Even being a smaller bird, and me not being 100% efficient at stripping every last bit of meat off the carcass, there was over 4 pounds of left over meat...and still not a lot of room in the freezer. It seemed like as good a time as any to break out the pressure canner.
After taking as much meat off the bird as I could, I shredded/chopped it up, and threw it in a pot with some chicken broth, to heat it back up.
|In case you didn't know what turkey in broth looks like.|
So, in the end, canning takes much longer than properly vacuum sealing these things for the freezer would take, but, the cannin might be better, and not just from a 'prepper' point of view. It's shelf stable even through power losses, and it's ready to use Right Now. Forget to take something out of the freezer to thaw? Just grab a can of beef or turkey from the garage, heat it in a pan with some corn starch to ticken the browth to gravy, and dump it over some rice or mashed taters!