Canning Tuna Question

[CATCH AND EAT]

Okay o'l experienced ones, I canned some tuna and salmon this weekend. Not real pleased with the results at this time. Tuna smells strong and is not real tasty.

I bought a new canner and this is the first time I used it. Followed the instructions to the "t" and even dotted my "i's". I canned them up in pint jars at 11lbs pressure for 100minutes as required by the manufacturer. I did 44 jars of which two did not seal. Felt I did well. The two jars that did not seal I refrigerated after the cooled a bit. Opened one up and it smelled worse than opening a can a star kissed. Taste was fair but not like everyone brags about here.

My mom canned some and said her's was excellent. So I grabbed one of her 1/2 pints of tuna and opened it. Smelled just like mine and tasted just like mine. She did hers in a different canner so I know it is not that. Maybe my expectations are to high or something.

I did not do anything to the tuna as far as smoking, seasoning, precooking, or add any liquid. Anyone with some ideas would help.

[Miss B Haven]

Bernie- I haven't done any previously frozen yet. I'm about to (going to do the smoked and add some Garlic to keep the Vampires away ). The ones I canned fresh turned out great. At least I thought so. :smile:

It IS supposed to taste and smell like Tunafish ya know! Bring some to the Nov TA meeting and we'll do some Taste Testing for ya.

[CATCH AND EAT]

Ed, I did not season the fish at all. Just very surprised at the smell of it after canning. Starkist never smelled like that...I think... Anyways, it did not taste bad but was not at all what I expected. Guess I did not do anything wrong. I was just about ready to chuck it in the dumpster.

I did some salmon too but I have not tried it. Got me wondering about it now. Hope I did not stock the shelve with stuff I cannot eat. Just very strong smelling and really stinks up the fridge.

Yes, I BBQ tuna and it turns out fantastic. Love the next day left overs for Tuna sandwiches too.

[Scuffy]

I've had some good luck at canning previosly frozen tuna, and I don't think that I do anything diffrent. I use 1/2 pints and put in 1/8th tp of salt, use pressure canner at 10lbs for 100mins. I cut the loins in one chunk to fit the 1/2pints and just ad water if the juice doen't cover the tuna. when I open the jar it smells like a new openned can. It looks good (white) smells good, and dude, it really taste great. My wife likes this better than the "old star kissed ( but who wouldn't ). I sure hope you find the right combination that works for you.

[Miss B Haven]

For my 1/2 pints I used an 1/8 tsp of salt, a 1/4 tsp water and 1/4 tsp of Olive Oil based on my Nephews experiance/recipe. I can't say I'd want to change it at this point except for throwing in some Garlic (just cause I LIKE MY GARLIC!) :grin:
I really like the smoked stuff better too, just adds a whole new dimension. You might try that Bernie, it's easy (just cold smoke for 2 hours- no brining at all, add the same salt/water/oil to the jar).

[Noah II]

Bernie
We have been canning fresh and previously frozen Tuna for the past three years. This year being Tuna that we caught on a trip with the Blitz.
Basiclly we can the same way you did. 100 minutes & 11 pounds pressure, but we put it up in 1/2 pint jars.
We add 1/4 teaspoon of salt but nothing else. No water, oil or anything. It always turns out great. We rarely have any lids that don't seal as long as we are careful to wipe the rim of the jar to be sure it is squeeky clean. Also make sure you have no rough edges on the jars and be sure to keep your lids in the hot water as per instructions.
If you did all this, the only other thing I can think of is could there have been some problem with the handling or storage of the fish before it was canned? I really hate to see anyone experience problems with home canned Tuna because it has been such a delight to us and all of our friends. Actually, you don't know how many friends you have until they find out you have home canned Albecore and some nice frozen loins in your freezer.
Good Luck
Jim

[royalfish]

Bernie,
We put up 94 1/2 pints last year. We use the same time and pressure that you use. We add 1 tbls of Italian dressing, touch of garlic (for guys like Mel) along with a dash of salt. Have added Jalapena's in a few cans for an experiment. Also tried hot peppers for a little spice. My tuna from '97 got a little warm from the pepper's. The green Jalapena got smokin but if you washed it down with something cold and wet, it was absolutely delicious. My tuna smells like tuna. Would be happy to drop some off at your place in Ocean Park around the 24th for a taste test . Will have my waders ready for the bi-values that weekend.
Kevin

[edsr]

C&E - It was my first year to do any canning and it does sound like you did well to have only a couple of "no seals". Tuna does have an odor that could put you off if you are sensitive to that particular smell. In our first batch we put only a little salt but we found that it was a little dry for out taste and have been adding a teaspoon of good olive oil. My wife and I both had a sandwich yesterday from one of the "no seal" bottles and she said it was better than any canned tuna she had ever eaten. Try mixing a good olive oil, onion, celery, etc.,( you know - whatever you like in your sandwiches), and, here's the important part, a bit of japanese "seasoned vinegar" instead of mayonaise for a change of pace tuna sandwich.

Do you like barbecued tuna? Do you like store bought tuna?

edsr

[CATCH AND EAT]

Okay, I tried some again last night. Smells like tuna but yet seems a little strong. Taste was fine but a little bland. Guess I should have waited a few days to get the canning smells out of my smeller. I think my mistake was smelling the jar and then tasting. Wrong thing to do. So it appears that the canning was not a lost cause. Just slightly disappointed by the results.

[Popeye]

C&E....We've been canning Tuna for about 30 years. We started buying it off the docks back then. We've had it flash frozen before canning, iced, and I guess every way it can be handled. Even though it was much better than Star Kist, we didn't realize just how good it could be if handled perfectly. Seven years ago, we started fishing for them ourselves, and continually improved on our techniques, and it got better and better! Not until this year, did we absolutely perfect it. The look, feel, and smell tells all. When I bring loins home, Julie can tell which fish were and weren't done properly (sometimes people I take don't get it just right ) It's that obvious!
Method:
#1 - Brain Spike (They will bleed afterwards!)
#2 - Bleed..by sticking the point of the knife 2" behind the pec fin, on the lateral line..BOTH SIDES
#3 - After bleeding, into the ice brine
This IS considered Sashimi Grade, and is mandatory to the Japanese to be called so.
#4 - When the loins are cut out, make very sure that there is not even a speck of red meat left.
Everyone has a different take on what to put in the jar with the meat. What we have always done is:
For 1 pint - 1 Tablespoon olive oil - 1 teaspoon salt.
The last, and very important thing....Turn your jars once a week for 6 weeks! (We do this by turning the cases over) This is something we read some 30 years ago in a Ball canning book, and it really makes a difference! It makes it more moist, and somehow makes it more tender. Also after 6 weeks, it is less strong tasting.

[CATCH AND EAT]

Thanks Popeye. The fish care was excellent since Keta was on board. You've seen him in action I assume. Spiked, gutted, bled, shaved ice, the works. The fish was of excellent quality. Always iced, vac packed, frozen and thawed naturally.

I will try the turning method you suggested. Perhaps that will make the odor less strong and moisten the meat. Next time I will slightly season the meat and smoke it a bit before canning. Hopefully this batch will mild out a bit after sitting.

[Sliderite]

Catch and Eat,
I have canned alot of tuna from frozen and one thing you could try is rinse briefly after thawing the fish. This will lose some good oils and but then it should have a less fishy smell. Just a thought!

Popeye,
I am reduced to buying some flash frozen tuna to can since my trip didn't turn out as expected. How do you think this fish compares to fresh/carked/frozen fish for canning? I don't expect it to be as good but is it still pretty good for canning and smoking? Right now it is my only option as I see it.
Thanks for any replies!

[ 10-09-2003, 01:46 AM: Message edited by: Sliderite ]

[Popeye]

Sliderite....I'm not an expert, but I was just recently told that "flash" freezing is an exceptional way to freeze tuna. In MY experience, freezing tuna first, does degrade the canned product. I'm sure others out there will disagree, but that's my story and I'm stick'n tuit :grin: