Tuna Canning Open Session - with PICS

5871 Views 49 Replies 28 Participants Last post by Chrome Bumper, Aug 10, 2007

StickFish

Discussion Starter · Jul 19, 2007 (Edited)

Well since we can't fish this weekend we are canning. You know how boring it is baby sitting a canner, so come keep us awake from 1pm to 3pm on Saturday July 21st. You may bring a beverage of your choice and a lawn chair as we will be confined to the garage and drive way.

I'm not going to put you to work, but come talk tuna or just have a brew.

I didn't really want to call it a TA meeting even though we are all jones'ing to get back out, and since those are usually at some reputable location other than my den of inequity

HiTekRdNek, Hoggemin and I will be manning the canners and the smoker last count was around 7 canners at one stage or another and probably more fish than we know what to do with.

Broken Halo is in the Kegerator - $1 a pint on your honor

If you have not been to the lumber yard and wish to attend - drop me a PM - we're in Tigard not far from Home Depoe

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41 - 50 of 50 Posts

fish_on

· #41 · Jul 22, 2007

That was a fun time, good to meet you all.

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Thunnus

· #42 · Jul 22, 2007

Question here. Why do you can at 15 psi? Most of the literature I have seen shows 10 psi at 100-110 minutes for most meats and fish.

I have a 23 qt Presto canner and bought a pressure regulator (part NO. 50332). It consists of a 5 lbs pressure regulator and two 5 lbs rings. You can use it for 5 lbs, 10 lbs or 15 lbs pressure. That way the flame doesn't have to be so exact. I also use the propane turkey-crab type stove. I simply put a 1/4" six in square piece of steel on top of the stove which distributes the flame more evenly.

Just go to: http://www.gopresto.com/products/products.php?stock=50332&PHPSESSID=6d4888

and order the pressure regulator and life easier.

Ron

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fishbait

· #43 · Jul 22, 2007

A very nice time. Good to see some old friends and make some new ones.

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scotth

· #44 · Jul 22, 2007

Re: Tuna Canning Open Session

circafish said:
So got my first canner and did it in the house...whew.
Are you guys using a coleman stove outside? Perhaps starting it on the crab cooker and transfering to coleman when at pressure?

to keep the tuna cannery smell down, take the canner outside before opening - that helps a lot

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Reel Obsession

· #45 · Jul 22, 2007

Thanks guys for all the information. Looks like a great time had by all. Two questions, any plans to do this again and, Thai Chili recipe, sounds great, how did you make it?

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HOGGEMIN

· #46 · Jul 23, 2007

Reel Obsession said:
Thanks guys for all the information. Looks like a great time had by all. Two questions, any plans to do this again and, Thai Chili recipe, sounds great, how did you make it?

WOW canned 15 cases and was wiped out..

For the Thai sweet red chili I bought Thai Kitchen brand (at Costco) and I put about one table spoon per jar emmmmmmmmm its awsome. I am going to try with garlic next time.

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StickFish

Discussion Starter · #47 · Jul 23, 2007

Reel Obsession said:
Thanks guys for all the information. Looks like a great time had by all. Two questions, any plans to do this again and, Thai Chili recipe, sounds great, how did you make it?

I know I'll be canning more this year - heck I have at least 5 tuna dates left for this year. Since it was so much fun - you can bet I will want to share the pain again at a location near you!

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Eaglecap

· #48 · Jul 23, 2007

That looks like a fun time was had by all!!!!

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Hogmaster

· #49 · Jul 23, 2007

Re: Tuna Canning Open Session

StickFish said:
From Left to right - Teton, fish_on, his gf Bridgette

Errr....

Fish_on is not with his gf in that photo, but that is definitely Bridgette!!!

Which, BTW, I know they already canned earlier in the week.

Hmmm...

Must have been the $1 Broken Halos. :grin:

Draws ifishers like all the cats that came to Fish_on's place when we cleaned the Pole Dancer and carked in his front yard.

Sorry to have missed the fun!

:cheers:

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