Canning Tuna- What is the Grit?

[BeaverPride]

I'm still learning about canning tuna. It seems to come out with a gritty, calcified, crystalized type substance in/on it. Anyone know what this is, or how to get rid of it? Thanks for any insight!

[dock rat]

Here is a quote from the Ball canning guide.
"Crystals of magnesium ammonium phosphate may form in canned tuna. There is no way to prevent crystals from forming in home canned tuna. They usually dissolve when the tuna is heated. If the crystals do not dissolve, they are safe to eat." :)

[OceanBlue]

Oooh! Thanks for posting this! I get crunchies every once in a while. I just assumed it was a scale or bit of bone that I somehow managed to miss in the prep stage.

[iwanttofish]

Thanks I have never heard that , I have not seen it on mine so that will help if I do ever have that issue

[Elwood]

Same stuff will show up in smoked salmon.
I looked at a jar many years ago, and was concerned about the "glass" crystals I could see. I took it to the OSU extension agent. He looked at them, asked me about my canning procedures, ("110 minutes @ 10lbs. Yes I vent the canner, yad yad"). So he says "Lets open that jar of smoked salmon right now I want to do a taste test." :wink: I figured at that point I am safe. He then told me about the crystals that form in some canned salmon and tuna. Perfectly normal. Doesn't affect anything.

Elwood