Canning Tuna After being Frozen

[Richter]

I always can my Tuna fresh. But a buddy of mine from LaGrande, Oregon bought a bunch on the coast when he was down there in September. He vacuum sealed it and now has discovered he has too much for the Barbe and wants to can some. I'm dialed in on the canning thing, but have not canned any after having the tuna frozen for several months.

Any Suggestions?

Thanks, Rich

[STGRule]

Thaw it and can it. I always buy mine in the summer and then keep it frozen until the fall (after the bees because we can outside). As long as it was frozen fresh and kept at zero or below, it will be fine.

If you are planning on smoking it before canning put less smoke on it and can as you usualy do.

[Richter]

STGRule,

I thought that would be the case, but wanted to confirm. [img]graemlins/applause.gif[/img] My buddy will be glad to here that. Thanks for the prompt response.

Thanks, Rich

[BOTTOM TIME DIVER]

can it! it will be just fine.

[Richter]

STGRule, Keta, Bottom Time Diver. Thanks Guys!

Rich

[Chromaflage]

Well, I'm in the same situation. I have a frozen tuna and am wondering what to do with it. I like the sounds of the idea of smoking before canning. If anyone can provide specific info on how to do this, I would appreciate it.

Thanks,

ORS

Roll loins in non-iodized salt, Puffin and Pilar like rock salt I use kosher salt. I let the loins set for 1/2-3/4 hr and rinse off. Pat dry and let set for about 1 hr to skin over, they don't skin over as well as salmon. Put into smoker and smoke for two pans when using a Little or Big Chief type smoker. Continue to cook in smoker without smoke until done, don't over cook as it's good after the two pans of smoke but some don't like raw fish. The bellies are good this way too.

[Chromaflage]

Thanks Keta! What about canning after smoking? Any trick to that?

Cut fish into jar or can size chunks and smoke for one pan and keep the smoker cool, 85-90 degrees. Removing the box and offseting the lid will keep the temperature down. After one pan can as you would unsmoked fish.

[Sliderite]

What a dilema to be in! Albacore in the freezer(vacuumed sealed} you want to can. You will find out(IMHO)that the frozen is not too bad compared to the fresh provided that you froze it within a day or two after catch. That is the concensus of family ,friends, and co-workers.
If you need additional info about canning and smoking albacore please e-mail me Richter!

[Miss B Haven]

Mels Lazy Method (and it works fine)- don't pre brine at all, just cut the loins in jar size chunks (3/4-1 inch thick). Smoke for 2 full pans worth (~2 hrs)at a cold smoke temp (little chief for me). Chunks will be a nice tan/smoke on the outside but still basically raw and firm (so they stay together) on the inside.

Add 1/8 tsp canning/pickling salt, 1/4 tsp water (to dissolve the salt) and 1/4 tsp Olive Oil (gotta be Virgin of course) to a 1/2 pint (8oz) jar. Double amounts for pint jars.

Oh- a clove of garlic for the Vampire inclined!

Can as normal non-smoked Tuna (11 lbs for 100 min).

Smoke time and canning time works out to be almost exactly the same. Works great to get the smoker going, clean and prep the jars for the first load. Load the first (pre-smoked) canning load and start the second smoker load. Prep the second set of jars/lids. Repeat process until out of Tuna and Cervasas!
Regular assembly line of culinary delights...Yummm!