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Old 08-26-2019, 05:14 PM   #1
newportfisher
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Default Where do you can tuna?

This is probably an age old question...where do you can tuna? Inside and just open windows and the exhaust fan? Or outside? If you do it outside, which burner do you use? Any secret on getting the smell to go down? Or just suck it up?

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Old 08-26-2019, 05:18 PM   #2
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Default Re: Where do you can tuna?

Kitchen counter works for me. Old two burner camp chef propane burner. Windows open and a couple fans to keep air moving around. Cleaned outside at the cleaning station, inside for final trimming and processing.

I should mention, no wife. Continue at your own risk.



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Old 08-26-2019, 05:18 PM   #3
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Default Re: Where do you can tuna?

Two pressure cookers on our Camp Chef three burner propane stove, under the covered patio.
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Old 08-26-2019, 05:20 PM   #4
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Default Re: Where do you can tuna?

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Originally Posted by newportfisher View Post
This is probably an age old question...where do you can tuna? Inside and just open windows and the exhaust fan? Or outside? If you do it outside, which burner do you use? Any secret on getting the smell to go down? Or just suck it up?
In the garage with a few camp chef burners is what we've been doing. Still do one or two in the house to speed it up (we have a bunch of canners going at once).

A splash of apple cider vinegar in the canner helps with the smell. Not going to eliminate it, but it helps.

It's just a part of the process of getting the best tasting canned tuna in the world. We can all our tuna at one time. That way, at least the house wont smell all summer.
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Old 08-26-2019, 05:27 PM   #5
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Kitchen counter works for me. Old two burner camp chef propane burner. Windows open and a couple fans to keep air moving around. Cleaned outside at the cleaning station, inside for final trimming and processing.

I should mention, no wife. Continue at your own risk.

Ha, inside? Not-A-Chance!
I’m happily married & plan on staying that way
I do my canning either in the barn or garage.
3 burner propane camp stove, a couple of fold up tables, water at both.
Good to Go & no unwanted Tuna aroma in the house...



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Old 08-26-2019, 05:31 PM   #6
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Where? I can my tuna in a pre$$ure canner. All American brand.


Ok ok.....out$ide. Never, ever in$ide. Unle$$, you really, really want a divorce.
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Old 08-26-2019, 06:01 PM   #7
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Default Where do you can tuna?

2 each 2 burner camp chefs and 4 canners. I do it outside and start all of them at the same schedule. The Mrs packs jars at the kitchen table so she don’t get yellow jackets


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Old 08-26-2019, 06:04 PM   #8
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Default Re: Where do you can tuna?

switch to doing it in retort pouches- no odor.That being said, I do in the garage to avoid heating up the house
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Old 08-26-2019, 06:14 PM   #9
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Can inside and outside. I never feel like the smells that bad but that may be relative to how I smell.

Love my American Canner but on the Camp Chef I have a hard time controlling it so the rocker jiggles. It tends to heat up, jiggle and then just constantly vent even at the lowest setting. Not a real issue but the stove top is more controlled for that.

My presto has the weighted rocker and works fine on the camp chef or stove top.


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Old 08-26-2019, 06:49 PM   #10
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I charge the jars in the house but can in the shop - two canners at a time over a camp stove (yes, I'm married). There is absolutely no odor that I can detect (then again, I have no sense of smell).
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Old 08-26-2019, 06:56 PM   #11
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Default Re: Where do you can tuna?

In the garage, I put an old stove in a few years ago. Already had a 220 outlet. It’s nice to organize tackle and keep an eye on the canners. Or, just sit in a chair with a cold beverage.

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Old 08-26-2019, 07:41 PM   #12
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Default Re: Where do you can tuna?

The kitchen. I haven’t noticed much odor during the process. Don’t know what your canner is or your actual process but make sure you’re using it right. Does your canner have a pressure gauge? I put a little vinegar in the canner which keeps it from stinking after use but it really doesn’t stink much to begin with.
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Old 08-26-2019, 07:43 PM   #13
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On the propane stove in the 5th wheel.
Wife has no problem with the smell if I'm careful. All towels used become boat towels. I learned my lesson about tossing them in the washer. Still married.
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Old 08-26-2019, 07:57 PM   #14
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switch to doing it in retort pouches- no odor.That being said, I do in the garage to avoid heating up the house
Unless one or more of the punches has a seam break.
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Old 08-26-2019, 08:50 PM   #15
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In the garage with a few camp chef burners is what we've been doing. Still do one or two in the house to speed it up (we have a bunch of canners going at once).
Here's a look at our garage set up.

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Old 08-26-2019, 08:54 PM   #16
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Here's a look at our garage set up.




Nice.

If I was running that many I’d change to the Presto 50332 Pressure Regulator for $12 a canner. If she’s rocking your good. Rocking close turn it up. Rocking fast turn it down.

Saves staring at gauges all day.


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Old 08-26-2019, 08:59 PM   #17
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Nice.

If I was running that many I’d change to the Presto 50332 Pressure Regulator for $12 a canner. If she’s rocking your good. Rocking close turn it up. Rocking fast turn it down.

Saves staring at gauges all day.


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The great thing about the U shaped setup is that it's pretty easy to keep them all at the right pressure. I can even do it at the end of a long day after a few barley pops.

Missing from the pic is my chair/throne that sits in the middle of it all.
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Old 08-26-2019, 09:19 PM   #18
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Default Re: Where do you can tuna?

I can inside the house, use 1 cup vinegar in water bath which cuts down on smell and keeps the jars clean.


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Old 08-26-2019, 10:08 PM   #19
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2 canners on the 3 burner camp chef Steve, and I too use retort bags, the trick is to pack them in tight, tight do that and no seam breaks, I'm running at 99.5% success, plus it put out a superior product, according to my picky wife and mother!
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Old 08-27-2019, 08:16 AM   #20
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Default Re: Where do you can tuna?

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Originally Posted by Mark Mc View Post
Ok ok.....out$ide. Never, ever in$ide. Unle$$, you really, really want a divorce.
Quote:
Originally Posted by Spotted Owl View Post
I should mention, no wife. Continue at your own risk.

Owl

You guys are great. I canned inside once. ONCE. And that was it. Wife about blew her top.

Outside with a barley pop is the current house "best known method"

thanks for the tip on the vinegar. I've never tried that.

Eton I have serious processing envy.
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Old 08-27-2019, 11:17 AM   #21
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Default Re: Where do you can tuna?

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This is probably an age old question...where do you can tuna? Inside and just open windows and the exhaust fan? Or outside? If you do it outside, which burner do you use? Any secret on getting the smell to go down? Or just suck it up?

In our old kitchen I just canned inside. Something about putting a canner on my new high end cook top just doesn't spin the props. So I sit in the lawn chair outside the garage and listen to the weighted top go psst, psst, psst, and the beer going Psst.


Neighbors walk by and ask questions. Funny to hand them a sealed jar that is cool enough to touch, but still boiling inside. Some luck one's go home with a jar. First taste is free!
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Old 08-27-2019, 11:29 AM   #22
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Make sure you’re not filling the jars too full. Shouldn’t be getting any leakage from the jars once you seal them up. Never open the valve to let pressure off when they’ve finished cooking. The cooker should cool down slowly and the lid should stay on till the jars have cooled also. Like maybe two or three hours.
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Old 08-27-2019, 11:41 AM   #23
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I can mine at Chuck's Seafood in Charleston. Load up the boat, pull up to the shop, unload fish, come back a week later with canned fish. Works great!! No more cleaning fish until midnight, dealing with jars, smelly house for two weeks, and they come in 4 different flavors....my favorite is a smoke flavor where they smoke the fish for an hour then can it. VERY GOOD!!!

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Old 08-27-2019, 12:58 PM   #24
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Default Re: Where do you can tuna?

Im pretty lucky the wife does it all. My job was to build her a new canning area in my shop. Just a note the canners are black because the rangetop was jetted wrong since then been fixed. 1300 cfm hood keeps the smell under control.
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Old 08-27-2019, 01:15 PM   #25
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Im pretty lucky the wife does it all. My job was to build her a new canning area in my shop. Just a note the canners are black because the rangetop was jetted wrong since then been fixed. 1300 cfm hood keeps the smell under control.
Nice kitchen for a shop. Like the 6 burner stovetop, I have a 6 burner stove and like it.
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Old 08-27-2019, 01:21 PM   #26
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Here's a look at our garage set up.

Jeez, I thought I had a lot of canners with 4, you have at least 7 if all of those are yours!

I found a nice solution for canning for one of my trips this year, gave it to a friend, she canned it and I got half back, 5.5 cases of half-pints. Good deal for both of us.

I don't mind doing the canning when I have the time and energy and can in my kitchen (unfortunately I'm not married). Canning is one of those jobs like cutting firewood, you can see the results of your labor when you're done and it looks good! Satisfying.
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Old 08-27-2019, 01:39 PM   #27
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I always do mine inside. Windows open, stove exhaust fan on. Smell is not that bad. Completely gone by the next day. My wife really likes the canned tuna, so not too much in the way of complaining on that.

My wife complains more about elk legs around the kitchen counters on those rare years when I actually get an elk. What she really complained about was when I was experimenting with getting the last few blood stains out of a deer skull by putting in the dishwasher. Worked pretty well with the skull, except it took too much color of the antlers. It didn't work so well for marital harmony. Not my fault... she got home early. I was supposed to be done with it by the time she got home.
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Old 08-27-2019, 01:55 PM   #28
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I always do mine inside. Windows open, stove exhaust fan on. Smell is not that bad. Completely gone by the next day. My wife really likes the canned tuna, so not too much in the way of complaining on that.

My wife complains more about elk legs around the kitchen counters on those rare years when I actually get an elk. What she really complained about was when I was experimenting with getting the last few blood stains out of a deer skull by putting in the dishwasher. Worked pretty well with the skull, except it took too much color of the antlers. It didn't work so well for marital harmony. Not my fault... she got home early. I was supposed to be done with it by the time she got home.
Now That's Funny!!!!
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Old 08-27-2019, 02:44 PM   #29
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Out in the shop. Easier clean up there for me. I use a cast iron hot plate. You can search on Amazon or wherever. I got the Cadco single burner cast iron version. A bit expensive versus the Cusimax ones but it has lasted me several years now of canning, some cooking and heating water to pop razor clam shells free.
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Old 08-28-2019, 09:16 AM   #30
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So I sit in the lawn chair outside the garage and listen to the weighted top go psst, psst, psst, and the beer going Psst.
Quote:
Originally Posted by Root Hog or Die View Post
It didn't work so well for marital harmony. Not my fault... she got home early. I was supposed to be done with it by the time she got home.


this thread is awesome. I relate completely to both of these.

"BUT you told me you'd be home after 5!" Somehow that didn't get me much slack
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Old 08-28-2019, 12:23 PM   #31
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Outside
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Old 08-28-2019, 02:13 PM   #32
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I can in the kitchen on the gas range using Presto canners. If you keep the pressure below 15 psi, the jiggler will not jiggle, and no smelly steam escapes. Canning pressure is 11 pounds, so I keep it at 12 or 13. I keep the hood exhaust fan on at a low setting to vent any smell. When done, I carry the canners out onto the deck and let them cool overnight.
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Old 08-28-2019, 02:34 PM   #33
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Out on the back deck on the crab cooker. Crank it up and bring up to pressure and Turn down as low as it will go. Holds pressure great. Nice protected area with no wind. Works great and no stink in the house. All American canner that`s been in the family for 45+ years!! Oh yeah, and don`t forget an IPA or 6!
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Old 08-28-2019, 04:01 PM   #34
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My wife does the canning...on the deck. Funny story...a few years ago my sister-in-law and a couple of her friends rented a beach house for a week. While they were there they canned a bunch of tuna. The next year she called to rent it again and was told after they stunk up the house , the previous year, they were NOT welcome back.
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Old 08-28-2019, 04:46 PM   #35
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Out on my covered deck, use a Presto 23 qt and electric hot plate, it holds 24 half pints. Did it in garage once and it stunk up the house for a couple days!!!
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Old 08-28-2019, 05:34 PM   #36
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Here's a look at our garage set up.

That’s how yah do it

We do it out in my beach shop on a stormy weekend in October or November
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Old 08-28-2019, 08:10 PM   #37
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Jeez, I thought I had a lot of canners with 4, you have at least 7 if all of those are yours!
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They are not all his canners. We make it a family activity. Everyone brings their canners.
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Old 08-28-2019, 09:41 PM   #38
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I can inside the house, use 1 cup vinegar in water bath which cuts down on smell and keeps the jars clean.


Still married.
Hey Scott.....
I use vinegar too..... it really does cut down the smell
not good enough, says my blondie
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Old 08-29-2019, 03:20 PM   #39
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Not entirely on topic but Bi-Mart has Presta canners for $20 off right now.
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Old 08-30-2019, 07:50 AM   #40
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Default Re: Where do you can tuna?

Butcher, package and can in the shop. Usually run a couple 20 pt. canners at a time.

Be sure to wear your 'tuna' clothes (after the first tuna fishing/canning experience, you will have 'tuna' clothes if you don't already). I picked up an industrial rubber apron and wear the same rain pants I use when tuna fishing... and the rubber boots that are part of my regular fishing outfit.

My 'tuna' clothes live in a plastic bag on a shelf in the shop, after washing, between trips and canning events.

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Old 08-30-2019, 03:34 PM   #41
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I do it in the house but have a commercial style hood with vent fan. Once the ~110 min is up I remove the pressure weight from the all American, out blows all the pressurized steam into the vent, then once pressure is zero I remove the lid and remove the jars while still super hot with a silicon glove and set aside on counter to cool and ping/seal then onto the next batch. 99% + success rate on seals, no reason to wait for it to cool off before opening other than safety!

Smells the house a little while in process but nothing lingers.
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Old 08-30-2019, 11:22 PM   #42
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Default Re: Where do you can tuna?

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Originally Posted by ron m View Post
Jeez, I thought I had a lot of canners with 4, you have at least 7 if all of those are yours!

I found a nice solution for canning for one of my trips this year, gave it to a friend, she canned it and I got half back, 5.5 cases of half-pints. Good deal for both of us.
As JW mentioned, it's a family affair for us, so lots of canners! And lots of helpers.

I'm not anal about a lot of things, but the quality of my seafood is one of them. Not many people I would trust with canning my tuna for me.
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Old 09-01-2019, 04:48 PM   #43
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Butcher, package and can in the shop. Usually run a couple 20 pt. canners at a time.

Be sure to wear your 'tuna' clothes (after the first tuna fishing/canning experience, you will have 'tuna' clothes if you don't already). I picked up an industrial rubber apron and wear the same rain pants I use when tuna fishing... and the rubber boots that are part of my regular fishing outfit.

My 'tuna' clothes live in a plastic bag on a shelf in the shop, after washing, between trips and canning events.

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Old 09-01-2019, 06:39 PM   #44
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Being a budget fisherman I am also a budget canned. One canner inside on the gas stove. Wife can't complain as one of her three dogs does not like to poop outside. Just hit a 100 pints, stocking up for future when I won't be able to go. LOL

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