canning TUNA

HOGGEMIN · 03-08-2008, 10:42 AM

Has anyone home canned TUNA in tin cans? What is the process and have you had any problems?

fishboys · 03-08-2008, 10:55 AM

Mike from what I remember it got to where it wasn't cost effective for most people.

Maybe if a bunch of guys went in together it might lower the price a bit?

Sorry if you knew this already.

HOGGEMIN · 03-08-2008, 11:12 AM

From another fishing board if they ordered 5 cases (510 cans per case) the cost was 27 cents per can for a 8 ounce can. thats not to bad considering how many jars I give out.

Olderwhiskey · 03-08-2008, 01:41 PM

I have a Ives-Way can sealer which I purchased several years ago. The cans are expensive and I was never able to find anyone local to purchase from. Got them from Wellscan in Canada. I think at that time it came to about .65 a can. The other problem for me was the added step in canning. After packing the cans you have to get the internal tempture to 170 degrees then quickly seal before putting in the cooker. This required a boil in a cake pan covered with tin foil. There may be other methods to get it to this temp but I think that because cans do not vent after sealing this step is required.

Mr. Fisherman · 03-08-2008, 04:27 PM

Mike, I have 2 can sealers but haven't tried them.
I would be willing to go in on a case with you and give it a try. Might turn you on to one of the two sealers that I have.
Cans would be better on the bike and the boat and I think it would make a great gift. I rarely get jars back and they are pretty expensive now days.
Give me a call.

Bluefinn · 03-08-2008, 05:21 PM

I used to notget jars back.I now tell people if you bring back the empty I will give you a full one.It seems to work.If you do not get jars back they do not get tuna anymore.

Wyocowboy · 03-10-2008, 07:11 AM

I have been using the cans for several years now and feel that is the only way to go especially if you are going to give any away. I have always found that people don't like the looks of the stuff in the jars and therefore never use it.(maybe why you never get the jars back?)

I also get my cans from Wells can company and they are expensive but do a lot cleaner job. They work well for gifts as I print out some labels and stick on them. As far as getting the internals to 170 deg., I pack all my cans with the raw meat and then place them on the racks in my smoker (without the smoke) to heat them up. I use a temp probe stuck in one of the cans to monitor the internal meat temp. I like to have the natural oils in my cans and I also add a little olive/garlic oil to fill the can.