Canning Tuna

[GUscottie]

So, I'm the guy who has a metric ton of Tuna and I have never canned anything before. I have a small pressure cooker and I'm getting very confused about ways to cook/can the meat.

I've been told to bake the tuna before canning it. I've also been told to smoke the tuna before canning it. I've also read that you can go straight to canning it in the pressure cooker.

Can someone help clarify this information for me....I'm really confused and my fishing buddy is busy with moving and can't help for a while, and I'm craving a tuna sandwich like yesterday, since I was cleaning it yesterday.

Thanks for all of your wonderful insight...Plus I did read through the post below this with the different flavors and I'm very much game for adding some fun stuff to spice up the tuna.

[Jonnyjammer]

I go straight to pressure cooker with only a teaspoon of canning salt.I can salt to taste later when Im eating it.

[TONTO]

 Pack it raw, cooks in the jar, unless you realy want to do a light smoke first. I add a couple drips of liquid smoke to the jar, much easier than smoking. 1/8 tsp of salt to a half pint is enough for my taste. 110 minutes at 11#s, leave abit of headspace, wipe the rim, preheat the lids, hand tight the rings. Make sure to keep up to pressure the whole cook time, if it falls below pressure you must start the time over. Cool slow, and check seals before stowing away. There are lots of variations as far as different't flavors but the canning prosses stays pretty constent.

[GUscottie]

That was very helpful. Thank you TONTO

[pd]

Scottie, tuna loins in jars are a delicacy in the south of Italy.  The commercially prepared product is cooked in the jar as described above (in pressure autoclaves), but always packed in extra virgin olive oil and a liberal amount of salt.

There is another way to do it: Blanch in hot water first, and then pack in a clean jar with olive oil, and let sit for a while.  Here is a recipe on how to do it.  It is in Italian, but you will get the idea.
http://ricette.giallozafferano.it/Tonno-sott-olio.html

Tuna loins (used to be bluefin, but now yellow tail) are highly prized, served sparingly on pasta.  Never in sandwiches with mayonnaise.  YMMV.

[Firedogg]

 I did 132 half pints over the weekend along with putting up loins, steaks and medallions wrapped in bacon.   I had 118 pounds of fileted loins to take care of.


  i followed llowed this for raw packed albacore and it came out great. No salt, no oil. I did throw a garlic clove in with 12 jars to see how it tastes, someone else said to add a seeded jalapeno pepper but I am not a pepper person.

https://culinariaeugenius.wordpress.com/2010/08/30/albacore-tuna-canning/


  Did I say it tasted great... Will never be able to eat store bought canned tuna again.

[HUNTINCOUPLE]

All points brought up are spot on!
 :tup

[Stein]

I go straight to pressure cooker with only a teaspoon of canning salt.I can salt to taste later when Im eating it.

This is what I do with salmon, just did a batch last night.  I use 1/2 tsp in half-pint jars.

I tried smoking before canning and never ended up with anything I liked.  The canning process intensifies the smoke flavor and many recipes for canned fish just don't work with smoke flavor.

Pack the raw fish into jars leaving 1/2" or more headspace and process at 10 pounds for 110 minutes (according to the directions that came with my canner).

Another tip is to put the jars into the water when it isn't hot.  You can use warm water but if you bring it to a boil and drop room temperature jars into it you will be sorry.

[NRA4LIFE]

Be careful if using a "pressure cooker".  They often are not set up for pressure canning.  My pressure cooker doesn't have a pressure gauge nor does it have a rack on the bottom to keep the jars off the bottom.  That is absolutely mandatory or your jars will break, guaranteed.  And you have to be able to monitor the pressure, that is critical to safe home canning.  A "pressure canner" is your best option. 

As for the Tuna, I can raw with a little salt or Johnnys or a couple drops of liquid smoke.  With my canner, I believe it is about 100 minutes at 11 lbs (but don't quote me on that) for half pints.  Best suggestion is to follow the directions to the letter in the instruction book that comes with the canner.

[fishngamereaper]

Ive cut back to 10 lbs for 90 minutes. 110 minutes overcooks the meat IMO. Canned tuna doesn't last more than a year in my house and 90 minutes has been preserving it just fine. Pinch of salt and olive oil for pint jars(tuna fish samis) and experiment with half pint snack jars. Just did some in soy sauce, some ginger and red pepper. Wowzer, almost ate the glass jar to...

[2labs]

I really want to get setup to do this! I love B.B.Q albacore, but after a trip I can burn out on it. Have you guys tried making jalapeņo canned tuna? I always get a couple cans at Merinos in Westport, but it's ridiculous what they charge.

[NRA4LIFE]

Once you can your own tuna, you may never buy it again.

[Jonnyjammer]

Be careful if using a "pressure cooker".  They often are not set up for pressure canning.  My pressure cooker doesn't have a pressure gauge nor does it have a rack on the bottom to keep the jars off the bottom.  That is absolutely mandatory or your jars will break, guaranteed.  And you have to be able to monitor the pressure, that is critical to safe home canning.  A "pressure canner" is your best option. 

As for the Tuna, I can raw with a little salt or Johnnys or a couple drops of liquid smoke.  With my canner, I believe it is about 100 minutes at 11 lbs (but don't quote me on that) for half pints.  Best suggestion is to follow the directions to the letter in the instruction book that comes with the canner.

I would greatly appreciate it if you could /would explain this and give some source for the info thank you sir.

[Okanagan]

I go straight to pressure cooker with only a teaspoon of canning salt.I can salt to taste later when Im eating it.

This is what I do with salmon, just did a batch last night.  I use 1/2 tsp in half-pint jars.

I tried smoking before canning and never ended up with anything I liked.  The canning process intensifies the smoke flavor and many recipes for canned fish just don't work with smoke flavor.

Pack the raw fish into jars leaving 1/2" or more headspace and process at 10 pounds for 110 minutes (according to the directions that came with my canner).

Another tip is to put the jars into the water when it isn't hot.  You can use warm water but if you bring it to a boil and drop room temperature jars into it you will be sorry.

   Looks like several of us can tuna this way.  My picky daughter raved about our home canned tuna as the best she's ever tasted.

Trim all trace of the dark strip of meat off of the side before putting any tuna meat into the jars.

[LndShrk]

This is how I deal with it.. Straight to the cooker(s)

[Firedogg]

Jonnyjammer, go here for the full info on canning. 

http://nchfp.uga.edu/publications/uga/using_press_canners.html

[Firedogg]

 I'm bored tonight so I found the information on why not to use a pressure cooker.

http://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html

[LndShrk]

I'm bored tonight so I found the information on why not to use a pressure cooker.

http://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html

That is for the Electric ones yes..
Mine are pressure cookers as well just not electric. 

[2labs]

Lanshark are your cookers the Wisconsin aluminum foundry brand. I think I found a good one 200 bucks. That sound right?

[Jonnyjammer]

Jonnyjammer, go here for the full info on canning. 

http://nchfp.uga.edu/publications/uga/using_press_canners.html

Been canning for more than 20 years.pressure canners and cookers i have a pressure cooker that is not made for canning its about 3 in deep and 12 inch diameter.Its made for potatoes If you can put 1 in. of water over your jar or jars and pressure cook or can for the right time and pressure your good with either.if you cant do the process the way its directed you cant simple as that.a cooker and a canner will do the same job as long as the process is correct.

[LndShrk]

Lanshark are your cookers the Wisconsin aluminum foundry brand. I think I found a good one 200 bucks. That sound right?

Yes they are. and $200 is a good price for the 21 1/2 qt. I paid right around that price.

[2labs]

Thanks, I'm single now and think canning venison, salmon and tuna sounds like a good way to go. Freshness wise. Still probably wind up giving some away. But that's fun. I experiment a lot in the kitchen B.B.Q. Mostly and have some good tuna ideas.

[LndShrk]

I really want to get setup to do this! I love B.B.Q albacore, but after a trip I can burn out on it. Have you guys tried making jalapeņo canned tuna? I always get a couple cans at Merinos in Westport, but it's ridiculous what they charge.

I love BBQ abli but it will only keep for a few months in the freezer. Tuna has allot of oil so it does not really freeze
I will tell you that I have tried allot of variations of canned tuna Garlic, Jalapeno etc..  and honestly I think it is best to just can it as is and add whatever one wants when making it.

Me personally I just add red onion, Jalapeno, and a few sweet pickles if I am doing dip or sandwiches.

[Stein]

Wisconsin Foundry are definitely the way to go, I have the 921 I believe.  It should be working OT this weekend if the pinks and weather cooperate.  Just made a batch of pickles as well.

[huntingbaldguy]

Step by step:

1. Sterilize jars (i use dishwasher on sterilize setting, no soap)
2. Set up a small sauce pan to drop your lids in and get to a boil, then turn off (softens seal and sterilizes)
3. With jars sterilized, drop a teaspoon of salt (i like sea salt, others like canning salt) for a half pint jar, 2 for a full pint, etc
4. Add other flavors.  I like a pickled jalapeno in each jar and sometimes a fresh garlic clove or maybe some black pepper.  Can really add any spice you want.
5. Stuff tuna into jars, leaving at least a half inch of head space, i like to leave a tad more.
6. Use a plastic knife to get as much air out of bottom of jar as possible.
7. Important step is take a paper towel with some white vinegar and wipe the rim of the jar clean of any contaminates that would impede a good seal.
8. Put lid on with screw ring, and hand tighten a tad more than just barely snug is about the only way i can explain it. 
9. Stack the tuna jars in the pressure canner with an inch to inch and a half of water in the bottom.
10. Put lid on canner and bring it up to pressure.  Once at 10 lbs (if at sea level) set your timer for 90 minutes.  When timer goes off pull pot off the burner and let pressure drop all the way to zero before pulling lid off.
11. Make sure all lids vacuum seal is good.  Button should be down and stay down.  Re do any that pop back up or consume within a few days.
12. Let tuna sit for at the very least a month, but 3 months is better.
13. Consume your favorite way.  I like chipotle mayo and hot moma sweet pickles on bread or crackers, or just eat with a fork out of the jar.

[Jonnyjammer]

#9,
that was a new one for me thanks for posting that,I always covered with water like when i do a bath set up.a couple quarts of water instead of covering will definitely cut some time off. 

[Jonathan_S]

Once you can your own tuna, you may never buy it again.

That's high praise.  I don't know what is wrong with me but I am enamored with the taste of canned tuna fish. 

The wife and officemates hate me because my lunch tends to smell like cat food.

[2labs]

Once you can your own tuna, you may never buy it again.

That's high praise.  I don't know what is wrong with me but I am enamored with the taste of canned tuna fish. 

The wife and officemates hate me because my lunch tends to smell like cat food.

Have you had fresh albicore seasoned, rolled in sesame seeds. Cooked on a turbo hot B.Q.? Nothing better!

[Jonathan_S]

I have had a few tuna steaks like that and yes they are incredible.  The one I remember most clearly was in Cabo San Lucas and I think I forgot where I was it was so good.

Something is still wrong with me though because I will eat canned tuna fish and fried spam until the cows come home.

[NRA4LIFE]

My hunting camper is never, and I mean never devoid of a rack of canned Spam from Costco.  Fried spam is one of the most delicious substances on the planet.

I would can my own spam if I had the recipe.

[Carp Commander]

Hopefully this isn't "thread jacking" but it seems this thread applies to canning fish and not just Tuna. I have canned salmon and would love to have enough Tuna to can, maybe someday!

What about other species? I have access to a lot more perch, walleye and catfish.

Anyone ever canned these?

Been wanting to try it for sometime.

Thanks

Doug

[birddogdad]

yes it is pretty much same for all fish canned...

a thought, most "low end" canners like presto or rival, have a 15# pressure bug. have never had any troubles running at this for 90-100 minutes for everything I can.. vs fighting regulation with heat... moose to tuna works just fine...

if you have never canned any gamebirds (chukar, hun, pheasant, quail or grouse).. let me plant that thought in your head... wide mouth quart jars...

[huntingbaldguy]

It applies to most meat.  I canned elk a couple years ago the same way.  Will be doing more this year.

[GUscottie]

Step by step:

1. Sterilize jars (i use dishwasher on sterilize setting, no soap)
2. Set up a small sauce pan to drop your lids in and get to a boil, then turn off (softens seal and sterilizes)
3. With jars sterilized, drop a teaspoon of salt (i like sea salt, others like canning salt) for a half pint jar, 2 for a full pint, etc
4. Add other flavors.  I like a pickled jalapeno in each jar and sometimes a fresh garlic clove or maybe some black pepper.  Can really add any spice you want.
5. Stuff tuna into jars, leaving at least a half inch of head space, i like to leave a tad more.
6. Use a plastic knife to get as much air out of bottom of jar as possible.
7. Important step is take a paper towel with some white vinegar and wipe the rim of the jar clean of any contaminates that would impede a good seal.
8. Put lid on with screw ring, and hand tighten a tad more than just barely snug is about the only way i can explain it. 
9. Stack the tuna jars in the pressure canner with an inch to inch and a half of water in the bottom.
10. Put lid on canner and bring it up to pressure.  Once at 10 lbs (if at sea level) set your timer for 90 minutes.  When timer goes off pull pot off the burner and let pressure drop all the way to zero before pulling lid off.
11. Make sure all lids vacuum seal is good.  Button should be down and stay down.  Re do any that pop back up or consume within a few days.
12. Let tuna sit for at the very least a month, but 3 months is better.
13. Consume your favorite way.  I like chipotle mayo and hot moma sweet pickles on bread or crackers, or just eat with a fork out of the jar.

Outside of everyone's advice about how to do it/what to do, this was pretty much exactly what everyone told me. Almost verbatim, and step by step too....I'm just about to stuff my first round of 16 jars....wish me luck!

Josh

[kisfish]

tag

[GUscottie]

Tuna turned out well! Thank you all for the advice and I look forward to eating it on many a sandwich.

[KillerBeee]

This recipe is not for canning but try it sometime with fresh or freshly frozen tuna. You won't be disappointing...

I hope you don't mind this link from Ifish....



http://www.ifish.net/board/showthread.php?t=177501&highlight=tuna+bomb


Beee

[quadrafire]

Yes those "bombs" are awesome

[huntingbaldguy]

Tuna turned out well! Thank you all for the advice and I look forward to eating it on many a sandwich.

Good deal!

[NRA4LIFE]

Awesome.  It is really good on sandwiches.

Those tuna bombs look really good.

[sneakyjake]

I tuna bomb, if I want to do a quicker method I role the loin in sesame or toasted sesame seeds.  Great texture.  I prefer the toasted.  Only peanut oil.