar with the process.
The pressure in a pressure canner is created by steam, which builds as the temperature increases. The pounds of pressure (PSI) are maintained by regulating the heat during processing. Here's how it works:
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Temperature and Pressure Connection: The heat causes the water in the canner to turn to steam, which raises the temperature and creates pressure. The higher the pressure, the higher the internal temperature, which is necessary to safely process low-acid foods like meats, vegetables, and holiday leftovers.
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Adjusting the Heat: Once your canner has vented and reaches the desired pressure (e.g., 10 PSI for recipes at sea level), you adjust the heat on your stove to maintain that pressure throughout the processing time specified in your recipe. Monitor the gauge (or listen for the rocker, depending on your canner model) to ensure the pressure remains steady.
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Holding the Pressure: It's crucial to follow the tested recipe procedures and hold the canner at the correct pressure for the full time recommended in a tested and reliable recipe from sources like the USDA, the National Center for Home Food Preservation, or your local extension office.
Enjoy your holiday preparations—and happy canning or freezing! Feel free to ask if you have more questions while you're shopping for that pressure canner or getting started.
