Canning Turkey Hamburger

Note: 1 # of Ground turkey = 1 pint

1. Cook 1# of ground turkey in a skillet, cook until no longer pink.
2. place cooked meat in 1 pint jar, fill with warm water and allow 1/2" head space. Remove air bubbles with a rubber spatula.
   
3. Wipe rim with a dry cloth and make sure there is no residue on rim. Place lid on jar and screw down band until hand tight.
   
4. In a pressure canner add 1" of water to pan. Place jars in pressure cooker, seal up lid and place on stove on high heat.
   Note: I have an All-American pressure cooker, but each pressure canner is different, make sure you refer to your owner's manual for your particular canner.
5. Steam will start escaping from the vent pipe, allow to steam out for 7 min. Then place pressure regulator weight on vent pipe. Our altitude is required to do 15# pressure, so the regulator is set to 15. When Regulator begins to jitter and and sputter. This is when you start your processing/cooking time. Set timer for 1 hour 15 min. and reduce heat so that the regulator only jiggles about 1-4 times a minute. When processing is done. turn off burner and let sit for about 15 min. or until gauge reads zero. Then open lid and remove jars to counter. Lids should be concaved if processed properly and should not pop when pressed down on the lid.