[Yakutat Wild]

I made it out Friday and Saturday finally. Didint think the wind would ever die enough for me to get another tuna day in. Took H20fuzz out for his first tuna trip, I think he is hooked. He giggled like a little school girl the first time one hit and got the reel singing. We did pretty good both days on top of the Bannana. Fish all over the top of the water on Friday and two doubles Saturday. Got my new Tekota reel smoking a couple of times. My question is what is your method for canning? I have a bunch of fish to can on my next few days off. I heard that you have to bake the loin at 350 for at least an hour then can. I have canned salmon before and have stuffed them in the jar raw. What is the difference with tuna? Also what do you guys put in the jar with the fish? Water, and salt? I have the pressure cooker and 5 cases of jars ready to go just dont know where to start.

 

[Boatdog]

Here's a great link to another thread (Ifisher Recipe's Forum) on canning fish. Lots of info!

http://www.ifish.net/board/showthread.php?p=1606381#post1606381

 

[fyshndad]

Fill jars to within 1 inch of the top
wipe clean put on lids and put jars in pressure cooker
Turn burner on HIGH and when you reach 5 or 6 lbs on the dial turn the heat down to medium and then adhust heat to keep pressure at 11 lbs for 100 minutes
Turn off heat and remove canner from the burner
wait for pressure to drop to zero and remove jars to cool

Some use spices Etc but I like to add my flavoring when I use the Jar
Do Not Bake the fish 1st

 

[julezilla]

For my first tuna canning venture, I basically followed fyshndad's instructions, with the addition of 1/2 tsp kosher salt per PINT jar, cut it down to 1/4 tsp of you're doing half pints. No added water, and let it cool down by itself - don't be tempted to mess with releasing the pressure from the canner manually after the 100 minutes. It'll make a mess.

You can fill the canner full - double or triple stack the jars if they'll fit.

Like Hank, any seasoning other than salt I like to do when I open the jars - unseasoned tuna makes for a much more versatile pantry staple.

Have fun!

 

[2slow]

How much water do you put into the bottom of the canner. Can it go over the top of the bottom layer of jars?

 

[julezilla]

my pressure canner uses 2 quarts, just about an inch in the bottom of the canner. to be safe, check your instructions - most companies have them online anymore in case yours are missing.

 

[fyshndad]

How much water do you put into the bottom of the canner. Can it go over the top of the bottom layer of jars?

My canner says 3 quarts of water and NO you DO NOT want the water over the tops of the jars they are not sealed until the process is over and water could get in causing the jars to be too full and not seal

 

[Terry H]

We have followed the 10lbs-100min and always turns out great.
I like it right outa the jar no mayo etc. So we put up some jars with a whole jalipino(sp)--some with liquid smoke and some with garlic.
One of my favs is Teryaki sauce.
I stay on the boat when I'm in ilwaco and it's cool to get back from a great day and have a refreshment, then some great Tuna and crackers etc. Hit the sack. Just had the best
Terry

 

[Grover]

I'd like to chime in here a little. Have been canning tuna for over 10 years and do a few things a little different from earlier posts. Be very careful to read your canner instructions first. I use 2 quarts and 2 cups of water in the canner. We use 1/4 teaspoon of Iodized Salt and 1 teaspoon of lemon juice in 1/2 pints. Be sure the lids have been placed in boiling hot water for a few seconds before placing them on the jars. Helps them seal better. You should vent your canner for 7-10 minutes before placing the rocker on it and bringing it up to temperature. Tuna can be canned at 10# for 100 minutes or 15# for 90 minutes. Results are the same. Always allow the canner to cool down by itself. Experiment a little. I.E. a teasponn of BBQ sauce, a little dill spice, or your favorite hot sauce.

 

[Irish Pennant]

What's important is
Clean jars and lids
10 pounds of presure @ 100 minutes

Everything else is just personal preferences and here is mine:
1) Cut the tuna up in chunks
2) Place it in a big bowl
3) Spoon in diced garlic
4) Sprinkle Montreal Steak Seasoning
5) Mix it all up
6) put a table spoon or 2 of Itialian Dressing into the jar
7) half fill the jar with tuna
8) optional, add diced jalapeno pepper
9) stuff the jar with tuna to within a half inch of full
10) add a pinch of non iodized salt
11) wipe the lip of the jar clean
12) install the lids and bands
13) cook in the presure cooker at 10 pounds for 100 minutes

 

[Yakutat Wild]

I heard that when you can tuna, over time it will form some kind of crystal. Does adding the lemon juice take care of that problem or is there no way to get around it?

 

[westcoastsrt4]

ok so i canned some tuna last night ( first time) and after looking at it this morning i notice a lot more liquid, do i incorperate that liquid back in when using the tuna or drain it like you would with a can of tuna?

 

[old crow]

the liquid in the jar is great ,maybe the most healthy part of the fish (boy i left myself open there)
also with the water in your canner i add 1/4 cup of vinegar and a little lemon juice
you canner will clean up better and the lemon helps keep the smell down

 

[julezilla]

Depends on what you're doing with the tuna. For tuna sandwiches, I drain the liquid off because it makes the mayonnaise runny. For something like tuna casserole, I leave it in.

ok so i canned some tuna last night ( first time) and after looking at it this morning i notice a lot more liquid, do i incorperate that liquid back in when using the tuna or drain it like you would with a can of tuna?