How do I Can Tuna

Jennie@ifish · 08-31-2001, 12:01 PM

If I can talk a certain person into giving a class on canning fish, held at my house, or wherever, would you come?
Jen

fishoman · 08-31-2001, 11:26 PM

Does anyone have the best way to can Tuna. [img]images/icons/confused.gif[/img] Jerry

Bait O' Eggs · 08-31-2001, 11:52 PM

Pack jars firmly
1 teaspoon salt per pint
110 minutes at 10lbs

We just canned a bunch yesterday and that is what we do. Right from the ball canning book.

Pilar · 09-01-2001, 07:49 AM

Roy, that's the same book I've got. I make one change though. Use 1/2 teaspoon of salt and it won't be 'salty' when you serve it up. The first year we canned fish some complained about too 'salty'. Also dont run out of propane while you're cooking. The change of pressure blows the seal on the jars.

Capin' Dan · 09-01-2001, 10:45 PM

fom,
Raw pack it in the wide mouth pint jars, (Don't use quarts) use 1/2 tsp of salt, I use olive oil about 1 tbsp (Personal preferance, not necessary) then can it at 70 minutes at 15 lbs is what one book tells me the other says to do it at 110 minutes at 10 lbs I would probably go with the later. The first I use in 8 oz cans. It is the best.

Caution: after doing this you will never be able to eat tuna bought in the store again this stuff is that good.

Dan!