tuna canning recipie

[The Bad Fish]

[img]graemlins/1zhelp.gif[/img] i need the directions on canning the tuna we got yesterday. i'm going to bimart to buy a pressure cooker right now. by the time i get back to portland this afternoon im sure someone will have replied to this post and i can go to work.

it was good to meet you guys, greg otis, pilar,pilar's mate,southpaw.

the funniest thing i heard on the vhf was pilar saying " somebody better call depoe bay and order a bigger dumpster". :grin: that was an understatement. i have never seen that many carks in my whole life. thanks guys. keith

[South Paw]

Was a GREAT time wasn't it? Other's know better then I but Pilar cans his for 100 minutes @ 10-15 lbs. Hehe you gona be busy for awhile. Luck.

[Sea Jypzee]

In addition to what South Paw stated above, I add nothing but 1/8th tsp salt to each 1/2 pint jar. No water, no oil, nothing. They cook in their own juice. I mostly do 1/2 pint jars, but do some in pint jars as well for other people, families etc.

Word of caution. If possible, cook it outside or your entire home will smell for about 2 weeks! I have a large propane burner that I use for mine, and it keeps the odor outdoors. The neighbor cats and dogs love me for the day too! Also, make sure you use only canning jars. Regular jars, ie mayonase, etc, are not made for home canning and will break.

[ketchumfast]

I have been reading this with interest, and am curious about one thing. I see no mention of cooking the tuna first. Are you packing the jars with raw fish? It was my understanding the tuna should be cooked first. That would make for a very long day I would think.

[Booja 1]

Hey Big Flicker..Well looks like your all set up here,,saves me digging up our recipe for you tomorrow...next time I'll let you do all carking and I'm gonna nap like the skipper..

Ditto from me too on meeting Senor Southpaw Pilar,Pilars mate and Greg..Whatta nice day yesterday and even the fish cooperated for all of us. Glad the El Shaddai's crew was able to join you guys.........

Les

Put jar size chunks of tuna in smoker at 85-90 degrees for 1-1/2 to 2 hours. Put fish into pint jars, add 1/2tsp salt per jar and then pressure cook for 100min @ 10psi or higher.

[The Bad Fish]

thanks gang.. i gotta go to work on this now..
like southpaw said i'm gonna be busy a while
kb

[WildHawg]

Don't forget to leave enough "headspace" (distance between the seal and the meat--ie. 1' down from the top) inside the jar. Ball recommends 1" headspace. Some folks push it and go 1/2" or even closer, but we ended up with unsealed jars more often when we pushed a bit more with salmon.
1/2 teaspoon of salt to a pint, or a 1/4 to a 1/2 pint tastes good with salmon (first time with tuna--thanks Nancy and Bob!). Ball says 10#'s pressure for 100 minutes. Read the directions thoroughly, and follow to a tee!! It's not just the game you are risking wasting--done wrong, it can be your life. Done right though, canning your own meat is very, very satisfying, be it elk, deer, salmon, or tuna. MMMMMMMMM...nummy.

[South Paw]

MMMMMMMMMMMMMM Smoke it first? Great idea!! Canned elk? Hmmm...

[Mark Mc]

No, raw fish into the jar. Pressure cooking for 100 minutes does the cooking. Ditto what Nancy said on the salt; some put a little more (1 tsp in a pint jar); it's personal taste. Some also put a clove of garlic, or a bay leave. But the basic recipe is the same.

Kosher salt is best; non-iodized.

[ 07-06-2003, 12:10 PM: Message edited by: Mark Mc ]

[Bobberologist]

BUG_FLICKER, Sounds like you have some good advise. One more piece I might add is use no jars larger than a pint, as even at 100 minutes the fish in a larger jar will not reach needed temp.

Also if you have propane cooker do it outside the smell of tuna canning stinks [img]graemlins/berry.gif[/img] But the eating is the best.