Canned Tuna
Canning tuna, or any fish, is a simple process and the results are delicious!!
For an inlander, canning fresh tuna is not a common occurrence! In my family we use our vacation time to go fishing and hunting and camping. We do not travel to sandy beaches or amusement parks, not that I haven't wanted to, but this is our passion. We are hunters and gatherers! So when we had the chance to have tuna, we jumped all over it.
But now what? Can't be much different than other fish right? Honestly the process is very much the same but the fish is much more delicate. I would recommend processing tuna while still partially frozen as the meat is soft and can be quite mushy. Only the loins are used and are easily separated by running your fingers between the layers of muscle. Once the the beautiful white meat of the loins are free from the red meat, simply slice into medallions and you are ready to can!
Supplies Needed:
Pressure Canner
Jar lifter
Medium sized Pot
1/2 pint jars
Ingredients:
Tuna, raw (skinned and sliced into medallions)
Pickling Salt
Method:
Clean and sterilize jars, lids and rings. Place jars in the oven at 200 degrees and lids in a pot of water on low/medium heat.
Fill jars with tuna leaving 1 inch head space at the top then clean the rim of the jar with wet paper towel ( I like to wet mine with vinegar). Most people will use only the white meat from the tuna for canning as the dark meat is much stronger tasting.
Add 1/2 tsp. of pickling salt per 1/2 pint jar.
Place lids and ring on your jars, finger tight. Do not tighten the rings, just screw them on to close the jars.
Place the jars in your canner leaving 1 inch space between them and fill with water to just below the rings of the jars. Adding a couple mouthfuls of vinegar to the water will help to keep any oils and residue off your jars.
Bring your canner to pressure according to your elevation, remembering to let it vent for 10 minutes adjusting your heat to maintain a steady flow of steam, close the valve or place weights and start your timer. Start timing once you have reached 11 pounds of pressure if using a dial guage.
Cook your fish for 100 minutes, maintaining 11 pounds of pressure then remove the canner from the heat and allow it to naturally release pressure before opening and removing your jars.
Let your jars sit overnight to properly seal before you check them. At this point you can tighten the rings and place any jars that did not seal into the fridge.
